This Skillet Cranberry Orange Chicken is a sweet, tangy, and savory dish that’s perfect for the holiday season or any time you’re craving something comforting yet elegant. The juicy chicken is paired with a zesty orange and cranberry glaze, creating a beautiful balance of flavors. All made in one skillet, this dish is as easy as it is impressive!
Why You’ll Love This Recipe?
- Festive and Flavorful: The cranberry-orange glaze is vibrant and perfect for special occasions.
- One-Pan Wonder: Easy cleanup with everything cooked in one skillet.
- Versatile: Pairs well with a variety of side dishes, making it great for weeknights or entertaining.
Ingredients
Here’s what you’ll need:
- Chicken thighs (bone-in or boneless)
- Fresh cranberries
- Orange juice (freshly squeezed)
- Orange zest
- Honey or maple syrup
- Garlic, minced
- Chicken broth
- Olive oil
- Salt and freshly cracked black pepper
- Fresh thyme or rosemary (optional, for garnish)
You’ll find the full ingredient list and measurements in the recipe card below.
Directions
Step 1: Prepare the Chicken
Pat the chicken thighs dry with a paper towel and season generously with salt and pepper.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
Step 3: Make the Cranberry Orange Sauce
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the orange juice, chicken broth, honey (or maple syrup), and orange zest. Stir to combine, then add the fresh cranberries. Simmer for 5 minutes until the cranberries begin to soften and burst.
Step 4: Combine and Cook
Return the seared chicken to the skillet, skin-side up, and spoon some of the sauce over the top. Cover and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Step 5: Thicken the Sauce
Remove the chicken and set aside. Simmer the sauce uncovered for a few minutes to thicken slightly. Return the chicken to the skillet, spoon the sauce over the top, and garnish with fresh thyme or rosemary.
Step 6: Serve
Serve the cranberry orange chicken hot, paired with your favorite sides.
Expert Tips and Tricks
- Use Fresh Cranberries: Fresh cranberries provide the best flavor and texture, but frozen can work in a pinch.
- Don’t Skip the Zest: Orange zest adds a bright and aromatic note that enhances the dish.
- Adjust Sweetness: Taste the sauce and add more honey or maple syrup if you prefer it sweeter.
Recipe Variations and Possible Substitutions
- Boneless Chicken: Use boneless, skinless chicken breasts or thighs for a leaner option. Adjust cooking time accordingly.
- Add Herbs: Fresh rosemary or thyme adds an earthy flavor to the dish.
- Citrus Options: Swap oranges for tangerines or blood oranges for a unique twist.
Serving and Pairing Suggestions
This skillet cranberry orange chicken pairs beautifully with:
- Garlic mashed potatoes or roasted sweet potatoes.
- Steamed green beans or sautéed Brussels sprouts.
- A simple side salad with vinaigrette.
Complete the meal with a crisp white wine like Sauvignon Blanc or a fruity red like Pinot Noir.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or orange juice to keep the sauce from drying out.
FAQs
1. Can I use dried cranberries instead of fresh?
Fresh cranberries are ideal, but if you must use dried, soak them in warm water or orange juice to plump them up before adding to the dish.
2. Can I make this dish ahead of time?
Yes! Prepare the dish, let it cool, and refrigerate. Reheat gently on the stovetop before serving.
3. Can I freeze this dish?
Yes, you can freeze it. Let it cool completely, then store in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
4. What can I use if I don’t have fresh orange juice?
Bottled orange juice works as a substitute, but fresh-squeezed gives the best flavor.
Conclusion
Skillet Cranberry Orange Chicken is a delightful mix of sweet, tangy, and savory flavors that will impress your family and guests. With its vibrant colors and bold flavors, it’s perfect for both holiday gatherings and cozy dinners at home. Serve it with your favorite sides, and enjoy a dish that’s as comforting as it is delicious!
Print
Skillet Cranberry Orange Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Description
This Skillet Cranberry Orange Chicken is a flavorful and festive dish perfect for holiday dinners or special occasions. Juicy chicken thighs are cooked in a tangy and sweet cranberry orange sauce, creating a delightful combination of savory and fruity flavors.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- 1/2 cup freshly squeezed orange juice
- 1 tsp orange zest
- 1/4 cup honey or maple syrup
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup chicken broth (optional, for thinner sauce)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken:
Pat the chicken thighs dry with paper towels. Season with salt and black pepper on both sides. - Sear the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–6 minutes until golden brown. Flip and cook the other side for another 5 minutes. Remove the chicken from the skillet and set aside. - Make the Sauce:
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Stir in the cranberries, orange juice, orange zest, honey, thyme, and rosemary. Simmer for 3–4 minutes, allowing the cranberries to burst and the sauce to thicken slightly. - Cook the Chicken in Sauce:
Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the chicken. Reduce the heat to medium-low, cover, and cook for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). - Serve:
Garnish with chopped parsley and additional orange zest if desired. Serve hot with the cranberry orange sauce spooned over the top.
Notes
- For boneless, skinless chicken breasts, reduce the cooking time to prevent overcooking.
- This dish pairs beautifully with rice, quinoa, or mashed potatoes.
- You can substitute cranberries with dried cranberries soaked in orange juice for a few minutes if fresh or frozen are unavailable.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380
- Sugar: 14g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg