Description
This Cranberry Orange Chicken recipe features tender, juicy boneless skinless chicken thighs cooked to perfection in a skillet and topped with a vibrant, tangy cranberry orange sauce made from fresh cranberries, orange juice, and a hint of maple syrup and brown sugar. A perfect dish to brighten your dinner table with a balance of sweet and savory flavors, garnished with fresh orange slices for an elegant finish.
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 Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine 1 ¼ teaspoons kosher salt, ½ teaspoon paprika, and ¼ teaspoon black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken thighs.
- Cook Chicken: Heat 2 tablespoons extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, place the chicken thighs in the skillet in a single layer. Cook for 5 minutes on one side, then flip and cook for another 5 minutes, or until the internal temperature reaches 165°F. Remove the chicken to a plate and tent with aluminum foil to keep warm.
- Prepare Sauce Base: Reduce heat to medium-low. In the same skillet, add 1 ½ cups fresh or frozen cranberries, ⅔ cup orange juice, ¼ cup pure maple syrup, ¼ cup light brown sugar, 1 ½ teaspoons orange zest, 1 teaspoon minced garlic, and ¼ teaspoon kosher salt.
- Cook Sauce: Cook the sauce mixture for about 10 minutes, stirring occasionally, scraping up any browned bits from the skillet, and gently squishing the cranberries with a spoon or spatula to release their juices and thicken the sauce.
- Combine Chicken and Sauce: Nestle the cooked chicken thighs back into the skillet with the sauce. Spoon the sauce over each piece and cook for about 1 minute more, or until the chicken is heated through.
- Garnish and Serve: Garnish with orange slices if desired. Serve warm and enjoy your tangy and flavorful Cranberry Orange Chicken.
Notes
- Using boneless skinless chicken thighs keeps the meat juicy and tender.
- Adjust sweetness by varying the amount of maple syrup and brown sugar according to your taste.
- You can substitute fresh cranberries with frozen ones; no need to thaw before cooking.
- If you prefer a thicker sauce, continue cooking the sauce for a few extra minutes until desired consistency.
- Serve with rice, quinoa, or roasted vegetables to make it a complete meal.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning blend or sauce.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
