Cranberry Orange Chicken Recipe
Introduction
This Cranberry Orange Chicken is a vibrant, tangy dish perfect for adding a burst of flavor to your dinner table. The combination of fresh cranberries and bright orange zest creates a deliciously fresh sauce that complements tender, juicy chicken breasts or thighs.
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 1 cup fresh cranberries
- 1 large orange (zested and juiced)
- 2 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
- Salt and pepper to taste
- 1/2 cup chicken broth or water
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
- Step 1: Season the chicken breasts or thighs with salt, pepper, and a pinch of fresh thyme or rosemary. If time allows, marinate the chicken for 30 minutes for enhanced flavor, though this is optional.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes on each side until golden brown. Remove the chicken and set aside.
- 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 bring the mixture to a simmer.
- Step 4: Let the sauce simmer for 5-7 minutes until the cranberries burst and the sauce thickens slightly.
- Step 5: Return the chicken to the skillet and spoon some sauce over it. Pour in chicken broth, balsamic vinegar, and Dijon mustard. Scrape the bottom of the pan to incorporate any browned bits into the sauce.
- Step 6: Cover the skillet, reduce heat to low, and simmer for 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Step 7: Once fully cooked, spoon additional cranberry-orange sauce over the chicken. Garnish with fresh herbs or extra orange zest before serving.
Tips & Variations
- Use chicken thighs instead of breasts for a juicier result with more flavor.
- If fresh cranberries aren’t available, frozen cranberries work well too—just increase simmering time slightly.
- Add a pinch of red pepper flakes for a subtle spicy kick in the sauce.
- For a richer sauce, stir in a small knob of butter at the end just before serving.
- Serve over rice, quinoa, or creamy mashed potatoes to soak up the flavorful sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. To prevent drying out, add a splash of chicken broth or water when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used in this recipe. Just allow a few extra minutes during simmering for the cranberries to burst and the sauce to thicken properly.
Is it necessary to marinate the chicken?
No, marinating is optional. The chicken absorbs plenty of flavor from the sauce during cooking, but marinating for 30 minutes can enhance the taste and tenderness.
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Cranberry Orange Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Cranberry Orange Chicken recipe featuring tender, pan-seared chicken breasts simmered in a tangy-sweet cranberry and orange sauce. This dish balances citrusy brightness with a touch of honey and aromatic herbs, making it a perfect weeknight dinner or special occasion meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs
- Salt and pepper to taste
- 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
- 1 tablespoon olive oil
Sauce
- 1 cup fresh cranberries
- 1 large orange (zested and juiced)
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1/2 cup chicken broth or water
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
- Prep the Chicken: Season the chicken breasts or thighs evenly with salt, pepper, and thyme or rosemary. If time allows, marinate for 30 minutes to enhance the flavor, though this step is optional for a delicious outcome.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Make the Cranberry Orange Sauce: In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Add the cranberries, orange juice and zest, and honey or maple syrup. Stir well and bring the mixture to a simmer. Allow the sauce to cook for 5-7 minutes until the cranberries burst and the sauce thickens slightly.
- Combine Chicken and Sauce: Return the browned chicken to the skillet and spoon sauce over each piece. Pour in the chicken broth, add the balsamic vinegar and Dijon mustard, and scrape up any browned bits from the pan’s bottom to deepen the sauce flavor. Cover and reduce heat to low. Simmer for 10-12 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Serve: Plate the chicken and generously spoon the cranberry-orange sauce on top. Garnish with additional orange zest or fresh herbs for an attractive and flavorful presentation.
Notes
- For a thicker sauce, let it simmer uncovered for a few extra minutes before adding the chicken back in.
- Chicken thighs tend to stay juicier, but breasts work well too.
- Feel free to substitute fresh cranberries with frozen ones if fresh are unavailable.
- Pair this dish with rice, quinoa, or roasted vegetables to make a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Cranberry Orange Chicken, Pan-Seared Chicken, Citrus Chicken Recipe, Cranberry Sauce Chicken, Healthy Chicken Dinner
