Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup fresh cranberries (or frozen)
- ½ cup orange juice (freshly squeezed preferred)
- 2 tbsp honey (adjust to taste)
- 1 tsp orange zest
- ½ tsp dried thyme
- ½ tsp cinnamon
- ½ cup chicken broth
- Fresh rosemary or thyme sprigs for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 4 to 5 minutes per side until golden brown, then remove from the skillet and set aside.
- Lower the heat to medium and add the minced garlic to the same skillet, sautéing for 1 minute until fragrant.
- Stir in cranberries, orange juice, honey, orange zest, dried thyme, cinnamon, and chicken broth, then bring the mixture to a simmer while stirring occasionally.
- Return the chicken breasts to the skillet and spoon the sauce over the top.
- Cover and let simmer for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- If the sauce is too thin, remove the chicken and simmer the sauce uncovered for a few more minutes to thicken.
- Plate the chicken, spoon the cranberry orange sauce over the top, and garnish with fresh rosemary or thyme sprigs.
Notes
Use frozen cranberries if fresh aren’t available. Butterfly chicken breasts to cook faster. Adjust honey for sweetness. Swirl in butter for a glossy finish.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg