Cranberry Orange Chicken is a delightful mix of juicy chicken breasts glazed in a zesty orange sauce with the sweet and tart punch of cranberries. The combination of bright citrus and the rich, fruity flavor from cranberries makes every bite fresh and exciting. It’s a perfect balance of tangy and sweet that really brings the dish to life.
I love making this for a weeknight dinner because it feels a little fancy but comes together so easily. I usually toss in some fresh orange zest to give it an extra pop, and the cranberries add a nice texture that keeps things interesting. Plus, the sauce doubles as a great topping for rice or a simple green salad if you want to keep things light.
One of my favorite things about this dish is how it brightens up the whole meal. It’s a great way to enjoy seasonal flavors any time of the year, especially when you want something comforting but not too heavy. I find that it makes a wonderful leftover too, perfect for lunch the next day or even wrapped in a warm tortilla for a quick meal on the go.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs give great flavor and stay juicy. Boneless or chicken breasts can work but watch cooking time; they cook faster and can dry out.
Cranberries: Fresh cranberries add tartness and texture. If unavailable, frozen cranberries work well too—just add them frozen to the sauce.
Orange: Fresh orange juice and zest brighten the dish. If fresh oranges aren’t on hand, bottled orange juice is okay but fresh zest really lifts the flavor.
Honey: Honey balances tangy and tart. Maple syrup or agave syrup are good alternatives for a different but sweet note.
Rosemary: Fresh rosemary adds a lovely herbal touch. Dried rosemary works in a pinch but use less since it’s stronger.
How Do You Get Crispy Chicken Skin and a Flavorful Sauce?
Here’s how I get that crispy skin and keep chicken juicy while making a tasty sauce:
- Pat chicken dry before seasoning—this helps the skin crisp when searing.
- Use medium-high heat and don’t move the chicken while searing skin side down. Let it brown fully (about 5-7 minutes).
- After flipping and briefly browning the other side, remove the chicken to cook the sauce so it doesn’t get soggy.
- Sauté vegetables in the same pan to soak up all the browned bits—the flavor base.
- Add liquids and fruit (cranberries, orange) and nestle chicken back in before baking to finish cooking in the sauce.
- Baking inside the sauce keeps the chicken moist and infuses it with those fruity flavors.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing chicken and baking it in the same pan, which makes cleanup easy and flavors richer.
- Tongs – help you flip the chicken safely without tearing the skin.
- Measuring cups and spoons – to get the right balance of honey, broth, and spices for the sauce.
- Citrus zester or grater – adds fresh orange zest quickly and easily, boosting the citrus flavor.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you prefer leaner meat; just reduce bake time to avoid drying out.
- Add chopped fresh sage or thyme along with rosemary for a different herbal touch that pairs well with citrus and cranberries.
- Mix in diced bell peppers or butternut squash before baking to brighten the dish with extra color and sweetness.
- Stir in a pinch of cinnamon or ground ginger to the sauce for a warm spice twist that complements the cranberry and orange flavors.
How to Make Cranberry Orange Chicken?
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 cup fresh cranberries
- 1 large orange, sliced into wedges (plus zest from 1 orange)
- 1/4 cup orange juice (freshly squeezed)
- 1/4 cup chicken broth
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 2 sprigs fresh rosemary
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- Optional: 1 tablespoon balsamic vinegar (to enhance depth)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 40 minutes of cooking time, including searing the chicken and baking it with the cranberry orange sauce. It’s simple and efficient, making it perfect for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken thighs well with salt, pepper, and smoked paprika. Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and cook until the skin is golden and crispy, about 5 to 7 minutes. Flip and cook for another 3 to 4 minutes. Then remove the chicken from the pan and set aside.
2. Cook the Aromatics and Make the Sauce:
Lower the heat to medium and add chopped onion and minced garlic to the skillet. Sauté for about 3 minutes until soft and fragrant. Next, stir in the fresh cranberries, orange slices, orange zest, orange juice, chicken broth, honey, and rosemary sprigs. Mix everything together well.
3. Bake the Chicken in the Sauce and Serve:
Place the chicken thighs back into the skillet, nestling them into the cranberry-orange mixture. Transfer the skillet to your preheated oven and bake for 25 to 30 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the cranberries have softened to form a rich sauce. If you want, take the chicken out and reduce the sauce on the stove for a few minutes to thicken it more, adding balsamic vinegar if you like for extra depth. Serve your chicken topped with the delicious sauce and garnish with fresh rosemary sprigs. Enjoy with rice, mashed potatoes, or roasted veggies!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! You can use frozen cranberries straight from the freezer. Just add them directly to the sauce in step 5, and they will soften as the chicken bakes. No need to thaw beforehand.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and cook the entire dish a day ahead. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven to keep the chicken moist.
What Can I Substitute for Chicken Thighs?
Boneless, skinless chicken breasts or drumsticks work well too. Just reduce the baking time slightly and watch carefully to avoid drying out the meat.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm over low heat to maintain juicy chicken and flavorful sauce.
