Easy Skillet Cranberry Orange Chicken Recipe
This Easy Skillet Cranberry Orange Chicken recipe combines juicy seared chicken breasts with a vibrant, tangy cranberry orange sauce. Cooked entirely in one skillet, this dish offers a perfect balance of sweet, tart, and savory flavors accented by cinnamon and thyme. It’s an effortless and elegant meal ideal for weeknights or festive occasions, served best with hearty sides like garlic mashed potatoes or quinoa.
- 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
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
- Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels and season both sides generously with salt and freshly ground black pepper. This will help create a golden crust during searing.
- Heat the Skillet: Place a large skillet over medium-high heat and drizzle in the olive oil. Wait until the oil shimmers, indicating it is hot enough to prevent sticking and properly sear the chicken.
- Sear the Chicken: Add the seasoned chicken to the hot skillet and cook for 4 to 5 minutes on each side until the exterior is golden brown. Remove the chicken from the skillet and set aside while you prepare the sauce.
- Build the Cranberry Orange Sauce: In the same skillet, sauté the minced garlic for about 1 minute until fragrant. Add the cranberries, orange juice, orange zest, honey, ground cinnamon, and thyme. Stir thoroughly and let the mixture simmer for approximately 5 minutes, until the cranberries soften and burst, forming a rich, glossy sauce.
- Simmer with Chicken: Return the seared chicken back to the skillet and spoon the sauce over each piece. Cover with a lid and cook on low heat for 8 to 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C). This allows the flavors to meld while keeping the chicken juicy.
- Garnish and Serve: Once cooked through, garnish the dish with freshly chopped parsley if desired. Serve hot alongside rice, quinoa, roasted vegetables, or mashed potatoes for a complete meal.
Notes
- Substitute dried cranberries soaked in orange juice for fresh or frozen cranberries if necessary.
- Adjust the sweetness by reducing honey or adding a splash of balsamic vinegar to deepen the savory notes.
- Double the sauce quantity if you prefer to serve with grains or mashed potatoes to soak up the flavors.
- Use chicken drumsticks or bone-in thighs for richer flavor but expect longer cooking times.
- Add a pinch of red pepper flakes for a mild spicy kick.
- Freeze leftovers in portions for up to 2 months; thaw in the fridge overnight before reheating gently on the stovetop.
Keywords: cranberry orange chicken, skillet chicken recipe, easy chicken dinner, one pan chicken, cranberry sauce chicken, orange chicken skillet
