Cranberry Orange Chicken
This Cranberry Orange Chicken is a tangy, sweet dish that's perfect for holidays or a quick family dinner.
Equipment
- large nonstick skillet
Ingredients
Chicken
- 6 thighs boneless skinless chicken
- 1 ¼ teaspoons kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Cranberry Orange Sauce
- 1 ½ cups cranberries, fresh or frozen
- ⅔ cup orange juice
- ¼ cup pure maple syrup
- ¼ cup light brown sugar
- 1 ½ teaspoons orange zest
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt
- orange slices, for garnish optional
Instructions
Cooking Instructions
- Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, paprika, and pepper. Sprinkle the mixture evenly over both sides of the chicken thighs.
- To a large nonstick skillet over medium heat, add olive oil. Once hot, place the chicken thighs in the skillet in a single layer. Cook for 5 minutes on one side, then flip. Cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F. Remove the chicken to a plate; tent with aluminum foil to keep warm.
- Reduce heat to medium-low.
- To the same skillet you cooked the chicken, add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt.
- Cook until thickened, about 10 minutes, scraping up the browned bits and squishing the cranberries with a spoon or spatula as they cook to release their juices.
- Nestle the chicken back into the skillet, spooning the sauce over the top of each piece. Cook for about a minute, or until the chicken is hot again.
- Garnish with orange slices. Serve warm.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 34gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 20gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg
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