Cranberry Orange Chicken is a bright and flavorful dish that brings together the tangy sweetness of cranberries and the zesty freshness of orange with tender, juicy chicken. The sauce is both vibrant and comforting, making this a meal that feels special without being fussy. It’s a great way to add a little twist to your usual chicken dinner.
I love making this recipe when I want something that’s a bit different but still easy to prepare. The combination of cranberry and orange feels festive and fresh, and it always gets compliments. One of my favorite tricks is to let the sauce simmer just a bit longer so the flavors really mingle and deepen — that little extra step makes all the difference.
Serving this chicken alongside some roasted veggies or fluffy rice is my go-to. The sauce is perfect for spooning over everything, so nothing goes to waste. Cranberry Orange Chicken is also a crowd-pleaser when I have friends over, and it’s fun to see everyone’s surprise at how well those flavors come together in such a simple, tasty dish.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs keeps the meat juicy and flavorful. If you prefer leaner meat, boneless skinless thighs or chicken breasts work too but watch the cooking time closely.
Cranberries: Fresh cranberries are best for their tart punch and texture. Frozen cranberries can be used but add them a bit later to avoid overcooking. Avoid dried cranberries here—they won’t give enough tartness.
Orange: Fresh orange slices, zest, and juice bring a bright citrus flavor. If fresh oranges aren’t available, bottled orange juice can substitute, but skip the zest and add a bit of orange zest powder or a splash of lemon juice for brightness.
Orange Marmalade/Maple Syrup: Marmalade adds sweetness and texture, while maple syrup or brown sugar balances tartness. Honey is a nice substitute for maple syrup if you want a slightly different sweet note.
Rosemary & Garlic: These herbs give depth. If rosemary isn’t handy, thyme or sage also pair nicely with chicken and fruit-based sauces.
How Do I Get Crispy, Juicy Chicken Skin in This Recipe?
Crisping the skin while keeping meat juicy is key here. Follow these tips:
- Pat chicken dry with paper towels before seasoning—moisture slows crisping.
- Use medium-high heat and a little oil; hot oil sears skin quickly.
- Place chicken skin-side down first, and resist moving it around too much—this helps the skin brown evenly without sticking.
- After skin crisps, flip and cook briefly on the other side before removing to let the sauce cook in the pan.
- Finish cooking the chicken in the oven; this gentle heat finishes cooking the meat without softening the skin too much.
Equipment You’ll Need
- Oven-safe skillet – I recommend a heavy skillet like cast iron because it heats evenly and can go straight from stove to oven.
- Measuring cups and spoons – for precise measurements of liquids and sweeteners.
- Knife and cutting board – to slice oranges and prep garlic and herbs easily.
- Cooking spoon or spatula – for stirring the sauce and flipping the chicken.
Flavor Variations & Add-Ins
- Use turkey or pork chops instead of chicken for a different protein that still holds up well to the fruity sauce.
- Add a splash of white wine or apple cider vinegar instead of balsamic for a subtler tang.
- Stir in chopped nuts or a sprinkle of cinnamon to add texture or a warm note.
- Replace rosemary with thyme or sage if you prefer a milder herbal flavor or have those on hand.
Cranberry Orange Chicken
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh cranberries
- 1 orange, thinly sliced (plus zest and juice)
- ½ cup chicken broth
- ⅓ cup orange marmalade or fresh orange juice mixed with honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup or brown sugar
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 cloves garlic, minced
- Optional garnish: fresh rosemary sprigs or extra orange slices
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time, 7-10 minutes to sear the chicken, and 20-25 minutes to bake. In total, expect around 40 minutes from start to finish, making it a perfect dish for a busy weeknight or a special weekend dinner.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken thighs with salt and pepper generously. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken, skin-side down, and cook until the skin turns golden brown and crispy, about 5 to 7 minutes. Flip the chicken and cook the other side for 3 to 4 minutes. Remove the chicken from the skillet and set aside.
2. Make the Cranberry Orange Sauce:
Lower the heat to medium. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Then, add the fresh cranberries, orange slices, orange zest, chicken broth, orange marmalade (or the mixture of orange juice and honey), balsamic vinegar, maple syrup (or brown sugar), and rosemary sprigs. Stir everything well and bring the sauce to a gentle simmer. Cook for about 5 minutes, allowing the cranberries to burst and the sauce to thicken slightly.
3. Bake and Serve:
Place the chicken thighs back into the skillet on top of the cranberry-orange sauce, skin side up. Transfer the skillet to your preheated oven and bake uncovered for 20 to 25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C). Remove the skillet from the oven and let the chicken rest for a few minutes. Spoon the sauce and cranberries over the chicken before serving. Garnish with extra rosemary or orange slices if you like. This dish goes wonderfully with rice, quinoa, or roasted vegetables.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can! Just add frozen cranberries a little later in the cooking process to prevent them from turning mushy. Thawing them briefly before adding helps maintain texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop to keep the chicken juicy and the sauce flavorful.
Can I Substitute Chicken Breasts for Thighs?
Absolutely! Use boneless, skin-on breasts for best results. Since breasts cook faster, reduce the oven time to about 15-20 minutes to avoid drying them out.
Is There a Gluten-Free Version of This Recipe?
Yes! This recipe is naturally gluten-free as long as you use gluten-free chicken broth and check that your marmalade or other ingredients don’t contain gluten additives.
