There’s something magical about the way cranberries and oranges play together in this Cranberry Orange Chicken Skillet—it’s like winter decided to throw a party in your pan. I first stumbled onto this combo during one of those chilly California evenings when I wanted something festive but didn’t feel like fussing over a complicated meal. The tart pop of cranberries against the sunny brightness of orange just makes your taste buds sing, and when you pair it with juicy chicken? Oh my. It’s become my go-to when I need a dish that feels special but comes together in under an hour. What I love most is how the cranberry sauce melts into this glossy, ruby-red glaze that clings to every bite of chicken. Trust me, your kitchen will smell like the coziest holiday gathering, even if it’s just a regular Tuesday night. And the best part? One skillet means minimal cleanup—because who wants to spend their evening scrubbing pots?
Why You’ll Love This Cranberry Orange Chicken Skillet
Let me tell you why this dish has become my winter weeknight hero—it’s got everything you want in one gorgeous pan:
- One-and-done magic: From searing to simmering, everything happens in that trusty skillet. Fewer dishes mean more time enjoying that cranberry-orange aroma filling your kitchen.
- Holiday vibes, anytime: The ruby-red glaze makes it fancy enough for Christmas dinner, but it’s simple enough for a rushed Wednesday. I’ve served it both ways and gotten rave reviews each time.
- Gluten-free friendly: Just swap regular flour for your favorite GF blend—the sauce will still thicken up beautifully. My cousin with celiac adores this trick!
- That flavor punch: Tart cranberries and zesty orange play off the savory chicken like they were made for each other. It’s like that baked brie with cranberry sauce you love, but heartier.
Seriously, this recipe is my little kitchen secret for making ordinary nights feel festive without the fuss.
Ingredients for Cranberry Orange Chicken Skillet
Gathering these simple ingredients is half the fun—they come together like old friends at a holiday party. Here’s what you’ll need to make my favorite winter skillet:
- For the chicken:
- 24 oz boneless, skinless chicken breasts (pounded to even thickness—trust me, this prevents dry spots!)
- 1/4 cup all-purpose flour (or your favorite gluten-free blend—I’ve used both with great results)
- 1/4 tsp seasoned salt (that little pinch makes all the difference)
- For the sauce:
- 1 tbsp olive oil + 1 tbsp butter (the dynamic duo for golden searing)
- 1/3 cup finely chopped sweet onion (yellow works too in a pinch)
- 2 cloves minced garlic (fresh is best, but 1/2 tsp jarred works)
- 1/2 cup freshly squeezed orange juice (the bottled kind works, but fresh gives that bright zing)
- 1 tsp chicken bouillon (or sub 1/2 cup chicken broth for the bouillon + orange juice)
- 1 cup whole berry cranberry sauce (not the jellied kind—you want those luscious berries!)
- 1/4 tsp paprika (smoked or sweet—your choice for extra depth)
- For garnish: Fresh parsley (optional, but those green flecks make it pretty enough for guests)
See? Nothing too fancy—just good ingredients that transform into something magical. The cranberry sauce is the real star here, so don’t skimp on quality. I’ve found the homemade-style jars with visible berries work best for that rustic, jammy texture in every bite.
How to Make Cranberry Orange Chicken Skillet
Alright, let’s get cooking! This Cranberry Orange Chicken Skillet comes together so easily—just follow these steps and you’ll have a showstopper in no time. I’ve made this dozens of times, and these little tricks ensure perfection every time.
- Prep the chicken: First, pound those chicken breasts to an even thickness (about 1/2 inch works great). This is my secret to preventing dry spots! Toss them in a bag with the flour and seasoned salt, shaking off any excess—you just want a light coating.
- Sear to golden perfection: Heat the olive oil and butter in your trusty skillet over medium heat until the butter stops foaming. Add the chicken and let it cook undisturbed for 4 minutes—that beautiful golden crust is what we’re after. Flip them over and cook for just 1 minute before adding the onions and garlic. Stir those around for about 3 minutes until they’re soft and fragrant.
- Create that luscious sauce: Now for the magic! Stir the bouillon into the orange juice and pour it into the pan—listen for that satisfying sizzle as you scrape up all those tasty browned bits. Add the cranberry sauce and paprika, stirring until everything melts together into a glossy ruby pool.
- Simmer to perfection: Reduce the heat to low, cover, and let it bubble gently for 20 minutes. Check that the chicken hits 165°F—that’s your cue it’s done. If the sauce seems thin, uncover and let it simmer for 2-3 more minutes to thicken up. That’s it! So simple, right?
I love serving this straight from the skillet—those cranberry juices pooling around the chicken make my mouth water every time. And if you’re feeling fancy, a sprinkle of fresh parsley adds that perfect festive touch.
Tips for Perfect Cranberry Orange Chicken Skillet
Here are my tried-and-true tricks to make this dish shine:
- Deglaze like a pro: When adding the orange juice, really scrape that pan bottom—those browned bits are flavor gold! If you love skillet meals as much as I do, you’ll appreciate this technique from my Dorito Chicken Skillet too.
- Sauce too thin? Just simmer uncovered a bit longer. Too thick? Splash in a tablespoon of water or extra orange juice.
- Garnish with flair: Fresh parsley adds color, but orange zest or even a few whole cranberries make it holiday-ready.
- Rest before serving: Let the chicken sit in the sauce for 5 minutes off heat—it absorbs even more flavor.
Remember, cooking is about joy—don’t stress if things aren’t perfect. That cranberry-orange magic hides all kinds of happy accidents!
