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Cranberry Orange Chicken

Juicy pan-seared chicken in a vibrant, sweet-tart cranberry and orange pan sauce. An elegant yet easy weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Fusion
Calories: 320

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts about 1.5-2 lbs
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground
For the Cranberry Orange Sauce
  • 1 tbsp olive oil
  • 1 large shallot finely minced
  • 2 cloves garlic minced
  • 1 cup fresh cranberries
  • 0.75 cup chicken broth
  • 0.5 cup fresh orange juice
  • 1 tbsp orange zest
  • 2 tbsp honey
  • 2 tbsp unsalted butter cold

Equipment

  • Large skillet
  • Tongs
  • Measuring Cups/Spoons
  • Zester/Microplane

Method
 

  1. Pat chicken breasts dry and pound to an even thickness if needed. Season generously with salt, pepper, and thyme.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until golden brown and cooked through (165°F). Remove chicken to a plate and tent with foil.
  3. Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet. Add shallot and cook for 2-3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and orange juice, scraping the bottom of the pan to deglaze. Bring to a simmer.
  5. Stir in cranberries, honey, and orange zest. Simmer for 8-10 minutes, until cranberries have burst and sauce has reduced and thickened.
  6. Remove skillet from heat. Stir in the cold butter until melted and the sauce is glossy.
  7. Return chicken to the skillet, spooning sauce over it to warm through. Garnish with fresh thyme and orange slices before serving.

Notes

For a smoother sauce, you can press it through a fine-mesh sieve after the cranberries have burst to remove the skins. Add a pinch of red pepper flakes for a hint of spice.