Skillet Cranberry Orange Chicken: An Amazing Ultimate Recipe

A tangy, sweet, and savory chicken dish that elevates weeknight dinners with festive flair.

This Skillet Cranberry Orange Chicken brings together juicy chicken breasts and a vibrant cranberry-orange glaze that’s bursting with flavor. The tartness of cranberries and brightness of orange juice, balanced by honey and Dijon, make this dish both bold and approachable. Perfect for pairing with rice, roasted vegetables, or a crisp salad.

Why You’ll Love This

• Fast & Flavorful: Ready in about 40 minutes—ideal for weeknights with a twist.
• Seasonally inspired: Cranberry and orange combine for a festive flair.
• Minimal cleanup: Everything cooks in one skillet.
• Balanced flavors: Sweet, tart, and savory elements in harmony.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh or frozen cranberries
• 1 cup orange juice (freshly squeezed preferred)
• 1 tablespoon orange zest
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken
   Pat the chicken breasts dry. Season both sides with garlic powder, onion powder, salt, and pepper.
2. Sear the chicken
   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 5–6 minutes per side until golden and cooked through (internal temp ~165°F). Remove from skillet and set aside.
3. Make the sauce
   In the same skillet, add cranberries, orange juice, orange zest, honey (or maple syrup), and Dijon mustard. Stir to combine.
4. Simmer & thicken
   Bring the sauce to a simmer for 5–7 minutes, or until the cranberries burst and the sauce reduces slightly.
5. Coat the chicken
   Return the cooked chicken to the skillet. Spoon the sauce over it and simmer 2–3 more minutes to heat through and glaze the chicken.
6. Garnish & serve
   Remove from heat. Sprinkle with fresh parsley. Serve with extra sauce spooned over.

Tips, Storage & FAQs

• Even cooking: Pound thicker parts of the chicken to uniform thickness for consistent cooking.
• Adjust sweetness/tartness: If the sauce is too tart, add a bit more honey; too sweet, add a squeeze of fresh lemon or extra cranberries.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little water or orange juice.
• Freezing: Freeze the chicken with sauce in a freezer-safe container. To serve, thaw in fridge overnight and reheat carefully.
• Skillet size: Use a skillet large enough that chicken pieces don’t overlap to ensure proper browning.
• Sauce consistency: If the sauce stays too thin, simmer longer or whisk in a small slurry of cornstarch and water.

Final Thoughts

This Skillet Cranberry Orange Chicken delivers a memorable meal with minimal effort. The vivid cranberry-orange glaze transforms simple chicken into something special—ideal for holiday dinners, weekend meals, or anytime you want a flavorful twist. Serve it alongside your favorite sides and watch it disappear.

The Goods

Skillet Cranberry Orange Chicken

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Skillet Cranberry Orange Chicken is a one-pan recipe featuring juicy chicken breasts glazed with a vibrant cranberry-orange sauce. Ready in 40 minutes, perfect for dinners and holiday meals.

Course Main Course

Cuisine American

Recipes

• 4 boneless skinless chicken breasts
• 1 cup fresh or frozen cranberries
• 1 cup orange juice freshly squeezed preferred
• 1 tablespoon orange zest
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley chopped (for garnish)

Instructions

Season the chicken

• Pat the chicken breasts dry. Season both sides with garlic powder, onion powder, salt, and pepper.

Sear the chicken

• Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 5–6 minutes per side until golden and cooked through (internal temp ~165°F). Remove from skillet and set aside.

Make the sauce

• In the same skillet, add cranberries, orange juice, orange zest, honey (or maple syrup), and Dijon mustard. Stir to combine.

Simmer & thicken

• Bring the sauce to a simmer for 5–7 minutes, or until the cranberries burst and the sauce reduces slightly.

Coat the chicken

• Return the cooked chicken to the skillet. Spoon the sauce over it and simmer 2–3 more minutes to heat through and glaze the chicken.

Garnish & serve

• Remove from heat. Sprinkle with fresh parsley. Serve with extra sauce spooned over.

Notes

Even cooking: Pound thicker parts of the chicken to uniform thickness for consistent cooking.

Adjust sweetness/tartness: If the sauce is too tart, add a bit more honey; too sweet, add a squeeze of fresh lemon or extra cranberries.

Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little water or orange juice.

Freezing: Freeze the chicken with sauce in a freezer-safe container. To serve, thaw in fridge overnight and reheat carefully.

Skillet size: Use a skillet large enough that chicken pieces don’t overlap to ensure proper browning.

Sauce consistency: If the sauce stays too thin, simmer longer or whisk in a small slurry of cornstarch and water.