I’ve been making cranberry orange chicken for years now, and it never fails to brighten up dinners at my house. The way those tart cranberries mingle with sweet orange and savory chicken creates something memorable without requiring hours in the kitchen. This recipe has become my go-to when I need something that looks impressive but doesn’t stress me out on a busy weeknight.
What makes this dish work so well is how it balances elegance with simplicity. The cranberries burst into a glossy sauce while the orange adds brightness that cuts through the richness. I’ve served this at holiday dinners and regular Tuesday nights alike, and it always gets compliments. The colors alone make it feel festive, but the flavor is what keeps my family requesting it.
Table of Contents
Ingredients for Cranberry Orange Chicken
I always start with quality chicken for the best results. Whether you choose breasts or thighs depends on your preference, but I lean toward thighs when I want extra juiciness. Fresh cranberries are ideal during their season, though I keep a bag in the freezer year-round just for this recipe.
4 boneless, skinless chicken breasts or thighs
1 cup fresh cranberries (frozen work too, no need to thaw)
1 large orange, zested and juiced (yields about ⅓ to ½ cup juice) – I recommend organic for the zest
1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
Salt and pepper to taste
½ cup chicken broth or water – Low-sodium broth gives you better control over saltiness
1 tablespoon balsamic vinegar (optional, for extra depth)
1 teaspoon Dijon mustard (optional, for a slight tang) – I usually add this for complexity
Step-by-Step Instructions
Having all your ingredients prepped before you start makes this recipe move smoothly from start to finish.
Step 1: Season the chicken generously with salt, pepper, and a pinch of thyme or rosemary on both sides. If you have 30 minutes to spare, let it marinate, but it’s perfectly delicious without that step. If your chicken breasts are especially thick, pound them to an even thickness for consistent cooking.
Step 2: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook for 4 to 6 minutes per side until golden brown with nice color. It won’t be cooked through yet – that’s intentional. Transfer the chicken to a plate and set aside.
Step 3: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the cranberries, orange juice, orange zest, and honey. Bring everything to a simmer, stirring occasionally.
Step 4: Let the sauce simmer for 5 to 7 minutes until the cranberries pop (you’ll hear little bursting sounds and see them split open) and release their juices. The sauce will thicken slightly and turn a gorgeous ruby color.
Step 5: Return the chicken to the skillet along with any accumulated juices. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan for extra flavor.
Step 6: Cover the skillet, reduce heat to low, and simmer for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F. Spoon the sauce over the chicken occasionally during cooking. Remove from heat and let rest for 3 minutes before serving. If your sauce seems thin, simmer uncovered for an extra 2 to 3 minutes to thicken.
Perfect Side Dishes for Cranberry Orange Chicken
This vibrant chicken pairs beautifully with sides that balance its sweet-tart richness.
Wild Rice or Rice Pilaf: The nutty flavor and fluffy texture of wild rice soaks up the cranberry-orange sauce perfectly while adding earthy notes that ground the dish.
Roasted Brussels Sprouts: Their caramelized edges and slight bitterness provide an excellent contrast to the sweet sauce, plus they roast in the same timeframe as the chicken cooks.
Garlic Mashed Potatoes: Creamy garlic herb mashed potatoes create a comforting base that mellows the bright acidity of the cranberries and makes every bite feel satisfying.
Roasted Sweet Potatoes: These naturally sweet vegetables harmonize beautifully with the orange while their caramelized edges add textural variety – try them with a honey garlic glaze for extra flavor.
Simple Green Salad: A crisp salad with citrus vinaigrette cuts through the richness and adds freshness, making the meal feel lighter and more balanced.
Keeping It Fresh and Delicious
Store leftover cranberry orange chicken in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making leftovers something to look forward to.
When reheating, use a skillet over low heat with a splash of chicken broth to prevent drying. Cover the pan to trap moisture for best results. You can also reheat in the microwave in short intervals, though the skillet method preserves the texture better.
This dish freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The sauce might separate slightly after freezing, but a quick stir while reheating brings it back together perfectly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicier and more flavorful during cooking. They may need an extra 2 to 3 minutes of simmering time to reach 165°F.
What if I can’t find fresh cranberries?
Frozen cranberries work perfectly and don’t require thawing. If using dried cranberries, soak them in warm water for 10 minutes first to rehydrate, then drain before adding to the sauce.
Can I make this ahead for a dinner party?
Yes! Cook the chicken completely, let it cool, and refrigerate for up to 24 hours. Reheat gently in a covered skillet over low heat, adding a splash of broth to refresh the sauce.
Conclusion
Cranberry orange chicken transforms simple ingredients into something memorable without keeping you chained to the stove. The sweet-tart sauce and tender chicken create a dinner that feels special enough for guests yet easy enough for any night of the week. Give this recipe a try and watch it become a regular request at your table.
Cranberry Orange Chicken
Tender chicken in a sweet-tart cranberry orange sauce that’s perfect for weeknight dinners or holiday gatherings.
1large orangezested and juiced, yields about ⅓ to ½ cup juice
2tablespoonshoney or maple syrup
1tablespoonolive oil
2clovesgarlicminced
1teaspoonfresh thyme or rosemaryor ½ teaspoon dried
Salt and pepperto taste
½cupchicken broth or water
1tablespoonbalsamic vinegaroptional, for extra depth
1teaspoonDijon mustardoptional, for a slight tang
Equipment
Large skillet with lid
Meat thermometer
Method
Season the chicken generously with salt, pepper, and a pinch of thyme or rosemary on both sides. If you have 30 minutes to spare, let it marinate. If your chicken breasts are especially thick, pound them to an even thickness for consistent cooking.
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook for 4 to 6 minutes per side until golden brown with nice color. It won’t be cooked through yet. Transfer the chicken to a plate and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the cranberries, orange juice, orange zest, and honey. Bring everything to a simmer, stirring occasionally.
Let the sauce simmer for 5 to 7 minutes until the cranberries pop and release their juices. The sauce will thicken slightly and turn ruby colored.
Return the chicken to the skillet along with any accumulated juices. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
Cover the skillet, reduce heat to low, and simmer for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F. Spoon the sauce over the chicken occasionally. Let rest for 3 minutes before serving. If your sauce seems thin, simmer uncovered for an extra 2 to 3 minutes to thicken.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a skillet over low heat with a splash of chicken broth. This dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
