There's something truly magical about the bright, tangy flavors that blend in my favorite Cranberry Orange Chicken Recipe. It’s the kind of dish that wakes up your taste buds and feels just as special on a weeknight as it does for guests. Trust me, once you try it, you’ll want to make it again and again.
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Why You'll Love This Recipe
I’ve made this Cranberry Orange Chicken Recipe countless times, and it never fails to impress with its balance of sweet, tart, and savory. Plus, it’s straightforward enough that you can whip it up even on a busy day.
- Perfect flavor harmony: The bright orange and tart cranberries give the chicken a fresh brightness that's hard to resist.
- Simple yet elegant: It feels fancy enough for dinner guests without tons of complicated steps.
- Juicy, tender chicken: Cooking thighs in the sauce keeps them moist and flavorful.
- Versatile sides: Pair it with your favorite veggies or grains to customize every time.
Ingredients & Why They Work
This dish balances fresh, sweet, and savory ingredients that enhance each other perfectly. When you shop, fresh cranberries are best in season, but frozen work just as well, and fresh orange zest makes a huge difference in aroma.
- Chicken Thighs: I prefer thighs here because they stay moist and tender much better than breasts, especially with this cooking method.
- Kosher Salt: Essential for seasoning the chicken evenly and bringing out the flavors.
- Paprika: Adds a gentle smokiness and beautiful color.
- Black Pepper: For a touch of warmth and depth.
- Extra Virgin Olive Oil: Provides a flavorful base to sear the chicken without burning.
- Cranberries: Fresh or frozen, their tartness is the star ingredient in the sauce.
- Orange Juice: Offers natural sweetness and acidity to brighten the sauce.
- Pure Maple Syrup: Balances tart cranberries with a rich sweetness; plus, it adds a lovely complexity.
- Light Brown Sugar: Gives the sauce a caramel-like depth and helps with thickening.
- Orange Zest: Bursts of citrus oils here take the flavor up a notch.
- Garlic: A little garlicky warmth amps up the savory notes.
- Orange Slices: Optional garnish that adds a pretty, fresh touch.
Make It Your Way
What I love most about this cranberry orange chicken recipe is how easy it is to tweak to your liking. Personally, I sometimes swap chicken thighs for breasts when I want a leaner dish, or add a pinch of cinnamon for an extra layer of warmth.
- Variation: I once added a splash of bourbon to the sauce—wow, the depth of flavor it gave was incredible and perfect for entertaining.
- Make it gluten-free: This recipe is naturally gluten-free; just double-check your maple syrup and sugars for additives if that’s a concern.
- More zest: For bright mornings, I sometimes double the orange zest for that extra citrus pop.
Step-by-Step: How I Make Cranberry Orange Chicken Recipe
Step 1: Season and Sear for Juicy Chicken
First, I pat the chicken thighs dry—this really helps them brown beautifully instead of steaming. Then I mix kosher salt, paprika, and black pepper and sprinkle both sides evenly. The paprika adds a subtle smoky hint that's so nice. I heat olive oil in my skillet over medium heat until shimmering, then add the chicken. Cooking for about 5 minutes per side gives a nice crust—just keep an eye to avoid burning and flip carefully using tongs.
Step 2: Build the Bright Cranberry Orange Sauce
Once the chicken is out, I lower the heat to medium-low and toss in the cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and a pinch of salt. I love using the same skillet because those browned bits add so much flavor. Stirring occasionally as the sauce simmers, I squish some cranberries with my spoon—this lets their juices mingle into the sauce. After roughly 10 minutes, it thickens up and smells amazing.
Step 3: Combine and Warm Through
Next, I nestle the chicken back into the skillet, spooning sauce over each piece. A quick minute or so lets the chicken soak up all that lovely flavor and warms it through perfectly. I usually garnish with fresh orange slices for an inviting, fragrant finish.
Top Tip
Over the years of making this Cranberry Orange Chicken Recipe, I’ve learned a few tricks that really help everything come together seamlessly and taste stunning.
- Pat Dry First: Never skip drying the chicken; it’s key to a golden crust instead of soggy skin.
- Don’t Rush the Sauce: Give the cranberries time to burst and reduce—it’s what makes that luscious texture.
- Use a Good Nonstick Skillet: It makes flipping easier and prevents burning the sauce.
- Keep Chicken Warm While Sauce Cooks: Tent the cooked chicken with foil so it stays juicy and doesn’t overcook.
How to Serve Cranberry Orange Chicken Recipe
Garnishes
I love finishing this dish with fresh orange slices—not just for looks but for a juicy citrus burst with every bite. Sometimes I sprinkle a few chopped fresh herbs like parsley or thyme for a fresh green contrast.
