Skillet Orange Cranberry Chicken

close up of sauteed chicken in a orange cranberry sauce

Skillet Orange Cranberry Chicken

An orange cranberry chicken recipe made with boneless chicken breasts, whole berry cranberry sauce, orange juice, sweet onion, and spices.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 405kcal

Author Amee

Equipment

Skillet

Ingredients

1/4 cup all-purpose flour can also use gluten-free all-purpose flour
1/4 tsp seasoned salt
24 oz chicken breasts boneless, skinless
1 tbsp olive oil
1 tbsp butter
1/3 cup sweet onion very finely chopped
2 cloves garlic minced
1/2 cup orange juice freshly squeezed, or not from concentrate juice
1 tsp chicken bouillon *see notes
1 cup whole berry cranberry sauce *see notes
1/4 tsp paprika
fresh parsley *optional for garnish

Instructions

Using a meat mallet, pound out the chicken breasts lightly to an even thickness.
Combine the flour and seasoned salt in a sealable bag and shake to mix.
Add the chicken breasts, one at a time. and shake to coat. Shake off any excess flour and set aside.
Heat the butter and olive oil in a large, non-stick, skillet over medium heat until butter is just melted.
Add the chicken breasts to the pan and cook for about 4 minutes on one side, until lightly browned.
Flip the breasts over and cook for 1 more minute, then add the minced garlic and onions to the pan and continue to cook for 3 more minutes, stirring the onions occasionally, until the onions are soft and the chicken has lightly browned on both sides.
Stir the chicken bouillon into the orange juice and add to the pan to deglaze. Add the cranberry sauce and paprika, stir to mix well.
Turn down the heat to low, cover, and simmer for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F. with a meat thermometer.
If you want to thicken the sauce a bit, uncover when cooking time is done, and turn the heat up to medium. Cook 2-3 minutes more until sauce has thickened.

Notes

*For the bouillon, I highly recommend Better Than Bouillon roasted chicken base for the best flavor. If making a gluten-free version, just make sure that your bouillon is gluten-free. Herb-Ox granulated bouillon is a gluten-free option.

*Homemade cranberry sauce is a winner in this dish. This easy cranberry sauce recipe takes only 10 minutes to make with a few simple ingredients. Whip it up 1-2 days in advance before making this dish to save time.

*Nutrition info for this dish is for 4 (6 oz) servings. You can easily reduce the portion size using 6 (4 oz) chicken breasts. The nutrition for 6 servings would be 270 calories; 25 g protein; 25 g carbs; 7 g fat.

Nutrition