Cranberry Orange Chicken

I like to make Cranberry Orange Chicken when I plan a quick weeknight meal. I first made it one winter night when I had a bag of cranberries and one orange left in the fridge. The sauce came together fast and the chicken got a good, bright taste. I kept the recipe because it works when I need a simple dinner that feels a bit special.

This dish is useful when you want a change from plain chicken. It cooks in one pan and finishes in the oven. I can make rice or a green side while the chicken bakes. The mix of tart cranberries and sweet orange keeps the meal bright and not too heavy. I use it for dinners, small family meals, or when friends stop by.

Cranberry Orange Chicken is a simple chicken main dish with a bright sauce. The sauce uses fresh cranberries, orange juice and zest, a bit of broth, and honey. The taste is a mix of tart fruit and sweet orange with savory chicken. The chicken stays moist and the sauce makes a light glaze. People often make this dish for weeknight dinners or small gatherings. It works well when you want a meal that is not hard to cook but still tastes fresh. For a quick sauce idea that goes well with this dish, try this easy orange sauce link: orange chicken sauce. The recipe fits many plans. You can cook it for two or four people.

why make this recipe

Make this dish when you need dinner fast and simple. It takes a short time on the stove and then a bake in the oven. You do not need fancy tools. The clean fruit taste helps if you want a light, fresh meal. The sauce uses few ingredients and they are easy to find in a store. You can make the sauce a day ahead and pour it over chicken when you are ready. This makes the night less busy. If you like simple lunch ideas with fruit and chicken, you might also like a cranberry chicken salad idea: cranberry chicken salad. The recipe fits busy days, small dinners, and mild gatherings.

how to make Cranberry Orange Chicken

First you sear the chicken to lock in juices. Then you mix the fresh cranberries, orange juice and zest, chicken broth, and honey to make a fresh sauce. You pour the sauce over the seared breasts in a baking dish. The oven melts the cranberries and thickens the sauce. As it bakes, the orange and honey make a glossy coat on the chicken. You should expect a warm, slightly tart glaze with bits of tender cranberry. Watch the bake time so the chicken stays juicy. Let the dish rest for a few minutes after baking so the sauce stays on the meat and not all on the plate.

Ingredients :

• 4 chicken breasts
• 1 cup fresh cranberries
• 1 orange, juiced and zested
• 1/2 cup chicken broth
• 1/4 cup honey
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

This ingredient list uses simple items. Fresh cranberries give a tart pop that holds up in baking. The orange juice and zest give bright citrus flavor. Chicken broth thins the sauce so it covers the chicken well. Honey adds mild sweet balance to the tart cranberries. Olive oil is for searing and a small shine on the meat. Salt and pepper bring the basic taste out. Fresh thyme is optional but it adds a nice herb note if you have it. These items work for a family meal or small dinner.

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Season the chicken breasts with salt and pepper and sear them until golden brown on both sides.
3. In a bowl, mix together the fresh cranberries, orange juice and zest, chicken broth, and honey.
4. Place the seared chicken in a baking dish and pour the cranberry-orange mixture over the top.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
6. Garnish with fresh thyme if desired and serve warm.

Step 1 warms the oven so the chicken cooks evenly. Step 2 seals the outside of the chicken. This helps the meat stay moist while it bakes. Browning also adds a mild roast flavor. Step 3 makes the sauce so it is ready to pour. Mixing the hot and cold parts separately stops the chicken from cooling down. Step 4 lets the sauce reach all pieces. Step 5 cooks the chicken through and lets cranberries soften. Check the thickest part of a breast to see if it is done. Step 6 adds a fresh look and a bit of herb smell. A tip: if you want a thicker sauce, bake uncovered for part of the time to reduce extra liquid.

how to serve Cranberry Orange Chicken

You can serve this chicken with rice, mashed potatoes, or simple pasta. The sauce pairs well with plain sides that soak up the glaze. A green salad or steamed vegetables add balance and color. For a small meal, serve one breast per plate with a scoop of rice and a vegetable. For a larger family, put the chicken on a big dish and let people help themselves. You can also slice the chicken and serve it on top of a bed of greens. If you like a light side with a citrus theme, try a baked good with orange and cranberry like a simple scone: orange cranberry cream scones. Keep the sides mild so the orange-cranberry flavor of the chicken stands out.

how to store Cranberry Orange Chicken

Put cooled chicken and sauce in a clean container. Use a tight lid or wrap the dish well. In the fridge, the chicken will stay fresh for 3 to 4 days. Reheat in the oven at 300°F (150°C) until warm, or use a microwave in short bursts so the meat stays moist. For longer storage, freeze the chicken in a freezer-safe container or bag. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating. If you freeze, leave some space at the top of the container because the sauce can expand. Label the container with the date so you know when to use it.

tips to make Cranberry Orange Chicken

Pat the chicken dry before you sear it. Dry meat browns better and gives a nicer crust. Do not crowd the pan when you sear. If the pan is tight, the meat will steam and not brown. Use a fresh orange for juice and zest. The fresh zest adds clear orange smell. Taste the sauce before you bake. If it is too tart, add a little more honey. If it is too sweet, add a splash of broth or a teaspoon of vinegar. Check the chicken at 25 minutes. Overcooking makes it dry. Let the meat rest five minutes after baking so juices keep in the chicken. Use a meat thermometer if you want: 165°F (74°C) is the safe temperature.

variation

You can swap chicken breasts for thighs if you want darker meat and a bit more fat. Thighs may need a few more minutes in the oven. Use maple syrup instead of honey for a deeper sweet note. Add a chopped shallot or a small onion to the pan when you sear the chicken for extra flavor. For a spicier version, add a pinch of crushed red pepper or a dab of mustard to the sauce. If you do not have fresh cranberries, frozen ones work well but add them in a bit earlier so they can warm through. If you want a thicker glaze, stir in a small spoon of cornstarch mixed with water before baking.

FAQs

Q: Can I use frozen cranberries?
A: Yes. You can use frozen cranberries. Add them to the sauce as written. They may need a minute more to soften.

Q: How do I know when the chicken is done?
A: Use a meat thermometer. The inside should read 165°F (74°C). Or cut into the thickest part to check that it is not pink.

Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce a day ahead and keep it in the fridge. Pour it over the seared chicken when ready to bake.

Q: Can I use low sodium chicken broth?
A: Yes. Low salt broth works fine. Taste the sauce and add salt if you need it. This keeps the dish from being too salty.

Conclusion

If you want another recipe idea with a similar flavor, see this Cranberry Orange Chicken on I Am Homesteader: Cranberry Orange Chicken – I Am Homesteader. For a skillet version with a different method, try this Skillet Orange Cranberry Chicken from Amee’s Savory Dish: Skillet Orange Cranberry Chicken- Amee’s Savory Dish.

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