Description
A flavorful Cranberry Orange Chicken recipe featuring tender chicken thighs cooked in a tangy and sweet cranberry orange sauce, perfect for a comforting dinner that balances savory and citrus notes.
Ingredients
Scale
Chicken
- 6 boneless skinless chicken thighs
- 1 ¼ teaspoons kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Cranberry Orange Sauce
- 1 ½ cups (150 g) cranberries, fresh or frozen
- ⅔ cup (166 g) orange juice
- ¼ cup (79 g) pure maple syrup
- ¼ cup (50 g) light brown sugar
- 1 ½ teaspoons orange zest
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt
- orange slices, for garnish (optional)
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine kosher salt, paprika, and black pepper. Sprinkle this seasoning evenly over both sides of the chicken thighs to ensure they are well seasoned.
- Cook the Chicken: Heat the extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, place the chicken thighs in a single layer in the skillet. Cook for 5 minutes on one side, then flip and cook for an additional 5 minutes or until the internal temperature of the chicken reaches 165°F. Remove the chicken from the skillet and place it on a plate. Tent with aluminum foil to keep warm.
- Prepare the Sauce: Reduce the skillet heat to medium-low. Add cranberries, orange juice, pure maple syrup, light brown sugar, orange zest, minced garlic, and kosher salt to the same skillet. Cook the mixture for about 10 minutes, stirring occasionally, scraping up any browned bits on the bottom, and gently mashing the cranberries to release their juices until the sauce thickens.
- Combine Chicken and Sauce: Nestle the cooked chicken back into the skillet, spooning the cranberry orange sauce over each piece. Cook for about a minute more to heat the chicken through and allow the flavors to meld.
- Garnish and Serve: Garnish the dish with orange slices if desired. Serve the cranberry orange chicken warm for a delicious, tangy meal.
Notes
- Use fresh or frozen cranberries depending on availability; frozen cranberries work well and might require slightly longer cooking time to thaw and soften.
- Adjust sweetness by varying the amount of maple syrup and brown sugar based on preferred sweetness level.
- If you prefer a smoother sauce, blend it briefly after cooking before returning the chicken.
- Cooking the chicken in batches prevents overcrowding the pan, allowing for better browning.
- Leftover cranberry orange sauce makes a great topping for roasted vegetables or other proteins.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 95 mg
