Cranberry Orange Chicken is made in one pan, and packed full of tart, juicy cranberries, fresh orange juice and spices. It's an easy weeknight meal perfect for the winter months or can be made as an elegant holiday meal.
4servings
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Ingredients
2Tablespoonsolive oil
2boneless skinless chicken breasts
½teaspoondried sage
½teaspoondried thyme
Salt and black pepper
1cupfresh cranberries
2Tablespoonsorange juice
2Tablespoonshoney
¼teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground cloves
⅛teaspoonground nutmeg
Instructions
Place cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Heat saucepan over medium heat and bring to a gentle boil, stirring occasionally. Cook until the cranberries pop and the sauce slightly thickens, about 4-5 minutes. Remove from heat and set aside.
Heat a large skillet over medium heat, add oil. In a tiny bowl, combine sage, thyme, salt and pepper. Use this mixture to season both sides of the chicken.
When oil is heated, add the chicken to the skillet and cook until browned and partially cooked through, about 5 minutes. Turn over to the other side and cook for another 5-6 minutes, until cooked through and chicken reaches an internal temperature of 165° F when checked with a meat thermometer.
Pour the orange-cranberry sauce over the browned chicken.
If your chicken breasts are very thick, you may wish to cut them in half horizontally to make two thinner pieces.
Notes
If your chicken breasts are very thick, you may wish to cut them in half horizontally to make two thinner pieces.