Description
A quick and delicious skillet recipe featuring juicy boneless chicken breasts cooked in a vibrant cranberry and orange sauce, garnished with fresh herbs for a perfect blend of sweet and savory flavors.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
Sauce
- 1 cup cranberry sauce
- ½ cup freshly squeezed orange juice
- 2 cloves garlic, minced
Garnish
- Fresh thyme or rosemary, for garnish
Instructions
- Prepare the Chicken: Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt and pepper to enhance flavor and promote even browning.
- Cook the Chicken: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, add the chicken breasts and cook for 5 to 7 minutes on each side until they turn golden brown and reach an internal temperature of 165°F, ensuring they are thoroughly cooked.
- Sauté Garlic: Remove the chicken from the skillet and set aside. If needed, add another tablespoon of olive oil to the same skillet, then add the minced garlic and sauté for about 30 seconds until it becomes fragrant, releasing its aromatic flavor.
- Make the Sauce: Stir in the cranberry sauce and freshly squeezed orange juice to the skillet. Bring the mixture to a simmer, letting it cook for 3 to 4 minutes so it thickens slightly and combines the flavors.
- Combine and Simmer: Return the cooked chicken breasts to the skillet. Spoon the cranberry orange sauce over the chicken and let it simmer together for an additional 2 to 3 minutes, allowing the flavors to meld beautifully.
- Garnish and Serve: Before serving, sprinkle fresh thyme or rosemary over the chicken for a fragrant and attractive finish. Serve hot and enjoy the delightful, tangy, and savory combination.
Notes
- You can substitute fresh herbs with dried herbs if fresh are unavailable; use about 1 teaspoon of dried herbs.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a thicker sauce, simmer a few extra minutes or add a small cornstarch slurry to the sauce while simmering.
- Serve this dish with steamed vegetables, rice, or mashed potatoes for a full meal.
