Cranberry Orange Chicken Recipe

Introduction

Cranberry Orange Chicken is a bright and flavorful dish that combines tender chicken with a tangy, sweet cranberry and citrus sauce. It’s perfect for a weeknight dinner or a special occasion, bringing a fresh twist to your poultry routine.

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 cup fresh cranberries
• 1 large orange, zested and juiced
• 2 tablespoons honey or maple syrup
• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
• Salt and black pepper to taste
• 1/2 cup chicken broth or water
• 1 tablespoon balsamic vinegar (optional)
• 1 teaspoon Dijon mustard (optional)

Instructions

1. Step 1: Rub the chicken breasts or thighs with salt, black pepper, and the fresh or dried herbs. Let them rest while you prepare the rest of the ingredients.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Cook the chicken for 4 to 6 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Step 3: In the same pan, add the chopped garlic and cook until fragrant, about 30 seconds to 1 minute. Stir in the cranberries, orange juice and zest, and honey or maple syrup. Simmer for 5 to 7 minutes until the cranberries burst and the sauce thickens slightly.
4. Step 4: Return the chicken to the pan and add the chicken broth. Scrape the bottom of the pan to loosen any browned bits. Cover and cook for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
5. Step 5: If using, stir in the balsamic vinegar and Dijon mustard for extra depth of flavor. Spoon the sauce over the chicken and garnish with extra fresh herbs or orange zest before serving.

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat, or breasts for a leaner option.
• The sauce can be prepared ahead and warmed before serving to save time.
• Try substituting rosemary if you don’t have thyme, or mix both for a herbal boost.
• Add a splash of white wine along with the chicken broth for a richer sauce.

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 to prevent the chicken from drying out. The sauce may thicken when chilled—add a splash of water or broth when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries can be used if fresh are not available. Just add them directly to the pan without thawing and allow extra simmering time for them to burst and soften.

Is this recipe suitable for meal prep?

Absolutely. The chicken and sauce keep well when stored separately and can be quickly reheated for easy lunches or dinners throughout the week.

Cranberry Orange Chicken Recipe

Print Recipe

★★★★★

4.5 from 89 reviews

A vibrant and flavorful Cranberry Orange Chicken recipe featuring juicy chicken breasts or thighs cooked in a tangy and sweet cranberry-orange sauce, enhanced with garlic, fresh herbs, and a hint of honey. Perfect for a festive meal or a delicious weeknight dinner that balances savory and citrusy flavors.

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

Ingredients

Scale 1x2x3x

Chicken

• 4 chicken breasts or thighs, boneless and skinless
• Salt and black pepper to taste
• 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
• 1 tablespoon olive oil

Sauce

• 1 cup fresh cranberries
• 1 large orange, zested and juiced
• 2 tablespoons honey or maple syrup
• 2 garlic cloves, finely chopped
• 1/2 cup chicken broth or water
• 1 tablespoon balsamic vinegar (optional)
• 1 teaspoon Dijon mustard (optional)

Instructions

1. Prepare the chicken: Rub the chicken breasts or thighs with salt, pepper, and fresh or dried herbs. Allow the chicken to rest while you prepare the other ingredients to let the flavors penetrate.
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Place the chicken in the pan and cook for 4 to 6 minutes on each side, until the chicken is golden brown. Remove the chicken from the pan and set aside.
3. Make the cranberry orange sauce: In the same skillet, add the chopped garlic and cook until fragrant, about 1 minute. Add fresh cranberries, orange juice and zest, and honey or maple syrup. Simmer the mixture for 5 to 7 minutes until the cranberries burst and the sauce thickens slightly.
4. Finish cooking the chicken in the sauce: Return the cooked chicken to the skillet. Add chicken broth, and if using, balsamic vinegar and Dijon mustard. Scrape the pan bottom to loosen any browned bits. Cover the skillet and let it cook for 10 to 12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Serve: Spoon the cranberry orange sauce over the chicken and garnish with fresh herbs or orange zest before serving for extra color and aroma.

Notes

• You can use either chicken breasts or thighs depending on your preference.
• The cranberry orange sauce can be made ahead and reheated before combining with chicken.
• Balsamic vinegar and Dijon mustard are optional but add extra depth of flavor to the sauce.
• Use a large skillet with a lid for even cooking and to keep the chicken moist.
• Check chicken temperature with a meat thermometer to ensure safe internal cooking temperature of 165°F.

Keywords: cranberry chicken, orange chicken, autumn recipe, chicken dinners, easy chicken recipe, holiday chicken dish