Cranberry Orange Chicken

Name: Cranberry Orange Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 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; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil

Isabella

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This cranberry orange chicken recipe is a perfect blend of juicy, tender chicken and a vibrant, tangy sauce. The sauce is a delicious mix of sweet cranberries and citrusy orange, creating a cozy, comforting dish that’s ideal for any dinner. Whether you’re preparing it for a special occasion or a weeknight meal, this dish is sure to impress.

Why You’ll Love This Recipe

I absolutely love how this recipe balances sweet and savory flavors. The fresh cranberries burst open in the sauce, adding a tangy sweetness that pairs perfectly with the savory chicken. The orange juice and zest give it a bright, refreshing twist that complements the richness of the chicken. Plus, the sauce is thick and flavorful, making it the perfect drizzle over the chicken and even the side dishes I choose to serve it with. This dish is quick to prepare, with a cook time of just 30 minutes, making it a great option for a satisfying yet simple meal.

Ingredients

4 boneless, skinless chicken breasts

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

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by heating olive oil in a large skillet over medium heat.

Then, I season the chicken breasts with salt and pepper and sear them in the skillet for 3-4 minutes per side until golden brown. Once they’re seared, I remove them and set them aside.

In the same skillet, I add minced garlic and sauté it for about 30 seconds, just until it becomes fragrant.

Next, I stir in cranberries, orange juice, orange zest, honey, balsamic vinegar, and thyme.Then I bring this mixture to a simmer and let it cook for 5 minutes, allowing the cranberries to burst open and the sauce to thicken slightly.

I return the chicken breasts to the skillet, spoon some of the sauce over the top, cover, and simmer for 10-12 minutes. I make sure the chicken reaches an internal temperature of 165°F (75°C).

After removing it from the heat, I let the chicken rest for a few minutes before serving it with extra sauce drizzled on top.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

For a slightly tangier twist, I like to swap the honey for a little bit of Dijon mustard. This gives the sauce a little kick while still maintaining its sweetness.

If I’m craving a bit of crunch, I sometimes add toasted pecans or slivered almonds on top of the finished dish for extra texture.

To make this recipe gluten-free, I simply ensure that all of my ingredients, such as the balsamic vinegar and honey, are gluten-free certified.

If fresh cranberries aren’t available, frozen cranberries work just as well in this recipe, so I don’t worry if fresh ones aren’t in season.

Storage/Reheating

To store: I place the leftover chicken and sauce in an airtight container in the fridge, where it lasts for up to 3 days.

To reheat: I recommend reheating the chicken in a skillet over medium heat, spooning the sauce over it to keep it moist. Alternatively, I can microwave it for 1-2 minutes until it’s heated through. If the sauce has thickened too much during storage, I add a splash of water or orange juice to bring it back to the desired consistency.

Related Recipes:

Easy Cranberry Sauce

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, bone-in chicken works well too. Just be sure to adjust the cooking time to ensure the chicken reaches an internal temperature of 165°F (75°C).

What if I don’t have balsamic vinegar?

If balsamic vinegar isn’t available, I’ve used red wine vinegar or apple cider vinegar as a substitute. The flavor will be a bit different, but it will still give the sauce a nice depth.

Can I make this dish in advance?

I love that this recipe can be made in advance. You can cook the chicken and sauce ahead of time, and then reheat it when you’re ready to serve. It actually enhances the flavor after sitting for a bit!

Can I freeze this cranberry orange chicken?

Yes, you can freeze it! I place the chicken and sauce in an airtight container and freeze it for up to 3 months. To reheat, I thaw it overnight in the fridge and then heat it in a skillet until warmed through.

What should I serve with this dish?

This dish pairs wonderfully with mashed potatoes, rice, or a simple green salad. I also love serving it with roasted vegetables or steamed broccoli to balance out the flavors.

Conclusion

Cranberry orange chicken is a comforting, flavorful dish that I love making for family dinners or special occasions. The juicy chicken paired with the tangy, sweet cranberry-orange sauce is a combination I can’t get enough of. It’s quick, easy, and always a hit at the table. Plus, it’s versatile enough to customize with different variations or side dishes. Whether I’m making it for a weeknight meal or a holiday dinner, it never disappoints.

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