Skillet Orange Cranberry Chicken Recipe
This Skillet Orange Cranberry Chicken recipe offers a delightful balance of sweet and savory flavors with tender chicken breasts cooked in a tangy orange and cranberry sauce. Quick and easy to prepare, it's perfect for a weeknight dinner that feels special without requiring complicated steps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Chicken Coating
- 1/4 cup all-purpose flour (can also use gluten-free all-purpose flour)
- 1/4 tsp seasoned salt
- 24 oz chicken breasts (boneless, skinless)
For Cooking
- 1 tbsp olive oil
- 1 tbsp butter
- 1/3 cup sweet onion (very finely chopped)
- 2 cloves garlic (minced)
For the Sauce
- 1/2 cup orange juice (freshly squeezed or not from concentrate)
- 1 tsp chicken bouillon
- 1 cup whole berry cranberry sauce
- 1/4 tsp paprika
- Fresh parsley (optional for garnish)
Instructions
- Prepare the Chicken: Using a meat mallet, lightly pound the chicken breasts to an even thickness to ensure uniform cooking.
- Coat the Chicken: Combine flour and seasoned salt in a sealable bag. Add chicken breasts one at a time, shaking to coat evenly. Shake off any excess flour and set aside.
- Heat Fat in Skillet: In a large non-stick skillet, heat butter and olive oil over medium heat until butter just melts.
- Cook Chicken First Side: Place chicken breasts in skillet and cook for about 4 minutes until lightly browned on one side.
- Cook Chicken Second Side and Add Aromatics: Flip chicken and cook for 1 minute. Add minced garlic and chopped onions to the pan, cooking and stirring occasionally for 3 minutes until onions soften and chicken is lightly browned on both sides.
- Deglaze and Add Sauce: Stir chicken bouillon into orange juice and pour mixture into the pan to deglaze, scraping up browned bits. Add cranberry sauce and paprika, stirring well to combine.
- Simmer: Reduce heat to low, cover the skillet, and simmer for 20 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Thicken Sauce (Optional): If you prefer a thicker sauce, uncover the pan, increase heat to medium, and cook for an additional 2-3 minutes until sauce reduces and thickens.
- Serve: Garnish with fresh parsley if desired and serve hot.
Notes
- The chicken bouillon adds depth of flavor; if unavailable, substitute with chicken broth powder or omit but adjust seasoning accordingly.
- For gluten-free option, use gluten-free all-purpose flour.
- Freshly squeezed orange juice gives the best flavor, but bottled juice works fine.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- To reduce calories, substitute butter with extra olive oil or a non-stick spray.
