One Skillet Cranberry Orange Chicken
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.
Makes 4 servings
Ingredients
- 2 Tablespoons olive oil
- 2 boneless skinless chicken breasts
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- Salt and black pepper
- 1 cup fresh cranberries
- 2 Tablespoons orange juice
- 2 Tablespoons honey
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground 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.
Farm Girl Tips
If your chicken breasts are very thick, you may wish to cut them in half horizontally to make two thinner pieces.
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 14g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 192mg | Fiber: 1g | Sugar: 10g
