Cranberry Orange Glazed Chicken
This Cranberry Orange Glazed Chicken is bright, festive, and bursting with sweet and tangy flavors. Perfect for a quick weeknight dinner or a special occasion!
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts lean and tender
- 1 cup fresh cranberries packed with tartness and vibrant color
- 1/2 cup orange juice fresh-squeezed for the best flavor punch
- 1/4 cup honey natural sweetness to balance the tang
- 1 tablespoon olive oil for searing and adding richness
- 1 teaspoon orange zest amplifies the citrus aroma and flavor
- 1/2 teaspoon salt enhances all the flavors
- 1/4 teaspoon black pepper for a subtle kick
- 1/2 teaspoon garlic powder adds savory depth
- 1/2 teaspoon onion powder rounds out the flavor profile
Instructions
- Rinse the chicken breasts under cold water and pat dry with paper towels. Zest one orange carefully, avoiding the bitter white pith. Juice the orange until you have about 1/2 cup of fresh juice. Measure out cranberries, honey, and spices.
- In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Rub the mixture evenly all over the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes on each side until golden brown. Remove chicken and set aside on a plate covered loosely with foil to rest.
- Reduce heat to medium. Add fresh cranberries, orange juice, honey, and orange zest to the skillet. Stir and let simmer gently for 8-10 minutes until the cranberries pop and the sauce thickens to a sticky glaze, stirring occasionally.
- Return chicken breasts to the skillet and spoon glaze over them. Cook together for an additional 3-4 minutes, turning occasionally to coat evenly with glaze.
- Transfer glazed chicken to serving plates, spoon extra sauce on top, and serve with your favorite sides.
Equipment
- Large skillet or frying pan
- Measuring cups and spoons
- Zester or microplane
- Spoon or spatula
- Knife and cutting board
- Plate and foil
Notes
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) to avoid overcooking.
- Keep heat medium or medium-low when simmering the glaze and stir frequently to prevent burning.
- Frozen cranberries can be used; thaw slightly or add directly to the glaze.
- Make the glaze a day ahead and store in the refrigerator to save time on busy days.
- Try substituting chicken thighs for a juicier alternative or maple syrup for honey as a sweetener.
