Description
This Cranberry Orange Chicken recipe features tender, seared chicken breasts cooked in a tangy and slightly sweet sauce made from fresh cranberries, orange juice, zest, honey, and balsamic vinegar. The dish combines vibrant flavors and a beautiful presentation, 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 chicken breasts with salt and pepper, then place them in the hot skillet. Sear each side for 3-4 minutes 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 30 seconds until fragrant, ensuring it doesn’t burn.
- 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 about 5 minutes, allowing the cranberries to burst and the sauce to thicken slightly.
- Simmer chicken in sauce: Return the chicken breasts to the skillet, spoon some of the sauce over them, cover the skillet, and let it simmer for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Rest and serve: Remove the chicken from heat and let it rest for a few minutes to retain juices. Serve topped with extra sauce spooned over.
Notes
- For a sweeter sauce, adjust the amount of honey or maple syrup according to taste.
- Fresh cranberries can be substituted with frozen; no need to thaw before cooking.
- Pair this dish with wild rice, quinoa, or roasted vegetables for a complete meal.
- Ensure chicken is cooked thoroughly to avoid any foodborne illness – use a meat thermometer to confirm.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
