Description
Cranberry orange glazed chicken is a vibrant, one-pan dish featuring juicy seared chicken in a sweet-tart glaze made with fresh orange juice and cranberry sauce. It’s a perfect balance of festive flavor and easy preparation.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1 cup whole berry cranberry sauce (homemade or canned)
- 1–2 tablespoons honey or maple syrup (to taste)
- 1 tablespoon Dijon mustard
- Fresh rosemary or thyme, for garnish (optional)
Instructions
- Season the chicken on both sides with salt and black pepper.
- Heat olive oil or butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and fully cooked. Remove and set aside.
- In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
- Stir in orange juice, orange zest, cranberry sauce, honey or maple syrup, and Dijon mustard. Bring the mixture to a simmer.
- Let the glaze cook for 3–4 minutes until slightly thickened.
- Return the chicken to the skillet and spoon the glaze over it. Simmer for 3–5 more minutes until the sauce reduces and coats the chicken.
- Serve hot, garnished with fresh herbs and extra orange zest if desired.
Notes
- Add red pepper flakes for heat or a splash of balsamic vinegar for depth.
- This recipe also works with pork chops instead of chicken.
- Try adding thin slices of orange to the skillet for extra citrus flavor.
- Use leftover cranberry sauce from the holidays to reduce waste.
- For bone-in chicken, sear and finish in the oven to ensure thorough cooking.
Nutrition
- Serving Size: 1 chicken breast with glaze
- Calories: 320
- Sugar: 10g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
