Description

This Cranberry Orange Chicken recipe features tender boneless chicken breasts or thighs cooked in a vibrant, tangy sauce made from fresh cranberries, orange juice and zest, honey, and herbs. The chicken is first browned to develop rich flavor, then simmered gently in the luscious cranberry-orange sauce, resulting in a beautifully balanced dish that is both savory and sweet. Perfect for an easy yet impressive weeknight meal.

Ingredients

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Main 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
½ cup chicken broth or water

Optional Ingredients

1 tablespoon balsamic vinegar (for extra depth of flavor)
1 teaspoon Dijon mustard (for a slight tang)

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Instructions

Prep the Chicken: Season the chicken breasts or thighs with salt, pepper, and a pinch of fresh thyme or rosemary. Optionally, marinate the chicken for 30 minutes to enhance flavor, though it’s not necessary.
Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 4-6 minutes per side until golden brown. Remove from skillet and set aside.
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 and bring to a simmer. Let it cook for 5-7 minutes until cranberries burst and the sauce thickens slightly.
Combine Chicken and Sauce: Return the chicken to the skillet, spoon some sauce over it. Add chicken broth and scrape browned bits from the pan to flavor the sauce. Cover skillet and reduce heat to low. Simmer for 10-12 minutes or until chicken reaches 165°F internal temperature.
Serve: Once cooked through, serve chicken topped with the cranberry-orange sauce. Garnish with fresh herbs or orange zest if desired.

Notes

Marinating the chicken is optional but boosts flavor.
Use chicken thighs for juicier results, breasts for leaner meat.
The sauce can be thickened further by simmering longer if preferred.
Balsamic vinegar and Dijon mustard added to the sauce give an extra layer of complexity.
Ensure chicken reaches 165°F for safe consumption.
Serve with rice, quinoa, or steamed vegetables for a complete meal.

Nutrition

Serving Size: 1 chicken breast with sauce (approx. 200g)
Calories: 320
Sugar: 10g
Sodium: 320mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 35g
Cholesterol: 90mg