Description

This Skillet Cranberry Orange Chicken is a vibrant and flavorful dish perfect for a comforting dinner. Tender chicken breasts are seared to golden perfection, then simmered in a tangy-sweet sauce made from fresh cranberries, orange juice, honey, and warming spices. This gluten-free meal offers a delightful balance of citrus and berry notes, enhanced with a hint of balsamic vinegar and aromatic herbs, making it a festive and healthy main course option.

Ingredients

Scale

Chicken and Seasoning

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce

1/2 cup chopped onion
2 cloves garlic, minced
1 cup fresh cranberries
1/2 cup orange juice
1 tablespoon orange zest
1/4 cup honey
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Cook Mode Prevent your screen from going dark

Instructions

Seasoning and Searing the Chicken: Season the chicken breasts with salt and black pepper evenly on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 4 to 5 minutes per side, until they develop a golden-brown crust. Remove the chicken from the skillet and set aside to rest.
Sautéing Aromatics: In the same skillet, add the chopped onion and cook for 2 to 3 minutes or until tender and softened. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
Preparing the Sauce: Add fresh cranberries, orange juice, orange zest, honey, balsamic vinegar, dried thyme, cinnamon, and ground ginger to the skillet. Stir well to combine all ingredients. Bring the mixture to a simmer and cook for 5 to 6 minutes, allowing the cranberries to burst and the sauce to begin thickening.
Thickening the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and continue to simmer for an additional 1 to 2 minutes. The sauce will thicken further and become glossy.
Cooking the Chicken Through: Return the seared chicken breasts to the skillet, spooning sauce over each piece. Reduce the heat to low, cover the skillet, and simmer gently for 10 to 12 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
Finishing and Serving: Once cooked, serve the chicken warm with extra cranberry orange sauce spooned over each breast. This dish pairs beautifully with rice or mashed potatoes for a complete meal.

Notes

You can substitute chicken thighs for chicken breasts if preferred for a juicier texture.
For a spicier twist, add a pinch of red pepper flakes to the sauce while simmering.
This dish pairs wonderfully with rice, mashed potatoes, or even roasted vegetables for a full plate.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American