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
Scale
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
