Cranberry Orange Chicken Recipe

Introduction

Cranberry Orange Chicken is a vibrant, flavorful dish that combines tender chicken with a tangy, sweet cranberry sauce. It’s perfect for a cozy dinner and impresses with its balance of fresh citrus and autumnal fruit flavors.

Ingredients

• 4 pieces boneless skinless chicken breasts or thighs
• 1 tsp salt
• 1 tsp black pepper
• 1 cup fresh cranberries
• Zest and juice of 1 whole orange
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil
• 1 clove garlic, finely chopped
• 1 tbsp fresh thyme or rosemary (or half the amount if dried)
• 1/2 cup chicken broth or water
• 2 tbsp balsamic vinegar (optional)
• 1 tbsp Dijon mustard (optional)

Instructions

1. Step 1: Rub the chicken pieces with salt, pepper, and fresh thyme or rosemary. Let them rest for 10 minutes to absorb the flavors.
2. Step 2: Heat olive oil in a skillet over medium heat. Sear the chicken for 4-6 minutes per side until golden brown, then remove from the skillet and set aside.
3. Step 3: In the same skillet, sauté the chopped garlic until fragrant, about 30 seconds. Add cranberries, orange zest and juice, and honey. Simmer for 5-7 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. Stir in balsamic vinegar and Dijon mustard if using. Cover and cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Step 5: Plate the chicken and spoon the cranberry orange sauce over the top. Garnish with additional herbs or orange zest if desired.

Tips & Variations

• Use fresh cranberries for the best tart flavor; frozen cranberries work in a pinch but may dilute the sauce slightly.
• Substitute chicken thighs for breasts for more tender, juicy meat.
• For a deeper flavor, add a splash of white wine to the sauce before simmering.
• If you prefer less tartness, reduce the orange zest or substitute honey with a bit more maple syrup.

Storage

Store leftover cranberry orange chicken 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 broth or water to keep the sauce from thickening 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 can be used if fresh are not available. They may release more liquid, so simmer the sauce a bit longer to thicken it adequately.

Can this recipe be made ahead of time?

Yes, you can prepare the cranberry sauce ahead and store it separately. Reheat and add the cooked chicken before serving for a quick meal.

Cranberry Orange Chicken Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

Cranberry Orange Chicken is a vibrant and flavorful dish that combines tender, seared chicken breasts or thighs with a tangy-sweet sauce made from fresh cranberries, orange zest and juice, honey, and herbs. This skillet-cooked meal is perfect for a cozy dinner, delivering a beautiful balance of savory and fruity notes with an easy-to-follow cooking method.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken

• 4 pieces Boneless Skinless Chicken Breasts or Thighs
• 1 tsp Salt
• 1 tsp Black Pepper

For the Sauce

• 1 cup Fresh Cranberries
• 1 whole Orange (zested and juiced)
• 2 tbsp Honey or Maple Syrup
• 2 tbsp Olive Oil
• 1 clove Garlic, finely chopped
• 1 tbsp Fresh Thyme or Rosemary (dried can substitute with half the amount)
• 1/2 cup Chicken Broth or Water
• 2 tbsp Balsamic Vinegar (optional)
• 1 tbsp Dijon Mustard (optional)

Instructions

1. Season the Chicken: Rub the chicken pieces evenly with salt, black pepper, and fresh thyme or rosemary. Let the chicken rest for 10 minutes to allow the seasoning to penetrate.
2. Sear the Chicken: Heat olive oil in a skillet over medium heat. Once hot, sear the chicken for 4 to 6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
3. Prepare the Sauce: In the same skillet, add the chopped garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the fresh cranberries, orange zest, orange juice, and honey. Stir and let the mixture simmer for 5 to 7 minutes until the cranberries burst and the sauce thickens slightly.
4. Cook the Chicken in Sauce: Return the seared chicken to the skillet. Pour in the chicken broth, and optionally add balsamic vinegar and Dijon mustard for depth of flavor. Cover the skillet and cook for 10 to 12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is thoroughly cooked.
5. Serve: Plate the chicken and generously spoon the cranberry-orange sauce over the top. Garnish with additional fresh herbs or orange zest if desired. Serve warm and enjoy!

Notes

• Use fresh cranberries for the best flavor and texture. Frozen cranberries can be used but may result in a slightly different consistency.
• Zest the orange before juicing to maximize the fresh citrus flavor in your sauce.
• Adjust sweetness with honey or maple syrup according to your taste, especially to balance the tartness of cranberries.
• Optional ingredients like balsamic vinegar and Dijon mustard add complexity but can be omitted if preferred.
• Letting the chicken rest after seasoning enhances flavor absorption; don’t skip this step.

Keywords: Cranberry Orange Chicken, Cranberry Sauce, Skillet Chicken, Easy Dinner Recipe, Fall Recipes, Chicken with Fruit Sauce