Description

This Skillet Orange Cranberry Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts cooked in a sweet and tangy orange-cranberry sauce. Perfect for a quick weeknight dinner, it combines the zesty brightness of fresh orange juice with the festive touch of whole berry cranberry sauce, enhanced by savory garlic and onion. The skillet cooking method ensures juicy chicken with a deliciously thickened sauce, garnished with fresh parsley for a burst of color and freshness.

Ingredients

Scale

Chicken and Coating

1/4 cup all-purpose flour (can also use gluten-free all-purpose flour)
1/4 tsp seasoned salt
24 oz boneless, skinless chicken breasts

Cooking Ingredients

1 tbsp olive oil
1 tbsp butter
1/3 cup sweet onion, very finely chopped
2 cloves garlic, minced

Sauce Ingredients

1/2 cup orange juice, freshly squeezed or not from concentrate
1 tsp chicken bouillon (recommend Better Than Bouillon roasted chicken base or gluten-free Herb-Ox granulated bouillon)
1 cup whole berry cranberry sauce (homemade recommended for best flavor)
1/4 tsp paprika

Garnish

Fresh parsley (optional)

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Instructions

Pound the Chicken: Using a meat mallet, lightly pound the chicken breasts to an even thickness to ensure they cook uniformly.
Coat the Chicken: In a sealable bag, combine the flour and seasoned salt. Add the chicken breasts one at a time, shake well to coat evenly, then shake off any excess flour and set aside.
Heat the Skillet: Heat the butter and olive oil in a large, non-stick skillet over medium heat until the butter is just melted.
Brown the Chicken: Add the chicken breasts to the skillet and cook for about 4 minutes on one side until lightly browned.
Cook the Other Side and Add Aromatics: Flip the chicken and cook for 1 more minute. Then add the minced garlic and finely chopped onions to the pan. Continue cooking for 3 more minutes, stirring the onions occasionally until they soften and the chicken is lightly browned on both sides.
Deglaze and Add Sauce: Stir the chicken bouillon into the orange juice and pour it into the pan to deglaze, scraping any browned bits from the bottom. Add the whole berry cranberry sauce and paprika, stirring well to combine.
Simmer: Reduce the heat to low, cover the skillet, and let the chicken simmer for 20 minutes or until it reaches an internal temperature of 165°F (74°C) as measured with a meat thermometer.
Thicken the Sauce (optional): If you prefer a thicker sauce, uncover the pan, increase the heat to medium, and cook for an additional 2-3 minutes until the sauce reduces and thickens.
Garnish and Serve: Sprinkle fresh parsley over the top if desired, and serve the chicken hot with the orange cranberry sauce.

Notes

For the chicken bouillon, Better Than Bouillon roasted chicken base is highly recommended for the best flavor. For a gluten-free version, ensure your bouillon is gluten-free such as Herb-Ox granulated bouillon.
Homemade cranberry sauce adds a fresh, vibrant flavor to the dish and can be made ahead of time to save preparation time. It takes about 10 minutes to make from simple ingredients.
Nutrition facts are calculated based on 4 servings with 6 oz chicken breasts per serving. For smaller portions, use six 4 oz chicken breasts, which would adjust calories and macros accordingly.