Tangy Cranberry Orange Chicken Dinner (Print Version)

Cranberry Orange Chicken: Savor juicy chicken with the perfect balance of sweet cranberries and vibrant orange zest. Your family will love this!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if broth is GF)

# Ingredients:

→ Main Players

01 - 4 bone-in, skin-on chicken thighs
02 - 1 ½ cups fresh cranberries

→ Zesty Sauce Essentials

03 - 1 large orange (zest and juice)
04 - 1 cup chicken broth
05 - ¼ cup honey or maple syrup
06 - 3 cloves garlic, minced

→ Flavor Enhancers & Finishing Touches

07 - 4-5 sprigs fresh thyme
08 - 1 tbsp olive oil
09 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, pat those chicken thighs super dry with paper towels. This is a non-negotiable for crispy skin, trust me! Season them generously with salt and pepper on both sides. Get your large, oven-safe skillet (cast iron is my favorite for this Cranberry Orange Chicken) heating over medium-high heat with a good splash of olive oil. You want it shimmering, ready for that sizzle. This step smells like anticipation, honestly.
02 - Carefully place the chicken thighs skin-side down in the hot skillet. Let them sear for about 8-10 minutes without moving them. This is where the magic happens for that golden, crispy skin! Don't peek too much. Once the skin is deep golden and releases easily, flip them over and sear for another 2-3 minutes on the other side. Transfer the chicken to a plate for a moment; we're building the Cranberry Orange Chicken sauce next.
03 - Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant—don't let it burn! Pour in the chicken broth, orange juice, and stir in the orange zest, cranberries, honey (or maple syrup), and fresh thyme sprigs. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Those bits? Pure flavor!
04 - Once the sauce is simmering, nestle the seared chicken thighs back into the skillet, skin-side up. Make sure they're partially submerged in that gorgeous Cranberry Orange Chicken sauce. This is where all those flavors start to meld together beautifully. The kitchen starts to smell absolutely divine at this point, all sweet, tart, and savory. Oh, the aromas!
05 - Pop the entire skillet into a preheated oven at 375°F (190°C). Let it bake for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cranberries will soften and burst, and the sauce for your Cranberry Orange Chicken will thicken slightly. I always check the temperature with a meat thermometer; no guessing games here!
06 - Once out of the oven, remove the thyme sprigs. Let the Cranberry Orange Chicken rest in the skillet for 5-10 minutes before serving. This resting period is crucial, hon, it allows the juices to redistribute, making the chicken even more tender and flavorful. Spoon that incredible sauce over the chicken and any sides you're having. It's a truly stunning dish, both to look at and to devour!

# Notes:

01 - Personal cooking tip I've learned through experience: Always pat your chicken super dry for crispy skin!
02 - Storage advice that actually works from my kitchen trials: Reheat leftovers gently on the stovetop, not the microwave.
03 - Substitution I've tried that worked surprisingly well: Brown sugar can replace honey if you're in a pinch.
04 - Serving suggestion that makes this dish extra special: Serve with creamy mashed potatoes to soak up all that yummy sauce.

# Tools You'll Need:

01 - Large oven-safe skillet (cast iron recommended)
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - zester
06 - meat thermometer

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 28g

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