Speedy Cranberry Orange Chicken
This Speedy Cranberry Orange Chicken recipe features tender chicken breasts or thighs coated in a vibrant, sweet-tart cranberry-orange sauce, perfect for a quick and flavorful weeknight meal.
Equipment
- Paper towels
- Medium bowl
- Whisk
- Large oven-safe skillet
- Baking dish (if not searing)
- Meat thermometer
- Foil
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup whole berry cranberry sauce
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons orange zest
- 2 tablespoons brown sugar packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Optional Garnish
- Fresh parsley or extra orange slices for serving
Instructions
Preparation
- Pat the chicken dry, then season generously with salt and pepper.
- In a bowl, whisk together cranberry sauce, orange juice, zest, brown sugar, apple cider vinegar, Dijon mustard, and thyme for the sauce.
Cooking
- Heat olive oil in an oven-safe skillet and sear chicken for 2-3 minutes per side until golden.
- Pour the cranberry-orange sauce over the chicken, ensuring it's coated.
- Bake at 375°F (190°C) for 20-25 minutes, or until the chicken reaches 165°F (74°C) internal temperature.
- Remove from oven, cover with foil, and let rest for 5-10 minutes.
Notes
For extra flavor and crispy skin, consider searing the chicken before baking. If the sauce is too thin, simmer it on the stovetop after removing the chicken to achieve your desired consistency. Don't forget to let the chicken rest after baking to keep it juicy!