Cranberry Orange Chicken is a bright and tasty dish that combines tender chicken with the sweet and tangy flavors of fresh cranberries and juicy oranges. The sauce is a perfect mix of fruity and zesty, giving the chicken a wonderful burst of flavor that you don’t often find in everyday meals.
I love making this recipe when I want something a little special but still easy to put together. The orange zest and cranberry sauce add a fun twist that makes the dish feel festive and fresh. It’s especially great for using fresh or frozen cranberries, and I like to add a little honey to balance the tartness just right.
One of my favorite ways to serve Cranberry Orange Chicken is over a bed of fluffy rice or alongside roasted veggies. It’s a dish that always sparks smiles at the table, and the leftovers are great for lunch the next day. If you want a little extra color, a sprinkle of chopped parsley or even some orange slices on top makes it look as good as it tastes!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add the best flavor and stay juicy. If you want leaner meat, boneless skinless thighs or chicken breasts work too but may cook faster.
Cranberries: Fresh ones bring tartness and texture. Frozen cranberries are a handy substitute—just thaw before using. Avoid cranberry sauce here; it’s too sweet and thick.
Orange Juice & Zest: Fresh orange juice and zest brighten the sauce with citrus flavor. If you don’t have fresh oranges, bottled juice is okay but avoid concentrate. Orange zest is the key for zing.
Honey or Maple Syrup: Adds gentle sweetness to balance the tart cranberries. You can swap this for agave syrup or brown sugar if needed.
Thyme: Fresh thyme has a subtle earthy taste that pairs well here. Dried thyme works fine but reduce the amount by half as it’s stronger.
How Do You Get Crispy, Golden Chicken Skin Every Time?
Crispy skin is a game-changer in this recipe. Here’s how to get it right:
- Pat the chicken skin dry with paper towels before seasoning.
- Heat the olive oil in the skillet until shimmering but not smoking.
- Place chicken skin-side down and press gently to ensure even contact.
- Don’t move the chicken for 5-7 minutes—this lets the skin get golden and crisp.
- Flip and cook briefly on the other side to lock in juices.
By following these steps, the skin stays delightfully crispy even after baking in the sauce. It adds great texture and flavor that makes the dish extra satisfying.
Equipment You’ll Need
- Oven-safe skillet – I recommend a cast-iron or stainless steel skillet because it heats evenly and can go straight into the oven.
- Meat thermometer – helps you check that the chicken reaches 165°F for safe, juicy meat.
- Chef’s knife and chopping board – for preparing onions, garlic, and orange zest with ease.
- Juicer or citrus reamer – makes extracting juice and zest quick and mess-free.
- Serving platter – to present the chicken and sauce beautifully at the table.
Flavor Variations & Add-Ins
- Swap chicken thighs for turkey breast or pork chops for a different but tasty protein.
- Add a splash of white wine or balsamic vinegar to deepen the sauce’s flavor.
- Stir in chopped fresh herbs like rosemary or sage for extra aromatic notes.
- Serve the dish over cooked wild rice or quinoa for a hearty twist.
How to Make Cranberry Orange Chicken
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup fresh cranberries
- 1/2 cup orange juice (freshly squeezed)
- Zest of 1 orange
- 2 tablespoons honey or maple syrup
- 1/2 cup chicken broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Orange slices, for garnish
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 35-40 minutes to cook, including browning the chicken and baking it in the flavorful sauce. Overall, you’re looking at roughly 50 minutes from start to finish for a delicious, tender chicken dinner.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken thighs generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook without moving for 5-7 minutes until the skin is browned and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
2. Make the Sauce:
In the same skillet, add the chopped onion and sauté until soft, about 3 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant. Add the cranberries, orange juice, orange zest, honey (or maple syrup), chicken broth, and thyme. Stir everything together and let it come to a gentle simmer.
3. Bake the Chicken in the Sauce:
Return the chicken thighs to the skillet, placing them skin-side up. Spoon some of the sauce and cranberries over the chicken. Transfer the skillet to your preheated oven and bake for 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F or 75°C). Once done, remove from the oven and let the chicken rest for a few minutes.
4. Garnish and Serve:
Before serving, garnish with fresh thyme sprigs and orange slices for a lovely presentation. Serve the chicken hot alongside your favorite sides like rice, roasted vegetables, or a crisp green salad.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries work well too! Just thaw them completely and drain any excess water before adding to the sauce to avoid thinning it out.
Is It OK to Use Boneless Chicken Thighs or Breasts?
Absolutely! Boneless thighs or breasts will cook faster, so reduce the oven time to about 20-25 minutes and keep an eye on the internal temperature to avoid overcooking.
How Do I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken moist and the sauce flavorful.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sauce and cook the chicken separately ahead of time. Reheat everything together before serving to enjoy those bright flavors fresh.