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There is something truly magical about combining bright citrus flavors with the tart sweetness of fresh cranberries, and that magic shines brightly in this Cranberry Orange Chicken Recipe. This dish perfectly balances juicy, tender chicken with a vibrant sauce bursting with notes of orange zest, honey, and cinnamon, creating a delightful harmony that dances on your taste buds. Whether you’re looking for a weeknight dinner that feels special or a dish to impress guests, this recipe offers a simple yet stunning way to bring cozy, festive flavors to your table.
Ingredients You’ll Need
This Cranberry Orange Chicken Recipe keeps things straightforward, using a handful of fresh, vibrant ingredients that work together beautifully. Each item plays an essential role, from the juicy oranges adding citrus brightness to the warming cinnamon and balsamic vinegar that deepen the flavor profile.
- 4 boneless, skinless chicken breasts (or thighs): Choose fresh chicken for tender, juicy meat that soaks up the sauce.
- 1 tsp salt: Enhances all the natural flavors in the dish.
- ½ tsp black pepper: Adds just the right amount of subtle heat and depth.
- ½ tsp paprika: Brings a smoky warmth and pretty color to the chicken.
- 2 tbsp olive oil: For searing the chicken to a lovely golden crust.
- 1 cup fresh or frozen cranberries: The star of the sauce, offering tartness and vibrant red hue.
- ½ cup fresh orange juice (about 2 oranges): Provides bright, zesty citrus flavor that lifts the whole dish.
- 1 tbsp orange zest: Intensifies the orange aroma and flavor naturally.
- ⅓ cup honey or maple syrup: Balances the tart cranberries with sweet, mellow notes.
- 1 tbsp balsamic vinegar (optional): Adds a subtle tang and complexity to the sauce.
- ½ tsp ground cinnamon: Warms the palate with subtle spice and earthy notes.
- 2 cloves garlic, minced: Infuses the sauce with a savory bite.
- 1 tbsp cornstarch + 2 tbsp water (for thickening): Creates a luscious, velvety sauce consistency.
- Fresh rosemary or thyme: Aromatic herbs for garnish and an herbal lift.
- Orange slices: Beautiful garnish that echoes the citrus theme.
- Extra cranberries: For a festive, colorful finishing touch.
How to Make Cranberry Orange Chicken Recipe
Step 1: Season the Chicken
Pat your chicken breasts or thighs dry with paper towels, then sprinkle each side evenly with salt, black pepper, and paprika. This simple seasoning creates the perfect base, ensuring the chicken has flavor even before it hits the skillet.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken in the pan and cook for 3-4 minutes on each side, allowing a golden crust to develop. This step locks in juices, giving you tender, flavorful meat once fully cooked. Remove the chicken and set it aside—you’ll finish cooking it in the sauce shortly.
Step 3: Create the Cranberry Orange Sauce
In the same skillet, pour in fresh or frozen cranberries along with the orange juice, orange zest, honey or maple syrup, balsamic vinegar if using, ground cinnamon, and minced garlic. Stir everything gently over medium heat. As the mixture simmers, the cranberries will burst, blending their vibrant tartness with the sweet and tangy elements to create an irresistible sauce.
Step 4: Thicken the Sauce
Mix the cornstarch with cold water to make a smooth slurry. Slowly pour this into your simmering sauce, stirring constantly. You’ll notice the sauce brighten and thicken to the perfect consistency, coating the chicken beautifully once it returns to the pan.
Step 5: Finish Cooking the Chicken in the Sauce
Nestle the chicken back into the skillet, spooning plenty of the cranberry orange sauce over the top. Cover the skillet with a lid and reduce the heat to low. Let it simmer gently for 5-7 minutes, allowing the chicken to absorb all those wonderful flavors while reaching the safe internal temperature of 165°F (75°C).
Step 6: Plate and Garnish
Transfer the cooked chicken to a serving plate, spoon over any remaining sauce, and add fresh rosemary or thyme sprigs along with orange slices and extra cranberries. This final touch not only adds gorgeous color but infuses the dish with fresh herbal aromas that make it truly special.
How to Serve Cranberry Orange Chicken Recipe
Garnishes
Fresh herbs like rosemary or thyme bring a lovely leafy aroma that complements the sweet and tangy sauce. Adding orange slices and extra cranberries creates a festive and inviting presentation that makes your meal feel like a celebration, even on a regular weeknight.
Side Dishes
This dish pairs wonderfully with fluffy rice or creamy mashed potatoes to soak up the luscious sauce. Roasted vegetables such as Brussels sprouts or green beans offer a nice contrast with their earthy flavors and satisfying crunch, rounding out the plate perfectly.
Creative Ways to Present
For a stunning centerpiece, serve your cranberry orange chicken atop a bed of wild rice garnished with pomegranate seeds for a jewel-like sparkle. You can also plate it alongside a simple arugula salad drizzled with balsamic glaze to echo the sauce’s subtle tang and balance the sweetness.
