Introduction

Cranberry Orange Chicken is a delightful blend of tangy citrus and sweet berries that creates a flavorful and juicy meal. This dish balances the bright zestiness of orange with the tartness of cranberries, making it perfect for a fresh, festive dinner any time of year.

On a black plate, there are two pieces of cooked chicken with golden brown skin, covered with a thick, chunky cranberry sauce that has a deep red color and whole cranberries mixed throughout. The chicken pieces are placed side by side, sitting in a pool of the glossy cranberry sauce. Around the plate on a wooden surface, there are scattered fresh cranberries, bright green parsley, and halved orange slices adding color to the setting. A beige cloth is partially visible near the bottom right corner. 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 extra flavor, marinate the chicken for 30 minutes if you have time.
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 reduce slightly for 5-7 minutes until the cranberries burst and release their juice.
Step 4: Return the chicken to the skillet and pour in the chicken broth. Scrape any browned bits from the bottom of the pan to enhance the flavor. Cover and simmer on low for 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Once the chicken is cooked through, spoon the cranberry-orange sauce over the top. Garnish with fresh herbs or additional orange zest if desired, and serve warm.

Tips & Variations

For a tangier sauce, add a tablespoon of balsamic vinegar or a teaspoon of Dijon mustard during step 3.
Use chicken thighs for a more moist and flavorful dish, or breasts if you prefer leaner meat.
If using frozen cranberries, thaw them slightly before cooking to help the sauce thicken better.
Serve with steamed vegetables or a simple green salad to balance the bright flavors of the dish.

Storage

Store leftover cranberry orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to keep the sauce saucy and the chicken moist.

How to Serve

A black cast iron skillet holds six pieces of golden-brown crispy chicken thighs with a slightly charred texture on top, arranged closely together. Scattered throughout are bright red, glossy whole cranberries. Two wedges of vibrant orange slices sit near the center, adding a splash of color. Fresh green rosemary sprigs lay on top, adding texture and color contrast. The skillet rests on a white marbled surface. 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 in this recipe. Thaw them slightly before cooking to help the sauce thicken properly and cook evenly.

Is it possible to make this recipe gluten-free?

Absolutely. The ingredients used are naturally gluten-free. Just be sure to check your chicken broth to confirm it doesn’t contain gluten additives.