Best Skillet Cranberry Orange Chicken
This Skillet Cranberry Orange Chicken recipe combines the sweet and tart flavors of cranberries and oranges with tender chicken, all cooked in one pan for easy cleanup. Perfect for a weeknight meal or a festive gathering, this dish is sure to impress with its vibrant flavors and simple preparation.
Equipment
- Large skillet
- Small bowl
- Whisk
- Measuring cups and spoons
- Paper towels
- Spatula or spoon
- Meat thermometer (optional)
Ingredients
- 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs about 1.5-2 lbs total
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 cup fresh or frozen cranberries
- ½ cup orange juice
- ¼ cup packed brown sugar
- 2 tablespoons orange zest
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Fresh orange slices for garnish
- Chopped fresh parsley or cilantro for garnish
- Toasted slivered almonds for garnish
Instructions
- If using chicken breasts, slice them in half horizontally to create thinner cutlets. Pat the chicken dry with paper towels.
- In a small bowl, combine the salt, pepper, garlic powder, and paprika. Sprinkle this mixture evenly over both sides of the chicken.
- Heat the olive oil in a large skillet over medium-high heat.
- Carefully place the chicken in the hot skillet, being careful not to overcrowd the pan. If necessary, cook the chicken in batches.
- 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.
- In the same skillet, add the cranberries, orange juice, brown sugar, orange zest, balsamic vinegar, soy sauce, Dijon mustard, ginger, and red pepper flakes (if using).
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- 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.
- Taste the sauce and adjust the seasonings as needed. Add more brown sugar for sweetness or balsamic vinegar for tanginess.
- Return the cooked chicken to the skillet with the cranberry orange sauce.
- Spoon the sauce over the chicken, making sure it's well coated.
- 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.
- Garnish with fresh orange slices, chopped parsley or cilantro, and toasted slivered almonds, if desired.
- Serve over rice, quinoa, mashed potatoes, or your favorite side dish.
Notes
Make ahead: Prepare the sauce up to 3 days in advance and store it in the refrigerator. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or in the microwave. 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. Variations: Cranberry Balsamic Chicken Thighs: Increase the balsamic vinegar to 2 tablespoons and add a teaspoon of dried thyme to the sauce. Spicy Skillet Cranberry Orange Chicken: Add a pinch or two of red pepper flakes to the sauce for a little heat. Cranberry Orange Chicken with Vegetables: Add your favorite vegetables to the skillet along with the chicken.