Skillet Orange Cranberry Chicken

Skillet Orange Cranberry Chicken is the perfect blend of sweet, tangy, and savory—bringing together the bright citrus of orange juice with the festive tartness of cranberry sauce. Whether you’re cooking a cozy weeknight dinner or looking to impress for the holidays, this dish delivers flavor and simplicity. In about 35 minutes, you’ll have juicy chicken breasts in a luscious orange‑cranberry sauce that’s as easy to make as it is delicious.

Why You’ll Love This Skillet Orange Cranberry Chicken

• It brings together vibrant flavors—fresh orange juice and cranberry sauce for a sauce that’s lively and memorable.
• The entire dish comes together in a single skillet, so cleanup is quick and effortless.
• It’s versatile—perfect for an easy weeknight meal yet refined enough to serve to company.
• It can easily be adapted to be gluten‑free by choosing the right flour and bouillon.
• It uses ingredients many home kitchens already have—great if you’re throwing something together quickly.

Ingredients

• ¼ cup all‑purpose flour (or gluten‑free all‑purpose flour)
• ¼ tsp seasoned salt
• 24 oz boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp butter
• ⅓ cup sweet onion, very finely chopped
• 2 cloves garlic, minced
• ½ cup orange juice (freshly squeezed, or a quality not‑from‑concentrate)
• 1 tsp chicken bouillon (see Notes)
• 1 cup whole‑berry cranberry sauce (see Notes)
• ¼ tsp paprika
• Fresh parsley (optional, for garnish)

Step‑by‑Step: How to Make Skillet Orange Cranberry Chicken

1. Using a meat mallet, lightly pound the chicken breasts to an even thickness.
2. In a sealable bag, combine the flour and seasoned salt. Add the chicken breasts (one at a time) and shake to coat. Shake off any excess flour and set aside.
3. In a large non‑stick skillet over medium heat, heat the butter and olive oil until the butter is just melted.
4. Add the coated chicken breasts to the pan and cook approximately 4 minutes on one side until lightly browned.
5. Flip the chicken over, cook an additional 1 minute, then add the minced garlic and chopped onion. Continue cooking about 3 more minutes, stirring the onions occasionally, until they soften and the chicken is lightly browned on both sides.
6. In a small bowl, stir the chicken bouillon into the orange juice. Add that mixture to the skillet to deglaze. Then add the cranberry sauce and paprika, stirring to mix well.
7. Reduce the heat to low, cover the skillet, and simmer for about 20 minutes (or until the chicken reaches an internal temperature of 165 °F).
8. If you prefer a thicker sauce, uncover and increase heat to medium for 2‑3 minutes until the sauce has thickened a bit.
9. Optionally garnish with fresh parsley, then serve warm.

Helpful Tips

• Don’t skip pounding the chicken: it helps it cook evenly and stay tender.
• Use freshly­squeezed orange juice if possible—the flavor difference is notable.
• When deglazing, scrape the browned bits from the pan—this adds depth of flavor.
• Be careful not to overcook the chicken; use a meat thermometer for accuracy.
• If the sauce seems too thin at the end, turning up the heat uncovered helps reduce it to a more concentrated glaze.
• When making gluten‑free, choose certified gluten‑free bouillon and flour.

Substitutions And Variations

• Protein swap: Use boneless skinless chicken thighs instead of breasts (just adjust cooking time) or even pork chops for a twist.
• Sweetener tweak: Add a touch of maple syrup or honey to balance the tart cranberry if you like it sweeter.
• Spice it up: Add a pinch of cayenne or chipotle powder for heat.
• Herbs: Garnish with thyme or rosemary for extra aroma and flavor.
• Cranberry form: If you don’t have cranberry sauce, you can use fresh or frozen cranberries cooked down with orange juice and sweetener—but you’ll need longer to thicken.

Storage Instructions

After cooking, allow the dish to cool to room temperature, then store in an airtight container in the refrigerator for up to 2‑3 days.
When reheating, gently warm in a skillet over medium heat or microwave, adding a splash of water or juice if the sauce has thickened too much. Freezing is not recommended for this dish when it uses the sauce in the original form.

Nutritional Information

For the original recipe yielding 4 servings (6 oz chicken each):

• Calories: ~405 kcal
• Carbohydrates: ~38 g
• Protein: ~38 g
• Fat: ~11 g (Saturated fat ~3 g)
• Cholesterol: ~116 mg
• Sodium: ~395 mg
• Fiber: ~1 g
• Sugar: ~30 g
• Vitamin C: ~20 mg
  If you stretch the recipe to 6 servings (4 oz chicken each) the estimate becomes ~270 calories per serving.

Serving Suggestions

This dish pairs beautifully with:

• White, brown, or cauliflower rice (allows the sauce to shine).
• Mashed potatoes or roasted sweet potatoes for comfort‐food vibes.
• A fresh green salad or roasted green beans to balance the sweet sauce.
• Garnish with extra orange slices or fresh parsley for a bright, festive presentation.

Frequently Asked Questions About Skillet Orange Cranberry Chicken

Q: Can I use frozen cranberries instead of canned cranberry sauce?
A: Yes. Many versions of this dish use fresh or frozen cranberries cooked down with orange juice and sweetener. If using fresh/frozen, you may need to cook longer for the sauce to thicken and adjust the sweetness to balance the tartness.

Q: Is this recipe gluten‑free?
A: It can be. You’ll want to use a gluten‐free all‑purpose flour in place of regular flour, and ensure your chicken bouillon is certified gluten‑free. The rest of the ingredients (chicken, orange juice, cranberry sauce) are naturally gluten‑free.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless thighs work well, though bone‑in or skin‑on thighs will require longer cooking time. Just adjust accordingly and check that the internal temperature reaches 165 °F.

Q: How much time does this take?
A: From start to finish, about 30‑35 minutes is a good estimate for the version using coated chicken breasts.

Conclusion

Thank you so much for spending time with this Skillet Orange Cranberry Chicken recipe. I hope you find the dish as easy and flavor‑packed as I do! There’s something so comforting about chicken cooked in a vibrant orange‑cranberry sauce—it’s simple enough for a weeknight yet festive enough for special occasions. I’m delighted you’re part of this food‑loving community and I can’t wait for you to dig into this dish. Wishing you joyful cooking, warm meals, and delightful flavor—and may this recipe bring a smile to your table and become a go‑to favorite. Happy cooking!

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