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- 4 boneless, skinless chicken breasts - 1 cup fresh or frozen cranberries - Zest of 1 orange - Juice of 1 orange - 2 tablespoons olive oil - Salt and pepper to taste - 1 tablespoon honey - 1 teaspoon garlic powder - 1 teaspoon minced ginger - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1 cup chicken broth - 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening) In this dish, the chicken breasts shine. They soak up the tartness of cranberries and the bright notes of orange. The olive oil adds a nice depth and helps achieve that golden crust on the chicken. - Honey for sweetness - Cornstarch for sauce thickening - Fresh herbs for garnish Honey adds a lovely sweetness to balance the tangy cranberries. If you want a thicker sauce, use cornstarch. It’s easy to mix with water for a smooth finish. Fresh herbs, like thyme, not only add flavor but also make the dish look beautiful. These ingredients combine to create a dish that's both simple and packed with flavor. You can feel good about serving this to family and friends. {{ingredient_image_1}} Seasoning the chicken I start by seasoning the chicken breasts with salt and pepper. Make sure to coat both sides evenly. This step is key for great flavor. Cooking the chicken in the skillet Next, I heat two tablespoons of olive oil in a large skillet over medium-high heat. Once hot, I add the seasoned chicken. I cook the chicken for about 6 to 7 minutes on each side. I look for a golden brown color and ensure it's fully cooked. Then, I take the chicken out and set it aside. Adding cranberries and orange ingredients In the same skillet, I add one cup of cranberries, the zest of one orange, and the juice of that orange. I also include one tablespoon of honey, one teaspoon of garlic powder, minced ginger, and fresh thyme. I cook this mix for 2 to 3 minutes. I stir occasionally until the cranberries start to burst. Simmering and thickening the sauce Next, I pour in one cup of chicken broth and bring everything to a simmer. I let this cook for about 5 minutes. If I want a thicker sauce, I mix two tablespoons of cornstarch with two tablespoons of water. I stir this into the skillet and cook for 2 to 3 more minutes. Combining chicken with the sauce Now, I return the cooked chicken to the skillet. I spoon some of the cranberry-orange sauce over the top. I let it cook for 2 more minutes to heat through and soak in flavor. Adjusting seasoning before serving Finally, I taste the sauce and adjust the seasoning with more salt or pepper if needed. It's ready to serve! To ensure your chicken is cooked through, use a meat thermometer. The chicken should reach 165°F. This step prevents undercooked meat, which can be unsafe. Always let the chicken rest for a few minutes after cooking. This keeps it juicy. For bursting cranberries, keep the heat on medium-high. Stir them gently to help them pop. When they start to burst, they release their juices. This adds flavor to your sauce. If you want a thicker sauce, mix cornstarch with water before adding it. To plate the dish attractively, use a large platter. Place the chicken in the center and drizzle the cranberry-orange sauce over it. This makes the dish look vibrant and inviting. Add fresh orange slices and thyme sprigs for color. These garnishes also enhance the flavor. For storing leftovers, let the chicken cool completely. Place it in an airtight container. You can keep it in the fridge for up to three days. If you need to store it longer, freeze it for up to three months. When reheating, use the stove or microwave. If using the stove, add a splash of chicken broth to keep it moist. Heat until warmed through. In the microwave, cover the dish to avoid drying out the chicken. Enjoy your delicious leftovers! Pro Tips Choose Fresh Ingredients: Whenever possible, use fresh cranberries and oranges for a brighter flavor and vibrant color in your dish. Perfectly Cooked Chicken: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) for safe consumption. Make It Ahead: This dish can be made a day in advance. Store the chicken and sauce separately, then reheat gently before serving. Garnishing Tips: For an elegant presentation, garnish with additional thyme leaves and orange zest just before serving to enhance the dish's aroma and appearance. {{image_2}} You can switch out cranberries if you want. Try using cherries instead. They give a sweet and tart flavor. You can also use other fruits like blueberries or raspberries. Each fruit brings its own taste to the dish. For herbs, feel free to mix it up. If you don’t have thyme, rosemary works great too. It adds a lovely earthy taste. You can also use basil for a fresh twist. If you