Description
Tangy-sweet cranberry sauce meets juicy chicken in a 30-minute dinner that looks fancy but is secretly super simple. Perfect for holiday meals or just jazzing up your Tuesday.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs or breasts
- 3/4 cup (180ml) fresh orange juice (approximately 2–3 oranges)
- 2 tablespoons orange zest (from 1–2 oranges)
- 2 cups (200g) fresh or frozen cranberries
- 1/3 cup (67g) granulated sugar
- 2 tablespoons honey
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Transfer to a plate and tent with foil.
- Reduce heat to medium and add remaining tablespoon of olive oil to the same pan. Add minced garlic and cook for 30 seconds until fragrant. Add rosemary and thyme, cooking for another 30 seconds.
- Pour in orange juice, scraping the bottom of the pan to release browned bits. Add cranberries, sugar, honey, soy sauce, and orange zest. Bring to a gentle boil, then reduce to a simmer. Cook for 7-10 minutes until cranberries begin to burst and sauce starts to thicken.
- For a thicker sauce, mix cornstarch with 2 tablespoons cold water until smooth. Stir into the simmering sauce and cook for 1-2 minutes until thickened. Return chicken and accumulated juices to the pan, nestling pieces into the sauce. Simmer for 3-5 minutes until chicken reaches 165°F/74°C.
- Remove from heat and let rest for 5 minutes before serving. Spoon sauce generously over chicken and garnish with additional orange zest if desired.