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Cranberry Orange Chicken Recipe

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★★★★★

5 from 83 reviews

This Cranberry Orange Chicken recipe features tender boneless chicken breasts or thighs cooked in a vibrant, tangy sauce made from fresh cranberries, orange juice, and zest, sweetened with honey or maple syrup. The chicken is first browned to a golden finish on the stovetop and then simmered in a flavorful homemade cranberry-orange sauce that perfectly balances sweet, tart, and savory notes. This dish is both refreshing and comforting, ideal for a flavorful weeknight dinner or a special occasion meal.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts or thighs (breasts for leaner option or thighs for juicier flavor)
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
  • 1 tablespoon olive oil (for browning the chicken)

Sauce

  • 1 cup fresh cranberries (frozen cranberries work as well)
  • 1 large orange (zested and juiced)
  • 2 tablespoons honey or maple syrup (for sweetness)
  • 2 cloves garlic, minced
  • ½ cup chicken broth or water (to help make the sauce)
  • Optional: 1 tablespoon balsamic vinegar or 1 teaspoon Dijon mustard (for extra flavor)

Instructions

  1. Prep the Chicken: Season the chicken breasts or thighs with salt, pepper, and a pinch of thyme or rosemary. Optionally, marinate the chicken for 30 minutes to enhance flavor and tenderness.
  2. Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 4 to 6 minutes per side until each side is golden brown. Remove the chicken from the skillet and set aside to rest.
  3. Make the Cranberry Orange Sauce: 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 well and bring the mixture to a simmer. Let the sauce cook for 5 to 7 minutes until the cranberries burst and the sauce thickens slightly.
  4. Combine Chicken and Sauce: Return the browned chicken to the skillet. Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits for added flavor. Cover the skillet and let the chicken simmer on low heat for 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  5. Serve: Once the chicken is fully cooked, spoon the cranberry-orange sauce generously over the chicken pieces. Garnish with fresh herbs or additional orange zest for vibrant color and a fresh flavor boost. Serve warm.

Notes

  • Using chicken thighs adds more flavor and juiciness, while breasts provide a leaner option.
  • You can substitute frozen cranberries but thaw them slightly before cooking for best results.
  • Marinating the chicken for 30 minutes is optional but recommended for deeper flavor.
  • For a tangier sauce, add one tablespoon of balsamic vinegar or a teaspoon of Dijon mustard.
  • This dish pairs well with steamed rice, quinoa, or roasted vegetables.
  • Ensure chicken is cooked to an internal temperature of 165°F for food safety.

Keywords: cranberry orange chicken, chicken breasts, chicken thighs, cranberry sauce, stovetop chicken recipe, autumn chicken recipe, easy dinner, healthy chicken dinner

Find it online: https://zarameals.com/cranberry-orange-chicken-recipe-2/