Skillet Orange Cranberry Chicken Recipe
This Skillet Orange Cranberry Chicken is a flavorful and tender dinner thanks to juicy chicken breasts simmered in sweet cranberry sauce and tangy orange juice. Made easy in one pan, it's a simple yet impressive dish!
Equipment
- 1 Skillet large non-stick skillet
Ingredients
Ingredients
- ¼ cup all-purpose flour or gluten-free all-purpose flour
- ¼ teaspoon seasoned salt for flavor lift
- 24 oz chicken breasts boneless, skinless, patted dry
- 1 tablespoon olive oil for searing
- 1 tablespoon butter adds richness
- ⅓ cup sweet onion very finely chopped
- 2 cloves garlic minced
- ½ cup orange juice fresh or not from concentrate
- 1 teaspoon chicken bouillon use favorite brand
- 1 cup whole berry cranberry sauce
- ¼ teaspoon paprika
- fresh parsley optional garnish
Instructions
Instructions
- Mix the flour and seasoned salt in a shallow dish. Dredge chicken breasts lightly and set aside.
- Heat olive oil and butter in a skillet over medium heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Add finely chopped sweet onion to the skillet and cook 2–3 minutes until softened. Add garlic and cook 30 seconds more.
- Stir in orange juice and chicken bouillon. Scrape browned bits from bottom and bring to simmer.
- Add cranberry sauce and paprika. Simmer a few more minutes until slightly thickened.
- Return chicken to skillet and spoon sauce over top. Reduce heat to low, cover, and simmer 5–7 minutes.
- Optional: uncover and simmer 2–3 minutes more to thicken the sauce. Serve with fresh parsley if desired.
Notes
For best results, use a good quality chicken bouillon like Better Than Bouillon roasted chicken base. Fresh cranberries can be subbed for the sauce with sugar. Gluten-free flour works if it browns well. Use pressure cooker for quicker, tender results.