Cranberry Orange Chicken – Easy & Delicious Dinner

Name: Cranberry Orange Chicken - Easy & Delicious Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
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 cloves garlic, minced; 1 teaspoon fresh thyme or rosemary; Salt and freshly ground black pepper; ½ cup chicken broth or water; 1 tablespoon balsamic vinegar (optional); 1 teaspoon Dijon mustard (optional)

Posted on December 27, 2025

Dinner

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Cranberry Orange Chicken is more than just a meal; it’s a delightful symphony of sweet, tangy, and savory flavors that will become a fast favorite in your household. We all crave those dishes that are both incredibly comforting and surprisingly sophisticated, and this recipe delivers on both fronts. Imagin extracte tender, juicy chicken pieces bathed in a vibrant, glossy sauce that perfectly balances the tartness of cranberries with the bright zest of fresh oranges. It’s the kind of meal that sparks conversation at the dinner table, eliciting oohs and aahs with every bite. What truly sets this Cranberry Orange Chicken apart is its beautiful simplicity, allowing the star ingredients to shine while creating an impressive culinary experience without the fuss. It’s the perfect way to elevate your weeknight dinners or to impress guests with minimal effort, proving that delicious can also be delightfully easy.

Ingredients:

4 boneless, skinless chicken breasts or thighs (you can choose breasts for a leaner meal, or thighs for an extra juicy and flavorful result)
1 cup fresh cranberries (if fresh cranberries aren’t available, frozen ones are perfectly fine to use; they’ll break down similarly during cooking)
1 large orange (you’ll need both the zest and the juice from this vibrant citrus)
2 tablespoons honey or maple syrup (this is for a touch of sweetness that balances the tartness of the cranberries)
1 tablespoon olive oil (for searing the chicken and building a flavor base)
2 cloves garlic, minced (freshly minced garlic will provide the best aroma and taste)
1 teaspoon fresh thyme or rosemary (chopped finely if using fresh; if using dried, ½ teaspoon is a good starting point)
Salt and freshly ground black pepper (to your personal preference, so season generously!)
½ cup chicken broth or water (this liquid will help create our delicious sauce and prevent it from becoming too thick)
Optional: 1 tablespoon balsamic vinegar or 1 teaspoon Dijon mustard (these are great additions if you want to add a little extra depth and tang to the sauce)

Preparing the Chicken

The first step to creating our Cranberry Orange Chicken is to prepare the chicken itself. For optimal results, I like to pound the chicken breasts slightly if I’m using them. This ensures they cook more evenly, preventing the thicker parts from being undercooked while the thinner parts become dry. To do this, place each chicken breast between two sheets of plastic wrap or inside a sturdy plastic bag. Use a meat mallet, rolling pin, or even the bottom of a heavy pan to gently pound the chicken to an even thickness, about ½ to ¾ inch. If you’re using chicken thighs, this step isn’t as crucial, as they tend to be more forgiving. Once prepped, generously season both sides of the chicken pieces with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s the foundation of flavor for this dish.

Searing for Flavor and Color

Now, let’s get some beautiful color and a fantastic base of flavor going. Heat the olive oil in a large skillet or oven-safe pan over medium-high heat. You want the oil to be shimmering but not smoking. Carefully place the seasoned chicken pieces into the hot skillet. You should hear a satisfying sizzle! Resist the urge to move the chicken for the first 3-4 minutes. This allows a beautiful golden-brown crust to form, which adds a lot of depth to the final dish. After this initial searing, flip the chicken pieces and sear the other side for another 3-4 minutes, or until they have a similar golden-brown hue. Once both sides are beautifully seared, remove the chicken from the skillet and set it aside on a plate. It won’t be fully cooked at this point, but that’s perfectly fine, as it will finish cooking in the sauce.

Building the Cranberry Orange Sauce

This is where the magic of our Cranberry Orange Chicken truly happens. Reduce the heat of the skillet to medium. If there’s an excessive amount of oil, you can carefully pour off a tablespoon or two, but leave enough to sauté the aromatics. Add the minced garlic to the skillet and cook for about 30-60 seconds, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as this can make it bitter. Now, add the fresh cranberries, orange zest, and orange juice to the skillet. Stir everything together, scraping up any browned bits from the bottom of the pan – this is where a lot of the delicious flavor is hiding!

Simmering to Perfection

Once the cranberries have been added and stirred in, pour in the chicken broth or water. If you’re using the optional balsamic vinegar or Dijon mustard for an extra layer of complexity, now is the time to stir them in. Bring the mixture to a gentle simmer. As it simmers, the cranberries will begin extract to soften and burst, releasing their juices and vibrant color into the sauce. The orange juice will also reduce slightly, concentrating its flavor. Stir in the honey or maple syrup, and the fresh or dried thyme or rosemary. Continue to let the sauce simmer and thicken for about 5-7 minutes, stirring occasionally. The goal is a sauce that is slightly syrupy but still pourable. Taste the sauce and adjust seasoning with salt and pepper if needed.

Finishing the Dish

With the sauce simmering beautifully, it’s time to return the chicken to the pan to finish cooking and absorb all those incredible flavors. Carefully nestle the seared chicken pieces back into the skillet, ensuring they are partially submerged in the cranberry orange sauce. If your skillet isn’t oven-safe, you can transfer everything to an oven-safe baking dish at this point. Cover the skillet or dish loosely with a lid or foil. Let the chicken simmer gently in the sauce for another 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The exact time will depend on the thickness of your chicken. For a richer sauce, you can remove the lid for the last few minutes of cooking to allow it to thicken further. Once the chicken is cooked, spoon the luscious cranberry orange sauce generously over the chicken pieces before serving. This dish is wonderful served with rice, quinoa, or roasted vegetables, allowing you to soak up every last drop of the delicious sauce.

Conclusion:

And there you have it – a delightful and surprisingly simple way to bring the vibrant flavors of Cranberry Orange Chicken to your table! We’ve walked through the steps to create a beautifully balanced sweet and tangy sauce that perfectly coats tender chicken pieces, all while incorporating the festive zest of fresh oranges and the tartness of cranberries. This recipe is a fantastic option for a weeknight meal that feels special, or for entertaining guests with a dish that’s both impressive and approachable. Don’t be afraid to experiment; the beauty of this Cranberry Orange Chicken lies in its adaptability!

For serving suggestions, consider pairing your Cranberry Orange Chicken with fluffy white rice, quinoa, or even a side of roasted root vegetables. A sprinkle of fresh parsley or toasted almonds can add a lovely finishing touch. Looking for variations? You could try adding a pinch of red pepper flakes for a touch of heat, or swap out the chicken thighs for boneless, skinless chicken breasts if you prefer. Perhaps even stir in some chopped celery or water chestnuts for added texture. We encourage you to make this recipe your own and enjoy every delicious bite!

Frequently Asked Questions:

Can I make the sauce for Cranberry Orange Chicken ahead of time?

Absolutely! The sauce can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Simply reheat it gently on the stovetop before adding it to your cooked chicken.

What kind of cranberries should I use for Cranberry Orange Chicken?

Fresh or frozen cranberries will both work wonderfully. If using frozen, you may not need to thaw them completely before adding them to the sauce, as they will break down during cooking.

Can I adapt this Cranberry Orange Chicken recipe for a slow cooker?

Yes, this recipe is quite adaptable for a slow cooker. You would typically brown the chicken first, then combine all ingredients in the slow cooker and cook on low for 4-6 hours, or until the chicken is cooked through and tender.