Description
A vibrant and tangy Cranberry Orange Chicken recipe featuring tender pan-seared chicken breasts simmered in a sweet and zesty cranberry-orange sauce, garnished with fresh parsley. This quick and flavorful dish is perfect for a wholesome weeknight dinner.
Ingredients
Scale
Chicken
- 4 chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
Sauce
- 1 cup cranberry sauce
- 1/2 cup orange juice
- 1 tbsp orange zest
- 1 tbsp honey
Garnish
- Fresh parsley for garnish
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat, ensuring the pan is hot enough to sear the chicken properly.
- Season and cook chicken: Season the 4 chicken breasts on both sides with salt and pepper. Place them in the skillet and cook for 6-7 minutes per side, or until they are browned and fully cooked through (internal temperature should reach 165°F/74°C).
- Prepare the sauce: While the chicken cooks, combine 1 cup of cranberry sauce, 1/2 cup orange juice, 1 tablespoon orange zest, and 1 tablespoon honey in a small bowl. Stir thoroughly until well blended.
- Simmer the chicken with sauce: Once the chicken is cooked, pour the cranberry-orange sauce over the chicken directly in the skillet. Allow the mixture to simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken evenly.
- Garnish and serve: Remove the skillet from heat. Garnish the chicken with freshly chopped parsley before serving to add color and a fresh herbal note.
Notes
- For best flavor, use fresh orange juice and zest rather than bottled or dried ones.
- The cooking time may vary slightly depending on the thickness of the chicken breasts.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- This dish pairs well with rice, quinoa, or steamed vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
