Cranberry Orange Chicken is a bright and flavorful dish that brings together the tangy zing of fresh orange and the sweet-tart pop of cranberries. The chicken gets nicely coated in a glossy, fruity sauce that’s both refreshing and comforting at the same time. It’s a simple way to add a splash of color and taste to your dinner table.
I love making this chicken when I want something that feels special but doesn’t take forever in the kitchen. The oranges add a lovely citrus twist, and the cranberries give just the right amount of sweetness without being too heavy. I usually use fresh cranberries when I can, but frozen works just fine too. Plus, it makes the whole house smell amazing!
Serving this with a side of rice or roasted veggies makes it a complete meal that everyone enjoys. I like to spoon extra sauce over everything so no bite is left plain. It’s one of those dishes that’s great for a family dinner or when friends come over because it’s both tasty and easy to share. This one definitely sparks some happy “wow, what’s that?” moments around the table.
Key Ingredients & Substitutions
Chicken thighs: Bone-in with skin gives the best flavor and juiciness. If you prefer leaner meat, boneless skinless chicken breasts work but watch cooking time so they don’t dry out.
Cranberries: Fresh cranberries add a nice tart pop, but frozen are an easy swap and just as flavorful. If you don’t have cranberries, pomegranate seeds or dried cranberries (added later in the sauce) can be used.
Orange juice and slices: Fresh orange juice brightens the sauce beautifully. If fresh isn’t available, bottled 100% orange juice is fine. The thin orange slices add color and aroma but can be left out if needed.
Honey or maple syrup: These natural sweeteners balance the tartness of cranberries. Use maple syrup for a richer flavor or agave syrup as a vegan alternative.
Balsamic vinegar: This adds depth and a slight tang. Red wine vinegar or apple cider vinegar can be substituted but the flavor will be a bit different.
How Do I Get Crispy Chicken Skin and a Rich Sauce?
Crispy chicken skin is key for texture and flavor. Here’s how I do it:
- Pat the chicken very dry before seasoning to help crisp the skin.
- Use medium-high heat to sear chicken skin-side down without moving it for 5-7 minutes. This helps render fat and create a golden crust.
- Flip and cook briefly to seal the other side, then remove chicken before making the sauce.
For the sauce, cook the cranberries gently so they burst and release flavor but don’t break down too much.
- Simmer with the liquids and sweetener until slightly thickened (about 5 minutes).
- Return the chicken skin-side up in the sauce to finish cooking in the oven; this keeps skin crisper on top.
This two-step cooking keeps the chicken juicy with crispy skin and a nicely balanced sauce fresh with fruitiness.
Equipment You’ll Need
- Oven-safe skillet or frying pan – I like using this because you can sear the chicken on the stove and bake it all in one dish.
- Chef’s knife – helps you quickly slice the orange and chop garlic and thyme.
- Wooden spoon or spatula – perfect for stirring the cranberry sauce without scratching your pan.
- Meat thermometer – ensures your chicken is cooked to the right temperature (165°F/75°C).
Flavor Variations & Add-Ins
- Proteins: Swap chicken for pork tenderloin or turkey breasts for a different main dish.
- Cheese: Top with crumbled feta or goat cheese before serving for extra richness.
- Veggies: Add sliced carrots or Brussels sprouts to roast with the chicken for more color and nutrients.
- Spices: Toss in a dash of cinnamon or ginger to give the sauce a warm, spicy note, perfect for cooler months.
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 or frozen cranberries
- 1/2 cup chicken broth
- 1/3 cup orange juice (preferably fresh)
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon crushed red pepper flakes (optional for slight heat)
- 1 orange, thinly sliced
- Fresh rosemary sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30-35 minutes to cook, including searing and baking time. In total, you’ll spend around 40-45 minutes from start to finish to get this delicious dish ready to serve.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Start by preheating your oven to 375°F (190°C). Pat the chicken thighs dry with a paper towel and season them generously with salt and black pepper on both sides. Heat the olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 7 minutes until the skin turns golden brown and crispy. Flip the chicken and cook for another 3 minutes, then remove from the pan and set aside.
2. Make the Cranberry Orange Sauce:
In the same skillet with the chicken juices, add the minced garlic and sauté for about 30 seconds until fragrant. Add the cranberries, chicken broth, orange juice, honey (or maple syrup), balsamic vinegar, thyme, and crushed red pepper flakes if you like a little heat. Bring the mixture to a gentle simmer and cook for about 5 minutes, until the cranberries start to pop and the sauce thickens slightly.
3. Bake the Chicken in the Sauce:
Return the chicken thighs to the skillet, placing them skin side up, and nestle them into the cranberry sauce. Arrange the thinly sliced orange rounds around the chicken. Transfer the whole skillet to the oven and bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
4. Finish and Serve:
Carefully remove the skillet from the oven. Garnish with fresh rosemary sprigs for a lovely aroma and extra flavor. Serve the chicken thighs with the cranberry orange sauce spooned over the top. This dish pairs wonderfully with rice, mashed potatoes, or roasted vegetables for a complete meal.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just be sure to fully thaw them in the refrigerator overnight before cooking. Pat the chicken dry well to help achieve crispy skin when searing.
Can I Make Cranberry Orange Chicken Ahead of Time?
Absolutely! You can prepare and cook the dish, then 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 Fresh Cranberries?
If fresh cranberries aren’t available, frozen cranberries work perfectly. You can also try pomegranate seeds or dried cranberries, but add dried ones toward the end of cooking to avoid burning.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 325°F (160°C) until warmed through to maintain flavor and texture.
