Description
Cranberry Orange Chicken is a bright, sweet-tart, and savory one-skillet dinner that captures the flavor of the holidays in just 40 minutes. Juicy chicken, fresh cranberries, and sunny orange make this an easy and festive main course for Christmas or any cozy night.
Ingredients
4 boneless, skinless chicken breasts or thighs (about 1 ½ lbs total)
1 cup fresh or frozen cranberries
1 large orange, zested and juiced
2 tbsp honey or maple syrup
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh thyme or rosemary (or ½ tsp dried)
½ cup chicken broth or water
Salt and pepper to taste
Optional: 1 tbsp balsamic vinegar
Optional: 1 tsp Dijon mustard
Optional: pinch ground cinnamon
Instructions
1. Pat chicken dry. Season both sides with salt, pepper, and herbs. Let rest 30 minutes if possible for better flavor.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes per side until golden brown. Transfer to a plate and keep warm.
3. Add garlic to the same skillet. Stir for 30 seconds until fragrant. Add cranberries, orange juice, orange zest, and honey or maple syrup.
4. Let the mixture simmer 5 to 7 minutes, stirring often, until the cranberries burst and the sauce thickens slightly.
5. Return chicken to the pan. Pour in chicken broth and scrape up browned bits. Cover and simmer 10 to 12 minutes, until the chicken reaches 165°F.
6. If desired, stir in balsamic vinegar and Dijon mustard for extra depth. Taste and adjust seasoning as needed.
7. Spoon the glossy cranberry-orange sauce over the chicken. Garnish with thyme and extra orange zest before serving.
Notes
Make Ahead: The cranberry-orange sauce can be made up to 2 days in advance and stored in the fridge.
Dried Cranberry Option: Use ¾ cup dried cranberries soaked in warm water for 10 minutes.
Serving Ideas: Serve with roasted Brussels sprouts, wild rice, or a simple green salad with citrus vinaigrette.
Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze up to 3 months.
Reheating: Reheat gently in a skillet with a splash of broth or microwave in short intervals.
Diet Notes: Naturally gluten-free and dairy-free. For low sugar, use half the honey or a stevia substitute.
Variations: Try turkey breasts or pork chops instead of chicken. Substitute grapefruit for orange for a tangier twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course; Christmas Dinner Ideas
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (about 200g)
- Calories: 320
- Sugar: 12g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg