Sweet Tangy Citrus Chicken

This cranberry orange chicken combines tart cranberries with bright citrus flavors to create a deliciously festive main dish that's both impressive and simple to prepare. The sweet-tart sauce perfectly complements the savory chicken for a meal that feels special enough for company but easy enough for weeknight cooking.

I first made this dish when unexpected guests arrived during the holidays and it's become my go to impressive yet easy dinner. The gorgeous ruby red sauce always gets compliments and nobody realizes how little effort it actually takes.

Ingredients

• 4 chicken breasts or thighs: boneless and skinless - choose thighs for more flavor and moisture or breasts for leaner option
• 1 cup fresh cranberries: provides the perfect tart counterpoint - look for firm bright red berries
• 1 large orange: zested and juiced - adds bright citrus notes - use organic if possible for the zest
• 2 tablespoons honey or maple syrup: balances the tartness - choose raw honey for best flavor
• 1 tablespoon olive oil: for searing the chicken - use good quality extra virgin
• 2 garlic cloves: finely chopped - builds aromatic foundation - fresh is much better than pre minced
• 1 teaspoon fresh thyme or rosemary: adds earthy notes - strip leaves from stems before measuring
• Salt and black pepper to taste: enhances all other flavors - use kosher salt for best control
• 1/2 cup chicken broth or water: creates perfect sauce consistency - homemade broth adds depth
• 1 tablespoon balsamic vinegar: adds complexity and depth - optional but recommended
• 1 teaspoon Dijon mustard: helps emulsify and thicken the sauce while adding subtle tang

Step-by-Step Instructions

Season the Chicken:

Generously rub chicken pieces with salt pepper and herbs making sure to coat all sides evenly. Let the chicken rest at room temperature for about 10 minutes - this helps the meat cook more evenly and allows the seasonings to penetrate.

Sear the Chicken:

Heat olive oil in a large skillet over medium high heat until shimmering. Place chicken in the pan without crowding and cook for 4-6 minutes per side until a beautiful golden crust forms. The chicken should release easily from the pan when properly seared. Transfer to a plate but do not clean the pan.

Create the Cranberry Sauce:

Reduce heat to medium and add garlic to the same pan cooking just until fragrant about 30 seconds being careful not to burn it. Add cranberries orange juice orange zest and honey stirring to combine and scraping up any browned bits from the bottom of the pan. Allow the mixture to simmer for 5-7 minutes until the cranberries begin to burst and release their natural pectin which will help thicken the sauce.

Finish Cooking the Chicken:

Return the chicken to the pan along with any accumulated juices. Add chicken broth Dijon mustard and balsamic vinegar if using. Use a wooden spoon to scrape the bottom of the pan incorporating all those flavorful bits into the sauce. Cover the pan and reduce heat to medium low. Simmer for 10-12 minutes until chicken reaches 165°F internally and is fully cooked through.

Serve and Garnish:

Transfer chicken to serving plates and spoon generous amounts of the cranberry orange sauce over each piece. Garnish with additional fresh herbs or a sprinkle of orange zest for a beautiful presentation and extra flavor boost.

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The fresh cranberries are truly the star of this dish. I discovered their magic beyond Thanksgiving sauce when I experimented with adding them to savory dishes. My husband who claims to dislike cranberries has requested this chicken multiple times simply calling it the orange chicken.

Storage and Meal Prep

This cranberry orange chicken keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and improve overnight making it an excellent meal prep option. To reheat gently warm in a covered skillet with a splash of water or chicken broth to maintain moisture. The sauce may thicken considerably when chilled but will loosen when reheated.

Smart Substitutions

If fresh cranberries aren't available frozen work perfectly just add them to the pan still frozen. For a sweeter sauce increase honey to 3 tablespoons or reduce to 1 tablespoon for a more tart profile. Chicken can be substituted with turkey cutlets pork tenderloin or even firm white fish like cod though cooking times will vary. For a spicier version add a pinch of red pepper flakes when cooking the garlic.

Serving Suggestions

This cranberry orange chicken pairs beautifully with wild rice pilaf which soaks up the delicious sauce. For a low carb option serve with roasted cauliflower or mashed cauliflower. A simple green salad with vinaigrette provides a fresh contrast to the rich flavors. For a complete holiday meal serve alongside roasted Brussels sprouts with sliced almonds and finish with a light citrus sorbet for dessert.

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The History Behind the Dish

This recipe draws inspiration from classic American cranberry dishes traditionally served during Thanksgiving and Christmas. Cranberries are one of the few fruits native to North America and were used by Native Americans for food and medicine long before European settlers arrived. The combination of cranberry and orange became popular in the early 20th century when home economists began developing recipes to promote cranberry consumption beyond holiday sauces. This chicken dish represents a modern evolution of those flavor combinations.

Recipe FAQs

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well in this dish. There's no need to thaw them first - add them directly to the pan, though you may need to extend the simmering time by 2-3 minutes until they burst.

→ How do I know when the chicken is done cooking?

The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part - the meat should be completely white with no pink remaining.

→ Can I make this dish ahead of time?

Yes! You can prepare the sauce up to 2 days ahead and store it in the refrigerator. When ready to serve, cook the chicken fresh and finish with the pre-made sauce, adding a little extra broth if needed to thin it.

→ What sides pair well with this dish?

This chicken pairs beautifully with wild rice pilaf, roasted vegetables, mashed potatoes, or a simple green salad. The sauce is wonderful drizzled over the sides as well.

→ Is there a substitute for honey in this recipe?

Maple syrup works perfectly as mentioned in the ingredients. Alternatively, brown sugar, agave nectar, or even orange marmalade can be used, though you may need to adjust quantities slightly to taste.

→ Can I use boneless chicken thighs instead of breasts?

Absolutely! Boneless thighs are actually mentioned as an option in the recipe and can be more flavorful and juicy. They cook in about the same amount of time as breasts.