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Skillet Cranberry Orange Chicken

A delightful combination of succulent chicken breasts and a tangy cranberry-orange glaze, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Fresh chicken breasts
  • 1 cup fresh or frozen cranberries Use dried cranberries as a substitute if fresh are not available
  • 1 large orange, juice and zest For added flavor
  • 1/4 cup honey or maple syrup For sweetness
  • 1 tablespoon Dijon mustard Adds a tangy flavor
  • to taste Salt and pepper For seasoning
  • 2 tablespoons olive oil For cooking
  • to taste Fresh thyme Optional, for garnish

Method
 

Cooking Instructions
  1. Season the chicken breasts with salt and pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat until shimmering.
  3. Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
  4. In the same skillet, combine cranberries, orange juice, orange zest, honey, and Dijon mustard. Cook for about 5 minutes, stirring frequently, until cranberries start to burst and the sauce thickens.
  5. Return the cooked chicken to the skillet, spooning the cranberry-orange glaze over them and cook for an additional 2-3 minutes to meld the flavors.
  6. Transfer the chicken to a serving plate, drizzle with extra glaze, and sprinkle with fresh thyme before serving.

Notes

For variations, add a splash of balsamic vinegar or chopped rosemary to the glaze for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.