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Skillet Cranberry Orange Chicken

A quick and flavorful dish featuring juicy chicken breasts glazed with a tangy cranberry-orange sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 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
  • Fresh rosemary or thyme sprigs for garnish

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
Sauce Preparation
  1. Lower the heat to medium. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
  2. Stir in cranberries, orange juice, honey, orange zest, dried thyme, cinnamon, and chicken broth. Bring to a simmer, stirring occasionally.
Cooking Chicken
  1. Return the chicken breasts to the skillet, spooning the sauce over the top. Cover and let simmer for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  2. If the sauce is too thin, remove the chicken and simmer the sauce uncovered for a few more minutes to thicken.
Serving
  1. Plate the chicken and spoon the cranberry orange sauce over the top. Garnish with fresh rosemary or thyme sprigs.

Notes

Serve it over rice or mashed potatoes for a delicious meal. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.