Description
This Skillet Orange Cranberry Chicken recipe offers a delightful balance of tangy citrus and sweet cranberry flavors simmered to perfection in a skillet. Tender chicken breasts are lightly floured and sautéed with onions and garlic before simmering in a zesty orange juice and cranberry sauce mixture, making for a deliciously easy and vibrant weeknight dinner.
Ingredients
Main Ingredients
- 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)
- 1 tbsp olive oil
- 1 tbsp butter
- 1/3 cup sweet onion (very finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup orange juice (freshly squeezed, or not from concentrate juice)
- 1 tsp chicken bouillon
- 1 cup whole berry cranberry sauce
- 1/4 tsp paprika
- Fresh parsley (optional for garnish)
Instructions
- Prepare the chicken: Using a meat mallet, gently pound the chicken breasts to an even thickness to ensure uniform cooking.
- Coat the chicken: Combine the flour and seasoned salt in a sealable bag, then add the chicken breasts one at a time, shaking to coat evenly. Shake off any excess flour and set aside.
- Heat the skillet: In a large non-stick skillet over medium heat, melt the butter along with the olive oil until the butter is just melted and the mixture is hot.
- Brown the chicken: Add the coated chicken breasts to the pan and cook for about 4 minutes on one side until lightly browned.
- Add onions and garlic: Flip the chicken breasts over, cook for another minute, then add minced garlic and chopped onions. Continue to cook for 3 more minutes, stirring the onions occasionally until they soften and the chicken is golden on both sides.
- Deglaze and add sauce: Stir the chicken bouillon into the orange juice and pour into the skillet to deglaze the pan. Add the cranberry sauce and paprika, mixing well with the chicken and onions.
- Simmer the chicken: Reduce the heat to low, cover the skillet, and simmer for 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Thicken the sauce (optional): After cooking, uncover the skillet and increase heat to medium. Cook for 2-3 minutes more until the sauce thickens to your preference.
- Serve: Garnish with fresh parsley if desired and serve the chicken warm with the orange cranberry sauce spooned over the top.
Notes
- The chicken bouillon adds a depth of savory flavor; you can substitute with chicken broth or broth powder if preferred.
- Use freshly squeezed orange juice for the best bright flavor, but store-bought not-from-concentrate orange juice works well too.
- For a gluten-free version, use gluten-free all-purpose flour.
- Pounding chicken breasts to even thickness ensures they cook evenly and stay tender.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
