Cranberry Orange Chicken
This cranberry orange chicken is sweet, tangy, and cozy. Juicy chicken simmered in a bright cranberry citrus sauce makes an easy family dinner.
Equipment
- Large Skillet
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts or thighs
- salt to taste
- black pepper to taste
- 1 tsp fresh thyme or rosemary or 1/2 tsp dried
- 1 tbsp olive oil
For the Cranberry Orange Sauce
- 1 cup whole fresh cranberries
- 1 large orange zested and juiced
- 2 tbsp honey or pure maple syrup
- 2 cloves garlic minced
- 1/2 cup chicken broth or water
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and thyme or rosemary. Marinate for 30 minutes if time allows.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–6 minutes per side until golden brown. Remove and set aside.
- Lower the heat to medium. Add garlic to the skillet and sauté for 30 seconds until fragrant.
- Add cranberries, orange juice, orange zest, and honey or maple syrup. Simmer 5–7 minutes until cranberries burst and sauce thickens.
- Return chicken to the skillet. Add chicken broth, balsamic vinegar, and Dijon mustard. Cover and simmer 10–12 minutes until chicken reaches 165°F.
- Spoon cranberry-orange sauce over the chicken and garnish with fresh herbs or extra orange zest before serving.
Notes
This recipe pairs well with rice or mashed potatoes. Frozen cranberries may be used with no changes.
