Description
There are few dishes that strike a perfect harmony between tangy citrus, sweet berries, and succulent chicken like Cranberry Orange Chicken. This exquisite entree marries the brightness of fresh oranges with the deep, tart richness of cranberries, creating a mouthwatering glaze that envelops tender, juicy chicken breasts or thighs. Whether served at holiday dinners or midweek meals, this dish offers a refreshing alternative to the typical chicken fare bursting with flavor, simple to prepare, and visually stunning on any table.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
Salt and black pepper, to taste
1 cup fresh or frozen cranberries
1/2 cup freshly squeezed orange juice (preferably from 2 medium oranges)
1 tablespoon orange zest
1/4 cup honey or maple syrup
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh thyme or rosemary, for garnish
Instructions
- Season and Sear the Chicken: Pat the chicken dry using paper towels, then season both sides generously with salt and black pepper. In a large skillet or oven-safe sauté pan, heat the olive oil over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
- Create the Cranberry Orange Sauce: In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Pour in the orange juice, chicken broth, honey (or maple syrup), Dijon mustard, orange zest, cinnamon, and ginger. Stir well to combine. Add the cranberries and allow the mixture to simmer on medium heat for 6–8 minutes, stirring occasionally, until the cranberries begin to burst and soften. Mash some of them gently with the back of a spoon to release their juices.
- Combine and Cook: Return the seared chicken to the skillet, nestling it into the cranberry orange sauce. Reduce the heat to medium-low, cover, and let simmer for 10–15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). If you’d like the sauce thicker, mix the cornstarch and water in a small bowl and slowly stir it into the sauce. Simmer for an additional 2–3 minutes until thickened to your preference.
- Garnish and Serve: Once the chicken is fully cooked and the sauce is glossy and thick, remove from heat. Sprinkle with freshly chopped thyme or rosemary for an herby finish. Serve hot alongside mashed potatoes, wild rice, or roasted seasonal vegetables.
Notes
- Make ahead: You can prepare the cranberry-orange sauce a day ahead and refrigerate. Reheat gently before serving.
- Substitutes: If fresh cranberries are unavailable, use frozen ones straight from the freezer. Dried cranberries are not recommended as they won’t yield the same tartness and texture.
- Flavor tip: Add a pinch of cinnamon or nutmeg to the sauce for a warm, holiday-inspired touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Sauté and Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 220g)
- Calories: 385
- Sugar: 18g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg