This cranberry orange chicken features tender, pan-seared chicken breasts coated in a vibrant, sweet-and-savory sauce. It’s a one-pan dish that combines the tartness of cranberries with the bright flavor of orange for a satisfying meal.
Ready in about 35 minutes, this recipe is straightforward enough for a weeknight but feels special enough for guests. The simple pan sauce comes together while the chicken simmers, making cleanup easy.
Why is Cranberry Orange Chicken a Must-Try?
Dredging in flour: A light coating of flour helps the chicken brown nicely and gives it a slightly crisp exterior.
Searing the chicken: Cooking the chicken on medium heat first creates a flavorful crust and helps keep it juicy.
Simmering in the sauce: Letting the chicken finish cooking in the sauce allows it to absorb all the sweet and tangy flavors.
Ingredients for Cranberry Orange Chicken
• Chicken: Boneless, skinless chicken thighs can be used instead of breasts. Adjust cooking time as needed, confirming doneness with a thermometer.
• Cranberry Sauce: If you only have jellied cranberry sauce, it will work. Just be sure to whisk it well into the sauce to break it up completely.
• Orange Juice: Freshly squeezed is great, but a good quality bottled orange juice (not from concentrate) is a convenient alternative.
• Onion: A sweet onion like Vidalia is recommended for its mild flavor, but a yellow or white onion will also work.
• Chicken Bouillon: Powder or a crushed cube dissolves easily. You can also use 1 teaspoon of chicken base paste.
Exact quantities are in the recipe card below.
How to Make Cranberry Orange Chicken
Step 1: Prepare and Brown the Chicken
Start by lightly pounding the chicken breasts to an even thickness. Mix the flour and seasoned salt, then dredge each piece of chicken in the mixture. Heat butter and oil in a skillet and sear the chicken for a few minutes on each side until golden.
Step 2: Build the Sauce Base
After flipping the chicken, add the chopped onion and minced garlic to the pan. Cook them alongside the chicken until they soften and become fragrant. This creates the aromatic foundation for your pan sauce.
Step 3: Simmer to Finish
Pour in the orange juice and bouillon to deglaze the pan, scraping up any browned bits. Stir in the cranberry sauce and paprika, then reduce the heat, cover the skillet, and let the chicken simmer gently in the sauce until it’s cooked through.
What to Serve with Cranberry Orange Chicken
Serve this chicken with simple sides that will soak up the sauce, like fluffy white rice, mashed potatoes, or couscous. A side of steamed green beans or roasted broccoli would also be a great addition.
Expert Tips for Cranberry Orange Chicken
Food Safety: Always cook poultry to a safe internal temperature of 165°F (74°C). Use a meat thermometer for an accurate reading.
Cranberry Sauce: Whole berry cranberry sauce adds nice texture. If you use jellied sauce, whisk it thoroughly into the pan liquids to break it up.
Orange Juice: For the best flavor, use fresh-squeezed orange juice or a good quality, not-from-concentrate bottled juice.
Thickening Sauce: For a thicker sauce, you can make a slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water. Whisk this into the simmering sauce until it thickens.
How to Store and Freeze Cranberry Orange Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the dish cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently in a skillet or in the microwave.
Cranberry Orange Chicken Recipe FAQs
Can I use chicken thighs?
Yes, boneless, skinless chicken thighs are a great substitute. They may require a slightly different cooking time, so always use a meat thermometer to check for an internal temperature of 165°F (74°C).
Can I use fresh cranberries instead of canned sauce?
You can, but it requires a different method. You would need to cook about 1 1/2 cups of fresh cranberries with the orange juice and some sugar (to taste) until the berries burst and form a sauce, then proceed with the recipe.
My sauce seems too thin. How can I thicken it?
After the chicken is cooked, you can remove it from the pan and let the sauce simmer for a few more minutes to reduce and thicken naturally. For a quicker fix, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water, and whisk the slurry into the simmering sauce.
Cranberry Orange Chicken
Ingredients
- 1/4 cup all-purpose flour 30g
- 1/4 tsp seasoned salt
- 4 boneless skinless chicken breasts, about 24 oz / 680g total
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/3 cup finely chopped sweet onion 50g
- 2 cloves garlic minced
- 1/2 cup orange juice 120ml
- 1 tsp chicken bouillon powder
- 1 cup whole berry cranberry sauce 280g
- 1/4 tsp paprika
- Fresh parsley chopped, for garnish, optional
Instructions
- In a shallow dish or resealable bag, combine the flour and seasoned salt. Lightly pound the chicken breasts to an even thickness, then coat each piece in the flour mixture, shaking off any excess.
- Heat the olive oil and butter in a large skillet over medium heat.
- Place the chicken in the skillet and cook for 4-5 minutes on the first side, until golden brown.
- Flip the chicken. Add the chopped onion and minced garlic to the skillet around the chicken. Cook for another 3-4 minutes, stirring the onion occasionally, until the chicken is browned and the onion has softened.
- In a small bowl, stir the chicken bouillon powder into the orange juice until dissolved. Pour the mixture into the skillet, scraping the bottom of the pan to loosen any browned bits.
- Stir in the whole berry cranberry sauce and paprika until the sauce is well combined.
- Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is cooked through. A meat thermometer inserted into the thickest part should read 165°F (74°C).
- If the sauce is thinner than you'd like, remove the chicken to a plate. Increase the heat to medium and simmer the sauce for 2-3 minutes, until it has reduced slightly. Return the chicken to the pan.
- Garnish with fresh parsley before serving, if you like.
Notes