Serving Suggestions for Cranberry Orange Chicken Skillet
Oh, let me tell you how I love to serve this beauty! That vibrant cranberry-orange sauce just begs to be paired with something creamy or crisp. My go-to is always a big scoop of buttery mashed potatoes—they soak up that ruby glaze like a dream. For holiday dinners, I’ll whip up a batch of my maple glazed Brussels sprouts to balance the sweetness with some earthy crunch. Weeknight version? Just toss some baby greens with orange slices and walnuts—instant fancy salad! And if you’re doing a Christmas buffet, slice the chicken and arrange it over wild rice for the prettiest festive platter. Honestly, this dish plays so well with others, you can’t go wrong!
Storage and Reheating Instructions
Here’s my foolproof way to keep that cranberry orange chicken tasting just as good the next day! Let the skillet cool completely, then transfer everything to an airtight container—sauce and all. It’ll stay fresh in the fridge for up to 3 days. When you’re ready to reheat, go low and slow—either in a covered skillet over medium-low heat with a splash of water, or in the microwave at 50% power. Stir the sauce occasionally to keep it silky. The chicken stays juicy this way, promise!
Nutritional Information
Here’s the scoop on what’s in each serving of this Cranberry Orange Chicken Skillet (because I know some of you are curious!):
- Calories: 320
- Fat: 10g (3g saturated)
- Carbs: 28g
- Fiber: 2g
- Sugar: 18g
- Protein: 26g
Remember—these are estimates based on my exact ingredients. Your numbers might dance a little depending on your cranberry sauce brand or how much parsley you go wild with! Always check labels if you’re tracking closely.
Frequently Asked Questions
Can I use dried cranberries instead of cranberry sauce?
Oh honey, I wouldn’t recommend it! The whole berry cranberry sauce melts into that gorgeous glaze we love, while dried cranberries would just get tough and chewy. Trust me—that saucy texture is half the magic. If you’re in a pinch, you could simmer fresh or frozen cranberries with a bit of orange juice and sugar, but the prepared sauce gives you that perfect consistency every time.
How do I make this gluten-free?
Super easy swap! Just use your favorite gluten-free all-purpose flour blend instead of regular flour when coating the chicken. I’ve used several brands and they all work beautifully—the sauce thickens up just right. My celiac friends never know the difference (and always ask for seconds!).
Can I use chicken thighs instead of breasts?
Absolutely! Thighs add such rich flavor. You’ll want to cook them a bit longer—about 5-7 extra minutes—until they hit 175°F internally. The extra fat means they stay juicy even if you accidentally overcook them (we’ve all been there!). Just keep an eye on that sauce so it doesn’t reduce too much.
What if my sauce is too tart?
No worries—this happens sometimes depending on your cranberry sauce brand. Just stir in a teaspoon of honey or maple syrup at the end. Taste as you go! I’ve found the orange juice usually balances the tartness perfectly, but every palate is different. My husband likes it extra tangy, so I sometimes serve honey on the side.
Can I make this ahead for a party?
You bet! Cook it completely, then gently reheat it in the skillet with a splash of orange juice before serving. The flavors actually deepen overnight—just be sure to store it properly. I’ve done this for Christmas Eve appetizer parties where I slice the chicken and serve it warm with toothpicks. Always disappears fast!
More Holiday Recipes to Try
If this Cranberry Orange Chicken Skillet got you in the holiday spirit, wait until you try these other festive favorites from my kitchen! My layered phyllo pastry with brie and cranberry sauce is like edible holiday decor—those flaky layers with melty cheese and tart cranberries disappear faster than wrapping paper on Christmas morning. For something savory, those maple glazed Brussels sprouts I mentioned earlier make the perfect veggie side (even sprout-haters convert after one bite). And if you’re hosting a cocktail party, my baked brie with cranberry sauce is always the first appetizer to vanish—just saying! Holiday cooking should be joyful, and these recipes make it deliciously easy.
Cranberry Orange Chicken Skillet
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A sweet and tangy chicken dish with cranberry and orange flavors, cooked in one skillet.
Ingredients
- 1/4 cup all-purpose flour (can also use gluten-free all-purpose flour)
- 1/4 tsp seasoned salt
- 24 oz boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp butter
- 1/3 cup finely chopped sweet onion
- 2 cloves minced garlic
- 1/2 cup freshly squeezed orange juice (or not from concentrate)
- 1 tsp chicken bouillon
- 1 cup whole berry cranberry sauce
- 1/4 tsp paprika
- Fresh parsley (optional, for garnish)
Instructions
- Pound the chicken breasts lightly to an even thickness.
- Mix flour and seasoned salt in a sealable bag. Coat chicken breasts one at a time, shaking off excess flour.
- Heat butter and olive oil in a large skillet over medium heat until butter melts.
- Cook chicken for 4 minutes on one side until lightly browned.
- Flip chicken, cook for 1 minute, then add garlic and onions. Cook for 3 more minutes, stirring occasionally.
- Stir chicken bouillon into orange juice and add to the pan to deglaze. Add cranberry sauce and paprika, mixing well.
- Reduce heat to low, cover, and simmer for 20 minutes or until chicken reaches 165°F.
- For thicker sauce, uncover and cook on medium heat for 2-3 more minutes.
Notes
- Use gluten-free flour if needed.
- Fresh parsley adds color and freshness.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
Keywords: Cranberry Orange Chicken Skillet, holiday recipes, easy skillet meals, healthy chicken dishes