Tender chicken simmered in a glaze of whole berry cranberry sauce, honey, Dijon, and orange zest with fresh garlic and thyme. Sweet, tart, and bright — a perfect holiday-flavored weeknight dinner.
Ingredients
- 1½ lbs boneless skinless chicken breasts, sliced
- 2 Tbsp olive oil
- 3 Tbsp honey
- 1 Tbsp stock concentrate
- ½ cup warm water
- ½ cup whole berry cranberry sauce + 1 tsp orange zest
- 3 cloves garlic, minced
- 1 Tbsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Instructions
Pat chicken dry and season both sides with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
Add chicken and sear for 4 to 5 minutes per side until golden and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium. In the same skillet, whisk warm water with stock concentrate until dissolved.
Stir in honey, Dijon mustard, glaze ingredients, and garlic. Simmer glaze for 3 to 5 minutes until slightly thickened.
Return chicken to skillet and spoon glaze over each piece. Simmer for 2 minutes to coat evenly.
Remove from heat and serve with extra glaze.