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Cranberry Orange Chicken

A delightful dish combining savory chicken with sweet-tart cranberries and zesty orange, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts or thighs (approximately 680 g)
  • 1 cup fresh cranberries (approximately 150 g)
  • 1 large orange zested and juiced (about 150 ml juice)
  • 2 tablespoons honey or maple syrup (30 ml)
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
  • to taste Salt and pepper
  • 1/2 cup chicken broth or water (120 ml)
  • 1 tablespoon balsamic vinegar (optional) (15 ml)
  • 1 teaspoon Dijon mustard (optional) (5 ml)

Method
 

Preparation
  1. Season the chicken with salt, pepper, and thyme or rosemary. Marinate for 30 minutes if desired.
Cooking
  1. Heat olive oil in a skillet over medium-high heat. Cook chicken for 4-6 minutes per side until golden brown. Remove from skillet.
  2. In the same skillet, sauté garlic for about 30 seconds. Add cranberries, orange juice, zest, and honey. Bring to a simmer for 5-7 minutes until cranberries burst.
  3. Return chicken to the skillet, spoon sauce over it, and add chicken broth. Cover and simmer on low for 10-12 minutes until chicken reaches 165°F (74°C).
Serving
  1. Serve with cranberry-orange sauce and garnish with herbs or zest.

Notes

Cranberry Orange Chicken can be served with fluffy rice or quinoa, over mixed greens, or with roasted vegetables. Drizzle extra cranberry-orange sauce on top for added flavor. Garnish with fresh herbs like thyme or parsley for a beautiful finish.