Description
A bright and warm dish that combines tart cranberries and sweet orange in a glossy glaze, perfect for quick weeknight meals.
Ingredients
Scale
- 2 lbs Boneless, Skinless Chicken Thighs
- 1 tablespoon Olive Oil
- ยฝ teaspoon Salt
- ยผ teaspoon Black Pepper
- 1 ยฝ cups Fresh or Frozen Cranberries
- ยฝ cup Fresh Orange Juice
- Zest of 1 Orange
- ยผ 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. Season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 4โ5 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 the browned bits from the pan.
- If a thicker glaze is desired, whisk cornstarch with water, add it to the mix, and cook until thickened.
- Nest the seared chicken back into the skillet and spoon the glaze over it.
- Bake in a preheated oven at 375ยฐF (190ยฐC) for 18โ25 minutes until the chicken reaches an internal temp of 165ยฐF (74ยฐC).
- Let the chicken rest in the pan for 5โ10 minutes before serving.
- Garnish with fresh parsley and extra orange zest as desired.
Notes
Use room-temperature chicken for even cooking. Do not crowd the pan when searing for the best browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 20g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg