Skillet Cranberry Chicken Recipe

Introduction

Skillet Cranberry Chicken is a vibrant and flavorful dish that combines tender chicken breasts with a tangy-sweet cranberry orange sauce. Perfect for a weeknight dinner, this recipe offers a delightful balance of savory and fruity flavors that everyone will enjoy.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 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

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
2. Step 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.
3. Step 3: Lower the heat to medium. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Stir in cranberries, orange juice, honey, orange zest, dried thyme, cinnamon, and chicken broth. Bring the mixture to a simmer, stirring occasionally.
4. Step 4: 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).
5. Step 5: If the sauce is too thin, remove the chicken and simmer the sauce uncovered for a few more minutes to thicken.
6. Step 6: Plate the chicken and spoon the cranberry orange sauce over the top. Garnish with fresh rosemary or thyme sprigs.

Tips & Variations

• Use frozen cranberries if fresh ones aren’t available; just thaw them before cooking.
• Adjust honey to taste for a sweeter or more tart sauce.
• For extra depth, add a splash of white wine or apple cider vinegar to the sauce while simmering.
• Serve with rice, mashed potatoes, or roasted vegetables to soak up the delicious sauce.

Storage

Store any leftover cranberry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. The sauce may thicken when chilled; add a splash of water or broth when reheating to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to ensure even cooking. If using frozen chicken, thaw completely before starting the recipe.

Can I make the cranberry sauce ahead of time?

Yes, you can prepare the cranberry orange sauce in advance and store it in the refrigerator for up to 2 days. Reheat gently before adding the cooked chicken to the skillet to finish cooking together.

Skillet Cranberry Chicken Recipe

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★★★★★

4.7 from 88 reviews

This Skillet Cranberry Chicken recipe features juicy, seared chicken breasts cooked in a vibrant cranberry-orange sauce, combining sweet and tangy flavors with warm spices. Perfect for a quick and elegant weeknight dinner, this dish is completed with aromatic herbs for garnish.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• Fresh rosemary or thyme sprigs for garnish

Instructions

1. Season the Chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper to enhance flavor.
2. Sear the Chicken: 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 they develop a golden brown crust. Remove the chicken from the skillet and set aside temporarily.
3. Prepare the Cranberry Orange Sauce: Lower the heat to medium. Using the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Stir in fresh or frozen cranberries, orange juice, honey, orange zest, dried thyme, cinnamon, and chicken broth. Bring the mixture to a gentle simmer while stirring occasionally to combine all the flavors.
4. Simmer the Chicken: Return the seared chicken breasts to the skillet, spooning the cranberry-orange sauce over each piece. Cover the skillet and let the chicken simmer for 10-15 minutes until fully cooked through, reaching an internal temperature of 165°F (74°C).
5. Thicken the Sauce (Optional): If the sauce is too thin after cooking the chicken, remove the chicken breasts and continue to simmer the sauce uncovered for a few more minutes until it thickens to your desired consistency.
6. Serve: Plate the cooked chicken breasts and generously spoon the thickened cranberry orange sauce over the top. Garnish with fresh rosemary or thyme sprigs before serving for an added fragrant touch.

Notes

• For best results, use fresh cranberries when possible; frozen can be used but may alter texture slightly.
• Adjust honey quantity based on preferred sweetness level.
• You can substitute chicken broth with vegetable broth for a lighter flavor.
• Make sure not to overcook the chicken to keep it juicy and tender.
• Serve with rice, mashed potatoes, or crusty bread to enjoy the flavorful sauce.

Keywords: Skillet Cranberry Chicken, cranberry sauce chicken, easy chicken dinner, cranberry orange chicken, one pan chicken, stovetop chicken recipe