Introduction

This Skillet Cranberry Orange Chicken recipe delivers a delightful balance of savory and sweet flavors. Juicy chicken breasts are cooked in a vibrant sauce made with fresh cranberries, orange juice, and warming spices. It’s a simple yet impressive dish perfect for weeknight dinners or special occasions.

A black cast iron pan filled with six glazed chicken pieces, each golden-brown and covered with a shiny, thick red cranberry sauce. Bright red whole cranberries are scattered all around and on top of the chicken. A fresh green rosemary sprig rests in the middle of the pan. The pan is set on a wooden board surrounded by scattered fresh cranberries, rosemary sprigs, and halved and whole bright orange oranges, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
Step 2: Heat olive oil and butter in a large skillet over medium-high heat.
Step 3: Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
Step 4: Lower the heat to medium. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Step 5: Stir in cranberries, orange juice, honey, orange zest, dried thyme, cinnamon, and chicken broth. Bring the mixture to a simmer, stirring occasionally.
Step 6: Return the chicken breasts to the skillet, spooning the sauce over the top.
Step 7: 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).
Step 8: If the sauce is too thin, remove the chicken and simmer the sauce uncovered for a few more minutes to thicken.
Step 9: Plate the chicken and spoon the cranberry orange sauce over the top. Garnish with fresh rosemary or thyme sprigs.

Tips & Variations

Add a pinch of red pepper flakes for a spicy-sweet kick.
Serve with mashed potatoes, roasted vegetables, or wild rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of broth or water when reheating if needed.

How to Serve

A black cast iron skillet filled with seven pieces of golden-brown cooked chicken thighs arranged in a single layer, topped with a glossy, dark red sauce and scattered bright red cranberries all over. A sprig of fresh green rosemary lies on top of the chicken in the center. Around the skillet, a rustic wooden surface holds whole and halved fresh oranges and extra sprigs of rosemary, all set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well and can be used straight from the freezer. They may take a few extra minutes to break down in the sauce.

How can I tell when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Using a meat thermometer is the most reliable method.

Skillet Cranberry Orange Chicken Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

A delicious skillet recipe featuring boneless chicken breasts cooked in a vibrant cranberry orange sauce with a blend of warm spices and fresh herbs, perfect for a flavorful and comforting dinner.

Author: Kai
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

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

Garnish

Fresh rosemary or thyme sprigs for garnish

Instructions

Season the Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper to enhance flavor and ensure even cooking.
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 on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
Prepare the Cranberry Orange Sauce: Lower the heat to medium. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the cranberries, orange juice, honey, orange zest, dried thyme, cinnamon, and chicken broth. Bring the mixture to a simmer, stirring occasionally to blend the flavors.
Simmer the Chicken: Return the chicken breasts to the skillet, spooning the sauce over them. Cover the skillet and let the chicken simmer gently for 10-15 minutes until fully cooked and the internal temperature reaches 165°F (74°C).
Thicken the Sauce (Optional): If the sauce is too thin, remove the chicken and continue simmering the sauce uncovered for a few more minutes to reduce it to your preferred consistency.
Serve: Plate the chicken breasts and generously spoon the cranberry orange sauce over the top. Garnish with fresh rosemary or thyme sprigs for an aromatic finish.

Notes

Make it Spicy: Add a pinch of red pepper flakes for a spicy-sweet kick.
Side Suggestions: Serve with mashed potatoes, roasted vegetables, or wild rice for a complete meal.

Keywords: cranberry orange chicken, skillet chicken recipe, easy chicken dinner, cranberry sauce chicken, quick chicken skillet