Skillet Cranberry Orange Chicken is a vibrant and flavorful one-pan meal that’s perfect for busy weeknights, offering a delightful balance of sweet, tangy, and savory notes, all prepared with minimal fuss and maximum flavor. This recipe is incredibly useful for anyone looking for a quick yet impressive dinner option that uses common ingredients.
Key Ingredients for Skillet Cranberry Orange Chicken:
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh cranberries (or frozen, thawed)
- 1/4 cup orange juice (freshly squeezed is best)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 clove garlic, minced
- 1/4 cup chicken broth
- 1 tablespoon cornstarch (or arrowroot powder)
- Fresh orange zest, for garnish (optional)
- Fresh parsley, chopped, for garnish (optional)
How to Make Skillet Cranberry Orange Chicken:
This Skillet Cranberry Orange Chicken recipe is a culinary dream for those seeking both speed and satisfaction, delivering a rich, glossy sauce clinging to tender chicken pieces. It’s wonderfully simple, surprisingly quick with a preparation time of just 15 minutes, and the flavor profile is a harmonious blend of sweet cranberries and zesty orange that will leave you wanting more.
Step-by-Step Instructions:
- Prepare the Chicken: Pat the chicken thigh pieces dry with paper towels. This helps them to brown beautifully in the skillet. In a medium bowl, toss the chicken pieces with salt and pepper until evenly coated.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet (cast iron works wonderfully here) over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Sear the chicken for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics and Cranberries: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the fresh cranberries to the skillet and cook for 2-3 minutes, stirring occasionally, until they begin to soften and pop slightly.
- Create the Sauce: In a small bowl, whisk together the orange juice, honey, Dijon mustard, soy sauce, and chicken broth. In a separate tiny bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth to create a slurry.
- Combine and Thicken: Pour the orange juice mixture into the skillet with the cranberries and garlic. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens to a glossy consistency, about 1-2 minutes.
- Return Chicken to Skillet: Add the seared chicken back into the skillet, nestling the pieces into the cranberry orange sauce. Spoon some of the sauce over the chicken.
- Simmer and Finish: Reduce the heat to low, cover the skillet, and let it simmer for 5-7 minutes, or until the chicken is cooked through and tender.
- Serve: Remove the skillet from the heat. Garnish with fresh orange zest and chopped parsley, if desired. Serve the Skillet Cranberry Orange Chicken immediately, spooning extra sauce over the chicken.
Why You’ll Love This Skillet Cranberry Orange Chicken:
The star of this dish is undoubtedly the incredibly luscious cranberry orange sauce, which coats every piece of tender chicken in a delightful sweet and tangy embrace, offering a sophisticated flavor profile that’s surprisingly simple to achieve. It’s a fantastic money-saving option compared to dining out, transforming humble chicken thighs into a gourmet-worthy meal right in your own kitchen. Unlike a basic lemon-herb chicken, this recipe adds festive notes with the cranberries and orange, making it feel special without extra effort.
Ready to elevate your weeknight dinners? This Skillet Cranberry Orange Chicken is your answer to a delicious, no-fuss meal that’s as visually appealing as it is tasty. Give it a try and discover how easy it is to bring a burst of festive flavor to your table any night of the week!
Storing and Reheating Tips:
Properly storing your Skillet Cranberry Orange Chicken will ensure you can enjoy its delicious flavors for days to come. Once the dish has cooled completely, transfer any leftovers into an airtight container. Refrigerate promptly. Your chicken will stay fresh in the refrigerator for up to 3 to 4 days.
To reheat, gently warm the chicken and sauce in a skillet over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the sauce seems a bit thick after refrigeration, you can add a tablespoon or two of water or chicken broth to thin it out to your liking. For longer storage, you can freeze the cooled chicken and sauce in a freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts:
This Skillet Cranberry Orange Chicken is a perfect example of how simple ingredients can create an extraordinary meal, delivering a wonderful balance of sweet and tart flavors. We encourage you to give this easy one-pan wonder a try for a quick, delicious, and satisfying dinner that the whole family will adore.
Skillet Cranberry Orange Chicken
Ingredients
Equipment
Method
- Pat the chicken thigh pieces dry with paper towels. This helps them to brown beautifully in the skillet. In a medium bowl, toss the chicken pieces with salt and pepper until evenly coated.1.5 lbs boneless, skinless chicken thighs, 1 teaspoon salt, 1/2 teaspoon black pepper
- Heat the olive oil in a large oven-safe skillet (cast iron works wonderfully here) over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Sear the chicken for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.1 tablespoon olive oil, 1.5 lbs boneless, skinless chicken thighs
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the fresh cranberries to the skillet and cook for 2-3 minutes, stirring occasionally, until they begin to soften and pop slightly.1 clove garlic, 1/2 cup fresh cranberries
- In a small bowl, whisk together the orange juice, honey, Dijon mustard, soy sauce, and chicken broth. In a separate tiny bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth to create a slurry.1/4 cup orange juice, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon soy sauce, 1/4 cup chicken broth, 1 tablespoon cornstarch
- Pour the orange juice mixture into the skillet with the cranberries and garlic. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens to a glossy consistency, about 1-2 minutes.1/2 cup fresh cranberries, 1 clove garlic, 1/4 cup orange juice, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon soy sauce, 1/4 cup chicken broth, 1 tablespoon cornstarch
- Add the seared chicken back into the skillet, nestling the pieces into the cranberry orange sauce. Spoon some of the sauce over the chicken.1.5 lbs boneless, skinless chicken thighs
- Reduce the heat to low, cover the skillet, and let it simmer for 5-7 minutes, or until the chicken is cooked through and tender.
- Remove the skillet from the heat. Garnish with fresh orange zest and chopped parsley, if desired. Serve the Skillet Cranberry Orange Chicken immediately, spooning extra sauce over the chicken.fresh orange zest, fresh parsley