Oh my gosh, you guys – this Skillet Cranberry Orange Chicken has been my go-to weeknight lifesaver ever since I first threw it together during one of those crazy holiday seasons. The way the tart cranberries and sweet orange juice mingle with the savory chicken? Absolute magic! And the best part? It all comes together in one pan in about 30 minutes. I’ve made this for everything from busy Tuesday dinners to fancy holiday gatherings – it’s that versatile. Trust me, once you taste that sweet-tangy sauce clinging to perfectly cooked chicken, you’ll understand why this recipe has a permanent spot in my rotation.
Why You’ll Love This Skillet Cranberry Orange Chicken
First off, it’s ridiculously easy – one pan means less cleanup (hallelujah!). The flavor combo hits every note – sweet, tangy, savory – all in perfect balance. Plus, it’s healthier than takeout but feels special enough for company. My family goes nuts for it, and I bet yours will too!
Ingredients for Skillet Cranberry Orange Chicken
Okay, let’s gather our flavor power players! You’ll need 4 boneless, skinless chicken breasts (about 1.5 lbs total – I like to pound them slightly even for quicker cooking). For that signature sweet-tart sauce: 1 cup fresh or frozen cranberries (no need to thaw!), 1 orange (we’re using both the zest and juice – trust me, the zest makes all the difference), 2 tbsp honey (the good stuff!), and 1/4 cup chicken broth to bring it all together. Don’t forget the basics: 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme for that cozy herbal note.
Ingredient Notes & Substitutions
Fresh cranberries give the best pop of tartness, but in a pinch, dried cranberries work too – just use 3/4 cup and add an extra splash of broth. No honey? Maple syrup makes a lovely swap. And about that orange zest – don’t skip it! That’s where the real citrus magic lives. If you’re really in a rush, 2 tbsp orange juice concentrate can stand in for fresh, but the flavor won’t be quite as bright.
How to Make Skillet Cranberry Orange Chicken
Alright, let’s get cooking! First, heat that olive oil in your trusty skillet over medium heat – you want it nice and hot before the chicken hits the pan. Season your chicken breasts with salt, pepper, and thyme (don’t be shy!), then cook them for about 5-6 minutes per side until they’re beautifully golden brown. Here’s my secret: resist the urge to move them around too much – that golden crust is flavor gold!
Once the chicken’s done, transfer it to a plate (don’t clean that skillet – all those browned bits are flavor bombs!). Now toss in your cranberries, orange juice, zest, honey, and chicken broth. Let it bubble away for 3-4 minutes – you’ll know it’s ready when the cranberries start to pop and the sauce thickens slightly. Careful not to overcook them though – you want some berries to stay whole for texture!
Finally, return the chicken to the pan, spoon that gorgeous sauce all over, and let everything get cozy together for 2-3 minutes. The smell alone will have everyone gathered in the kitchen!
Equipment You’ll Need
Just the basics here: a good 10-inch skillet (I prefer stainless steel for those perfect browned bits), a sturdy pair of tongs for flipping chicken, and a microplane or zester for that fragrant orange zest. That’s it – no fancy gadgets required!
Tips for Perfect Skillet Cranberry Orange Chicken
Listen, I’ve made every mistake possible with this dish – so learn from my mishaps! First, taste your cranberries before adding honey – some batches are crazy tart and need an extra drizzle. And whatever you do, don’t crowd that skillet! Give your chicken space or it’ll steam instead of sear. My best tip? Let the chicken rest for 5 minutes after cooking – those juices redistribute beautifully.
Serving Suggestions for Skillet Cranberry Orange Chicken
Oh, let me tell you how I love to serve this beauty! That vibrant sauce just begs to be poured over something that’ll soak it all up – I’m talking wild rice, couscous, or even creamy mashed potatoes. For veggies, roasted Brussels sprouts are my go-to (their caramelized edges pair perfectly with the sweet-tangy sauce). A quick sprinkle of fresh thyme leaves right before serving? *Chef’s kiss* – it makes the whole dish look fancy with zero effort!
Storing and Reheating Skillet Cranberry Orange Chicken
Leftovers? No problem! This chicken keeps beautifully in the fridge for up to 3 days – just store it in an airtight container with all that luscious sauce. When reheating, go low and slow with a splash of chicken broth to keep everything juicy. Microwave works in a pinch, but I prefer gently warming it in a skillet to revive those crispy edges. Pro tip: the flavors actually deepen overnight – some say it tastes even better the next day!
Skillet Cranberry Orange Chicken Nutrition
Now, let’s talk nutrition – because who doesn’t love a tasty meal that’s actually good for you? One serving (that’s a juicy chicken breast with plenty of sauce) clocks in at about 280 calories, packing 30g of protein to keep you full. The sugar (12g per serving) comes mostly from the natural sweetness of cranberries and orange – no refined sugars here! Just remember, these are estimates – exact values can vary slightly depending on your specific ingredients.
Skillet Cranberry Orange Chicken FAQs
Can I use dried cranberries instead of fresh? Absolutely! Use 3/4 cup dried cranberries and reduce the broth by a tablespoon – they’ll plump up beautifully in the sauce. Is this recipe gluten-free? Yes indeed! Every ingredient here is naturally gluten-free. What if I don’t have fresh oranges? Two tablespoons of good orange juice concentrate works in a pinch, but zest some lemon peel too to brighten it up. Can I make it ahead? You bet – the flavors actually improve after a day in the fridge!
I’d love to see your version of this cozy dish! Tag me in your photos – nothing makes me happier than seeing my recipes in your kitchens.
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Skillet Cranberry Orange Chicken
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A sweet and tangy chicken dish with cranberries and orange, cooked in a skillet for a quick and flavorful meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh or frozen cranberries
- 1 orange, zested and juiced
- 2 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 cup chicken broth
Instructions
- Heat olive oil in a skillet over medium heat.
- Season chicken with salt, pepper, and thyme, then cook for 5-6 minutes per side until browned.
- Remove chicken and set aside.
- In the same skillet, add cranberries, orange juice, orange zest, honey, and chicken broth.
- Cook for 3-4 minutes until cranberries soften and sauce thickens.
- Return chicken to the skillet, coat with sauce, and simmer for 2-3 minutes.
- Serve warm.
Notes
- Use fresh cranberries for best flavor.
- Adjust honey to taste if cranberries are too tart.
- Pairs well with rice or roasted vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 280
- Sugar: 12g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
