Description
Skillet Cranberry Orange Chicken is a vibrant one‑pan meal featuring juicy seared chicken simmered in a sweet‑tart cranberry and citrus sauce. The combination of cranberries, orange juice and zest, honey, and savory herbs creates a beautifully balanced dish — bright, comforting, and ideal for a weeknight dinner or special meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil or butter
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- 1 cup fresh orange juice (about 2‑3 oranges, freshly squeezed)
- 1 tsp orange zest
- 2 tbsp honey or maple syrup (adjust to taste)
- ½ cup chicken broth
- 1‑2 sprigs fresh thyme or 1 tsp chopped fresh rosemary (optional)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening sauce)
Instructions
- Season the chicken with salt and pepper. Heat olive oil (or butter) in a large skillet over medium heat. Add the chicken and sear until golden on both sides — about 4–5 minutes per side. Remove and set aside.
- In the same skillet, add a little more oil if needed and sauté the minced garlic until fragrant, about 30 seconds to 1 minute.
- Add the cranberries, orange juice, orange zest, honey (or maple syrup), and chicken broth. Stir to combine and bring the mixture to a gentle simmer.
- Let the sauce simmer for 3–5 minutes until the cranberries begin to burst and the sauce starts to reduce slightly.
- Return the chicken to the skillet and spoon some sauce over the pieces. Add thyme or rosemary if using. Cover (or leave uncovered) and simmer for about 10–12 minutes, until chicken is cooked through and sauce flavors have melded.
- If you prefer a thicker sauce, stir in the cornstarch‑water slurry and let it cook for another 1–2 minutes until the sauce thickens.
- Garnish optionally with a sprig of fresh thyme (or rosemary) or a little extra orange zest. Serve hot with your choice of sides — rice, mashed potatoes, couscous, or roasted vegetables — and enjoy.
Notes
- Add sliced onions or shallots when sautéing garlic for extra savory depth.
- For a holiday or warmer flavor, stir in a pinch of cinnamon or allspice to the sauce.
- You can use bone‑in chicken thighs — increase simmering time slightly until cooked through.
- For a lighter variation, substitute some orange juice with water or stock, and reduce honey.
- Leftovers reheat well — warm gently in a skillet with a splash of broth to loosen sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 14g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
