Description
This Cranberry Orange Chicken recipe features tender, seared chicken breasts simmered in a vibrant sauce made from fresh cranberries, zesty orange juice, and a touch of honey for sweetness. The dish combines savory and tangy flavors with a hint of balsamic vinegar and thyme, making it a perfect 30-minute meal that’s both colorful and delicious.
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 oil: Heat olive oil in a large skillet over medium heat to prepare for searing the chicken.
- Sear chicken: Season chicken breasts with salt and pepper. Place them in the skillet and cook for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
- Sauté garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Prepare sauce: Add cranberries, orange juice, orange zest, honey (or maple syrup), balsamic vinegar, and thyme to the skillet. Stir well and let the mixture simmer for 5 minutes, allowing the cranberries to burst and the sauce to thicken slightly.
- Simmer chicken: Return the seared chicken breasts to the skillet. Spoon some sauce over the chicken, cover the skillet, and simmer for 10-12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Rest and serve: Remove the chicken from the heat and let it rest for a few minutes. Serve with extra cranberry-orange sauce drizzled over the top for added flavor.
Notes
- You can substitute maple syrup for honey for a vegan-friendly sweetener.
- Use fresh cranberries for best flavor, but frozen cranberries work well too.
- Check the internal temperature of chicken with a meat thermometer to ensure it is fully cooked.
- This dish pairs well with rice, quinoa, or roasted vegetables.
