BEST SKILLET CRANBERRY ORANGE CHICKEN

Imagine the tantalizing aroma of sweet oranges mingling with tart cranberries, all coating tender chicken in a beautiful skillet masterpiece. This Skillet Cranberry Orange Chicken is not only bursting with festive flavors, but it’s also surprisingly easy to make, even on a busy weeknight! Get ready to impress your family and friends with this one-pan wonder—I promise, it will become a new favorite.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs (about 1.5-2 lbs total)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

For the Cranberry Orange Sauce:

• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup brown sugar, packed
• 2 tablespoons orange zest
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Optional Garnishes:

• Fresh orange slices
• Chopped fresh parsley or cilantro
• Toasted slivered almonds

Let’s Talk Chicken: Breasts vs. Thighs

Okay, friend, before we dive into the instructions, let’s chat about the chicken. You’ve got options! Both chicken breasts and chicken thighs work beautifully in this Skillet Cranberry Orange Chicken recipe, but they each bring something a little different to the table. Chicken breasts are lean and cook quickly, making them a great choice for a lighter meal. However, they can sometimes dry out if overcooked. Chicken thighs, on the other hand, are more forgiving and tend to be more flavorful and juicy. For a richer flavor and a super moist result, I often opt for Cranberry Chicken Thighs Baked to perfection! If you are going for the chicken breast, I suggest cutting them in half horizontally to ensure even cooking. Also, be sure to keep an eye on the internal temperature; you’re looking for 165°F. If you prefer thighs, you can easily adapt this recipe for Baked Orange Cranberry Chicken Thighs for a slightly different cooking method with equally delicious results.

Step-by-Step Instructions

Getting Started: Prep the Chicken

1. If using chicken breasts, slice them in half horizontally to create thinner cutlets. This helps them cook more evenly and absorb the delicious cranberry orange sauce. Pat the chicken dry with paper towels. This is key for getting a good sear!
2. In a small bowl, combine the salt, pepper, garlic powder, and paprika. Sprinkle this mixture evenly over both sides of the chicken.

Searing the Chicken: Building Flavor

1. Heat the olive oil in a large skillet over medium-high heat. Make sure your skillet is nice and hot before adding the chicken!
2. Carefully place the chicken in the hot skillet, being careful not to overcrowd the pan. If necessary, cook the chicken in batches.
3. Sear the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and set aside on a plate. Don’t worry if the chicken isn’t fully cooked at this point; it will finish cooking in the sauce.

Making the Cranberry Orange Sauce: The Star of the Show

1. In the same skillet (don’t wipe it out – those browned bits are flavor!), add the cranberries, orange juice, brown sugar, orange zest, balsamic vinegar, soy sauce, Dijon mustard, ginger, and red pepper flakes (if using).
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. In a small bowl, whisk together the cornstarch and cold water to create a slurry. This will help thicken the sauce.
4. Pour the cornstarch slurry into the simmering cranberry orange sauce and stir continuously until the sauce thickens. This should only take a minute or two.
5. Taste the sauce and adjust the seasonings as needed. You might want to add a little more brown sugar for sweetness or a splash of balsamic vinegar for tanginess.

Bringing it All Together: Finishing the Dish

1. Return the cooked chicken to the skillet with the cranberry orange sauce.
2. Spoon the sauce over the chicken, making sure it’s well coated.
3. Reduce the heat to low, cover the skillet, and simmer for about 5-10 minutes, or until the chicken is heated through and the sauce has thickened slightly.

Serving Suggestions: The Perfect Presentation

1. Garnish with fresh orange slices, chopped parsley or cilantro, and toasted slivered almonds, if desired.
2. Serve the Skillet Cranberry Orange Chicken over rice, quinoa, mashed potatoes, or your favorite side dish.

Troubleshooting Tips & Tricks

Let’s be real, cooking isn’t always smooth sailing. Here are some common hiccups and how to fix them:

• Sauce Too Thin: If your sauce isn’t thickening up, make sure your cornstarch slurry is well-mixed and that you’re stirring it constantly while it simmers. If it’s still too thin, you can mix another teaspoon of cornstarch with a tablespoon of cold water and add that to the sauce.
• Sauce Too Thick: If your sauce becomes too thick, simply add a tablespoon or two of water or orange juice to thin it out.
• Chicken Drying Out: Make sure you don’t overcook the chicken! Using a meat thermometer is the best way to ensure it’s cooked through but still juicy. Also, simmering the chicken in the sauce helps keep it moist.
• Cranberries Too Tart: If you find the cranberries are too tart for your liking, add a little more brown sugar to the sauce.

Variations to Spice Things Up

Okay, now that you’ve mastered the basic recipe, let’s explore some fun variations!

• Cranberry Balsamic Chicken Thighs: For a deeper, more complex flavor, increase the balsamic vinegar to 2 tablespoons and add a teaspoon of dried thyme to the sauce. This adds an earthy note that complements the cranberries and balsamic beautifully.
• Spicy Skillet Cranberry Orange Chicken: Add a pinch or two of red pepper flakes to the sauce for a little heat. You can also use a spicy orange marmalade for extra zing.
• Cranberry Orange Chicken with Vegetables: Add your favorite vegetables to the skillet along with the chicken. Broccoli florets, green beans, or sliced bell peppers would all be delicious additions.

I think you’ll also really enjoy Brown Sugar Pineapple Chicken for another sweet and savory weeknight meal! If you’re craving something with wings, consider making Sticky Pineapple-teriyaki Chicken Wings.

Make Ahead & Storage

This Skillet Cranberry Orange Chicken is a fantastic make-ahead meal! You can prepare the sauce up to 3 days in advance and store it in the refrigerator. When you’re ready to cook, simply sear the chicken and add it to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or in the microwave. This recipe is also freezer-friendly! Allow the cooked chicken and sauce to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating. For a simpler meal with similar flavors, try Crockpot Teriyaki Chicken. If you’re in the mood for something totally different, you might want to explore Cowboy Butter Chicken. Also, for a quick and easy sheet pan dinner, Hawaiian Chicken Sheet Pan Bake is a great choice. And don’t forget the comforting flavors of Crockpot Bourbon Chicken!

Final Thoughts: Your New Go-To Chicken Dish

There you have it – a Skillet Cranberry Orange Chicken recipe that’s as easy to make as it is delicious. I truly hope this becomes a staple in your kitchen, bringing joy and flavor to your table! With its vibrant flavors and simple preparation, it’s the perfect dish for any occasion. Enjoy!