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Skillet Cranberry Orange Chicken glistens beautifully in the featured image, ready to be served.

Easy Skillet Cranberry Orange Chicken

This one-pan skillet cranberry orange chicken is a vibrant and flavorful weeknight meal. Tender chicken breasts are cooked in a tangy-sweet cranberry orange sauce, making for easy cleanup and a delicious family favorite. Perfect served over rice, quinoa, or mashed potatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/4 cup honey or maple syrup
  • 1 tablespoon orange zest
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Fresh parsley, chopped optional
  • Orange slices optional
  • Toasted pecans or walnuts optional

Equipment

  • Large Skillet
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Paper towels
  • Spatula
  • Plate

Method
 

  1. Pat the chicken breasts dry with paper towels.
  2. In a small bowl, combine the salt, pepper, garlic powder, and onion powder.
  3. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Carefully place the chicken breasts in the skillet.
  6. Sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
  7. In the same skillet, add the cranberries, orange juice, honey (or maple syrup), orange zest, apple cider vinegar, ginger, and cinnamon.
  8. Bring the mixture to a simmer over medium heat, stirring occasionally.
  9. Let the sauce simmer for 5-7 minutes, or until the cranberries start to burst and the sauce begins to thicken slightly.
  10. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  11. Pour the cornstarch slurry into the skillet and stir constantly until the sauce thickens to your desired consistency.
  12. Return the chicken breasts to the skillet, nestling them into the cranberry orange sauce.
  13. Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 10-15 minutes, or until it is cooked through and reaches an internal temperature of 165°F (74°C).
  14. Remove the skillet from the heat and let the chicken rest for a few minutes before serving.
  15. Garnish with fresh parsley, orange slices, and toasted pecans or walnuts, if desired.
  16. Serve the Skillet Cranberry Orange Chicken hot over rice, quinoa, or mashed potatoes.

Notes

Don't overcrowd the pan when searing the chicken. Adjust the sweetness of the sauce to your preference. Fresh or frozen cranberries can be used. Orange zest is key for flavor. You can make the cranberry orange sauce ahead of time and store it in the refrigerator for up to 3 days. For variations, add nuts, use different citrus fruits, add heat with red pepper flakes, substitute chicken with tofu or tempeh, try different herbs, or use chicken thighs.