Cranberry Orange Chicken Recipe

Introduction

This Cranberry Orange Chicken recipe combines tender chicken with a bright and tangy sauce that perfectly balances sweet and savory flavors. It’s a delightful dish that’s easy enough for weeknights but special enough for guests.

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. If you have time, marinate the chicken for 30 minutes to enhance flavor.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes per side until golden brown. Remove the chicken and set aside.
3. Step 3: In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Add the cranberries, orange juice, orange zest, and honey or maple syrup. Stir and bring to a simmer. Let the sauce cook 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. Scrape up any browned bits from the bottom of the pan to deepen the flavor. Cover and simmer on low heat for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
5. Step 5: Serve the chicken topped with the cranberry-orange sauce. Garnish with fresh herbs or additional orange zest for a pop of color and freshness.

Tips & Variations

• For extra depth, add a tablespoon of balsamic vinegar or a teaspoon of Dijon mustard to the sauce when simmering.
• Use chicken thighs if you prefer juicier, more flavorful meat; breasts keep it lighter.
• Frozen cranberries work well if fresh aren’t in season—no need to thaw before cooking.
• Serve with rice or roasted vegetables to soak up the delicious sauce.

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 to avoid drying out the chicken. The sauce may thicken when chilled, so add a splash of water or broth when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work perfectly and can be added to the sauce straight from the freezer without thawing.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature has reached 165°F (75°C). The juices should run clear and the meat should no longer be pink inside.

Cranberry Orange Chicken Recipe

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★★★★★

4.5 from 92 reviews

A vibrant and flavorful Cranberry Orange Chicken recipe featuring tender chicken breasts or thighs cooked in a tangy cranberry and fresh orange sauce. This skillet recipe combines the natural sweetness of cranberries and honey with the brightness of orange zest and juice, enhanced by aromatic herbs and garlic, making a delightful and easy main dish perfect for weeknight dinners or special occasions.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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)

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

• For juicier chicken, use thighs instead of breasts.
• Marinating the chicken for 30 minutes can enhance flavor and tenderness.
• Use frozen cranberries if fresh are not available; thaw before use.
• Optional balsamic vinegar or Dijon mustard adds depth but can be omitted.
• Ensure the chicken is cooked to an internal temperature of 165°F to guarantee safety.
• This dish pairs well with rice, quinoa, or roasted vegetables.

Keywords: Cranberry Orange Chicken, chicken recipe, cranberry sauce, orange zest, stovetop chicken, quick chicken dinner