Cranberry Orange Chicken
Tender chicken breasts simmered in a sweet and tangy sauce of whole cranberries, fresh orange juice, and savory herbs.
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
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.