Description
A flavorful and juicy Cranberry Orange Chicken recipe featuring tender chicken thighs cooked in a vibrant cranberry orange sauce with hints of maple syrup, brown sugar, and garlic. Perfect for a delicious and colorful main course.
Ingredients
Scale
Chicken
- 6 boneless skinless chicken thighs
- 1 ¼ teaspoons kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Cranberry Orange Sauce
- 1 ½ cups (150 g) cranberries, fresh or frozen
- ⅔ cup (166 g) orange juice
- ¼ cup (79 g) pure maple syrup
- ¼ cup (50 g) light brown sugar
- 1 ½ teaspoons orange zest
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt
- orange slices, for garnish (optional)
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine kosher salt, paprika, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken thighs to ensure they are well-seasoned.
- Cook the Chicken: Heat the extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil is hot, place the chicken thighs in the skillet in a single layer; you may need to cook in batches depending on skillet size. Cook the chicken for 5 minutes on one side without moving, then flip and cook for an additional 5 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and place on a plate. Tent with aluminum foil to keep warm.
- Prepare the Sauce: Reduce the skillet heat to medium-low. Add cranberries, orange juice, pure maple syrup, light brown sugar, orange zest, minced garlic, and kosher salt to the same skillet. Cook the mixture, stirring occasionally and scraping up browned bits from the skillet, and gently squish the cranberries with a spoon or spatula to release their juices. Continue cooking until the sauce thickens, about 10 minutes.
- Combine and Heat: Nestle the cooked chicken thighs back into the skillet with the sauce. Spoon the sauce over the chicken to coat it well. Cook for about 1 minute more until the chicken is heated through and coated in the thickened cranberry orange sauce.
- Garnish and Serve: Garnish the chicken with fresh orange slices if desired and serve warm for a colorful and flavorful main course.
Notes
- Use fresh or frozen cranberries depending on availability; frozen cranberries should be thawed slightly before cooking.
- Adjust sweetness by reducing or increasing maple syrup or brown sugar according to taste preferences.
- For extra zest, add a teaspoon of orange zest to the seasoning for the chicken.
- To keep chicken moist, avoid overcooking and check internal temperature with a meat thermometer.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stove or microwave.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
