Description
How to make vibrant Skillet Cranberry Orange Chicken with juicy cranberries and zesty orange that’s perfect for weeknight dinners.
Ingredients
Scale
- Main Components:
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup fresh or frozen cranberries
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- Aromatics & Sweetener:
- 1/4 cup light brown sugar, packed
- 3 cloves garlic, minced
- 1/2 yellow onion, finely diced
- 1 tablespoon cornstarch
- Seasonings & Herbs:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- Garnish:
- 2 tablespoons fresh parsley, chopped
- 1/2 fresh orange, thinly sliced
Instructions
- Prep Chicken: Season chicken thighs with salt and pepper. Finely dice your yellow onion and mince the garlic cloves. Get everything ready for your delicious Skillet Cranberry Orange Chicken.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until golden brown and slightly caramelized, about 4-5 minutes per side. Don’t overcrowd the pan for best results.
- Sauté Aromatics: Remove chicken and set aside. Add onion and garlic to the same skillet, cooking until softened and fragrant, about 2-3 minutes. This builds the flavor foundation for the sauce.
- Simmer Sauce: Stir in chicken broth, orange juice, orange zest, cranberries, brown sugar, and dried thyme. Bring to a gentle simmer, cooking for 5-7 minutes until cranberries soften slightly.
- Thicken & Finish: In a small bowl, whisk cornstarch with a tablespoon of water, then stir into the simmering sauce to thicken. Return chicken to the skillet, coating it in the vibrant sauce, and cook for 2-3 minutes.
- Garnish & Serve: Garnish your finished Skillet Cranberry Orange Chicken with fresh chopped parsley and thin orange slices. Serve immediately with rice or a green salad for a truly comforting and satisfying meal.
Notes
Avoid overcrowding the skillet when searing chicken; this ensures browning instead of steaming.
Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently.
Fresh or frozen cranberries are interchangeable; frozen might need a minute or two extra simmering.
Serve warm with fluffy rice, creamy mashed potatoes, or a crisp green salad to complement the sauce.
Prep aromatics and sauce ingredients (minus cornstarch) a day ahead for quicker cooking on the serving day.