Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, vibrant, and full of flavor. I always reach for fresh oranges instead of bottled juice; the zest alone makes a huge difference. When it comes to cranberries, fresh is ideal, but frozen works well too and is often more convenient. For the chicken, boneless, skinless thighs are my go-to for their tenderness and flavor, but breasts can be substituted if preferred. Using quality chicken stock and a touch of honey rounds out the sauce beautifully. Here’s what you’ll need:
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 cup fresh cranberries (or frozen, thawed)
- 1/2 cup fresh orange juice (about 1 large orange)
- Zest of 1 orange
- 1/4 cup chicken stock
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: fresh rosemary or thyme for garnish
Instructions
- Start by patting the chicken thighs dry and seasoning both sides with salt and pepper. Dry chicken ensures a better sear.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, until golden and cooked through. Remove chicken from the pan and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Add the fresh cranberries, orange juice, orange zest, chicken stock, and honey to the skillet. Stir to combine and bring to a gentle simmer.
- Let the sauce simmer for 7-8 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
- Return the chicken to the skillet, spooning the sauce over the pieces. Let everything cook together for another 2-3 minutes so the flavors meld.
- Garnish with fresh rosemary or thyme if you like, then serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
