Description
This Cranberry Orange Chicken recipe features tender, juicy chicken thighs cooked to perfection and coated in a tangy, sweet cranberry orange sauce. The dish combines the bright flavors of fresh cranberries and orange zest with a hint of maple syrup and garlic, making it a delightful and vibrant main course perfect for any dinner occasion.
Ingredients
Scale
Chicken
- 6 boneless skinless chicken thighs
- 1 ¼ teaspoons kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Cranberry Orange Sauce
- 1 ½ cups (150 g) cranberries, fresh or frozen
- ⅔ cup (166 g) orange juice
- ¼ cup (79 g) pure maple syrup
- ¼ cup (50 g) light brown sugar
- 1 ½ teaspoons orange zest
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt
- orange slices, for garnish (optional)
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine kosher salt, paprika, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken thighs to ensure they are well seasoned.
- Cook the chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil is hot, place the chicken thighs in the skillet in a single layer. Depending on the skillet size, cook in batches if necessary. Cook for 5 minutes on one side, then flip and cook for an additional 5 minutes or until the internal temperature reaches 165°F. Remove the cooked chicken to a plate and tent with aluminum foil to keep warm.
- Make the sauce: Reduce the skillet heat to medium-low. Add the cranberries, orange juice, pure maple syrup, light brown sugar, orange zest, minced garlic, and kosher salt to the same skillet. Cook the mixture, stirring occasionally and scraping up the browned bits from the bottom, for about 10 minutes until the sauce thickens. Gently squish the cranberries with a spoon or spatula as they cook to release their juices and deepen the flavor.
- Combine chicken and sauce: Nestle the cooked chicken thighs back into the skillet with the sauce. Spoon the sauce over each piece of chicken and cook for about 1 minute more, or until the chicken is warmed through and well coated with the sauce.
- Serve and garnish: Garnish the chicken with fresh orange slices if desired. Serve the Cranberry Orange Chicken warm for the best flavor and presentation.
Notes
- Use fresh or frozen cranberries interchangeably; frozen cranberries work well and are available year-round.
- For a spicier kick, add a pinch of red pepper flakes to the sauce while it cooks.
- Chicken thighs are preferred for their juiciness and flavor, but boneless skinless chicken breasts can be substituted with slightly adjusted cooking times.
- Make sure to cook the chicken to an internal temperature of 165°F for food safety.
- Leftover cranberry orange chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
