Cranberry Orange Chicken
A delicious and tangy Cranberry Orange Chicken recipe featuring juicy chicken thighs and a sweet-tart cranberry sauce.
Equipment
- large nonstick skillet
Ingredients
Chicken
- 6 pieces boneless skinless chicken thighs
- 1.25 teaspoons kosher salt
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Cranberry Orange Sauce
- 1.5 cups cranberries, fresh or frozen
- 0.67 cups orange juice
- 0.25 cups pure maple syrup
- 0.25 cups light brown sugar
- 1.5 teaspoons orange zest
- 1 teaspoon garlic, minced
- 0.25 teaspoon kosher salt
- orange slices, for garnish (optional)
Instructions
Cooking Instructions
- Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, paprika, and pepper. Sprinkle the mixture evenly over both sides of the chicken thighs.
- To a large nonstick skillet over medium heat, add olive oil. Once hot, place the chicken thighs in the skillet in a single layer. Cook for 5 minutes on one side, then flip. Cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F. Remove the chicken to a plate; tent with aluminum foil to keep warm.
- Reduce heat to medium-low.
- To the same skillet you cooked the chicken, add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt.
- Cook until thickened, about 10 minutes, scraping up the browned bits and squishing the cranberries gently with a spoon or spatula as they cook to release their juices.
- Nestle the chicken back into the skillet, spooning the sauce over the top of each piece. Cook for about a minute, or until the chicken is hot again.
- Garnish with orange slices. Serve warm.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 20gVitamin A: 5000IUVitamin C: 40mgCalcium: 60mgIron: 2mg
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