Cranberry Orange Chicken is a delightful combination of tangy and sweet flavors that come together in a way that feels fresh and comforting. The juicy chicken is coated with a bright orange glaze, dotted with tart cranberries that add a lovely pop of color and taste with every bite. It’s an easy dish that looks and tastes a little special without needing too much fuss.
I love making this recipe when I want something a bit different from the usual weeknight meals. The orange zest and juice give the chicken a nice, vibrant flavor, and the cranberries add just the right zing to balance the sweetness. I find that a sprinkle of fresh herbs on top really pulls it all together and makes it feel extra homey.
When I serve Cranberry Orange Chicken, I usually pair it with simple sides like steamed veggies or a warm grain like quinoa or rice. It’s perfect for when you want to impress family or friends with a dish that tastes like you spent loads of time in the kitchen, but really, it’s quite quick to put together. Plus, it’s a great way to bring a little brightness to your dinner plate!
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs give great flavor and keep the meat juicy. You can swap for breasts if you want, but watch cooking time since breasts dry out faster.
Cranberries: Fresh add tartness and color, but frozen works just as well—no need to thaw first!
Orange zest and juice: These bring bright citrus notes. If you don’t have fresh oranges, bottled juice and a bit of orange extract can work in a pinch.
Honey or maple syrup: Both add natural sweetness to balance the tart cranberries. Use maple syrup for a deeper flavor or agave syrup for a vegan option.
Soy sauce: This is optional but adds a subtle umami kick. Tamari or coconut aminos can be used for gluten-free versions.
How Do I Get Crispy, Golden Chicken Skin Every Time?
Getting that delicious crispy skin starts with dry chicken skin. Pat your thighs with paper towels to remove moisture, which helps browning.
- Heat oil in a skillet over medium-high. It should shimmer but not smoke.
- Place chicken skin-side down without crowding; cook without moving them for 6-7 minutes until crispy and golden.
- Flip carefully and cook the other side briefly before removing to finish cooking in the sauce.
This method seals in moisture, gives you a beautiful crust, then slows cooks the meat in the flavorful sauce.
Equipment You’ll Need
- Large skillet or frying pan – I recommend a good non-stick or cast-iron skillet for even browning and easy cleanup.
- Meat thermometer – helps you cook Chicken thighs perfectly without overdoing it.
- Veggie peeler or zester – for getting just the right amount of orange zest to brighten the dish.
- Wooden spoon or spatula – for stirring the sauce and scraping up flavorful bits.
- Serving platter – to present your beautifully cooked chicken with sauce drizzled over.
Flavor Variations & Add-Ins
- Protein swap: Use turkey cutlets or pork chops for a different twist that still pairs well with the cranberry-orange flavors.
- Cheese touch: Sprinkle crumbled feta or sharp goat cheese over the finished dish for extra richness.
- Veggie boost: Add sautéed Brussels sprouts, green beans, or roasted sweet potatoes for a more filling meal.
- Spice note: Mix in a pinch of cinnamon or ginger for a cozy, warm flavor that complements the citrus and cranberries.
Cranberry Orange Chicken
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- Zest of 1 orange
- 1/2 cup fresh orange juice (about 1–2 oranges)
- 1/4 cup chicken broth
- 2 tablespoons honey or maple syrup
- 1 teaspoon soy sauce (optional, for umami)
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- Orange slices, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 30 minutes to cook, making the total time around 40 minutes. It’s perfect for a flavorful weeknight dinner!
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Pat the chicken thighs dry with paper towels and season both sides well with salt and pepper. This helps the skin get crispy when cooking.
2. Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken thighs with the skin side down. Cook without moving them for 6-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 5 minutes. Once seared, remove the chicken from the skillet and set aside.
3. Cook the Aromatics:
Lower the heat to medium. In the same skillet, add the chopped onion and sauté for 3-4 minutes until soft and translucent. Then add the minced garlic and cook for another 30 seconds until fragrant.
4. Make the Sauce:
Add the cranberries, orange zest, orange juice, chicken broth, honey (or maple syrup), soy sauce (if using), and fresh thyme to the skillet. Stir well and bring the mixture to a gentle simmer.
5. Simmer the Chicken in the Sauce:
Return the chicken thighs to the skillet, placing them skin side up and nestling them into the sauce. Spoon some sauce over the chicken. Cover the skillet and let everything simmer on low heat for 20-25 minutes, until the chicken is fully cooked and the sauce thickens. The cranberries will burst, creating a beautiful, tangy glaze.
6. Final Touches:
Remove the lid and cook uncovered for another 2-3 minutes if you’d like the sauce even thicker. Taste the sauce and adjust salt and pepper as needed.
7. Serve:
Plate the chicken and spoon the cranberry-orange sauce over the top. Garnish with fresh thyme leaves and a few orange slices for a bright, festive look. Serve hot with your favorite sides like steamed rice, quinoa, or roasted vegetables.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat them dry well to ensure crispy skin when searing.
Can I Substitute Fresh Cranberries with Dried Cranberries?
Fresh or frozen cranberries work best because they burst and create a fresh sauce, but if you only have dried, soak them in warm water for 10 minutes to rehydrate before adding. Keep in mind the sauce will be less tart.
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 stove or in the microwave to keep the sauce from separating.
Can I Prepare This Dish Ahead of Time?
Yes! You can make the sauce and sear the chicken in advance, then refrigerate separately. When ready to serve, combine and simmer together to reheat and meld flavors.
