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cranberry orange chicken

Cranberry Orange Chicken

Try this delicious Cranberry Orange Chicken recipe! Tangy, sweet, and full of flavor, it's perfect for the holidays or a quick family dinner!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Calories: 280
Ingredients Method

Ingredients
  

Chicken
  • 4 - 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)

Method
 

  1. Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, paprika, and pepper. Sprinkle the mixture evenly over both sides of the chicken thighs.
  2. To a large nonstick skillet over medium heat, add olive oil. Once hot, place the chicken thighs in the skillet in a single layer. (Depending on the skillet size, you may need to work in batches.) Cook for 5 minutes on one side, then flip. Cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F. Remove the chicken to a plate; tent with aluminum foil to keep warm.
  3. Reduce heat to medium-low.
  4. To the same skillet you cooked the chicken, add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt.
  5. Cook until thickened, about 10 minutes, scraping up the browned bits and squishing the cranberries gently with a spoon or spatula as they cook to release their juices.
  6. Nestle the chicken back into the skillet, spooning the sauce over the top of each piece. Cook for about a minute, or until the chicken is hot again.
  7. Garnish with orange slices. Serve warm.