Description
Cranberry Orange Chicken is a delightful and flavorful dish featuring tender chicken breasts or thighs cooked in a vibrant cranberry and orange sauce. Balanced with honey and fresh herbs, this recipe combines sweet, tangy, and savory notes, making it perfect for a weeknight dinner that feels special and festive.
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 (plus extra for garnish)
Sauce
- 1 cup fresh cranberries
- 1 large orange, zested and juiced
- 2 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth or water
Optional Ingredients
- 1 tablespoon balsamic vinegar for extra depth of flavor
- 1 teaspoon Dijon mustard for a slight tang
Instructions
- Prep the Chicken: Season the chicken breasts or thighs with salt, pepper, and a pinch of fresh thyme or rosemary. Optionally marinate for 30 minutes to enhance flavor, but this step is not required for delicious results.
- Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook for 4-6 minutes per 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 fresh cranberries, orange juice, orange zest, and honey or maple syrup. Stir well and bring the sauce to a simmer. Let it cook for 5-7 minutes until the cranberries burst and the sauce thickens slightly.
- Combine Chicken and Sauce: Return the chicken to the skillet, spooning sauce over it. Pour in the chicken broth and scrape any browned bits from the pan to enrich the sauce. Cover, reduce heat to low, and simmer for 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Spoon the cranberry-orange sauce over the chicken. Garnish with fresh herbs or additional orange zest for a bright, elegant finish.
Notes
- Marinating the chicken with herbs and orange juice prior to cooking intensifies flavor but is optional.
- For a tangier sauce, add the optional balsamic vinegar and Dijon mustard when making the sauce.
- You can substitute chicken thighs for a juicier, more flavorful option.
- Serve with rice, quinoa, or crusty bread to soak up the delicious sauce.
- Ensure chicken is cooked through to an internal temperature of 165°F for food safety.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 6 oz)
- Calories: 320
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg
