Cranberry Orange Chicken
Cranberry Orange Chicken is a vibrant, flavorful dish that’s perfect for any occasion. This tangy citrus dish, with its sweet-tart sauce and tender chicken, shines at autumn gatherings.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (or thighs, about 1 lb/450g)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp olive oil
For the Cranberry Orange Sauce:
- 1 cup 100g fresh or frozen cranberries
- ½ cup 120ml orange juice (freshly squeezed)
- Zest of 1 orange
- ¼ cup 60ml honey (or maple syrup)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- ½ tsp cinnamon optional
- ½ cup 120ml low-sodium chicken broth
For Garnishing:
- Fresh parsley or thyme
- Orange slices or extra cranberries
Instructions
Season and Sear Chicken
- I pat 4 chicken breasts dry and season with 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder. In a skillet over medium-high heat, I heat 1 tbsp olive oil, sear the chicken for 3–4 minutes per side until golden, then set aside for juicy vibrant chicken recipes.
Make Cranberry Orange Sauce
- In the same skillet, I add 1 cup cranberries, ½ cup orange juice, orange zest, ¼ cup honey, 1 tbsp vinegar, 1 tsp mustard, ½ tsp thyme, ½ tsp cinnamon (if using), and ½ cup broth. I simmer for 5–7 minutes until cranberries burst and sauce thickens for a rich tangy citrus dish.
Simmer Chicken
- I return the chicken to the skillet, spoon sauce over it, cover, and simmer on low for 10–15 minutes until the chicken reaches 165°F (75°C) for tender flavorful poultry dishes.
Serve
- I garnish with parsley, thyme, or orange slices and serve warm with rice or roasted vegetables for vibrant chicken recipes.
Notes
- Use fresh cranberries – They add the best tart flavor.
- Don’t overcook the chicken – Use a thermometer to keep it juicy.
- Let the sauce reduce – Helps intensify the flavors.
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