Description
This Cranberry Orange Chicken is sweet, tangy, and savory—perfect for holidays or weeknights. Easy, flavorful, and family-friendly!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the Cranberry Orange Sauce:
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice (preferably fresh)
- 2 teaspoons orange zest
- 1/4 cup honey (or maple syrup)
- 1/4 cup brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon garlic powder
Garnish:
- Fresh thyme or rosemary
- Orange slices or additional zest
Instructions
-
Season & Sear Chicken:
Season chicken breasts with salt and pepper. In a skillet over medium-high heat, add olive oil and sear the chicken for 3–4 minutes per side until golden (not fully cooked through). -
Make the Sauce:
In a saucepan, combine cranberries, orange juice, zest, honey, brown sugar, Dijon mustard, balsamic vinegar, cinnamon, red pepper flakes, and garlic powder. Simmer for 10–12 minutes until cranberries burst and sauce thickens. -
Bake:
Preheat oven to 375°F (190°C). Place seared chicken in a baking dish and pour the cranberry orange sauce over it. Bake uncovered for 20–25 minutes or until internal temp reaches 165°F (74°C). -
Rest & Garnish:
Let the chicken rest for 5 minutes. Garnish with fresh herbs and orange slices. Serve warm.
Notes
- Use fresh-squeezed orange juice for the brightest citrus flavor.
- Sear the chicken first to lock in moisture and add flavor.
- Adjust sweetness depending on how tart your cranberries are.
- Use a meat thermometer to avoid overcooking.
- Double the sauce if you want extra for rice, potatoes, or veggies.
- Sauce can be made up to 3 days in advance and stored in the fridge.
- Prep Time: 10minutes
- Cook Time: 30-35 minutes