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Cranberry Orange Chicken

A delightful one-pan dish combining tangy cranberries and sweet oranges, perfect for a quick and satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh or frozen cranberries
  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1 tablespoon fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix together the orange juice, brown sugar, soy sauce, salt, pepper, and minced garlic.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat.
  4. Season the chicken breasts with salt and pepper, then sear them in the skillet until golden brown on both sides (about 4-5 minutes per side).
  5. Pour the cranberry and orange mixture over the chicken and scatter the cranberries around.
Cooking
  1. Transfer the skillet to the preheated oven and bake for around 25-30 minutes until the chicken is cooked through (internal temperature of 165°F/74°C).
  2. Garnish with chopped parsley before serving.

Notes

Marinate the chicken in the orange juice mix for an hour to deepen flavors. Swap out brown sugar for honey for a natural option. Use turkey breast for a leaner dish. Frozen cranberries work well if fresh are unavailable. Double the sauce for drenching over sides. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.