Cranberry Orange Chicken
This festive Cranberry Orange Chicken blends juicy seared chicken thighs with a sweet and tangy sauce made of cranberries, orange juice, and maple syrup — perfect for busy weeknights or holiday dinners!
Equipment
- 1 Mixing bowl For seasoning mix
- 1 Skillet Large
Ingredients
Main ingredients
- 6 boneless skinless chicken thighs
- 1 ¼ teaspoons kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 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 minced garlic
- ¼ teaspoon kosher salt for sauce
- orange slices for garnish (optional)
Instructions
Instructions
- Pat the chicken thighs dry. Season both sides with kosher salt, paprika, and black pepper.
- Heat olive oil in a skillet over medium heat. Add the chicken thighs skin-side down and sear for 5 to 6 minutes until browned.
- Remove chicken from skillet and set aside. Keep the pan juices.
- Add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt to the same skillet. Stir and scrape browned bits.
- Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until cranberries burst and sauce thickens.
- Return chicken to the pan and spoon sauce over each piece.
- Cover and simmer on low for 15 to 20 minutes, until chicken is tender.
- Uncover and let sauce thicken further if needed.
- Plate the chicken and spoon sauce over the top.
- Garnish with orange slices and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.