Description
This Cranberry Orange Chicken recipe features tender boneless skinless chicken thighs perfectly seasoned and cooked in a flavorful skillet sauce made from fresh cranberries, orange juice, and a touch of sweetness from maple syrup and brown sugar. The dish offers a delightful balance of savory and citrusy flavors, ideal for a comforting and vibrant main course.
Ingredients
Scale
Chicken
- 6 boneless skinless chicken thighs
- 1 ¼ teaspoons kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Cranberry Orange Sauce
- 1 ½ cups fresh or frozen cranberries (150 g)
- ⅔ cup orange juice (166 g)
- ¼ cup pure maple syrup (79 g)
- ¼ cup light brown sugar (50 g)
- 1 ½ teaspoons orange zest
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt
- Orange slices, for garnish (optional)
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix kosher salt, paprika, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken thighs for balanced flavor.
- Cook the chicken: Heat extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, place the chicken thighs in a single layer. Cook for 5 minutes on one side, then flip and cook another 5 minutes or until the chicken reaches an internal temperature of 165°F. Remove from skillet and keep warm tented with foil.
- Prepare the sauce: Reduce heat to medium-low. In the same skillet, add cranberries, orange juice, maple syrup, brown sugar, orange zest, minced garlic, and kosher salt. Cook for about 10 minutes, stirring occasionally and gently mashing the cranberries to release their juices, until the sauce thickens and the flavors meld together.
- Combine chicken and sauce: Nestle the cooked chicken thighs back into the skillet with the thickened cranberry orange sauce. Spoon the sauce over each piece and cook for about 1 minute, allowing the chicken to warm through and absorb the sauce flavors.
- Garnish and serve: Garnish with orange slices if desired. Serve the chicken warm with generous spoonfuls of the cranberry orange sauce.
Notes
- For a clearer sauce, strain out the cranberry skins after cooking if preferred.
- Use fresh cranberries when in season for the best tart flavor; frozen cranberries work well any time.
- Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
- Adjust sweetness by varying the maple syrup and brown sugar quantities according to taste.
- Serve with rice, quinoa, or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
