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Skillet Cranberry Orange Chicken is shown cooked and ready to eat in a cast iron skillet.

Easy Skillet Cranberry Orange Chicken

This easy skillet cranberry orange chicken recipe transforms simple chicken breasts into a vibrant and flavorful dish, perfect for weeknights or entertaining. The tangy sauce, balanced with sweetness and acidity, coats tender chicken for a delightful and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 ounces each
  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/4 cup chicken broth
  • 2 tablespoons orange zest
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • Optional: Fresh parsley or orange slices for garnish

Equipment

  • large skillet
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • paper towels
  • spatula

Method
 

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook for 3-5 minutes, or until softened. Add the minced garlic and cook for another minute, until fragrant.
  4. Create the Sauce: Add the cranberries, orange juice, chicken broth, orange zest, brown sugar, apple cider vinegar, Dijon mustard, ginger, and cinnamon to the skillet. Stir to combine.
  5. Simmer the Sauce: Bring the sauce to a simmer and cook for 8-10 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking.
  6. Combine and Finish: Return the chicken breasts to the skillet and nestle them into the sauce. Spoon the sauce over the chicken to coat. Continue to simmer for another 2-3 minutes, or until the chicken is heated through.
  7. Garnish and Serve: Garnish with fresh parsley or orange slices, if desired. Serve immediately over rice, quinoa, or your favorite side dish.

Notes

For best results, ensure the chicken breasts are patted completely dry before searing. Adjust the amount of brown sugar to taste, depending on the sweetness of the cranberries and orange juice. The sauce can be thickened further by simmering for a longer period, but be careful not to overcook it. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Serve over rice, quinoa, couscous, or roasted vegetables.