Cranberry Orange Chicken Recipe

Introduction

Cranberry Orange Chicken offers a delightful balance of tangy, sweet, and savory flavors that brighten up any weeknight dinner. This dish combines juicy chicken with a vibrant cranberry-orange sauce that’s simple to prepare yet impressively delicious.

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

1. Step 1: Season the chicken breasts or thighs with salt, pepper, and a pinch of thyme or rosemary. For deeper flavor, marinate the chicken for 30 minutes if time allows.
2. Step 2: Heat 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 and set aside.
3. Step 3: In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Add cranberries, orange juice, orange zest, and honey or maple syrup. Stir and simmer for 5-7 minutes until cranberries burst and sauce slightly thickens.
4. Step 4: Return chicken to skillet and pour in chicken broth. Scrape browned bits from the bottom to add flavor. Cover and simmer on low for 10-12 minutes, or until chicken reaches 165°F internally.
5. Step 5: Serve the chicken topped with the cranberry-orange sauce. Garnish with fresh herbs or extra orange zest for a pop of color and freshness.

Tips & Variations

• For a tangier sauce, stir in 1 tablespoon balsamic vinegar or 1 teaspoon Dijon mustard during the sauce preparation.
• Use chicken thighs for a juicier, more flavorful dish; breasts keep it leaner.
• If using frozen cranberries, thaw slightly to help them burst faster in the sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through to prevent drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Just thaw them slightly before cooking so they release their juices properly in the sauce.

What can I serve with Cranberry Orange Chicken?

This dish pairs wonderfully with rice, quinoa, roasted vegetables, or a simple green salad to balance the bright flavors.

Cranberry Orange Chicken Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

This Cranberry Orange Chicken recipe features juicy chicken breasts or thighs cooked in a vibrant and tangy cranberry orange sauce. The dish balances sweetness from honey or maple syrup with the tartness of fresh cranberries and bright citrus flavors. It’s a delightful and colorful meal perfect for a cozy dinner that pairs wonderfully with rice or roasted vegetables.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts or thighs (breasts for leaner option or thighs for juicier flavor)
• Salt and pepper to taste
• 1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
• 1 tablespoon olive oil (for browning the chicken)

Sauce

• 1 cup fresh cranberries (frozen cranberries work as well)
• 1 large orange (zested and juiced)
• 2 tablespoons honey or maple syrup (for sweetness)
• 2 cloves garlic, minced
• 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

1. Prep the Chicken: Season the chicken breasts or thighs with salt, pepper, and a pinch of thyme or rosemary. For deeper flavor, you may optionally marinate the chicken for 30 minutes before cooking.
2. Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook for 4-6 minutes on each side until golden brown. Remove the browned chicken from the skillet and set aside.
3. Make the Cranberry Orange Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the cranberries, orange juice, orange zest, and honey (or maple syrup). Stir well and bring the mixture to a simmer. Let the sauce cook for 5-7 minutes until the cranberries burst and the sauce thickens slightly.
4. Combine Chicken and Sauce: Return the browned chicken to the skillet and pour in the chicken broth. Scrape the bottom of the skillet to release any browned bits, enhancing the sauce’s flavor. Cover and simmer the chicken on low heat for 10-12 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through.
5. Serve: Once cooked, spoon the cranberry orange sauce generously over the chicken. Garnish with fresh herbs or additional orange zest to add color and brightness before serving.

Notes

• Using chicken thighs will yield a juicier and more flavorful dish compared to breasts.
• Frozen cranberries can be used if fresh are not available—just add an extra minute of simmering to allow them to thaw and soften.
• For a tangier sauce, consider adding the optional balsamic vinegar or Dijon mustard.
• Serve with steamed rice, quinoa, or roasted vegetables for a complete meal.
• Ensure the chicken reaches an internal temperature of 165°F for safe consumption.

Keywords: Cranberry Orange Chicken, chicken recipe, cranberry sauce, easy chicken dinner, stovetop chicken