Cranberry Orange Chicken Recipe

Few dishes strike the perfect balance between tart and sweet as elegantly as Cranberry Orange Chicken. With the deep crimson hue of cranberries and the zesty brightness of orange, this dish offers a flavor profile that is both comforting and refreshing. It’s a recipe that feels right at home during the fall and winter seasons but is equally delicious served year-round for a splash of color and vibrance on your dinner table.

Cranberry Orange Chicken isn’t just about flavor—it’s about presentation, seasonality, and simplicity. It’s one of those recipes that manages to look festive and gourmet, yet it’s surprisingly easy to prepare. Whether baked in the oven or simmered gently in a skillet, this dish brings together juicy, tender chicken with a sauce that glistens like ruby-red jam, accented by citrus and a subtle herbal undertone. It’s the kind of meal that could easily be the star of a holiday dinner, yet simple enough for a weeknight supper.

Historically, cranberry has played a significant role in North American cuisine, especially in the northeastern United States and Canada, where the fruit is native. It’s most often associated with Thanksgiving and Christmas, typically appearing as a sweet-tart relish or sauce. But when combined with the aromatic zest and juice of fresh oranges, and paired with a protein like chicken, the resulting dish is elevated to an entirely new level of flavor complexity. The tanginess of cranberries cuts through the richness of the chicken, while orange brings brightness and balance.

This Cranberry Orange Chicken recipe focuses on versatility and depth. We’ll explore how you can make it using fresh, frozen, or dried cranberries, depending on what’s available. We’ll also cover different methods—oven-baked, skillet, and slow cooker—so you can tailor it to your kitchen and schedule. With suggestions for pairing sides, flavoring variations, and even meal-prep tips, this is a comprehensive guide designed to make you feel confident whether you’re cooking for two or ten.

Throughout this guide, you’ll also find practical culinary techniques, troubleshooting advice, and creative variations that go beyond the traditional. Want to spice it up with ginger and chili? Prefer boneless chicken thighs over breasts? Curious about turning the sauce into a glaze? We’ll walk you through it all.

So whether you’re looking for a new addition to your holiday repertoire or simply want to try something vibrant and flavorful for dinner, this Cranberry Orange Chicken recipe will become a go-to in your collection. Let’s dive in and discover how to make this dish both effortless and extraordinary.

Instructions: How to Make Cranberry Orange Chicken (Oven-Baked Method)

Step 1: Gather and Prep the Ingredients

Before you start cooking, gather your ingredients and prep them for efficiency and ease. This recipe serves 4–6 people.

You’ll need:

• 4 boneless, skinless chicken breasts (or 6 boneless thighs for juicier meat)

• Salt and freshly ground black pepper

• 1 tablespoon olive oil

• 1 tablespoon butter (for flavor and browning)

• 1 cup fresh or frozen cranberries (or ¾ cup dried cranberries if fresh are unavailable)

• ½ cup freshly squeezed orange juice (from about 2 oranges)

• 1 tablespoon orange zest (zest before juicing the oranges)

• ¼ cup honey or pure maple syrup (for sweetness)

• 1 tablespoon balsamic vinegar (adds depth to the sauce)

• 2 teaspoons Dijon mustard (for complexity)

• 2 cloves garlic, minced

• ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)

• ¼ teaspoon ground cinnamon (optional, for warmth)

• 1 teaspoon cornstarch mixed with 2 teaspoons cold water (optional, for thickening the sauce)

• Orange slices and extra cranberries (optional, for garnish)

Step 2: Preheat the Oven

Preheat your oven to 375°F (190°C). Make sure the rack is placed in the center position to ensure even cooking and browning.

Step 3: Season and Sear the Chicken

This step is important to build flavor and texture. Searing the chicken creates a golden crust and enhances the final presentation.

1. Pat the chicken dry using paper towels to remove excess moisture. This helps the chicken brown instead of steam.

2. Season both sides of each piece generously with salt and pepper.

3. In a large oven-safe skillet (such as cast iron or stainless steel), heat the olive oil and butter over medium-high heat.

4. Once the butter has melted and is slightly foamy, add the chicken pieces, presentation side down (smooth side). Cook for about 3–4 minutes without moving them, until they develop a golden crust.

5. Flip the chicken and cook the other side for another 2–3 minutes.

6. Remove the chicken temporarily to a plate—it will finish cooking in the oven.

Note: If you’re not using an oven-safe pan, you can sear in any skillet and transfer to a baking dish later.

Step 4: Make the Cranberry Orange Sauce

In the same skillet (do not clean it—those browned bits are flavor gold), reduce the heat to medium and add the following:

• Minced garlic

• Fresh or frozen cranberries

• Orange juice and zest

• Honey (or maple syrup)

• Balsamic vinegar

• Dijon mustard

• Thyme

• Cinnamon (if using)

Stir and simmer the sauce for about 5–7 minutes, stirring occasionally. The cranberries will start to burst and soften, and the mixture will reduce slightly. The aroma will be bright and sweet, with tangy notes from the cranberries and a subtle citrus zing.

Optional Adjustment: If you’re using dried cranberries, soak them in the orange juice for 15–30 minutes before cooking so they plump up. Then proceed as normal.

Step 5: Combine and Bake

Now it’s time to bring everything together and finish the cooking process in the oven.

1. Return the seared chicken to the skillet, nestling it into the cranberry orange sauce.

2. Spoon some of the sauce over the top of each piece of chicken.

3. Transfer the skillet to the preheated oven, uncovered, and bake for 18–25 minutes, depending on the thickness of your chicken. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C) in the thickest part of the chicken.

Step 6: Thicken the Sauce (Optional)

If you’d like a thicker, glaze-like sauce, follow this step after baking:

1. Remove the chicken from the pan and place it on a serving dish.

2. Place the skillet with the sauce on the stovetop over medium heat.

3. Stir in the cornstarch and water slurry and bring the sauce to a gentle boil. Stir constantly until the sauce thickens to your desired consistency (usually 2–3 minutes).

4. Return the chicken to the pan, or pour the thickened sauce over the chicken on a platter.

Step 7: Garnish and Serve

Garnishing adds both beauty and extra flavor. Consider these finishing touches:

• Add thin orange slices or wedges to the skillet or platter.

• Sprinkle fresh thyme or chopped parsley over the top.

• For a festive look, dot the finished dish with a few whole fresh cranberries (uncooked) just before serving.

Step 8: Serving Suggestions

Cranberry Orange Chicken pairs beautifully with a variety of sides. Here are some ideas:

• Garlic mashed potatoes or herbed wild rice to soak up the sauce

• Steamed green beans or roasted Brussels sprouts

• Quinoa salad with citrus vinaigrette

• Buttered couscous or creamy polenta

• A side of crusty bread to mop up any extra sauce

Alternate Cooking Methods

If you don’t want to use the oven, here are two alternate methods:

Slow Cooker Method:

1. Sear chicken and prepare sauce as above.

2. Place chicken in the crockpot and pour sauce over the top.

3. Cook on low for 4–5 hours or high for 2.5–3.5 hours, until chicken is tender.

4. Thicken the sauce on the stovetop or use the crockpot’s sauté setting (if available).

Stovetop Skillet Method:

1. Sear chicken and make sauce as above.

2. Return chicken to skillet, reduce heat to low, cover, and simmer for 15–20 minutes, flipping once, until chicken is fully cooked.

3. Uncover and cook a few more minutes to reduce sauce or add cornstarch slurry to thicken.