Cranberry Orange Chicken

I’ve created a vibrant Cranberry Orange Chicken that’s cozy, bright, and wonderfully balanced. Juicy chicken pieces are glazed in a tangy-sweet cranberry-orange sauce, making it perfect for weeknight dinners or easy entertaining.

Why You’ll Love This Recipe

I love how the tartness of cranberries balances with the citrus brightness of orange, creating a sauce that’s lively yet comforting. The chicken soaks up those flavors beautifully, and the glossy glaze feels special without any extra effort.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breasts or thighs

• olive oil or butter

• salt and pepper

• fresh cranberries (or frozen)

• orange juice and zest

• honey or maple syrup

• onion, finely chopped

• garlic, minced

• chicken broth or water

• fresh thyme or rosemary (optional for flavor)

Directions

1. I season chicken pieces with salt and pepper.

2. In a skillet, I heat oil (or butter) over medium-high heat and sear the chicken until golden brown, about 4–5 minutes per side. I remove and set aside.

3. In the same pan, I add chopped onion and sauté until translucent, around 2–3 minutes. Then I stir in minced garlic and cook another 30 seconds until fragrant.

4. I pour in orange juice (fresh is best) and chicken broth, scraping up any brown bits from the pan. I stir in honey and add orange zest.

5. I bring the mixture to a gentle simmer, then add cranberries. I cook until they begin to burst and the sauce thickens slightly, about 5–7 minutes.

6. I return the chicken to the pan, spooning the sauce over each piece. I sprinkle in fresh thyme or rosemary if I have it.

7. I reduce heat, cover, and let simmer for 5 minutes more to ensure the chicken is cooked through and coated in glaze.

8. I taste the sauce, adjust seasoning, and serve over rice, quinoa, or roasted veggies.

Servings and timing

This recipe serves about 4 people.

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: Around 35 minutes

Variations

• Use chicken thighs: I often choose thighs—they stay juicy and flavorful in the sauce.

• Make it vegetarian: I sometimes swap chicken for chickpeas or tofu and simmer until well-coated.

• Spice it up: I add a pinch of red pepper flakes or a dash of sriracha for a hint of heat.

• Add texture: I stir in chopped nuts like pecans or walnuts at serving time for crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm it in a skillet over medium heat—adding a splash of broth or water if the sauce has thickened. I serve it again over freshly cooked grains or roasted vegetables.

FAQs

How do I prevent the sauce from being too tart?

I balance tartness by adding honey or maple syrup—start with a small amount, taste, and adjust until the sweetness complements the cranberries.

Can I use canned cranberry sauce instead of fresh?

Yes—I’ve used canned sauce when I’m in a hurry. I stir it into the sauce earlier to thin it with broth and add zest for depth.

Is this dish gluten-free?

Yes—as long as you use gluten-free broth and check that your other ingredients have no additives.

Can this be prepared ahead?

I can make the sauce earlier and store it separately. When I’m ready, I reheat it briefly and add newly cooked chicken to keep the texture fresh.

What pairs well with this dish?

I enjoy serving it over rice, quinoa, or mashed potatoes, alongside roasted green beans, Brussels sprouts, or a light side salad.

Conclusion

This Cranberry Orange Chicken brings a delightful blend of sweet, tangy, and savory flavors in one skillet. I love how easy it is to make yet how impressive it tastes. It’s become one of those reliable dishes I turn to when I want something bright, cozy, and full of flavor.