Cranberry Orange Chicken is a bright and flavorful dish that blends the tartness of cranberries with the sweet, zesty punch of fresh orange. The chicken comes out tender and juicy, perfectly coated in a sauce that’s both fruity and a little tangy. It’s a simple meal that feels special without a lot of fuss, making it great for any day of the week.
I love making this recipe when I want something with a little twist—it’s not your usual chicken dinner. The cranberry and orange combo gives it a fresh, vibrant taste that surprises everyone at the table. One tip I have is to use fresh oranges if you can; their juice and zest really make the sauce pop and bring out the best flavors.
Serving this over rice or alongside roasted veggies is my favorite way to enjoy it. It’s also fantastic served with a green salad for a light but satisfying meal. Every time I make it, the mix of sweet and tangy always gets compliments, and it’s easy to prepare enough to have delicious leftovers that taste even better the next day.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on chicken thighs gives the best flavor and keeps the meat juicy. If you prefer white meat, boneless skinless breasts work too, but cook carefully to avoid drying out.
Cranberries: Fresh cranberries add a pop of color and tart flavor. Frozen cranberries are a good substitute and just as tasty. If unavailable, dried cranberries can work but add them later to avoid drying out.
Orange Juice & Zest: Freshly squeezed orange juice and zest brighten the dish with real citrus notes. Bottled juice can be used but fresh zest really lifts the flavor. You can also use blood oranges or mandarins for a twist.
Sweetener: Honey or maple syrup balances the tart cranberries nicely. You can swap for agave nectar or brown sugar depending on your preference.
Herbs and Spices: Fresh thyme adds a lovely earthiness. If unavailable, substitute with dried thyme or fresh rosemary. Ground ginger and red pepper flakes add warmth and mild heat but are optional.
How Do I Get Crispy Chicken Skin and a Great Sauce?
Crispy chicken skin and a flavorful sauce make this recipe shine. Follow these tips for the best result:
- Pat the chicken skin dry before seasoning. Moisture prevents crisping.
- Start by searing the chicken skin-side down in a hot pan with oil without moving it for 5-7 minutes. This helps the skin get golden and crisp.
- Don’t overcrowd the pan; cook in batches if needed to keep heat even.
- After searing, remove the chicken, add garlic and liquids to the pan, and simmer to loosen all those flavorful browned bits stuck to the pan bottom. This base builds a deep sauce.
- Return the chicken skin-side up and bake to finish cooking. Skin stays crisp on top while the sauce thickens around the meat.
- Let the chicken rest a few minutes after baking so juices redistribute and sauce thickens slightly.
Equipment You’ll Need
- Large oven-safe skillet – perfect for searing chicken and then baking without extra dishes.
- Tongs – make flipping the chicken easy and safe without piercing the meat.
- Microplane or fine grater – great for zesting the orange to add fresh flavor.
- Measuring cups and spoons – for getting the juice, spices, and honey just right.
- Instant-read thermometer – helps you check that the chicken is perfectly cooked.
Flavor Variations & Add-Ins
- Use boneless chicken breasts if you want a leaner or quicker-cooking option.
- Add a splash of balsamic vinegar for a tangier, deeper sauce flavor.
- Mix in chopped fresh rosemary or sage instead of thyme for an earthier taste.
- Stir in diced apples or pears when adding cranberries for extra sweetness and texture.
Cranberry Orange Chicken Recipe
Ingredients You’ll Need:
- 4-6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh or frozen cranberries
- 1 cup orange juice (preferably fresh squeezed)
- Zest of 1 orange
- 1/4 cup honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon ground ginger (optional)
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Slices of orange, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 10 minutes to sear the chicken on the stovetop, and about 25-30 minutes to bake in the oven. In total, expect around 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels, then sprinkle salt and pepper on both sides.
2. Sear the Chicken:
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until the skin turns golden and crispy. Flip the chicken and cook the other side for 3-4 minutes. Remove the chicken from the pan and set it aside.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until it smells fragrant. Pour in the orange juice and add the orange zest, honey or maple syrup, fresh or frozen cranberries, thyme, ground ginger (if using), and red pepper flakes (if using). Stir and bring the mixture to a gentle simmer.
4. Bake the Chicken in the Sauce:
Put the chicken thighs back into the skillet, skin-side up, nestling them gently into the sauce. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is completely cooked through (inside temperature of 165°F or 74°C).
5. Finish and Serve:
Take the skillet out of the oven and let the chicken rest for a few minutes—the sauce will thicken a bit as it cools. Garnish with fresh orange slices and more thyme if you like. Serve the chicken with your choice of rice, mashed potatoes, or roasted veggies to soak up the delicious cranberry and orange sauce.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just be sure to fully thaw the chicken thighs in the fridge overnight before cooking. This helps ensure even cooking and prevents excess moisture that can affect browning.
What Can I Substitute for Fresh Cranberries?
If you don’t have fresh cranberries, frozen ones work perfectly and don’t require thawing beforehand. Avoid dried cranberries during cooking as they can become tough; add them at the very end if desired.
Can I Make Cranberry Orange Chicken Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken, then store everything in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the oven to preserve the crispy skin.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove or microwave to avoid drying out the chicken. The sauce may thicken—add a splash of water or orange juice if needed when reheating.
