Description
This Cranberry Orange Chicken is the perfect balance of sweet, tangy, and savory! Juicy chicken simmered in a sauce made with fresh cranberries, orange juice, and honey—ready in under an hour. Great for weeknight dinners or holiday meals.
Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil or butter
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons honey or maple syrup
- ½ cup chicken broth
- Optional: pinch of cinnamon, rosemary, or red pepper flakes
Instructions
- Season the Chicken: Pat chicken dry and season both sides with salt and pepper. Optional: light flour coating for a crisp sear.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Sear chicken 3–5 minutes per side until golden. Remove and set aside.
- Make the Sauce: In the same pan, sauté garlic for 30 seconds. Add cranberries, orange juice, zest, honey, and chicken broth. Simmer for 7–10 minutes until cranberries burst and sauce thickens.
- Simmer the Chicken: Return chicken to the skillet. Cover and cook on medium-low for 15–20 minutes until cooked through (165°F/74°C).
- Finish and Serve: For a thicker glaze, uncover during last 5 minutes. Serve with extra sauce over rice, mashed potatoes, or couscous. Garnish with orange zest or herbs.
Notes
Make the sauce up to 5 days ahead for quick prep. Add a touch of cinnamon for warmth or red pepper flakes for a spicy twist. Store leftovers in an airtight container up to 4 days. Reheat gently with a splash of broth to keep the sauce silky.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken piece with sauce
- Calories: 380
- Sugar: 15g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg