AMAZING SKILLET CRANBERRY ORANGE CHICKEN

Published:
Skillet Cranberry Orange Chicken is beautifully displayed in a skillet, ready to be served as a delicious and easy meal.
Craving a dinner that’s both comforting and bursting with bright, festive flavors? Imagine succulent chicken pieces, pan-seared to golden perfection, then simmered in a vibrant cranberry-orange sauce that’s equal parts sweet, tangy, and utterly irresistible. This Skillet Cranberry Orange Chicken recipe is your answer to a simple yet spectacular meal that will have everyone asking for seconds!

Unlock the Flavor: What You’ll Need

Chicken & Marinade

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Cranberry Orange Sauce

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 (12-ounce) bag fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/4 cup honey (or maple syrup for a refined sugar-free option)
  • 2 tablespoons orange zest
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Garnish (Optional)

  • Fresh parsley, chopped
  • Orange slices

Let’s Get Cooking: Step-by-Step Instructions

Close-up shot of juicy Skillet Cranberry Orange Chicken cooking in a skillet, showcasing the vibrant colors of cranberries and oranges.

Step 1: Marinate the Chicken

  1. In a medium bowl, whisk together the orange juice, olive oil, soy sauce, garlic powder, ginger powder, salt, and pepper.
  2. Add the chicken pieces to the bowl and toss to coat evenly.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it becomes!

Step 2: Sauté the Aromatics

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add the chopped onion and cook until softened and translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 3: Build the Cranberry Orange Sauce

  1. Add the cranberries, orange juice, honey (or maple syrup), orange zest, apple cider vinegar, salt, and red pepper flakes (if using) to the skillet.
  2. Bring the mixture to a simmer, then reduce the heat to low and cook until the cranberries have burst and the sauce has thickened slightly, about 10-15 minutes. Stir occasionally to prevent sticking. You’ll know it’s ready when the sauce coats the back of a spoon.

Step 4: Cook the Chicken

  1. While the sauce simmers, remove the chicken from the marinade, letting any excess drip off.
  2. Heat 1 tablespoon of olive oil in a separate skillet (or use the same skillet after wiping it clean) over medium-high heat.
  3. Add the chicken pieces to the hot skillet in a single layer (you may need to do this in batches to avoid overcrowding).
  4. Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Step 5: Combine and Simmer

  1. Add the cooked chicken to the skillet with the cranberry orange sauce.
  2. Stir to coat the chicken evenly with the sauce.
  3. Simmer for another 5-10 minutes, allowing the flavors to meld together.

Step 6: Serve and Enjoy!

  1. Garnish with fresh parsley and orange slices (optional).
  2. Serve hot over rice, quinoa, mashed potatoes, or your favorite side dish.

Tips and Tricks for Skillet Cranberry Orange Chicken Perfection

  • Chicken Choice: While I love using chicken thighs for their juicy flavor, chicken breasts work perfectly well too! Just be careful not to overcook them.
  • Fresh vs. Frozen Cranberries: Either fresh or frozen cranberries work great in this recipe. No need to thaw frozen cranberries before using.
  • Sweetness Level: Adjust the amount of honey (or maple syrup) to your liking. Taste the sauce and add more if needed.
  • Spice it Up: If you like a little heat, add a pinch more red pepper flakes or a dash of your favorite hot sauce.
  • Thickening the Sauce: If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add this slurry to the skillet and simmer until thickened.
  • Make Ahead: This Skillet Cranberry Orange Chicken can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
  • Serving Suggestions: This dish pairs beautifully with roasted vegetables like Brussels sprouts, asparagus, or carrots. It’s also delicious with a side of crusty bread for soaking up the flavorful sauce.

Variations to Spice Up Your Skillet Cranberry Orange Chicken Adventure

  • Add Some Nuts: Toasted pecans or walnuts add a delightful crunch to this dish. Stir them in during the last few minutes of cooking.
  • Pineapple Power: For a tropical twist, add some chunks of fresh pineapple to the sauce.
  • Dijon Mustard: A tablespoon of Dijon mustard adds a tangy depth of flavor to the sauce.
  • Wine Infusion: Add a splash of dry white wine to the sauce for a more complex flavor profile.

