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
Scale
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
- â…“ 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.
