Amazing Skillet Cranberry Orange Chicken
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.
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.