Description
A bright and flavorful chicken dish with a sweet and tart cranberry orange glaze, perfect for weeknight dinners or serving guests.
Ingredients
- 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 gently while scraping up browned bits from the pan.
- 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 chicken.
- 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
Use fresh orange juice for best results. Chicken breasts can be substituted, but watch the cooking time. The glaze can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American