Skillet Orange Cranberry Chicken is a beautifully balanced dish that brings together the brightness of citrus, the sweetness of maple syrup, and the tartness of cranberries—all enveloping tender, golden-browned chicken breasts. This elegant yet simple entrée is perfect for the holiday season, but it’s easy enough to prepare on a weeknight. With its vibrant flavors and festive appearance, it’s sure to impress at any table.

Why You’ll Love This Recipe

This dish is both comforting and sophisticated, making it a versatile addition to your cooking rotation. Here’s why it stands out:

A perfect balance of sweet, savory, and tangy flavors
Made in one skillet for minimal cleanup
Elegant enough for holidays, yet easy enough for weeknights
Uses wholesome, everyday ingredients
Ready in just 30 minutes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup orange juice (freshly squeezed preferred)
1/4 cup chicken broth
1/3 cup dried cranberries
2 tablespoons maple syrup or honey
1 teaspoon orange zest
1 teaspoon Dijon mustard
1 clove garlic, minced
Fresh parsley for garnish

Directions

Season the chicken breasts generously with salt and pepper on both sides.
Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add orange juice, chicken broth, dried cranberries, maple syrup, orange zest, Dijon mustard, and garlic. Stir and bring to a simmer.
Return the chicken to the skillet and cook uncovered for 10–12 minutes, occasionally spooning sauce over the chicken, until the sauce reduces slightly and the chicken is cooked through (internal temperature of 165°F or 74°C).
Garnish with chopped fresh parsley and serve warm with your choice of side dish.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 295 kcal per serving

Variations

Bone-In Chicken Thighs: Substitute boneless breasts with bone-in thighs; increase cooking time by 5–7 minutes.
Fresh Cranberries: Use fresh cranberries in place of dried, adjusting sweetness with a bit more maple syrup if needed.
Add Veggies: Stir in baby spinach or sliced carrots during the last 5 minutes of cooking for a complete one-pan meal.
Spiced Version: Add a pinch of ground cinnamon or allspice to enhance the festive flavor profile.
Citrus Swap: Use blood orange juice or a combination of orange and lemon juice for a tangier finish.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce if needed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless or bone-in thighs work well and tend to be more forgiving during cooking. Adjust cook time as needed.

Will bottled orange juice work?

Yes, but freshly squeezed orange juice provides a brighter, more natural flavor. Choose low-pulp varieties if using bottled.

Can I make this recipe ahead of time?

Yes, you can prepare it up to one day in advance. Reheat gently before serving, adding a bit of liquid to refresh the sauce.

What can I serve this with?

It pairs well with rice, quinoa, mashed potatoes, roasted vegetables, or even a seasonal salad.

Is the sauce overly sweet?

No, the sauce has a balanced flavor. The Dijon mustard and garlic add savory depth, while the orange juice and cranberries provide sweetness and tang.

Can I omit the cranberries?

Yes, but they add a tart contrast and festive color. You may substitute with chopped dried cherries or omit altogether.

How can I tell when the chicken is cooked through?

Use a meat thermometer—chicken is fully cooked at 165°F (74°C) in the thickest part.

Can I use honey instead of maple syrup?

Yes, honey works equally well and complements the citrus flavors nicely.

Will this dish thicken as it cools?

Yes, the sauce will continue to thicken slightly after cooking, especially if reduced for the full 12 minutes.

Can I double the recipe?

Yes, simply use a larger skillet and cook the chicken in batches if needed to avoid overcrowding.

Conclusion

Skillet Orange Cranberry Chicken is a flavorful and festive dish that brings elegance to your dinner table with minimal effort. Its perfect harmony of tangy citrus, sweet cranberries, and savory chicken makes it an ideal main course for both holidays and weeknight meals. Whether you’re preparing a special dinner or just craving something bright and comforting, this dish is sure to delight.

Skillet Orange Cranberry Chicken

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A sweet and savory chicken dish that blends juicy pan-seared breasts with a tangy orange glaze and bursts of tart cranberries. Simple, elegant, and perfect for holiday entertaining or weeknight dinners.

Author: Mari
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Skillet
Cuisine: American
Diet: Gluten Free

Instructions

Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
In the same skillet, combine orange juice, chicken broth, cranberries, maple syrup, orange zest, Dijon mustard, and garlic. Bring to a simmer.
Return chicken to the skillet and simmer uncovered for 10–12 minutes, basting occasionally, until the sauce reduces and chicken is fully cooked through.
Garnish with chopped fresh parsley and serve warm.

Notes

Substitute boneless thighs for extra juiciness.
Add a pinch of red pepper flakes for a spicy kick.
This dish pairs well with rice, couscous, or roasted vegetables.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 295 kcal
Sugar: 10 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 36 g
Cholesterol: 95 mg