Cranberry Orange Chicken is a bright and tasty dish that brings together the tangy sweetness of cranberries with the fresh zest of oranges, all wrapped around tender, juicy chicken. The combination of flavors feels light and lively, making it a perfect meal for when you want something a little different but still comforting.
I love making this dish when I want to impress without too much fuss. The cranberry sauce has just the right balance of tart and sweet, and the orange adds a fresh pop that keeps everything from feeling too heavy. It’s also great because the sauce comes together quickly, so you spend less time cooking and more time enjoying the meal.
My favorite way to serve Cranberry Orange Chicken is over a bed of fluffy rice or alongside roasted veggies. The sauce soaks in beautifully, making every bite full of flavor. Plus, it’s a dish that always gets compliments when friends come over, especially in the fall or winter when those fruity flavors feel just right.
Key Ingredients & Substitutions
Chicken thighs: Using bone-in, skin-on thighs keeps the meat juicy and adds great flavor in the pan. If you prefer, boneless skinless thighs or chicken breasts can work but watch cooking time as they cook faster.
Cranberries: Fresh cranberries give a vibrant tartness, but frozen ones work just as well and are easy to keep on hand.
Orange juice and zest: Fresh orange juice and zest add brightness and fresh citrus flavor. Bottled juice can be a substitute but use zest whenever possible for that fresh zing.
Honey or maple syrup: These natural sweeteners balance the tart cranberries nicely. You can swap honey for maple syrup or brown sugar if needed.
Rosemary: Fresh rosemary adds a lovely piney aroma that pairs well with citrus and chicken. If fresh isn’t available, try dried rosemary but use less as it’s more concentrated.
How Do I Get Crispy Skin and Cook Chicken Perfectly?
To get that golden, crispy skin on chicken thighs, start by patting them dry with paper towels—dry skin means better browning.
- Heat oil in a skillet until shimmering before adding chicken skin side down.
- Don’t move the chicken around; let it develop a crust for about 5-7 minutes.
- Flip the chicken and sear the other side briefly before removing it to finish cooking in the oven.
This two-step cooking method locks in juices while giving you that appealing crispy skin without burning.
What’s The Best Way to Thicken the Cranberry Orange Sauce?
As the sauce simmers, cranberries will burst, releasing their natural pectin which helps thicken the sauce. To boost this:
- Simmer the sauce over medium heat for about 5 minutes to reduce liquid and soften cranberries.
- Stir gently to prevent sticking or burning.
- If you want a thicker sauce, you can mash some cranberries with the back of a spoon or add a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) towards the end of simmering.
Equipment You’ll Need
- Oven-safe skillet – I recommend a cast-iron skillet for even browning and easy transfer from stovetop to oven.
- Chef’s knife – a sharp knife makes slicing zest and preparing vegetables quick and safe.
- Measuring cups and spoons – for accurate measurement of juices, honey, and seasonings.
- Serving plates – to present the chicken and sauce beautifully with your favorite side dishes.
Flavor Variations & Add-Ins
- Swap chicken thighs for drumsticks or breasts for different textures and cooking times.
- Use dried thyme or sage instead of rosemary for a different herbal twist.
- Add sliced apples or pears to the sauce for a sweeter, fall-inspired flavor.
- Stir in a splash of balsamic vinegar or orange liqueur for extra depth and brightness.
Cranberry Orange Chicken
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh or frozen cranberries
- ½ cup orange juice (freshly squeezed preferred)
- ¼ cup chicken broth
- ¼ cup honey or maple syrup
- Zest of 1 orange
- 1 tablespoon balsamic vinegar (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary leaves, plus extra for garnish
- Orange slices, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 7-10 minutes to sear the chicken, and about 20 minutes baking time. All together, plan for roughly 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken thighs with salt and pepper on both sides. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and cook without moving them for 5-7 minutes until the skin is golden and crispy. Flip and cook the other side for 3-4 minutes. Remove chicken and set aside.
2. Make the Cranberry Orange Sauce:
Lower the heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Stir in cranberries, orange juice, chicken broth, honey or maple syrup, orange zest, balsamic vinegar (if using), and rosemary. Mix well and bring the sauce to a gentle simmer. Let it cook for 5 minutes, until cranberries start popping and the sauce thickens slightly.
3. Bake and Serve:
Nestle the chicken thighs back into the sauce with skin side up. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is fully cooked (internal temperature reaches 165°F / 74°C). Remove from oven, spoon the sauce over the chicken, and garnish with rosemary sprigs and orange slices. Serve warm with rice, mashed potatoes, or roasted veggies. Enjoy your flavorful meal!
Can I Use Frozen Cranberries for This Recipe?
Absolutely! Frozen cranberries work just as well as fresh ones. There’s no need to thaw them first—just add them directly to the sauce while cooking.
Can I Substitute Chicken Breasts Instead of Thighs?
Yes, boneless chicken breasts can be used, but keep in mind they cook faster and can dry out more easily. Reduce baking time accordingly and watch the internal temperature.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the chicken moist.
Is There a Way to Make the Sauce Thicker?
If you prefer a thicker sauce, you can simmer it a bit longer before adding the chicken or stir in a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) near the end of cooking.