need a gluten-free meal, this dish is easy to adapt. Just make sure to use gluten-free broth. The rest of the ingredients are already gluten-free. For those watching sugar intake, cut back on the honey. You can also swap it for a sugar substitute. Adjust to your taste, and it will still be delicious. Pair this chicken with simple sides. Steamed green beans or roasted vegetables work well. They add color and texture to your plate. For drinks, I suggest a light white wine. A crisp Sauvignon Blanc pairs nicely. If you prefer non-alcoholic drinks, try sparkling water with a splash of orange juice. It’s refreshing and complements the flavors. You can pair this dish with many sides. Here are some popular options: - Rice: White or brown rice soaks up the sauce well. - Quinoa: This adds a nutty flavor and good protein. - Roasted Vegetables: Carrots, broccoli, and Brussels sprouts add color and nutrients. - Mashed Potatoes: Creamy potatoes balance the tangy sauce nicely. - Green Salad: A fresh salad with vinaigrette brightens the meal. Yes, you can prepare this dish in advance. Here are some tips: - Cook the Chicken: You can cook the chicken and store it in the fridge. - Make the Sauce: Prepare the sauce and keep it separate. - Reheat: When ready to serve, reheat the chicken and sauce together in a skillet. - Timing: Make it up to two days ahead for the best flavor. Yes, you can swap chicken for other proteins. Here are some options: - Turkey: Use turkey cutlets for a lean alternative. - Pork: Pork chops work well; adjust cooking time as needed. - Tofu: For a vegetarian option, use firm tofu. Sauté until golden. - Fish: Salmon or white fish can also be delicious. Cook quickly to avoid drying out. Adjust the cooking times based on the protein you choose for the best results. This Skillet Cranberry Orange Chicken recipe serves four. Each serving contains about 300 calories. Here's how the macronutrients break down: - Protein: 30 grams - Fat: 10 grams - Carbohydrates: 25 grams These values can vary based on the chicken and any optional ingredients used. Cranberries offer many health benefits. They are high in antioxidants. They help fight inflammation and boost heart health. Oranges provide vitamin C, which supports the immune system. The chicken gives you lean protein, important for muscle health. Olive oil adds healthy fats, which are good for your heart. For a healthy meal, aim for one chicken breast per person. Adjust the portion size based on your dietary needs. Pair this dish with sides like steamed veggies or brown rice for balance. If you want to serve more, consider doubling the recipe. This blog post shared a tasty recipe for Skillet Cranberry Orange Chicken. You learned about the key ingredients and optional add-ons. We covered simple steps for preparation, sauce-making, and assembly. Tips for cooking, presentation, and storage help you serve this dish flawlessly. You also found fun variations and answers to common questions. As you cook, remember you can adapt the recipe to fit your needs. Enjoy the rich flavors and healthy benefits of each bite! Your culinary skills can shine with this easy dish.

Skillet Cranberry Orange Chicken

A delicious chicken dish with a sweet and tangy cranberry-orange sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup fresh or frozen cranberries
  • 1 piece zest of 1 orange
  • 1 piece juice of 1 orange
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 cup chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • as needed fresh orange slices and thyme sprigs for garnish

Instructions
 

  • Season the chicken breasts with salt and pepper on both sides.
  • In a large skillet, heat the olive oil over medium-high heat.
  • Once hot, add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until fully cooked through and golden brown. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the cranberries, orange zest, orange juice, honey, garlic powder, ginger, and thyme. Cook for 2-3 minutes, stirring occasionally, until the cranberries begin to burst and release their juices.
  • Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for about 5 minutes.
  • If you prefer a thicker sauce, mix the cornstarch and water until smooth, then stir it into the skillet. Cook for an additional 2-3 minutes until the sauce thickens.
  • Return the chicken to the skillet, spoon some of the cranberry-orange sauce over the top, and let it cook for 2 more minutes to heat through.
  • Taste and adjust seasoning with more salt and pepper if needed.

Notes

Serve the chicken on a platter, drizzled with the cranberry-orange sauce, and garnish with fresh orange slices and thyme sprigs for a pop of color.
Keyword chicken, cranberry, orange, skillet