Cranberry Orange Chicken
A deliciously balanced dish of sweet and tart, combining tender chicken with a fruity cranberry-orange sauce.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts You can use frozen chicken but ensure it's thawed properly.
- 1 cup fresh or frozen cranberries Feel free to add more for extra flavor!
- 1 cup orange juice Freshly squeezed is best for flavor.
- 1/2 cup brown sugar Can be replaced with honey or maple syrup for a healthier version.
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil For searing the chicken.
- 1 teaspoon garlic, minced Toasting the garlic enhances the flavor.
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the orange juice, brown sugar, soy sauce, salt, pepper, and minced garlic.
- In a large oven-safe skillet, heat olive oil over medium-high heat.
- 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).
Cooking
- Pour the cranberry and orange mixture over the chicken and scatter the cranberries around.
- 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).
- Garnish with chopped parsley before serving.
Notes
This dish can be stored in the fridge for about 3-4 days or frozen for up to 3 months. Reheat in the oven or microwave. Marinating the chicken in the orange juice mix for an hour prior to cooking enhances the flavor.