Description
This Cranberry Orange Chicken recipe offers a delightful balance of tangy and sweet flavors with a luscious cranberry-orange sauce. Featuring tender, seared chicken breasts simmered in a vibrant sauce made from fresh cranberries, fresh orange juice, honey, and balsamic vinegar, this dish is perfect for a quick and elegant weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 1 cup fresh or frozen cranberries
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup honey or maple syrup
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for searing the chicken.
- Sear the chicken: Season the chicken breasts with salt and pepper. Place them in the hot skillet and cook for 3-4 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Prepare the sauce: Stir in cranberries, fresh orange juice, orange zest, honey (or maple syrup), balsamic vinegar, and dried thyme. Let the mixture simmer for 5 minutes to allow the cranberries to burst and the sauce to thicken slightly.
- Simmer the chicken: Return the seared chicken breasts to the skillet, spoon some sauce over them, cover the skillet, and let it simmer gently for 10-12 minutes. This slow simmer ensures the chicken cooks through to an internal temperature of 165°F (75°C).
- Rest and serve: Remove the skillet from heat and let the chicken rest for a few minutes. Serve the chicken topped with extra cranberry-orange sauce for a flavorful finish.
Notes
- For the best flavor, use fresh cranberries when available, but frozen cranberries work well too.
- If you prefer a less sweet sauce, reduce the amount of honey or maple syrup.
- You can substitute dried thyme with fresh thyme for a brighter herb flavor.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
