Cranberry Orange Chicken Recipe

Introduction

Cranberry Orange Chicken combines the bright, tangy flavors of fresh cranberries and orange with tender, juicy chicken. This dish offers a perfect balance of sweet and savory, making it a delightful option for weeknight dinners or special occasions.

Ingredients

• 4 boneless skinless chicken breasts or thighs
• 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 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
• Salt and pepper to taste
• 1/2 cup chicken broth or water
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions

1. Step 1: Season the chicken breasts or thighs with salt, pepper, and a pinch of fresh thyme or rosemary. If you have time, marinate for 30 minutes for enhanced flavor, though this is optional.
2. Step 2: Heat the 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 from the skillet 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 to combine and simmer for 5-7 minutes until the cranberries burst and the sauce thickens slightly.
4. Step 4: Return the chicken to the skillet and spoon some of the sauce over the top. Add chicken broth and balsamic vinegar, scraping the browned bits from the pan to add flavor. Stir in Dijon mustard. Cover and reduce heat to low, simmering for 10-12 minutes until the chicken is cooked through (internal temperature 165°F).
5. Step 5: Serve the chicken topped with the cranberry-orange sauce. Garnish with fresh herbs or additional orange zest if desired.

Tips & Variations

• For a deeper flavor, marinate the chicken in the orange juice and herbs for up to 2 hours before cooking.
• Substitute chicken thighs for breasts if you prefer juicier meat.
• Add a pinch of red pepper flakes to the sauce for a spicy kick.
• Use maple syrup instead of honey for a richer sweetness and a hint of caramel flavor.

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 preserve the sauce’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well if fresh are not available. Just thaw them before using and you may need to simmer the sauce a bit longer to allow them to burst and thicken properly.

Is this dish suitable for meal prep?

Absolutely. This chicken keeps well when refrigerated and can be paired with rice or vegetables for easy, flavorful meals throughout the week.

Cranberry Orange Chicken Recipe

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★★★★★

4.6 from 120 reviews

This Cranberry Orange Chicken recipe features tender, golden-brown chicken breasts or thighs simmered in a vibrant, tangy sauce made from fresh cranberries, orange juice, zest, and a touch of honey or maple syrup. Enhanced with garlic, fresh herbs, and a splash of balsamic vinegar, this dish offers a delightful balance of sweet and savory flavors perfect for an elegant weeknight dinner or special occasion.

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

Ingredients

Scale 1x2x3x

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

1. Prep the Chicken: Season the chicken breasts or thighs with salt, pepper, and a pinch of fresh thyme or rosemary. If you have time, marinate the chicken for 30 minutes to enhance flavor, though this step is optional.
2. Brown the Chicken: Heat 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 and set aside.
3. Make the Cranberry Orange Sauce: In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Add cranberries, orange juice, orange zest, and honey or maple syrup. Stir to combine and simmer for 5-7 minutes until cranberries burst and the sauce slightly thickens.
4. Combine Chicken and Sauce: Return the chicken to the skillet and spoon some sauce over each piece. Add chicken broth and scrape the browned bits from the pan to deepen the flavor. Cover the skillet, reduce heat to low, and simmer for 10-12 minutes or until chicken reaches an internal temperature of 165°F (74°C).
5. Serve: Once cooked through, spoon additional cranberry-orange sauce over the chicken. Garnish with fresh herbs or extra orange zest to add a bright, fresh finish.

Notes

• Marinating the chicken enhances flavor but is optional.
• Use fresh cranberries for the best flavor and sauce texture.
• Adjust the sweetness by varying honey or maple syrup according to your preference.
• Check the internal temperature of chicken with a meat thermometer to ensure it is safely cooked.
• Serve with rice, quinoa, or steamed vegetables to complement the tangy sauce.

Keywords: cranberry orange chicken, cranberry chicken recipe, orange sauce chicken, stovetop chicken recipe, healthy chicken dinner, gluten free chicken