Description
A vibrant and easy-to-make Cranberry Orange Glazed Chicken that is perfect for busy weeknights, bringing a burst of seasonal flavor to the dinner table.
Ingredients
Scale
2 lbs Boneless, Skinless Chicken Thighs
1 tablespoon Olive Oil
½ teaspoon Salt
¼ teaspoon Black Pepper
1 ½ cups Fresh or Frozen Cranberries
½ cup Fresh Orange Juice
Zest of 1 Orange
¼ cup Honey
2 cloves Garlic, Minced
1 teaspoon Fresh Ginger, Grated
1 tablespoon Soy Sauce
1 tablespoon Apple Cider Vinegar
1 tablespoon Water (if needed for consistency)
1 tablespoon Cornstarch (for thickening, optional)
Fresh Parsley, Chopped (for garnish)
Extra Orange Zest (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper
- Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown. Remove chicken and set aside
- Add cranberries, orange juice, orange zest, honey, garlic, ginger, soy sauce, and apple cider vinegar to the skillet. Simmer the mixture gently while scraping up browned bits from the pa
- If desired, thicken the glaze by whisking cornstarch with water and adding it to the mixture, cooking until thickened
- Nest the seared chicken back into the skillet and spoon glaze over the chicke
- Bake in a preheated oven at 375°F (190°C) for 18-25 minutes until the chicken reaches an internal temperature of 165°F (74°C)
- Let the chicken rest in the pan for 5-10 minutes before serving
- Garnish with fresh parsley and extra orange zest if desired
Notes
For best results, use fresh ingredients, especially for the orange juice and zest.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg