Skillet Cranberry Orange Chicken
A deliciously juicy chicken dish featuring tangy cranberries and zesty oranges, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- to taste Salt and pepper
- 1 tablespoon olive oil
Sauce Ingredients
- 1 cup fresh or frozen cranberries Do not thaw if using frozen.
- 1/2 cup orange juice
- 1 tablespoon honey
- 1 tablespoon chopped fresh rosemary Or 1 teaspoon dried rosemary.
- 1 tablespoon cornstarch mixed with 2 tablespoons water To thicken the sauce.
- Zest of 1 orange
Instructions
Preparation
- Season the chicken breasts with salt and pepper on both sides.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken and keep warm.
- In the same skillet, add cranberries, orange juice, orange zest, honey, and rosemary. Stir to combine and let it simmer for 5-8 minutes until the cranberries begin to burst and the mixture thickens slightly.
- Mix the cornstarch with water and add to the sauce. Stir until combined, and cook for another minute until the sauce reaches the desired thickness.
- Add the chicken back into the skillet, coating it evenly with the sauce. Serve warm, drizzled with extra sauce and garnished with more cranberries or orange zest if desired.
Notes
To save prep time, you can use chicken thighs instead of breasts; they’re juicy and flavorful. Adjust the sweetness and tartness by altering the amount of honey and cranberries; taste as you go!