Cranberry Orange Chicken
A delightful dish combining the tangy sweetness of cranberries with the bright citrus notes of orange, creating a stunning glaze for tender chicken.
Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts or thighs
- 250 g fresh cranberries (about 2 cups)
- 1 large orange (zested and juiced)
- 30 ml honey or maple syrup (2 tbsp)
- 15 ml olive oil (1 tbsp)
- 2 cloves garlic (minced)
- 1 tsp fresh thyme or rosemary (or 1/2 tsp dried)
- to taste Salt and pepper
- 120 ml chicken broth or water (1/2 cup)
- 15 ml balsamic vinegar (1 tbsp) optional
- 5 g Dijon mustard (1 tsp) optional
Instructions
Preparation
- Season the chicken with salt, pepper, and your choice of thyme or rosemary. If you have time, let it marinate for 30 minutes to enhance the flavors.
Cooking
- In a skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 4-6 minutes on each side until golden brown. Once done, remove the chicken from the skillet and set it aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Then, toss in the cranberries, orange juice, orange zest, and honey or maple syrup. Let it simmer for 5-7 minutes, allowing the cranberries to burst and create a lovely sauce.
- Return the chicken to the skillet and add the chicken broth. Scrape up the browned bits from the bottom of the skillet for extra flavor. Cover and let it simmer for 10-12 minutes until the chicken is fully cooked.
- Once ready, serve the dish warm, garnished with fresh herbs or some extra orange zest. Pair it with rice, mashed potatoes, or your favorite vegetables for a complete meal.
Notes
This dish can be prepared in advance. Simply warm it up on the stove before serving. Reduce the amount of honey or maple syrup if you prefer less sweetness. For added flavor, consider adding balsamic vinegar or Dijon mustard to the sauce.