Description
Tender chicken breasts sizzle to golden perfection before a glossy cranberry-orange sauce bubbles around them, blending zesty citrus, jewel-like berries and fragrant thyme into a mouthwatering finish.
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup fresh cranberries
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 2 tablespoons honey
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the chicken breasts dry and season both sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook until golden brown, about 4 minutes per side. Remove chicken and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the orange juice, add orange zest, honey, and thyme leaves. Stir to combine and bring to a simmer.
- Add the fresh cranberries and chicken broth. Simmer for 5–7 minutes, until the cranberries begin to burst and the sauce reduces slightly.
- In a small bowl, whisk together cornstarch and water until smooth. Pour the mixture into the skillet and stir until the sauce thickens, about 1–2 minutes.
- Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 3–4 minutes, until the chicken is cooked through.
- Garnish with chopped fresh parsley and serve hot.
Notes
- Fresh cranberries give the best flavor, but frozen can be used if thawed first.
- For extra heat, sprinkle in a pinch of red pepper flakes when adding the orange juice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve over rice, quinoa, or alongside roasted vegetables for a balanced meal.