Side Dishes
Simple roasted vegetables like Brussels sprouts or green beans pair beautifully, and I often serve with fluffy couscous or quinoa to soak up all that cranberry orange sauce. Mashed sweet potatoes also make a cozy, comforting side.
Creative Ways to Present
For family dinners or entertaining, I’ve plated this on a large wooden board with orange wedges and a scattering of fresh cranberries, making it easy for everyone to dig in and visually festive for fall or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
I pop any leftovers into an airtight container and refrigerate for up to 3 days. The sauce gets even more flavorful after sitting a bit, making for a delicious next-day meal.
Freezing
This recipe freezes nicely too—I portion the chicken and sauce separately if I can, so they thaw evenly without becoming overly soft on reheating.
Reheating
Reheat gently in a skillet over medium-low heat with a splash of water or orange juice to loosen the sauce—microwaving works fine too but can dry out the chicken slightly.
Frequently Asked Questions:
Yes! You can substitute chicken breasts if you prefer leaner meat, but be careful not to overcook them since they can dry out faster. Lower the cooking time slightly and watch for internal temperature to reach 165°F.
Fresh cranberries are ideal because they have great texture and flavor, but frozen cranberries work perfectly well and are often more convenient. Just thaw them slightly before cooking.
You can make the cranberry orange sauce a day ahead and store it in the refrigerator. Reheat gently before adding the chicken back in to keep that fresh, vibrant flavor.
Roasted or steamed green vegetables, quinoa, couscous, or mashed sweet potatoes are all wonderful sides that complement the tangy sweetness of the cranberry orange sauce.
Final Thoughts
This Cranberry Orange Chicken Recipe is really close to my heart because it’s one of those dishes that feels like a treat but is totally easy enough for any night. The bright sauce brings chicken to a whole new level, and I know you’ll enjoy making it as much as eating it. So next time you want something a little different but fuss-free, give this recipe a try—and don’t forget to garnish with those bright orange slices for a perfect pop of color!
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Cranberry Orange Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cranberry Orange Chicken recipe features tender, juicy boneless skinless chicken thighs cooked to perfection in a skillet and topped with a vibrant, tangy cranberry orange sauce made from fresh cranberries, orange juice, and a hint of maple syrup and brown sugar. A perfect dish to brighten your dinner table with a balance of sweet and savory flavors, garnished with fresh orange slices for an elegant finish.
Ingredients
Chicken
- 6 boneless skinless chicken thighs
- 1 ¼ teaspoons kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Cranberry Orange Sauce
- 1 ½ cups (150 g) cranberries, fresh or frozen
- ⅔ cup (166 g) orange juice
- ¼ cup (79 g) pure maple syrup
- ¼ cup (50 g) light brown sugar
- 1 ½ teaspoons orange zest
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt
- orange slices, for garnish (optional)
Instructions
- Season Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine 1 ¼ teaspoons kosher salt, ½ teaspoon paprika, and ¼ teaspoon black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken thighs.
- Cook Chicken: Heat 2 tablespoons extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, place the chicken thighs in the skillet in a single layer. Cook for 5 minutes on one side, then flip and cook for another 5 minutes, or until the internal temperature reaches 165°F. Remove the chicken to a plate and tent with aluminum foil to keep warm.
- Prepare Sauce Base: Reduce heat to medium-low. In the same skillet, add 1 ½ cups fresh or frozen cranberries, ⅔ cup orange juice, ¼ cup pure maple syrup, ¼ cup light brown sugar, 1 ½ teaspoons orange zest, 1 teaspoon minced garlic, and ¼ teaspoon kosher salt.
- Cook Sauce: Cook the sauce mixture for about 10 minutes, stirring occasionally, scraping up any browned bits from the skillet, and gently squishing the cranberries with a spoon or spatula to release their juices and thicken the sauce.
- Combine Chicken and Sauce: Nestle the cooked chicken thighs back into the skillet with the sauce. Spoon the sauce over each piece and cook for about 1 minute more, or until the chicken is heated through.
- Garnish and Serve: Garnish with orange slices if desired. Serve warm and enjoy your tangy and flavorful Cranberry Orange Chicken.
Notes
- Using boneless skinless chicken thighs keeps the meat juicy and tender.
- Adjust sweetness by varying the amount of maple syrup and brown sugar according to your taste.
- You can substitute fresh cranberries with frozen ones; no need to thaw before cooking.
- If you prefer a thicker sauce, continue cooking the sauce for a few extra minutes until desired consistency.
- Serve with rice, quinoa, or roasted vegetables to make it a complete meal.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning blend or sauce.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg

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