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Cranberry Orange Chicken – Sweet, Tangy, and Totally Irresistible

Cranberry Orange Chicken plated with sauce and herbs
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Cranberry Orange Chicken is a heartwarming, flavorful dish that brings together the sweetness of cranberries, the tang of orange, and savory chicken. Perfect for festive dinners, holiday meals, or cozy family nights, this dish is sure to impress with minimal effort.

Ingredients

Scale
  • 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:
  • 1 tablespoon balsamic vinegar for extra depth of flavor
  • 1 teaspoon Dijon mustard for a slight tang

Instructions

1. Season the chicken breasts or thighs with salt, pepper, and a pinch of fresh thyme or rosemary. You can marinate the chicken for 30 minutes if you have time, but it’s not necessary for great flavor.

2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 4-6 minutes per side, or until the chicken is golden brown. Remove the chicken from the skillet and set it aside.

3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the cranberries, orange juice, orange zest, and honey (or maple syrup). Stir to combine and bring to a simmer. Let the sauce simmer for 5-7 minutes until the cranberries burst and release their juice, creating a slightly thickened sauce.

4. Return the chicken to the skillet, spooning some sauce over the top. Add the chicken broth and scrape any browned bits from the bottom of the pan to infuse the sauce with extra flavor. Cover the skillet and reduce the heat to low, simmering for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

5. Once the chicken is fully cooked, spoon the cranberry-orange sauce over the top. Garnish with fresh herbs or orange zest for an added touch.

Notes

You can substitute frozen cranberries if fresh are not available.

For a bolder flavor, stir in balsamic vinegar or Dijon mustard to the sauce while it simmers.

This dish pairs wonderfully with rice, couscous, or mashed potatoes.

Leftovers keep well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://paulakitchen.com/cranberry-orange-chicken/