Description
A vibrant and flavorful Cranberry Orange Chicken recipe featuring tender chicken breasts cooked in a tangy homemade cranberry orange sauce. The dish combines fresh cranberries, bright orange zest and juice, honey or maple syrup, and herbs to create a perfect balance of sweet and savory flavors. Ideal for a healthy and colorful weeknight dinner.
Ingredients
Scale
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
Instructions
- Prep the Chicken: Season the chicken breasts or thighs with salt, pepper, and a pinch of fresh thyme or rosemary. If you have time, marinate the chicken for 30 minutes to enhance flavor, but it is not required.
- Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces and cook for 4-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Make the Cranberry Orange Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add fresh cranberries, orange juice, orange zest, and honey or maple syrup. Stir to combine and bring to a simmer. Cook the sauce for 5-7 minutes until cranberries burst and the sauce slightly thickens.
- Combine Chicken and Sauce: Return the chicken to the skillet, spoon some sauce over each piece. Pour in the chicken broth and scrape the bottom of the pan to loosen browned bits for flavor. Cover the skillet, reduce heat to low, and simmer for 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Once cooked through, serve the chicken topped with the cranberry orange sauce. Garnish with additional fresh herbs or orange zest if desired.
Notes
- For added complexity, stir in 1 tablespoon balsamic vinegar and 1 teaspoon Dijon mustard into the sauce.
- Bone-in chicken thighs can be used but will require additional cooking time.
- If fresh cranberries are unavailable, frozen cranberries can be substituted.
- Marinating the chicken is optional but enhances flavor and tenderness.
- Ensure chicken is cooked to a safe internal temperature of 165°F for food safety.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 6 oz)
- Calories: 320
- Sugar: 12g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
