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Cranberry Orange Chicken

Juicy seared chicken in a glossy cranberry-orange sauce, perfect for weeknight dinners or holiday meals.
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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: 380
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken breasts (about 1½–2 lb total) Pound thicker breasts to even thickness if needed
  • to taste Salt and freshly ground black pepper For seasoning
  • 2 tablespoons olive oil (or avocado oil for higher smoke point)
For the sauce
  • 1 cup fresh or frozen cranberries Frozen works great
  • 1/2 cup freshly squeezed orange juice (about 1 large orange)
  • 1/4 cup honey or pure maple syrup Maple gives deeper flavor
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 tablespoon balsamic vinegar Balances the sweetness
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes Optional, for heat
For garnish
  • to taste Fresh parsley, chopped For garnish

Method
 

Preparation & Cooking
  1. Pat the chicken dry. Season both sides with salt and pepper. Let rest for 5 minutes.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add the chicken breasts. Sear without moving for 5–7 minutes on one side until golden.
  4. Flip and sear for another 5–7 minutes until the thickest part reaches 165°F (75°C).
  5. Transfer the cooked chicken to a plate and tent with foil. Do not clean the skillet.
  6. Lower the heat to medium. Add cranberries, orange juice, orange zest, honey, thyme, balsamic vinegar, garlic powder, onion powder, and red pepper flakes. Stir to combine.
  7. Simmer the sauce for 5–8 minutes, stirring occasionally, until the cranberries pop and the sauce thickens.
  8. Return the chicken to the skillet. Spoon sauce over the breasts and let warm together for 2–3 minutes.
  9. Remove from heat. Garnish with chopped parsley and serve immediately.

Notes

Store cooled leftovers in an airtight container for up to 3–4 days. Freeze in a shallow airtight container for up to 2 months. Reheat in a skillet over low heat with a splash of water or orange juice.