Cranberry Orange Chicken Pressure Cooker Recipe You Gotta Try
This Cranberry Orange Chicken is made quick in a pressure cooker or skillet and smothered in a sweet, tangy orange-cranberry glaze. It's perfect for a flavorful family dinner or holiday meal!
Equipment
- 1 Mixing bowl for seasoning chicken
Ingredients
Main ingredients
- 6 boneless skinless chicken thighs
- 1 ¼ teaspoons kosher salt split between seasoning and sauce
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 ½ cups cranberries fresh or frozen
- ⅔ cup orange juice
- ¼ cup pure maple syrup
- ¼ cup light brown sugar
- 1 ½ teaspoons orange zest
- 1 teaspoon garlic minced
- ¼ teaspoon kosher salt for sauce
- orange slices optional garnish
Instructions
Instructions
- Pat the chicken thighs dry so seasoning sticks well.
- Season both sides with kosher salt, paprika, and black pepper.
- Heat olive oil in a large skillet over medium-high heat and sear chicken 3-4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt. Stir and bring to a simmer.
- Cook for 5–6 minutes until cranberries burst and sauce thickens slightly.
- Return chicken to skillet, nestling into the sauce.
- Cover and cook on low for 15–20 minutes, allowing steam to circulate and flavor to develop.
- Remove from heat, let rest a few minutes. Spoon sauce over and garnish with orange slices if desired.
Notes
Leftovers store well in the fridge up to 4 days or in freezer up to 3 months. Use sealing lid or add orange juice when reheating.