Description
Cranberry Orange Chicken features tender boneless skinless chicken thighs cooked to juicy perfection, then simmered in a tangy-sweet cranberry orange sauce made with fresh cranberries, orange juice, maple syrup, and brown sugar. This flavorful dish is quick to prepare and makes an impressive, vibrant main course perfect for any dinner.
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
- Prepare the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine kosher salt, paprika, and black pepper. Sprinkle the seasoning evenly over both sides of the chicken thighs for even flavor.
- Cook the chicken: Heat olive oil in a large nonstick skillet over medium heat. Once hot, place the chicken thighs in a single layer. Depending on skillet size, cook in batches if needed. Cook for 5 minutes on one side, then flip and cook an additional 5 minutes or until the internal temperature reaches 165°F. Remove chicken to a plate and tent with foil to keep warm.
- Make the cranberry orange sauce: Reduce heat to medium-low. In the same skillet, add cranberries, orange juice, maple syrup, brown sugar, orange zest, minced garlic, and kosher salt. Cook, stirring occasionally and scraping up browned bits from cooking chicken, for about 10 minutes or until the sauce thickens. Gently squish the cranberries to release their juices.
- Combine chicken and sauce: Nestle the cooked chicken thighs back into the skillet with the sauce. Spoon the sauce over the chicken and cook for about 1 more minute to heat everything through.
- Serve: Garnish with orange slices if desired and serve the cranberry orange chicken warm.
Notes
- For extra zestiness, add a splash of fresh lemon juice to the sauce.
- Use fresh or frozen cranberries interchangeably; no need to thaw frozen cranberries before cooking.
- Adjust sweetness by modifying maple syrup and brown sugar quantities to taste.
- To ensure even cooking, use a meat thermometer to check the chicken's internal temperature reaches 165°F.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 500 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: 90 mg
