Introduction

Cranberry Orange Chicken is a delightful dish that balances tangy fruit flavors with savory warmth. It’s easy to prepare and perfect for a weeknight dinner or a special occasion. The bright cranberry and citrus sauce complements tender chicken beautifully.

A white oval dish holds three pieces of golden-brown chicken breast, each topped with glistening red cranberry sauce and sprigs of fresh green herbs. Around the chicken, there are bright orange tangerine slices, whole cranberries, and dark green leafy vegetables creating a colorful contrast. The dish sits on a white marbled surface with a piece of gray cloth underneath, adding texture and depth to the scene. The lighting highlights the glossy sauce and juicy texture of the chicken, creating a fresh and appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts or thighs (breasts for leaner option or thighs for juicier flavor)
1 cup fresh cranberries (frozen cranberries work as well)
1 large orange (zested and juiced)
2 tablespoons honey or maple syrup (for sweetness)
1 tablespoon olive oil (for browning the chicken)
2 cloves garlic, minced
1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
Salt and pepper to taste
½ cup chicken broth or water (to help make the sauce)
Optional: 1 tablespoon balsamic vinegar or 1 teaspoon Dijon mustard (for extra flavor)

Instructions

Step 1: Season the chicken breasts or thighs with salt, pepper, and a pinch of thyme or rosemary. For more flavor, you can marinate the chicken for 30 minutes beforehand.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Add the cranberries, orange juice, orange zest, and honey or maple syrup. Stir and bring to a simmer. Let the sauce cook for 5-7 minutes until the cranberries burst and the sauce thickens slightly.
Step 4: Return the chicken to the skillet and pour in the chicken broth. Scrape the bottom of the skillet to release any browned bits. Cover and simmer on low for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 5: Once cooked through, spoon the cranberry-orange sauce over the chicken. Garnish with fresh herbs or extra orange zest if desired, then serve.

Tips & Variations

Try using chicken thighs for a juicier and more flavorful dish compared to chicken breasts.
Add a splash of balsamic vinegar or a teaspoon of Dijon mustard to the sauce for extra depth.
Frozen cranberries can be used when fresh are not available; just allow a few extra minutes for the sauce to cook down.
Serve with rice, mashed potatoes, or steamed vegetables to complete the meal.

Storage

Store leftover cranberry orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken. The sauce may thicken when chilled; add a splash of water or broth when reheating if needed.

How to Serve

The image shows two white plates each holding two pieces of golden-brown cooked chicken topped with a thick, red cranberry sauce that has whole cranberries and small parsley pieces sprinkled on top. The chicken has a slightly crispy texture under the sauce. Around the plates, there are scattered fresh whole cranberries, sprigs of parsley, and two lemon slices on a wooden surface. A beige cloth is placed near the bottom right corner, and the overall setting is bright and colorful with the rich red of the cranberry sauce standing out against the white plates and wooden background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Just add a few extra minutes to the simmering time to allow the sauce to thicken properly.

Is it better to use chicken breasts or thighs for this recipe?

Chicken thighs offer more juiciness and flavor, while breasts provide a leaner option. Both work well, so choose based on your preference.

Cranberry Orange Chicken Recipe

Print Recipe

★★★★★

5 from 83 reviews

This Cranberry Orange Chicken recipe features tender boneless chicken breasts or thighs cooked in a vibrant, tangy sauce made from fresh cranberries, orange juice, and zest, sweetened with honey or maple syrup. The chicken is first browned to a golden finish on the stovetop and then simmered in a flavorful homemade cranberry-orange sauce that perfectly balances sweet, tart, and savory notes. This dish is both refreshing and comforting, ideal for a flavorful weeknight dinner or a special occasion meal.

Author: zara
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts or thighs (breasts for leaner option or thighs for juicier flavor)
Salt and pepper to taste
1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
1 tablespoon olive oil (for browning the chicken)

Sauce

1 cup fresh cranberries (frozen cranberries work as well)
1 large orange (zested and juiced)
2 tablespoons honey or maple syrup (for sweetness)
2 cloves garlic, minced
½ cup chicken broth or water (to help make the sauce)
Optional: 1 tablespoon balsamic vinegar or 1 teaspoon Dijon mustard (for extra flavor)

Instructions

Prep the Chicken: Season the chicken breasts or thighs with salt, pepper, and a pinch of thyme or rosemary. Optionally, marinate the chicken for 30 minutes to enhance flavor and tenderness.
Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 4 to 6 minutes per side until each side is golden brown. Remove the chicken from the skillet and set aside to rest.
Make the Cranberry Orange Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the cranberries, orange juice, orange zest, and honey or maple syrup. Stir well and bring the mixture to a simmer. Let the sauce cook for 5 to 7 minutes until the cranberries burst and the sauce thickens slightly.
Combine Chicken and Sauce: Return the browned chicken to the skillet. Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits for added flavor. Cover the skillet and let the chicken simmer on low heat for 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Serve: Once the chicken is fully cooked, spoon the cranberry-orange sauce generously over the chicken pieces. Garnish with fresh herbs or additional orange zest for vibrant color and a fresh flavor boost. Serve warm.

Notes

Using chicken thighs adds more flavor and juiciness, while breasts provide a leaner option.
You can substitute frozen cranberries but thaw them slightly before cooking for best results.
Marinating the chicken for 30 minutes is optional but recommended for deeper flavor.
For a tangier sauce, add one tablespoon of balsamic vinegar or a teaspoon of Dijon mustard.
This dish pairs well with steamed rice, quinoa, or roasted vegetables.
Ensure chicken is cooked to an internal temperature of 165°F for food safety.

Keywords: cranberry orange chicken, chicken breasts, chicken thighs, cranberry sauce, stovetop chicken recipe, autumn chicken recipe, easy dinner, healthy chicken dinner