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
Notes
The 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.
