Orange Cranberry Chicken (Print Version)
# Ingredients:
01 -
2 garlic cloves, minced finely.
02 -
4 boneless, skinless chicken thighs or breasts.
03 -
1 tablespoon olive oil.
04 -
1 large orange, juiced and zested.
05 -
1 cup of fresh cranberries.
06 -
1 tablespoon balsamic vinegar (if you'd like).
07 -
2 tablespoons maple syrup or honey.
08 -
1/2 cup water or chicken stock.
09 -
1 teaspoon Dijon mustard (optional).
10 -
A teaspoon of thyme or rosemary (if using dried, use 1/2 teaspoon).
11 -
Salt and black pepper as needed.
# Instructions:
01 -
Sprinkle chicken evenly with herbs, salt, and pepper. Leave it to sit while you do the other prep work.
02 -
Heat olive oil in a wide pan. Brown chicken for about 4-5 minutes on each side, then take it out and set it aside.
03 -
Using the same pan, sauté garlic for a minute. Stir in the cranberries, orange zest and juice, and honey. Let this cook until berries pop—roughly 5-7 minutes.
04 -
Put the chicken back in the pan, add the broth, and scrape up the browned bits. Cover it up and cook for 10-12 minutes until it's fully done (165°F).
05 -
Pour sauce over the top and sprinkle on some fresh herbs or more zest to serve.
# Notes:
01 -
Choose chicken breasts or thighs—either works just fine.
02 -
Make the sauce ahead if you want to save time.
03 -
Optional ingredients bring richer flavors but aren't necessary.