Ingredients
Scale
- 4 boneless skinless chicken breasts or thighs
- 1 cup fresh cranberries
- 1 large orange, zested and juiced
- 2 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
- Salt and pepper, to taste
- 1/2 cup chicken broth or water
- Optional: 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard
Instructions
- Season the chicken with salt, pepper, and thyme or rosemary. Marinate for 30 minutes if desired.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 4–6 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds. Add cranberries, orange juice, orange zest, and honey. Simmer 5–7 minutes until cranberries burst and sauce thickens slightly.
- Return chicken to the skillet and spoon sauce over top. Add chicken broth and scrape up browned bits. Cover and simmer 10–12 minutes until chicken reaches 165°F.
- Serve warm with extra cranberry-orange sauce and a sprinkle of herbs or zest.
Notes
- Add balsamic vinegar for richness or Dijon for tang.
- Pairs deliciously with rice, mashed potatoes, or roasted vegetables.
- Use chicken thighs for extra tenderness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American