Cranberry Orange Chicken
A delightful dish that combines tender chicken with a tangy-sweet sauce made from fresh cranberries and orange juice, perfect for cozy dinners or festive gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts or thighs Use according to preference
- 1 cup fresh cranberries Make sure they’re plump and firm
- 1 large orange Zested and juiced
- 2 tablespoons honey or maple syrup Adjust for sweetness preference
- 1 tablespoon olive oil For cooking the chicken
- 2 cloves garlic Finely chopped for aroma and flavor
- 1 teaspoon fresh thyme or rosemary Or 1/2 teaspoon dried
- Salt and black pepper To taste
- ½ cup chicken broth or water To create sauce
- 1 tablespoon balsamic vinegar Optional, for depth
- 1 teaspoon Dijon mustard Optional, for complexity
Instructions
Preparation
- Gather all your ingredients, including washing and patting dry the chicken, zesting and juicing the orange, and finely chopping the garlic.
- Rub salt, pepper, and your choice of herbs onto the chicken. Allow it to rest for about 10 minutes.
Cooking
- In a large pan, heat olive oil over medium-high heat. Add the chicken and cook for 4-6 minutes on each side until golden brown.
- Remove the chicken and set aside while preparing the sauce.
- In the same pan, sauté the chopped garlic until fragrant, about 30 seconds.
- Add the fresh cranberries, orange juice, zest, and honey or maple syrup. Simmer for 5-7 minutes.
- Return the browned chicken to the pan. Pour in the chicken broth or water, scraping the bottom of the pan.
- Cover and let everything simmer on low heat for about 10-12 minutes.
- If desired, stir in balsamic vinegar and Dijon mustard before serving.
Serving
- Serve hot, garnished with fresh herbs or additional orange zest.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat in the microwave or on the stove.