Description

This Cranberry Orange Chicken recipe offers a delightful blend of tart cranberries and bright orange flavors paired with tender, juicy chicken breasts or thighs. The dish is cooked on the stovetop, starting with browning the chicken to lock in flavor, then simmering it in a vibrant, slightly sweet and tangy cranberry-orange sauce. Perfect for an easy yet impressive weeknight dinner or entertaining guests.

Ingredients

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

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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. Marinate for 30 minutes if time allows, but this is optional for good flavor.
Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 4-6 minutes per side until golden brown. Remove the chicken 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 simmer 5-7 minutes until cranberries burst and sauce thickens slightly.
Combine Chicken and Sauce: Return chicken to skillet, spoon sauce over the top. Add chicken broth, balsamic vinegar, and Dijon mustard. Scrape browned bits off the skillet bottom for added flavor. Cover and reduce heat to low, simmer 10-12 minutes until chicken is cooked through and reaches internal temperature of 165°F.
Serve: Spoon cranberry-orange sauce over the chicken. Garnish with fresh herbs or orange zest if desired and serve immediately.

Notes

Use either chicken breasts or thighs based on preference; thighs tend to be juicier.
Fresh cranberries are recommended for the best tart flavor, but frozen can be substituted when fresh are unavailable.
Adjust sweetness by varying the amount of honey or maple syrup.
For a thicker sauce, simmer longer before adding chicken back.
Serve with rice, quinoa, or roasted vegetables for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.