Easy Skillet Cranberry Orange Chicken Recipe

Introduction

Discover the bright, tangy flavors of Skillet Cranberry Orange Chicken, a simple yet festive dish perfect for any night of the week. Juicy chicken breasts seared to perfection are bathed in a luscious cranberry orange sauce that balances sweetness and spice effortlessly.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 cup fresh or frozen cranberries
• ½ cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 2 tablespoons honey (or maple syrup for a deeper flavor)
• 2 garlic cloves, minced
• ½ teaspoon ground cinnamon
• ½ teaspoon dried thyme (or fresh thyme sprigs)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Step 1: Pat chicken breasts or thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add the chicken to the hot skillet and cook 4–5 minutes per side until golden brown. Remove chicken and set aside.
4. Step 4: In the same skillet, sauté minced garlic for 1 minute until fragrant.
5. Step 5: Stir in cranberries, orange juice, orange zest, honey, cinnamon, and thyme. Simmer for about 5 minutes until cranberries soften and burst, forming a glossy sauce.
6. Step 6: Return chicken to the skillet, spoon sauce over the top, cover, and cook on low heat for 8–10 minutes until chicken reaches 165°F (74°C).
7. Step 7: Garnish with chopped fresh parsley and serve hot with your choice of sides like rice, quinoa, or roasted vegetables.

Tips & Variations

• Use bone-in chicken drumsticks or thighs for a deeper flavor—just allow for longer cooking time.
• Swap honey for maple syrup for an earthier sweetness.
• Add a pinch of red pepper flakes to the sauce for a subtle kick.
• Stir in a splash of balsamic vinegar to intensify the sauce’s complexity.
• For a festive touch, sprinkle pomegranate seeds over the finished dish before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days; the sauce may thicken but reheats well. For longer storage, freeze portions for up to 2 months and thaw overnight in the fridge before reheating. Reheat gently on the stovetop with a splash of broth or orange juice to refresh the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, but dried cranberries are sweeter and less tart. If using dried, soak them in warm water or orange juice for 10 minutes before cooking and consider reducing the added honey to balance sweetness.

What cut of chicken works best for this recipe?

Both boneless chicken breasts and thighs are good choices. Breasts cook faster and leaner, while thighs offer juiciness and richness. Bone-in cuts can be used but require longer cooking time.

Easy Skillet Cranberry Orange Chicken Recipe

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★★★★★

4.6 from 119 reviews

This Easy Skillet Cranberry Orange Chicken recipe combines juicy, seared chicken breasts with a tangy, sweet cranberry orange sauce simmered to perfection. It’s a flavorful one-pan dish perfect for festive meals or weeknight dinners, bringing together bright citrus, fresh cranberries, and aromatic herbs in an effortless skillet-cooked entrée.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

Cranberry Orange Sauce

• 1 cup fresh or frozen cranberries
• ½ cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 2 tablespoons honey (or maple syrup for a deeper flavor)
• 2 garlic cloves, minced
• ½ teaspoon ground cinnamon
• ½ teaspoon dried thyme (or fresh thyme sprigs)

Garnish

• Fresh parsley, chopped (optional, for color and freshness)

Instructions

1. Prepare the Chicken: Pat chicken breasts or thighs dry with paper towels. Season both sides with salt and freshly ground black pepper to ensure a flavorful, golden crust when seared.
2. Heat the Skillet: Place a large skillet over medium-high heat and drizzle in olive oil. Heat until the oil shimmers, indicating the pan is hot enough to sear without sticking.
3. Sear the Chicken: Add seasoned chicken to the hot skillet and cook for 4–5 minutes per side until golden brown. Remove and set aside on a plate.
4. Build the Cranberry Orange Sauce: In the same skillet, sauté minced garlic for 1 minute until fragrant. Stir in cranberries, orange juice, orange zest, honey, cinnamon, and thyme. Simmer for about 5 minutes until cranberries soften and burst, forming a glossy sauce.
5. Simmer with Chicken: Return the chicken to the skillet, spoon sauce over them, cover with a lid, and cook on low heat for 8–10 minutes or until the internal temperature reaches 165°F (74°C). This allows the flavors to meld while keeping the chicken juicy.
6. Garnish and Serve: Garnish the cooked chicken with freshly chopped parsley. Serve hot with preferred sides such as rice, quinoa, mashed potatoes, or roasted vegetables.

Notes

• Substitute dried cranberries soaked in orange juice for fresh or frozen cranberries if necessary.
• Adjust sweetness by reducing honey or adding a splash of balsamic vinegar for a more savory profile.
• Double the sauce quantity if you prefer extra sauce for serving over grains or mashed potatoes.
• Use bone-in chicken pieces like drumsticks or thighs for more flavor but increase cooking time accordingly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; reheat gently on the stovetop with a splash of broth or orange juice.

Keywords: cranberry orange chicken, skillet chicken recipe, easy chicken dinner, citrus chicken, one pan chicken, cranberry sauce chicken, weeknight chicken recipes