This Skillet Cranberry Orange Chicken recipe features tender boneless, skinless chicken breasts cooked in a flavorful and tangy cranberry orange sauce. The dish combines fresh cranberries, orange juice, honey, and aromatic spices like thyme and cinnamon to create a deliciously balanced meal with a beautiful presentation. Perfect for a quick weeknight dinner that feels special.
Total Time:35 minutes
Yield:4 servings
Ingredients
Chicken
4 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tbsp olive oil
1 tbsp unsalted butter
Sauce
2 cloves garlic, minced
1 cup fresh cranberries (or frozen)
½ cup orange juice (freshly squeezed preferred)
2 tbsp honey (adjust to taste)
1 tsp orange zest
½ tsp dried thyme
½ tsp cinnamon
½ cup chicken broth
Garnish
Fresh rosemary or thyme sprigs for garnish
Instructions
Season the Chicken: Pat the chicken breasts dry with paper towels and season both sides evenly with salt and black pepper to enhance flavor.
Sear the Chicken: Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until they develop a golden brown crust. Then remove from the skillet and set aside.
Prepare the Cranberry Orange Sauce: Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in fresh cranberries, orange juice, honey, orange zest, dried thyme, cinnamon, and chicken broth. Bring this mixture to a simmer while stirring occasionally.
Simmer the Chicken: Return the chicken breasts to the skillet, spooning the sauce generously over each piece. Cover the skillet and let everything simmer gently for 10-15 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Thicken the Sauce (Optional): If the sauce is too thin after the chicken is cooked, remove the chicken from the skillet and let the sauce simmer uncovered for a few more minutes until it thickens to your desired consistency.
Serve: Plate the chicken breasts and spoon the rich cranberry orange sauce over the top. Garnish with fresh rosemary or thyme sprigs for an aromatic and attractive finish.
Notes
Use fresh cranberries when in season for the best flavor; frozen cranberries work well too.
Adjust honey to taste depending on how sweet you prefer the sauce.
Covering the skillet while simmering helps keep the chicken moist and tender.
Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
If you prefer a thicker sauce, cornstarch slurry can be added instead of longer simmering.
Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
