Chicken with Cranberries and Orange
Elevate your dinner table with this elegant yet simple Chicken with Cranberries and Orange recipe, a perfect balance of savory, tangy, and sweet flavors. Tender chicken breasts are seared to golden perfection, then simmered in a luscious sauce infused with fresh orange juice, zesty orange zest, honey, and earthy rosemary. Juicy dried cranberries add a delightful pop of sweetness, while a cornstarch slurry thickens the sauce to silky perfection. This one-pan wonder is easy enough for weeknight cooking yet impressive enough for entertaining. Serve it over fluffy rice, creamy mashed potatoes, or alongside roasted vegetables for a meal that’s as stunning to look at as it is flavorful to eat. Prep, cook, and garnish effortlessly in under 45 minutes for a crowd-pleasing dish that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 2 tablespoons honey
- 1 cup dried cranberries
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. In the same skillet, add the minced garlic and chopped rosemary. Sauté for 1 minute until fragrant.
Pour in the orange juice and add the orange zest, stirring to deglaze the skillet and scrape up any browned bits.
Add the honey, dried cranberries, and chicken stock to the skillet. Stir well to combine.
Return the chicken breasts to the skillet, ensuring they are partially submerged in the sauce. Cover and simmer on low heat for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
In a small bowl, mix the cornstarch and cold water to create a slurry.
Once the chicken is fully cooked, remove it from the skillet and set it aside. Gradually stir the cornstarch slurry into the skillet to thicken the sauce. Let it simmer for 2-3 minutes until the sauce is slightly thickened.
Return the chicken breasts to the skillet and spoon the sauce over them to coat.
Garnish with freshly chopped parsley before serving, if desired.
Serve warm with your choice of sides, such as rice, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 150.0 g | ||
| Protein | 229.8 g | 460% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
