Cranberry Orange Chicken is a bright and tasty dish that brings together the sweet and tangy flavors of fresh cranberries and zesty oranges with tender, juicy chicken. The sauce is a beautiful mix of fruity goodness that coats the chicken perfectly, making every bite pop with flavor.
I love making this dish when I want something a little different but still easy and comforting. The combination of cranberry and orange always feels fresh and festive, and it reminds me of cozy dinners during the holidays. A little tip: letting the sauce simmer a bit longer helps the flavors blend really well, which I find makes the dish even better.
My favorite way to serve Cranberry Orange Chicken is over a bed of fluffy rice or alongside some roasted vegetables. It’s great when you want a meal that’s both colorful and full of flavor without spending too much time in the kitchen. Whenever I make it, everyone always asks for seconds!
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs adds great flavor and keeps the meat juicy. If you prefer, boneless, skinless thighs work too, though the cooking time will be shorter.
Cranberries: Fresh cranberries are best for that tart kick, but frozen ones work well if fresh aren’t available. Just give them a quick rinse before using.
Orange Juice & Slices: Fresh orange juice offers bright, natural flavor. You can use store-bought juice if needed, but fresh is tastier. Orange slices add a lovely look and subtle citrus aroma.
Honey or Maple Syrup: These sweeteners balance the tart cranberries. You can swap honey with maple syrup or agave if you want a vegan option or a different sweetness profile.
Thyme & Balsamic Vinegar: Fresh thyme adds an earthy note, and balsamic vinegar is optional but gives depth to the sauce. If you don’t have balsamic, a splash of apple cider vinegar can work.
How Can I Make the Sauce Thick and Flavorful?
The sauce is the star here, so it’s important to get it just right. Here’s how I do it:
- After sautéing the onions and garlic, add the cranberries and liquids (orange juice and chicken broth) along with honey and herbs.
- Simmer gently at medium-low heat. This lets the cranberries burst and release their tartness while the sauce reduces.
- Keep it uncovered to help thicken the sauce naturally. Stir occasionally to prevent burning and coat the chicken.
- The sauce will thicken as it cools a bit, so watch the consistency before finishing. If it’s too thin, simmer a few minutes longer; if it’s too thick, add a splash more broth or juice.
- Adjust sweetness at the end to balance tartness with more honey if needed.
This slow simmer method pulls flavors together and gives you that glossy, delicious sauce you want with the chicken!
Equipment You’ll Need
- Large skillet – I recommend using a sturdy skillet with a lid. It’s perfect for browning the chicken and simmering the sauce all in one pan.
- Cooking spatula or tongs – helps flip the chicken easily and stir the sauce without breaking the cranberries.
- Measuring cups and spoons – for accurate ingredients like orange juice, honey, and broth.
- Knife and cutting board – to slice the orange and chop the onion and garlic.
- Serving plate or bowl – for transferring and serving the cooked chicken with sauce.
Flavor Variations & Add-Ins
- Proteins: Swap chicken for pork chops or turkey breast for a different twist.
- Fruits: Add sliced apples or pears for extra sweetness and texture.
- Cheese: Sprinkle with crumbled feta or goat cheese before serving for a creamy touch.
- Spices: Toss in a pinch of cinnamon or ginger to add warmth to the sauce.
Cranberry Orange Chicken
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- ½ cup orange juice (preferably fresh)
- ¼ cup chicken broth
- 2 tablespoons honey or maple syrup
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 1 orange, thinly sliced
- 1 tablespoon balsamic vinegar (optional for depth)
- Cooked white rice or side of choice for serving
Time You’ll Need
This recipe takes about 10 minutes for prep and around 30 minutes to cook the chicken and simmer the sauce. Total time is roughly 40 minutes, making it a great option for a delicious weeknight meal.
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Sprinkle salt and black pepper over the chicken thighs on all sides. Heat the olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes until golden and crispy. Flip the chicken and cook for another 5 minutes. Take the chicken out of the skillet and set it aside.
2. Cook the Aromatics:
Lower the heat to medium. Add the chopped onion to the same skillet and cook until soft, about 3-4 minutes. Add the minced garlic and cook for 1 more minute, stirring often so it doesn’t burn.
3. Make the Sauce and Simmer:
Add the cranberries, orange juice, chicken broth, honey or maple syrup, fresh thyme, and balsamic vinegar (if using) to the skillet. Stir everything together. Put the chicken back in the skillet, nestling it into the sauce, and arrange the orange slices around the chicken.
4. Cook Through and Serve:
Lower the heat to medium-low and let the chicken simmer, uncovered, for 15-20 minutes. This will cook the chicken fully (check for internal temperature of 165°F/74°C) and let the sauce thicken. Stir the sauce a few times during cooking to coat the chicken well. Taste the sauce, then add salt or extra honey if you want it sweeter. Serve the chicken with the sauce and cranberries over cooked white rice. Garnish with fresh thyme leaves for a bright finish.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to fully thaw them in the refrigerator overnight before cooking. This ensures even cooking and helps achieve that crispy skin.
Can I Substitute Orange Juice with Another Citrus?
Absolutely! Fresh lemon or grapefruit juice can work, but they may change the flavor slightly. Adjust the sweetness by adding a little extra honey if needed to balance the tartness.
How Do I Store Leftovers?
Keep any leftover cranberry orange chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to maintain moistness.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sauce and cook the chicken a day ahead. Store separately in the fridge and reheat together on the stove before serving for best flavor and texture.