Cranberry Orange Chicken is a bright and tasty dish that combines the sweet and tangy flavors of cranberries and fresh oranges with tender, juicy chicken. The sauce is a beautiful mix of zesty orange and tart cranberry that coats the chicken perfectly, making every bite full of pop and flavor.
I love making this recipe when I want something a little different but still easy and comforting. The cranberry and orange sauce feels fancy but comes together quickly, so it’s great for a weeknight dinner or a special meal without all the fuss. I always enjoy the way the sauce balances sweetness with just the right amount of tanginess.
One of my favorite ways to serve this is over a bed of fluffy rice or with some roasted veggies on the side. It feels like a fresh and bright meal that still warms you up. Plus, it’s the kind of dish that gets compliments from everyone around the table – once you make it, you might find it becoming a regular in your dinner rotation like I did!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs bring great flavor and stay juicy. You can swap for boneless thighs if you prefer faster cooking, but skin adds a nice crisp texture.
Cranberries: Fresh cranberries give the bright tartness that makes this dish pop. Frozen works fine too—just thaw before cooking. If you want less tart, try adding a bit more honey or maple syrup.
Orange Juice and Zest: Fresh juice and zest are best for vibrant citrus flavor. Bottled juice is okay, but zest is a must for that fresh aroma.
Honey or Maple Syrup: Both add sweetness and balance tartness. Maple syrup gives a deeper flavor, but honey is more classic. Use whichever you like or have on hand.
Balsamic Vinegar: Adds a gentle tang and depth. If you don’t have it, a splash of apple cider vinegar or white wine vinegar can work as substitutes.
How Do I Get Crispy, Golden Chicken Skin Without Burning?
Getting the chicken skin perfectly crisp is key for this dish. Here’s how to do it right:
- Dry the chicken skin thoroughly with paper towels before seasoning.
- Heat the pan and oil until hot before adding the chicken skin-side down; this helps start browning immediately.
- Don’t move the chicken too soon—let it sear undisturbed for 5-7 minutes until the skin is golden.
- After browning, flip and cook the other side briefly. Then, remove chicken to finish cooking with the sauce, keeping skin crisp.
Patience matters—rushing this step means you miss out on that satisfying crunch and rich flavor. I always find this method makes a big difference!
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed one to get an even sear and prevent burning.
- Knife and cutting board – for slicing onions, zesting oranges, and prepping garlic.
- Measuring cups and spoons – to get the right balance of sweet, tart, and savory flavors.
- Tongs or a spatula – for flipping the chicken and stirring the sauce.
- Optional: a meat thermometer – to confirm the chicken is cooked through, especially with bone-in thighs.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts or pork chops—different textures but still delicious with the sauce.
- Add a splash of bourbon or brandy to intensify the sauce’s richness.
- Mix in sliced apples or pears for extra sweetness and a change in texture.
- Top with toasted walnuts or pecans for added crunch and nutty flavor.
How to Make Cranberry Orange Chicken?
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup fresh or frozen cranberries
- ½ cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 sprig fresh rosemary, for garnish
- Orange slices, for garnish
Time Needed
This recipe takes about 10 minutes to prepare and 30 minutes to cook, making a total of around 40 minutes from start to finish. It’s a quick and easy dish that’s perfect for weeknights or when you want something special without too much fuss.
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Start by patting the chicken thighs dry with paper towels. Season them well with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and brown the other side for 3-4 minutes. Once browned, remove the chicken from the skillet and set aside.
2. Cook Onions and Garlic:
In the same skillet, add the thinly sliced onion. Cook for about 5 minutes until it softens and begins to caramelize. Then, add the minced garlic and cook for another 30 seconds until fragrant. This builds a flavorful base for the sauce.
3. Make the Cranberry Orange Sauce:
Add the cranberries, orange juice, orange zest, honey (or maple syrup), balsamic vinegar, and thyme to the skillet. Stir everything together and cook for about 5-7 minutes. You’ll notice the cranberries start to burst, and the sauce thickens up a bit—a lovely sticky glaze.
4. Simmer the Chicken in the Sauce:
Return the chicken thighs to the skillet, placing them skin-side up. Spoon some sauce over the chicken. Lower the heat to medium-low, cover the skillet, and let everything simmer for 15-20 minutes. The chicken will cook through, and the sauce will become thick and glossy.
5. Final Touches and Serve:
Taste the sauce and add more salt or pepper if needed. Garnish with fresh rosemary sprigs and orange slices for a bright, pretty finish. Serve your Cranberry Orange Chicken warm, alongside rice, roasted vegetables, or mashed potatoes for a satisfying meal.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. Pat them dry well to help the skin get crispy when searing.
Can I Substitute Chicken Breasts Instead of Thighs?
Absolutely. Use boneless, skinless chicken breasts and adjust cooking time as breasts cook faster—about 8-10 minutes total. Keep an eye on them to avoid drying out.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce a day ahead and refrigerate. When ready, reheat the sauce and add freshly cooked chicken thighs. This helps the flavors meld beautifully!