Description
A tangy and flavorful Cranberry Orange Chicken recipe featuring tender seared chicken breasts baked in a vibrant cranberry-orange sauce with warm spices. This dish combines the sweetness of fresh cranberries and orange juice with aromatic ginger, garlic, and spices, creating a perfect balance of flavors for a delicious and elegant meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 1 cup fresh or frozen cranberries
- 1 cup orange juice (freshly squeezed is best)
- 1/2 cup sugar or honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Zest of 1 orange
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with cooking spray or olive oil to prevent sticking.
- Make Sauce: In a medium saucepan over medium heat, combine the cranberries, orange juice, sugar or honey, garlic, ginger, orange zest, cinnamon, and nutmeg. Stir the mixture and cook until the cranberries begin to burst and the sauce thickens, about 5-10 minutes, stirring frequently to prevent burning and to blend the flavors.
- Season Chicken: While the sauce is simmering, season the chicken breasts evenly on both sides with salt and black pepper.
- Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear them for about 3-4 minutes on each side until golden brown. The chicken should not be cooked through at this point as it will finish cooking in the oven.
- Assemble and Coat: Transfer the seared chicken breasts to the prepared baking dish. Pour the cranberry-orange sauce over the chicken, making sure each piece is well coated for maximum flavor.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C), ensuring it is fully cooked and juicy.
- Rest and Garnish: Once baked, remove the dish from the oven and let the chicken rest for a few minutes to allow juices to redistribute. Garnish with chopped fresh parsley before serving to add a fresh, herbaceous touch.
Notes
- Freshly squeezed orange juice provides the best flavor in the sauce, but store-bought can be used if necessary.
- For a thicker sauce, simmer the cranberry mixture longer before pouring over the chicken.
- Honey can be substituted for sugar to add a natural sweetness with a floral note.
- Ensure chicken is not over-seared at the skillet stage to avoid drying it out during baking.
- Leftover cranberry orange chicken can be stored in the refrigerator for up to 3 days and reheated gently.
