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–+ servings
Benjamin

Baked Cranberry Orange Chicken – Sweet, Tangy & Juicy!

This Cranberry Orange Chicken is the perfect balance of sweet, tangy, and savory flavors. Juicy, tender chicken is simmered in a vibrant sauce made with fresh cranberries, zesty orange juice, and a touch of honey for natural sweetness. Whether you're making this for a cozy weeknight dinner or a festive holiday meal, this dish is sure to impress with its bold taste and beautiful presentation. Serve it over rice, mashed potatoes, or roasted vegetables for a complete meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 4 boneless skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme or rosemary
For the Cranberry Orange Sauce:
  • 1 cup fresh or frozen cranberries
  • Zest and juice of 1 large orange
  • 2 tablespoons honey or maple syrup
  • ½ cup chicken broth
  • 1 tablespoon balsamic vinegar optional for extra depth
  • 2 cloves garlic minced
  • 1 teaspoon Dijon mustard optional for a slight tang
For Garnish (Optional):
  • Fresh rosemary or thyme

Method
 

Season and Sear the Chicken:
  1. Pat the chicken dry with paper towels.
  2. Season with salt, pepper, garlic powder, and thyme.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Sear the chicken for 4–5 minutes per side until golden brown.
  5. Remove from the skillet and set aside.
Make the Cranberry Orange Sauce:
  1. In the same skillet, sauté minced garlic until fragrant (about 30 seconds).
  2. Add cranberries, orange juice, orange zest, honey, and balsamic vinegar.
  3. Stir and let the cranberries cook until they start bursting (about 5–7 minutes).
Simmer the Chicken:
  1. Return the chicken to the skillet.
  2. Pour in the chicken broth and stir gently to coat.
  3. Cover and let it simmer for 10–12 minutes, or until the chicken is cooked through (165°F internal temperature).
Serve and Garnish:
  1. Plate the chicken and spoon the cranberry-orange sauce over the top.
  2. Garnish with fresh rosemary, thyme, or extra orange zest if desired.
  3. Serve immediately with your favorite side dish.

Notes

  • Adjusting Sweetness: If the sauce is too tart, add an extra tablespoon of honey or maple syrup.
  • Thicker Sauce: If you prefer a thicker sauce, let it reduce for a few extra minutes or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
  • Make-Ahead Tip: The cranberry-orange sauce can be prepared a day in advance and stored in the fridge until ready to use.

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