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Skillet Orange Cranberry Chicken Recipe

Skillet Orange Cranberry Chicken Recipe
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★★★★★

5.2 from 23 reviews

A vibrant and flavorful Skillet Orange Cranberry Chicken recipe that combines juicy chicken breasts with a sweet and tangy cranberry-orange sauce. Perfect for a cozy dinner, this dish balances savory and citrusy flavors with minimal prep and cook time.

Ingredients

Scale

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 Fats

  • 1 tbsp olive oil
  • 1 tbsp butter

Vegetables and Aromatics

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

Sauce Ingredients

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

Garnish

  • Fresh parsley (optional)

Instructions

  1. Prepare the chicken: Using a meat mallet, lightly pound the chicken breasts until they are an even thickness. This helps them cook evenly.
  2. Coat the chicken: Combine the flour and seasoned salt inside a sealable plastic bag. Add the chicken breasts one at a time, shake to coat each evenly, then shake off excess flour and set aside.
  3. Heat the fats: In a large non-stick skillet, heat the butter and olive oil over medium heat until the butter is just melted and the mixture is hot but not smoking.
  4. Brown the chicken: Add the coated chicken breasts to the skillet and cook for about 4 minutes on one side until lightly browned.
  5. Add aromatics and flip: Flip the chicken breasts over and cook for 1 additional minute. Then add the minced garlic and finely chopped onions to the pan, stirring occasionally for about 3 minutes until onions soften and chicken is lightly browned on both sides.
  6. Deglaze the pan: Stir the chicken bouillon into the orange juice, then pour this mixture into the skillet to deglaze the pan. Add the whole berry cranberry sauce and paprika, stirring well to combine all ingredients into a smooth sauce.
  7. Simmer the chicken: Reduce the heat to low, cover the skillet, and simmer the chicken for 20 minutes, or until the internal temperature reaches 165°F (74°C) as measured with a meat thermometer.
  8. Thicken the sauce (optional): If you prefer a thicker sauce, remove the lid after cooking, increase the heat to medium, and cook uncovered for 2-3 minutes until the sauce reduces and thickens to your liking.
  9. Garnish and serve: Sprinkle fresh chopped parsley over the chicken before serving if desired for a burst of color and fresh flavor.

Notes

  • You can substitute gluten-free all-purpose flour if gluten is a concern.
  • Chicken bouillon adds a depth of flavor; use low sodium if preferred.
  • Freshly squeezed orange juice provides the best flavor, but bottled juice without concentrate works well too.
  • Monitor internal chicken temperature closely to ensure safety and juiciness.
  • For an extra touch, serve with rice or roasted vegetables to soak up the delicious sauce.

Nutrition

Keywords: Skillet chicken, orange cranberry chicken, cranberry sauce chicken, one-pan chicken dinner, easy chicken recipe, citrus chicken

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