Chicken with Orange and Cranberry Sauce
Elevate your dinner table with this vibrant and flavorful Chicken with Orange and Cranberry Sauce recipe, a perfect blend of sweet and savory! Succulent seared chicken breasts are simmered in a rich sauce made with fresh orange juice, tart cranberries, a touch of honey, and fragrant garlic, creating a dish that’s as visually stunning as it is delicious. The tangy zest of the orange pairs beautifully with the cranberries to form a bright, glossy glaze, thickened to perfection with a quick cornstarch slurry. Garnished with fresh rosemary for an herbal finish, this dish is perfect for weeknight dinners or festive gatherings alike. Ready in just 40 minutes, it’s a comforting yet elegant meal sure to impress.
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Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 0.5 cup chicken broth
- 0.75 cup fresh orange juice
- 1 teaspoon orange zest
- 1 cup cranberries, fresh or frozen
- 2 tablespoons honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 sprigs fresh rosemary, for garnish
Directions
Step 1
Season the chicken breasts with salt and black pepper on both sides.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Step 3
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Step 4
Pour in the chicken broth and orange juice, scraping up any browned bits from the bottom of the skillet. Stir in the orange zest, cranberries, and honey.
Step 5
Return the chicken breasts to the skillet. Cover and simmer for 15-18 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Step 6
In a small bowl, mix the cornstarch with water to create a slurry. Once the chicken is cooked, remove it from the skillet and set aside on a platter.
Step 7
Add the cornstarch slurry to the sauce in the skillet and stir until it thickens, about 1-2 minutes.
Step 8
Pour the orange-cranberry sauce over the chicken. Garnish with fresh rosemary sprigs and serve warm.
Nutrition Facts
| Serving size | (1352.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1935.2 |
| Total Fat 77.8g | 0% |
| Saturated Fat 25.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 634.0mg | 0% |
| Sodium 3158.6mg | 0% |
| Total Carbohydrate 84.5g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 57.9g | |
| Protein 218.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 136.8mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 684.1mg | 0% |
Source of Calories