Chicken with Orange and Cranberry Sauce
Elevate your dinner table with this vibrant and flavorful Chicken with Orange and Cranberry Sauce recipe, a perfect blend of sweet and savory! Succulent seared chicken breasts are simmered in a rich sauce made with fresh orange juice, tart cranberries, a touch of honey, and fragrant garlic, creating a dish that’s as visually stunning as it is delicious. The tangy zest of the orange pairs beautifully with the cranberries to form a bright, glossy glaze, thickened to perfection with a quick cornstarch slurry. Garnished with fresh rosemary for an herbal finish, this dish is perfect for weeknight dinners or festive gatherings alike. Ready in just 40 minutes, it’s a comforting yet elegant meal sure to impress.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 0.5 cup chicken broth
- 0.75 cup fresh orange juice
- 1 teaspoon orange zest
- 1 cup cranberries, fresh or frozen
- 2 tablespoons honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 sprigs fresh rosemary, for garnish
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the chicken broth and orange juice, scraping up any browned bits from the bottom of the skillet. Stir in the orange zest, cranberries, and honey.
Return the chicken breasts to the skillet. Cover and simmer for 15-18 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
In a small bowl, mix the cornstarch with water to create a slurry. Once the chicken is cooked, remove it from the skillet and set aside on a platter.
Add the cornstarch slurry to the sauce in the skillet and stir until it thickens, about 1-2 minutes.
Pour the orange-cranberry sauce over the chicken. Garnish with fresh rosemary sprigs and serve warm.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 57.9 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 684 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.
