Tangy Cranberry Orange Chicken
This Tangy Cranberry Orange Chicken features tender chicken in a sweet and tart cranberry orange sauce. It's a flavorful dish that comes together quickly, making it ideal for a delicious and easy meal.
Equipment
- Paper towels
- Large skillet or Dutch oven
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 cup fresh cranberries or frozen, unthawed
- 1/2 cup orange juice freshly squeezed if possible
- 1 teaspoon orange zest from one orange
- 3 tablespoons brown sugar light or dark
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water slurry
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives optional, for garnish
Instructions
Instructions
- Pat the chicken pieces dry with paper towels and season them generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 3-4 minutes per side until golden brown; remove and set aside.
- Reduce heat to medium, add minced garlic to the skillet, and cook for about 30 seconds until fragrant.
- Pour in chicken broth, orange juice, cranberries, orange zest, and brown sugar; simmer for 5-7 minutes until cranberries soften and burst.
- Whisk the cornstarch slurry and slowly add it to the simmering sauce, stirring continuously until the sauce thickens.
- Return the seared chicken to the skillet, tossing to coat thoroughly with the cranberry orange sauce.
- Reduce heat to low, cover, and simmer for 5-7 minutes more, or until the chicken reaches 165°F (74°C).
- Taste and adjust seasoning as needed, then garnish with fresh parsley or chives and serve hot.
Notes
For an extra pop of flavor, add a pinch of red pepper flakes to the sauce. This dish pairs well with rice pilaf or roasted vegetables.