Print

Skillet Orange Cranberry Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

This Skillet Orange Cranberry Chicken recipe features tender chicken breasts cooked to perfection in a flavorful orange juice and whole berry cranberry sauce. The combination of sweet and savory elements, enhanced by garlic, onions, and a touch of paprika, creates a vibrant and comforting dish that’s perfect for a quick weeknight dinner or special occasion meal.

Ingredients

Chicken and 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)

Cooking Base

  • 1 tbsp olive oil
  • 1 tbsp butter

Flavorings

  • 1/3 cup sweet onion (very finely chopped)
  • 2 cloves garlic (minced)

Sauce

  • 1/2 cup orange juice (freshly squeezed, or not from concentrate juice)
  • 1 tsp chicken bouillon
  • 1 cup whole berry cranberry sauce
  • 1/4 tsp paprika

Garnish

  • Fresh parsley (optional for garnish)

Instructions

  1. Prepare the Chicken: Using a meat mallet, gently pound the chicken breasts to an even thickness to ensure uniform cooking.
  2. Coat the Chicken: In a sealable bag, mix the flour and seasoned salt. Add the chicken breasts one at a time and shake gently to coat them evenly with the flour mixture. Shake off any excess flour and set aside.
  3. Heat Fat in Skillet: Heat the butter and olive oil in a large, non-stick skillet over medium heat until the butter is just melted and foaming.
  4. Sear the Chicken: Add the chicken breasts to the pan and cook for about 4 minutes on one side until lightly browned.
  5. Cook Other Side and Add Aromatics: Flip the chicken breasts over and cook for 1 more minute. Then add the minced garlic and finely chopped onions to the skillet. Continue cooking for 3 more minutes, stirring the onions occasionally until they soften and the chicken is lightly browned on both sides.
  6. Deglaze and Add Sauce: Stir the chicken bouillon into the orange juice to dissolve, then pour the mixture into the skillet to deglaze the pan. Add the whole berry cranberry sauce and paprika, stirring well to combine all ingredients.
  7. Simmer Chicken: Reduce the heat to low, cover the skillet, and let simmer for 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) measured with a meat thermometer.
  8. Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the lid, increase the heat to medium, and cook for an additional 2-3 minutes until the sauce thickens to your liking.
  9. Garnish and Serve: Sprinkle fresh parsley over the chicken before serving, if desired, and enjoy your flavorful skillet orange cranberry chicken.

Notes

  • You can substitute gluten-free flour if you prefer a gluten-free option.
  • The chicken bouillon adds depth of flavor; if unavailable, a mild chicken stock cube or powder can be used carefully.
  • Fresh orange juice is recommended for the best flavor, but store-bought not from concentrate juice works fine.
  • Use a food thermometer to ensure chicken is safely cooked to 165°F (74°C).
  • Adjust sweetness by selecting a cranberry sauce variety to your preference.

Find it online: https://bitezly.com/skillet-orange-cranberry-chicken-recipe/