Cranberry Orange Chicken (Print Version)
# Ingredients:
01 -
Boneless, skinless chicken breasts or thighs (4 pieces).
02 -
Fresh cranberries (1 cup).
03 -
Juice and zest of a large orange.
04 -
Honey or maple syrup (2 tablespoons).
05 -
Olive oil (1 tablespoon).
06 -
Garlic, minced (2 cloves).
07 -
Fresh or dried thyme/rosemary (1 teaspoon fresh, or 1/2 teaspoon dried).
08 -
Salt and pepper, add as you like.
09 -
Half a cup of chicken broth or water.
10 -
Balsamic vinegar (1 tablespoon, optional).
11 -
Dijon mustard (1 teaspoon, optional).
# Instructions:
01 -
Season the chicken with some salt, pepper, and herbs. Set it aside while you get other things ready.
02 -
Grab a big pan and heat up some oil. Sear the chicken for about 4-6 minutes per side, until it’s golden. Take it off the heat for now.
03 -
Toss the garlic into the same pan and let it cook until it smells great. Add cranberries, orange zest and juice, and honey. Cook for 5-7 minutes, stirring now and then, until the berries burst open.
04 -
Put the chicken back in the pan. Pour in the broth and stir up the browned bits at the bottom. Cover it up and let it cook gently for 10-12 minutes. Make sure the chicken is cooked to 165°F.
05 -
Spoon the sauce over the chicken and finish with a sprinkle of fresh herbs or some zest before you dig in.
# Notes:
01 -
Breasts or thighs both work great here.
02 -
You can prep the sauce ahead of time if you want.
03 -
Optional ingredients give the dish more depth.