Name: Cranberry Orange Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1 cup fresh cranberries; 1 large orange, zested and juiced; 2 tablespoons honey or maple syrup; 1 tablespoon olive oil; 2 garlic cloves, finely chopped; 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried); Salt and black pepper to taste; 1/2 cup chicken broth or water; 1 tablespoon balsamic vinegar (optional); 1 teaspoon Dijon mustard (optional)

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I’ve got a cranberry orange chicken recipe that’s honestly become a favorite for both weeknight dinners and those times when you want to impress but keep things simple. The blend of tart cranberries with bright, zesty orange gives the chicken this beautiful, vibrant flavor that feels fresh and just a little fancy. I love how it’s not just delicious but also packed with wholesome ingredients that work so well together.

You’ll find this cranberry orange chicken recipe perfect when you crave something a little different from your usual roast or grilled chicken. Plus, it’s super straightforward to make, which means you can whip it up without stress but still wow everyone at the table. Trust me, once you try this, it’ll become one of your go-to meals when you want that perfect balance of sweet tang and savory comfort.

Ingredients You’ll Need

Each ingredient in this cranberry orange chicken recipe plays its role beautifully, creating layers of flavor that harmonize so well. You can easily find everything at your local grocery store, and a quick tip: fresh cranberries really brighten the dish, so grab them when you can.

Chicken breasts or thighs: Boneless and skinless works best for even cooking and soaking up all those flavors.
Fresh cranberries: They give the sauce that perfect tartness—don’t substitute with dried unless you’re okay with a different texture and less punch.
Orange: You’ll need both zest and juice for true brightness; fresh orange makes all the difference.
Honey or maple syrup: Adds just the right touch of sweetness to balance the tart cranberries.
Olive oil: For sautéing the chicken and garlic, bringing everything together.
Garlic cloves: Fresh and finely chopped, for that aromatic depth.
Fresh thyme or rosemary: Herbs add an earthy note; fresh if you can get it, but dried works fine too.
Salt and black pepper: To taste—seasoning really brings it all alive.
Chicken broth or water: Helps create the sauce and keeps it nice and saucy.
Balsamic vinegar (optional): I love adding a splash for a subtle tang and complexity.
Dijon mustard (optional): A teaspoon adds a mild kick and richness to the sauce.

Variations

I always encourage making this cranberry orange chicken recipe your own. I’ve tried a few tweaks over time, and some might become your favorites too!

Use chicken thighs instead of breasts: I prefer thighs for juicier meat, especially if you’re planning to reheat leftovers.
Add a splash of white wine: For a little extra depth in the sauce, especially during holiday dinners.
Make it vegan: Swap the chicken with firm tofu or tempeh, and use vegetable broth—same lovely sauce!
Spice it up: A pinch of cayenne or red pepper flakes can add a nice warm contrast to the citrus and cranberry.
Switch the sweetener: I’ve used agave syrup on occasion for a lighter note, and it works nicely.

How to Make Cranberry Orange Chicken Recipe

Step 1: Prep your chicken and ingredients

Start by patting your chicken dry with paper towels—this helps it brown nicely. Then, zest your orange carefully so you get just the bright outer peel, and juice it. Chop your garlic finely, and get those fresh cranberries rinsed and ready. Having everything prepped beforehand makes the cooking flow so much smoother.

Step 2: Brown the chicken

Heat the olive oil in a large skillet over medium-high heat. Season your chicken with salt and pepper, then carefully place it in the pan. Brown each side for about 3-4 minutes until golden but not fully cooked through. This step gives you flavor and a nice texture—don’t skip it!

Step 3: Make the cranberry orange sauce

Remove the chicken and set aside. In the same pan, toss in your garlic and fresh herbs, stirring for about 30 seconds until fragrant. Add the cranberries, orange zest, and juice, then stir in honey, chicken broth, balsamic vinegar, and Dijon mustard if using. Let this simmer for about 5-7 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.

Step 4: Finish cooking and combine

Return the chicken back to the pan, spooning the sauce over the pieces. Cover and simmer on low for another 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This final step lets the chicken soak up all that zingy sauce, making every bite deliciously juicy.

How to Serve Cranberry Orange Chicken Recipe

Cranberry Orange Chicken Recipe - Recipe Image

Garnishes

I love garnishing this dish with a sprinkle of fresh thyme leaves or finely chopped rosemary—it adds that pop of green and extra hint of herbaceous flavor. Sometimes, I add a few fresh orange slices or whole cranberries on top for a colorful and festive look.

Side Dishes

This cranberry orange chicken recipe pairs beautifully with fluffy basmati rice, roasted root vegetables, or a simple green salad dressed with a light vinaigrette. For a cozy meal, mashed potatoes or creamy polenta are fantastic to soak up all that juicy sauce.

Creative Ways to Present

For holiday dinners or special occasions, I like to plate the chicken on a large platter and drizzle the sauce over it. Then I garnish with orange zest curls and scatter fresh cranberries around. It always gets compliments and looks impressive without too much fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep great in an airtight container in the refrigerator for up to 3 days. I usually make sure the chicken has cooled before sealing it up to avoid extra moisture buildup. The flavors actually deepen overnight, making the next day’s meal even tastier.

Freezing

I’ve frozen this cranberry orange chicken recipe a couple of times without any issues. Just freeze the chicken and sauce together in a freezer-safe container. When you’re ready to eat it, thaw overnight in the fridge before reheating gently to keep it moist and flavorful.

Reheating

The best way I’ve found to reheat this dish is on the stovetop over low heat, covered, adding a splash of water or broth if the sauce looks thick. Avoid microwave reheating if you want to keep the chicken tender and sauce silky, but it works in a pinch—just do it in short bursts.

FAQs

Can I use frozen cranberries for the Cranberry Orange Chicken Recipe?

Absolutely! Frozen cranberries work well and can be added directly to the sauce without thawing. Just keep in mind that the sauce might take a minute or two longer to thicken as the frozen berries release more liquid.
Is chicken breast or thigh better for this recipe?

Both work nicely, but I personally prefer thighs because they stay juicy and tender even if you reheat leftovers. Breasts are leaner and cook faster, so either choice depends on your taste and timing.
Can I make this recipe gluten-free?

Yes! This cranberry orange chicken recipe is naturally gluten-free as long as you use gluten-free chicken broth and avoid any additions containing gluten.
What’s the best way to thicken the sauce if it feels too thin?

If the sauce is on the thinner side, let it simmer a bit longer uncovered to reduce and thicken naturally. Alternatively, stirring in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) works well for a quick fix.

Final Thoughts

This cranberry orange chicken recipe holds a special place in my kitchen because it strikes that perfect balance of fresh, tangy, and comforting all in one. It’s one of those meals I look forward to sharing with friends and family, knowing it’ll be memorable without tons of fuss. I can’t wait for you to try it out—you’ll see just how easy it is to elevate a simple chicken dinner into something shine-worthy.