Description
2 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tbsp olive oil
½ cup fresh or frozen cranberries
¼ cup pure maple syrup
¼ cup freshly squeezed orange juice
1 tsp orange zest
½ tsp ground cinnamon
½ tsp dried thyme (or 1 tsp fresh thyme)
1 clove garlic, minced
1 tbsp unsalted butter
Directions:
Season the chicken breasts with salt and black pepper.
Heat olive oil in a skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown, then remove from the skillet and set aside.
In the same skillet, add the cranberries, maple syrup, orange juice, orange zest, cinnamon, thyme, and garlic. Stir and cook for 2-3 minutes until the
cranberries begin to burst.
Return the chicken to the skillet, spoon the sauce over the top, and reduce heat to low. Cover and simmer for 10 minutes until the chicken is fully cooked.
Stir in the butter for a smooth, glossy sauce.
Serve warm, spooning extra sauce over the chicken. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Cranberry Orange Chicken every time.
- Prep the Chicken: Pat two boneless, skinless chicken breasts dry with a paper towel. This ensures a good sear. Season generously on both sides with salt and black pepper.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken. Cook undisturbed for 4-5 minutes per side until a deep golden-brown crust forms. Transfer to a plate. The chicken will finish cooking later.
- Create the Sauce: In the same skillet, add ½ cup cranberries, ¼ cup pure maple syrup, ¼ cup orange juice, 1 teaspoon orange zest, ½ teaspoon cinnamon, ½ teaspoon dried thyme, and 1 minced garlic clove. Stir, scraping up any browned bits from the chicken.
- Simmer Together: Bring the sauce to a gentle simmer for 2-3 minutes until cranberries soften and burst. Return the chicken and any accumulated juices to the skillet. Spoon sauce over the chicken, reduce heat to low, cover, and simmer for 10 minutes, or until the chicken reaches 165°F internally.
- Finish the Sauce: Remove the skillet from heat. Stir in 1 tablespoon of unsalted butter until melted and the sauce becomes glossy and rich.
Serving Suggestions
This vibrant dish pairs beautifully with sides that complement its sweet and tangy profile. For a classic pairing, serve over a bed of fluffy white rice, quinoa, or creamy mashed potatoes to soak up the delicious sauce. For a lighter meal, try it with roasted Brussels sprouts, green beans, or a simple arugula salad. Garnish with additional orange zest or fresh thyme for a restaurant-quality presentation.
How-to Summary
Season and sear chicken until golden. Remove. In the same pan, simmer cranberries, maple syrup, orange juice, zest, cinnamon, thyme, and garlic for 2-3 minutes. Return chicken to the pan, cover, and simmer on low for 10 minutes. Finish the sauce by stirring in butter off the heat. Serve warm.
Frequently Asked Questions
- Can I use frozen cranberries? Yes, frozen cranberries work perfectly. There’s no need to thaw them; add them directly to the skillet. The cooking time may increase slightly.
- What can I substitute for maple syrup? Honey is the best 1:1 substitute, though it will slightly alter the flavor profile. Avoid pancake syrup, as it contains artificial flavors.
- How do I know when the chicken is done? The safest method is to use a meat thermometer. Insert it into the thickest part of the breast; it should read 165°F (74°C).
- Can I make this sauce ahead of time? Absolutely. You can prepare the sauce (through the simmering step) 1-2 days in advance. Store it in the fridge and reheat gently before adding freshly seared chicken.
- Is this recipe gluten-free? Yes, all the ingredients listed are naturally gluten-free. Always check your specific brands of maple syrup and spices to be certain.
Common Mistakes to Avoid
- Not Drying the Chicken: Skipping the step of patting the chicken dry will cause it to steam instead of sear, preventing that crucial golden crust.
- Crowding the Pan: If your skillet is too small, sear the chicken in batches. Overcrowding lowers the pan’s temperature and leads to uneven cooking.
- Using High Heat for the Sauce: After searing, keep the heat at medium or medium-low for the sauce. Boiling it rapidly can cause the maple syrup to burn and become bitter.
- Overcooking the Chicken: Simmering covered on low heat is gentle. Overcooking will result in dry, tough chicken. Use a timer and a thermometer.
Conclusion
This Cranberry Orange Chicken is a stunning, flavorful dish that proves gourmet taste can be achieved in just 30 minutes. The balance of sweet maple, tart cranberries, and bright citrus creates a sophisticated sauce that elevates simple chicken breasts. By following the step-by-step guide and avoiding common pitfalls, you’ll have a reliable, impressive meal perfect for both weeknight dinners and special occasions. Enjoy the delicious results!
