Cranberry Orange Chicken Recipe

Introduction

Cranberry Orange Chicken is a delightful blend of tangy and sweet flavors that brighten up a simple chicken dish. Perfect for a weeknight dinner or a special occasion, this recipe offers juicy chicken paired with a vibrant cranberry-orange sauce.

Ingredients

• 4 boneless, skinless chicken breasts or thighs (breasts for leaner option or thighs for juicier flavor)
• 1 cup fresh cranberries (frozen cranberries work as well)
• 1 large orange (zested and juiced)
• 2 tablespoons honey or maple syrup (for sweetness)
• 1 tablespoon olive oil (for browning the chicken)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
• Salt and pepper to taste
• ½ cup chicken broth or water (to help make the sauce)
• Optional: 1 tablespoon balsamic vinegar or 1 teaspoon Dijon mustard (for extra flavor)

Instructions

1. Step 1: Season the chicken breasts or thighs with salt, pepper, and a pinch of thyme or rosemary. For extra flavor, you may marinate the chicken for 30 minutes before cooking.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Add cranberries, orange juice, orange zest, and honey or maple syrup. Stir and simmer for 5 to 7 minutes until the cranberries burst and the sauce thickens slightly.
4. Step 4: Return the chicken to the skillet and pour in the chicken broth. Scrape up any browned bits from the skillet to enhance the sauce’s flavor. Cover and simmer on low for 10 to 12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
5. Step 5: Serve the chicken topped with the cranberry-orange sauce. Garnish with fresh herbs or extra orange zest for added color and freshness.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier and more flavorful result.
• Add a tablespoon of balsamic vinegar or a teaspoon of Dijon mustard to the sauce for extra depth.
• For a thicker sauce, simmer uncovered for a few more minutes to reduce further.
• Frozen cranberries can be used when fresh are unavailable; just rinse and drain them before cooking.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well in this recipe. Simply rinse and drain them before adding to the sauce. They may take a minute longer to burst and release their juice.

What sides pair well with Cranberry Orange Chicken?

This dish goes great with steamed rice, roasted vegetables, or a light green salad to balance the sweet and tangy flavors.

Cranberry Orange Chicken Recipe

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★★★★★

4.5 from 120 reviews

This Cranberry Orange Chicken recipe features tender, juicy chicken breasts or thighs cooked in a tangy and sweet cranberry orange sauce. The dish combines the bright citrus flavors of fresh orange zest and juice with tart cranberries and a touch of honey or maple syrup to create a beautifully balanced sauce. Perfect for a flavorful weeknight dinner or special occasion, this skillet-cooked recipe is quick, easy, and sure to impress.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts or thighs (breasts for leaner option or thighs for juicier flavor)
• Salt and pepper to taste
• 1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
• 1 tablespoon olive oil (for browning the chicken)

Cranberry Orange Sauce

• 1 cup fresh cranberries (frozen cranberries work as well)
• 1 large orange (zested and juiced)
• 2 tablespoons honey or maple syrup (for sweetness)
• 2 cloves garlic, minced
• ½ cup chicken broth or water (to help make the sauce)
• Optional: 1 tablespoon balsamic vinegar or 1 teaspoon Dijon mustard (for extra flavor)

Instructions

1. Prep the Chicken: Season the chicken breasts or thighs with salt, pepper, and a pinch of thyme or rosemary. Optionally, marinate the chicken for 30 minutes for extra flavor.
2. Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
3. Make the Cranberry Orange Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the cranberries, orange juice, orange zest, and honey (or maple syrup). Stir and bring to a simmer. Let the sauce reduce slightly for 5-7 minutes, until the cranberries burst and release their juice.
4. Combine Chicken and Sauce: Return the chicken to the skillet and pour in the chicken broth. Scrape any browned bits from the bottom of the skillet to enhance the flavor of the sauce. Cover and simmer on low for 10-12 minutes or until the chicken reaches an internal temperature of 165°F.
5. Serve: Once cooked through, spoon the cranberry-orange sauce over the chicken. Garnish with fresh herbs or additional orange zest for extra color and freshness.

Notes

• Marinating the chicken for 30 minutes enhances the flavor but is optional.
• Using chicken thighs results in a juicier dish, while breasts offer a leaner option.
• Frozen cranberries can be used as a substitute for fresh cranberries.
• For added depth, try stirring in balsamic vinegar or Dijon mustard to the sauce.
• Ensure the chicken is cooked to an internal temperature of 165°F for food safety.

Keywords: Cranberry Orange Chicken, Chicken Dinner, Cranberry Sauce, Orange Chicken Skillet, Easy Chicken Recipes, Gluten Free Chicken