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Cranberry Orange Chicken (Easy, Bright & Flavorful!)

I used to think cranberry sauce only belonged on Thanksgiving tables—until my neighbor brought over this Cranberry Orange Chicken last winter. It looked elegant and festive, but once I asked for the recipe, I realized it was incredibly simple to make.

The best part? You probably already have most of the ingredients sitting in your pantry. Fresh cranberries add a sweet-tart pop of flavor, the orange brings brightness, and the glossy sauce makes this dish look like you spent hours cooking when it actually comes together quickly.

⭐ Why You’ll Love This Recipe

✨ Sweet & Tangy Flavor
Fresh cranberries and orange juice create a vibrant sauce that feels festive yet works year-round.

⏱ Quick Weeknight-Friendly
Done in 30–55 minutes—perfect for busy evenings.

🧺 Simple, Wholesome Ingredients
Nothing fancy here—just everyday staples plus fresh cranberries and an orange.

🍽 Looks Impressively Gourmet
The glossy, ruby-red sauce makes this dish look holiday-ready with minimal effort.

💪 Nutritious & Satisfying
Packed with lean protein and antioxidant-rich cranberries.

🍗 What Chicken Works Best?

Both chicken breasts and thighs work well here:

  • Thighs → Juicier and more forgiving
  • Breasts → Leaner and cook faster

Boneless or bone-in both work. For best results, let the chicken sit at room temperature for 15–20 minutes before cooking so it cooks evenly.

🔁 Ingredient Substitutions

This recipe is flexible! Try any of these swaps:

Cranberries

  • Fresh → Best option
  • Frozen → Use the same amount, no need to thaw
  • Dried → Use ½ cup; add during the last 10 minutes so they don’t get mushy

Orange

  • No fresh orange? Use:
    • ¼ cup bottled orange juice
    • 1 tsp dried orange zest
    • OR swap in lemon juice + zest for a different twist

Sweetener

  • Honey → Maple syrup → Brown sugar → Agave
    All work beautifully.

Herbs

  • Fresh herbs → use double
  • No thyme/rosemary? Use oregano or a pinch of Italian seasoning

Broth

  • Chicken broth → Vegetable broth → Water + extra pinch of salt

Mustard

  • Dijon → Yellow mustard (use slightly less)
  • Or simply omit if you’re not a mustard fan

⚠️ Common Mistakes to Avoid

❌ Overcooking the chicken
Use a meat thermometer:

  • Breasts: remove at 155°F
  • Thighs: remove at 165°F
    Carryover heat will finish cooking.

❌ Adding cranberries too early
They’ll pop and turn mushy. Add them in the last 5–7 minutes for best texture.

❌ Watery sauce
Simmer uncovered until the sauce reduces and coats the back of a spoon.

❌ Bitter zest
Zest the orange before juicing and avoid the white pith.

🍽 What to Serve With Cranberry Orange Chicken

This sweet, tangy chicken pairs perfectly with:

  • White rice or wild rice
  • Mashed potatoes or garlic mashed potatoes
  • Roasted Brussels sprouts, carrots, or sweet potatoes
  • Mixed greens salad with candied pecans and vinaigrette

Anything that soaks up the sauce works beautifully!

🧊 Storage Instructions

Refrigerate

Store in an airtight container for up to 4 days.
The flavors get even better overnight—perfect for meal prep.

Freeze

Freeze for up to 3 months.
Let the chicken cool completely and freeze it with extra sauce to keep it moist.

Reheat

  • Stovetop: Warm gently with a splash of broth
  • Microwave: Heat on medium, stirring halfway
  • Frozen: Thaw in the fridge overnight for best texture

📝 Cranberry Orange Chicken Recipe

Prep Time: 10–30 minutes

Cook Time: 20–25 minutes

Total Time: 30–55 minutes

Difficulty: Medium

Servings: 4

Calories: ~775 per serving

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts or thighs
  • Salt and black pepper, to taste
  • 1 tsp fresh or ½ tsp dried thyme or rosemary
  • 1 tbsp olive oil

For the Cranberry-Orange Sauce:

  • 1 cup whole fresh cranberries
  • 1 large orange (zest + juice)
  • 2 tbsp honey or pure maple syrup
  • 2 cloves garlic, minced
  • ½ cup chicken broth or water
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard

Instructions

Step 1: Season the Chicken

  1. Pat chicken dry with paper towels.
  2. Season generously with salt, pepper, and thyme/rosemary.
  3. Marinate for 30 minutes if you have time.

Step 2: Sear the Chicken

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the chicken and sear 4–6 minutes per side, until golden brown.
  3. Transfer to a plate.

Step 3: Make the Cranberry-Orange Sauce

  1. Lower heat to medium.
  2. Sauté garlic for 30 seconds.
  3. Add cranberries, orange juice, orange zest, and honey.
  4. Simmer 5–7 minutes until berries burst and the sauce thickens.

Step 4: Simmer the Chicken

  1. Return chicken to the skillet.
  2. Add broth, balsamic vinegar, and Dijon mustard.
  3. Scrape up browned bits for extra flavor.
  4. Cover and simmer 10–12 minutes, until cooked through.

Step 5: Serve

Spoon generous amounts of cranberry-orange sauce over each piece.
Garnish with fresh thyme or extra orange zest and serve with rice, potatoes, or veggies.