Make Ahead and Storage
Storing Leftovers
After your meal, transfer any leftover cranberry orange chicken to an airtight container and refrigerate. Properly stored, it will stay fresh and delicious for up to 3 days, making it an excellent next-day lunch or quick dinner option.
Freezing
If you want to save this dish for later, freezing works well. Place the chicken and sauce in a freezer-safe container or bag, leaving some space for expansion. It will retain its flavor and texture for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating.
Reheating
When it’s time to enjoy your leftovers, gently reheat the chicken and sauce in a skillet over low to medium heat, stirring occasionally. Adding a splash of water or orange juice can help loosen the sauce and keep the chicken moist without drying it out.
FAQs
Can I use chicken thighs instead of breasts in this Cranberry Orange Chicken Recipe?
Absolutely! Chicken thighs are a great option because they tend to stay juicier and add a bit more richness. Just adjust cooking times slightly if they are thicker than breasts.
What can I substitute if I don’t have fresh cranberries?
If fresh cranberries aren’t available, frozen cranberries work perfectly since they burst and cook down similarly. If neither is on hand, tart dried cranberries soaked briefly in hot water might work, but the sauce won’t have quite the same fresh tartness.
Is the balsamic vinegar necessary?
Balsamic vinegar is optional but recommended because it adds depth and a subtle tart sweetness that balances the orange and cranberry flavors. If you don’t have it, the recipe will still be delicious without it.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, make sure the juices run clear and the chicken is no longer pink inside.
Can this recipe be made gluten-free?
Yes! The only ingredient that might contain gluten is the cornstarch, which is naturally gluten-free but sometimes cross-contaminated. Make sure to use certified gluten-free cornstarch, and all other ingredients here are naturally gluten-free, making this dish suitable for a gluten-free diet.
Final Thoughts
This Cranberry Orange Chicken Recipe truly feels like a warm hug on a plate, balancing sweet, tangy, and savory flavors in such a lovely way. It’s approachable yet impressive, and once you master it, you might find it becoming one of your favorite go-to dinners. I can’t wait for you to try it and enjoy the beautiful tastes and comforting satisfaction it brings to your table!
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Cranberry Orange Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and flavorful Cranberry Orange Chicken recipe featuring tender seared chicken breasts cooked in a zesty cranberry and orange sauce, perfect for a quick and impressive weeknight dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp olive oil
Sauce
- 1 cup fresh or frozen cranberries
- ½ cup fresh orange juice (about 2 oranges)
- 1 tbsp orange zest
- ⅓ cup honey or maple syrup
- 1 tbsp balsamic vinegar (optional)
- ½ tsp ground cinnamon
- 2 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
Garnish
- Fresh rosemary or thyme
- Orange slices
- Extra cranberries
Instructions
- Season the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides evenly with salt, black pepper, and paprika to enhance the flavor and add a mild smoky edge.
- Heat the Skillet: Place a large skillet over medium-high heat and add olive oil, heating it until shimmering to prepare for searing the chicken.
- Sear the Chicken: Add the chicken breasts to the hot skillet and sear for 3 to 4 minutes per side, or until each side is golden brown. Remove the chicken from the skillet and set aside; it will finish cooking in the sauce later.
- Make the Cranberry Orange Sauce: In the same skillet, combine cranberries, fresh orange juice, orange zest, honey or maple syrup, balsamic vinegar, ground cinnamon, and minced garlic. Stir to blend the flavors together.
- Simmer the Sauce: Let the sauce simmer over medium heat for 5 to 7 minutes, stirring occasionally until the cranberries burst and the sauce thickens slightly, creating a rich, tangy glaze.
- Thicken the Sauce: Mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Stir the slurry into the sauce and continue cooking for an additional minute until the sauce thickens to your desired consistency.
- Cook the Chicken in Sauce: Return the seared chicken breasts to the skillet and spoon the cranberry orange sauce over them.
- Simmer Until Cooked Through: Cover the skillet, reduce heat to low, and simmer the chicken in the sauce for 5 to 7 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Plate the Chicken: Transfer the cooked chicken breasts to a serving plate and spoon extra sauce over the top for maximum flavor.
- Garnish and Serve: Garnish with fresh rosemary or thyme sprigs, orange slices, and extra cranberries for a festive presentation. Serve warm with your choice of side dishes.
Notes
- You can use chicken thighs instead of breasts if you prefer dark meat; cooking time may vary slightly.
- For a thicker sauce, add a bit more cornstarch slurry as needed.
- Frozen cranberries can be used if fresh are not available; no need to thaw before cooking.
- Balsamic vinegar is optional but adds depth to the sauce’s flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- This recipe pairs beautifully with rice, quinoa, or roasted vegetables.
