Skillet Orange Cranberry Chicken You Gonna Love
This skillet orange cranberry chicken is bursting with sweet and tangy flavor, made with tender seared chicken breasts simmered in a glossy citrus cranberry sauce—all ready in under 40 minutes!
Equipment
- 1 Skillet Large, non-stick
Ingredients
Main Ingredients
- ¼ cup all-purpose flour gluten-free if desired
- ¼ teaspoon seasoned salt for that little punch
- 24 oz chicken breasts boneless, skinless
- 1 tablespoon olive oil to get that skillet sizzle
- 1 tablespoon butter for richness
- ⅓ cup sweet onion finely chopped
- 2 cloves garlic minced
- ½ cup orange juice freshly squeezed or bottled without added sugar
- 1 teaspoon chicken bouillon powder for savory depth
- 1 cup whole berry cranberry sauce for tangy sweet flavor
- ¼ teaspoon paprika optional, for color and warmth
- fresh parsley for garnish, optional
Instructions
Instructions
- Mix the flour and seasoned salt in a shallow bowl.
- Pound chicken breasts evenly and dredge in flour mix, shaking off excess.
- Heat olive oil and butter in a skillet over medium-high heat.
- Sear the dredged chicken on both sides for 3 to 4 minutes until golden brown. Remove from skillet and set aside.
- Sauté the chopped onions for 2 to 3 minutes until soft and fragrant.
- Add garlic and cook for 30 seconds until aromatic. Pour in orange juice and stir in chicken bouillon.
- Add cranberry sauce and paprika. Stir to combine and bring to simmer.
- Return chicken breasts to the skillet and spoon sauce over each.
- Cover, reduce heat to low, and simmer for 15–20 minutes until chicken is cooked and sauce thickens.
- To thicken further, uncover and raise heat to medium. Simmer 2–3 minutes.
Notes
Use gluten-free flour for a GF version. Homemade cranberry sauce works great. Store leftovers in airtight container for up to 3 days or freeze for later.