Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup whole berry cranberry sauce
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried rosemary or thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh cranberries and parsley for garnish
Instructions
- Season the chicken pieces with salt and black pepper evenly.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for 5 to 7 minutes, or until the chicken is browned on all sides.
- In a small bowl, whisk together the cranberry sauce, orange juice, orange zest, minced garlic, and dried rosemary.
- Lower the heat to medium and pour the cranberry orange mixture over the chicken in the skillet.
- Stir well to coat the chicken and scrape any browned bits from the bottom of the pan.
- Let the mixture simmer for about 8 to 10 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
- If the sauce gets too thick, add a tablespoon of water or extra orange juice to reach your desired consistency.
- Remove from heat and garnish with fresh cranberries and chopped parsley if desired.
- Serve warm over your favorite side dish.
- Cook Time: Not specified