Cranberry Orange Chicken is a delightful dish that combines the tangy brightness of cranberries with the fresh, citrusy zing of oranges, all brought together with tender, juicy chicken. The sauce is both sweet and slightly tart, making every bite feel lively and full of flavor. It’s a dish that feels festive but is simple enough to enjoy any night of the week.
I love making this recipe when I want something a little different but still comforting. The mix of cranberry and orange brings out a fresh twist that surprises everyone at the table. I usually like to simmer the sauce just long enough for it to thicken and coat the chicken perfectly—it’s worth the extra few minutes because that balance of flavors really shines through.
Serving this chicken with a side of fluffy rice or buttery mashed potatoes makes it a complete meal that’s both easy and impressive. It’s one of those dishes that feels like a warm hug on a plate, especially when the kitchen smells like sweet oranges and tart cranberries while cooking. I find it’s a great recipe to share when you want something bright and tasty but still cozy.
Key Ingredients & Substitutions
Chicken thighs: Using bone-in, skin-on chicken gives you juicy meat and crispy texture. Boneless or chicken breasts can work too but watch the cooking time—they cook faster and dry out easier.
Cranberries: Fresh cranberries add bright tartness. If you can’t find fresh, frozen cranberries are a great swap—just thaw before using.
Orange juice and zest: Fresh-squeezed juice and zest boost the citrus flavor. Bottled juice works in a pinch, but fresh always tastes brighter. The zest adds extra aroma and zing, so don’t skip it.
Honey or maple syrup: These add sweetness to balance the tart cranberries. You can adjust quantity based on how sweet you want the sauce. Maple syrup adds a slightly deeper flavor for a cozy twist.
Herbs (thyme and rosemary): Fresh herbs brighten the sauce with a woodsy note. If you only have dried, use half the amount since dried herbs are more concentrated.
How Do I Get Crispy Chicken Skin & a Thick, Glossy Sauce?
Crispy skin comes from cooking the chicken thighs skin-side down in hot oil without moving them too much. This helps render fat and create golden-brown color.
- Heat the oil until shimmering, then add chicken skin-side down.
- Cook undisturbed for 5-7 minutes until skin is crisp and golden. Don’t flip too soon!
- Flip and cook briefly to brown the other side, then remove before finishing in the sauce.
For a thick sauce, simmer the cranberry-orange mixture after cooking the chicken. If it’s too thin, increase heat uncovered to reduce the liquid. Adding a little chicken broth helps thin if it gets too thick.
Remember to stir occasionally to prevent sticking. The sauce should coat the chicken nicely and shine — that’s when it’s perfect!
Equipment You’ll Need
- Large skillet – I recommend using one with a lid to keep things simple for simmering and browning the chicken.
- Cutting board and knife – for chopping herbs, garlic, and onion easily.
- Measuring spoons and cups – helps you add just the right amount of honey, orange juice, and spices.
- Stirring spoon or spatula – to scrape up browned bits and mix the sauce smoothly.
- Juicer or reamer (optional) – makes it easy to get fresh orange juice and zest.
Flavor Variations & Add-Ins
- Use cooked, shredded turkey instead of chicken for a festive twist.
- Swap honey with brown sugar or agave syrup for a different sweetness.
- Add a splash of balsamic vinegar or red wine for more depth of flavor in the sauce.
- Mix in chopped apples or pears with cranberries for extra fruitiness.
How to Make Cranberry Orange Chicken
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 cup fresh cranberries
- 1/2 cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- 1/4 cup honey or maple syrup
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves, plus extra for garnish
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup chicken broth (optional, for thinning sauce)
- Orange segments for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 30 minutes to cook, so you’ll have a delicious meal ready in around 40 minutes. It’s perfect for weeknight dinners when you want something flavorful and not too time-consuming!
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
First, pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When hot, place the chicken thighs skin-side down. Cook for 5 to 7 minutes until the skin turns golden brown and crispy. Flip the chicken and cook for another 5 minutes on the other side. Once browned, remove the chicken from the skillet and set it aside.
2. Make the Cranberry Orange Sauce:
In the same skillet, lower the heat to medium. Add the finely chopped onion and minced garlic, sautéing them until they soften and smell fragrant, about 2 to 3 minutes. Then add fresh cranberries, orange juice, orange zest, honey or maple syrup, thyme, and rosemary. Stir everything together and bring the sauce to a gentle simmer.
3. Simmer Chicken in Sauce and Finish:
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let everything simmer for 15 to 20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F / 75°C). If the sauce becomes too thick, stir in a little chicken broth to loosen it. Once done, take the chicken out and raise the heat to medium-high to thicken the sauce a bit if needed. Stir occasionally to prevent burning.
4. Serve and Garnish:
Plate the chicken thighs and spoon the cranberry orange sauce over them. Garnish with fresh rosemary sprigs and optional orange segments for a splash of color and extra flavor. Enjoy this tasty dish with your favorite sides like fluffy rice, roasted veggies, or creamy mashed potatoes!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries work well! Just thaw them before adding to the sauce so they release their juices more easily. This helps achieve the right balance of tartness and sweetness.
What Can I Substitute for Chicken Thighs?
You can use boneless, skinless chicken breasts or turkey pieces if you prefer. Keep in mind breasts cook faster and can dry out, so watch the cooking time closely.
How Do I Store Leftovers?
Store any 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 to keep the chicken tender and the sauce flavorful.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken a day ahead, then refrigerate. Reheat gently before serving, adding a splash of chicken broth or orange juice if the sauce thickened too much.