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Cranberry Orange Chicken

A delightful dish that combines the tangy sweetness of cranberries and oranges, perfect for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 pieces boneless skinless chicken thighs
  • 1 1/4 teaspoons kosher salt divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups cranberries, fresh or frozen
  • 2/3 cup orange juice
  • 1/4 cup pure maple syrup
  • 1/4 cup light brown sugar
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon kosher salt
  • to garnish pieces orange slices optional

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels.
  2. In a small bowl, combine 1 1/4 tsp salt, paprika, and black pepper. Sprinkle this mixture evenly on both sides of the chicken thighs.
Cooking
  1. In a large nonstick skillet over medium heat, add olive oil. When hot, place the chicken thighs in the skillet in a single layer.
  2. Cook for 5 minutes on one side, then flip over and cook for another 5 minutes, or until the internal temperature reaches 165°F.
  3. Remove the chicken to a plate and cover with aluminum foil to keep warm.
  4. Lower the heat to medium-low.
  5. In the same skillet, add cranberries, orange juice, maple syrup, brown sugar, orange zest, minced garlic, and remaining salt.
  6. Cook until the mixture thickens, about 10 minutes. Gently squish the cranberries while scraping the browned bits off the skillet.
  7. Place the chicken back in the skillet and spoon the sauce over the top. Cook for about a minute, or until the chicken is heated through.
Serving
  1. Serve the Cranberry Orange Chicken warm on a plate, garnished with orange slices if desired. It pairs well with rice, mashed potatoes, or a fresh green salad.

Notes

Make sure the chicken thighs are dry for better browning. For extra heat, add red pepper flakes to the sauce. Fresh cranberries are preferred, but frozen can be used with an adjustment in cooking time.