What to Serve with Skillet Cranberry Orange Chicken

This Skillet Cranberry Orange Chicken is incredibly versatile and pairs well with a variety of side dishes. Consider serving it with:
  • Grains: Rice (white, brown, or wild rice), quinoa, couscous
  • Potatoes: Mashed potatoes, roasted potatoes, sweet potato fries
  • Vegetables: Roasted Brussels sprouts, steamed asparagus, sautéed green beans, glazed carrots
  • Salads: A simple green salad with a vinaigrette dressing

Other Delicious Chicken Recipes You’ll Love

If you enjoyed this Skillet Cranberry Orange Chicken, be sure to check out some of my other favorite chicken recipes! For a taste of the Southwest, try this Mexican Chicken recipe. If you’re looking for something savory and peppery, the Black Pepper Chicken is outstanding. Or if you prefer a sweeter flavor profile, you might love the Honey Pepper Chicken. And who can resist a good Honey Garlic Chicken or Honey Garlic Chicken Breasts recipe? And if you’re looking for another fantastic cranberry recipe, especially around the holidays, you could pair this up with Cranberry Roast Beef.

Wrapping Up: Your New Go-To Chicken Dinner

This Skillet Cranberry Orange Chicken is more than just a recipe; it’s an invitation to create a delicious and memorable meal. With its vibrant flavors, simple preparation, and endless possibilities for customization, it’s sure to become a family favorite. So go ahead, gather your ingredients, and get ready to enjoy a truly amazing chicken dinner!

Can I use frozen cranberries instead of fresh ones for the Skillet Cranberry Orange Chicken?

Yes, you can use either fresh or frozen cranberries. There’s no need to thaw frozen cranberries before using them in the recipe.

How can I adjust the sweetness level of the cranberry orange sauce?

You can adjust the amount of honey (or maple syrup) to your liking. Taste the sauce while it’s simmering and add more sweetener if needed.

The cranberry orange sauce is too thin, how can I thicken it?

If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add this slurry to the skillet and simmer until thickened.

What are some good side dishes to serve with this chicken recipe?

This dish pairs well with rice, quinoa, mashed potatoes, roasted Brussels sprouts, steamed asparagus, or a simple green salad.

Skillet Cranberry Orange Chicken is beautifully displayed in a skillet, ready to be served as a delicious and easy meal.

Amazing Skillet Cranberry Orange Chicken

Avatar photoAmelia Chen-Morrison
This Skillet Cranberry Orange Chicken recipe delivers a comforting and festive meal with succulent chicken simmered in a vibrant cranberry-orange sauce. It’s a simple yet spectacular dish that combines sweet and tangy flavors, perfect for a weeknight dinner or a holiday gathering.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Equipment

  • Medium bowl
  • Large skillet
  • Knife
  • Cutting board
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Spatula

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • ¼ cup orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon ginger powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • ½ cup orange juice
  • ¼ cup honey or maple syrup
  • 2 tablespoons orange zest
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes optional
  • Fresh parsley, chopped optional
  • Orange slices optional

Instructions
 

  • In a medium bowl, whisk together the orange juice, olive oil, soy sauce, garlic powder, ginger powder, salt, and pepper.
  • Add the chicken pieces to the bowl and toss to coat evenly.
  • Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the chopped onion and cook until softened and translucent, about 5 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • Add the cranberries, orange juice, honey (or maple syrup), orange zest, apple cider vinegar, salt, and red pepper flakes (if using) to the skillet.
  • Bring the mixture to a simmer, then reduce the heat to low and cook until the cranberries have burst and the sauce has thickened slightly, about 10-15 minutes, stirring occasionally.
  • Remove the chicken from the marinade, letting any excess drip off.
  • Heat 1 tablespoon of olive oil in a separate skillet (or use the same skillet after wiping it clean) over medium-high heat.
  • Add the chicken pieces to the hot skillet in a single layer, cooking in batches if necessary.
  • Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  • Add the cooked chicken to the skillet with the cranberry orange sauce.
  • Stir to coat the chicken evenly with the sauce.
  • Simmer for another 5-10 minutes, allowing the flavors to meld together.
  • Garnish with fresh parsley and orange slices (optional).
  • Serve hot over rice, quinoa, mashed potatoes, or your favorite side dish.

Notes

Chicken thighs offer a juicier flavor, but chicken breasts can also be used. Adjust the sweetness by adding more or less honey or maple syrup. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add to the skillet. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish pairs well with roasted vegetables like Brussels sprouts, asparagus, or carrots.

ABOUT THE AUTHOR

Amelia Chen-Morrison

the visionary behind BestHomeMadeRecipes. Along with my cousin Alice, we’ve created your ultimate destination for restaurant-quality recipes

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