Cranberry Orange Chicken is one of those magical main courses that manages to be incredibly vibrant, easy enough for weeknights, and elegant enough for your next dinner party. Tangy cranberries burst into a jewel-toned sauce with freshly squeezed orange juice, all rounded out by a hint of honey and subtle aromatic spices. Each bite strikes that irresistible balance of sweet, tart, and savory flavors, while golden-seared chicken brings hearty, satisfying comfort. Whether you’re seeking a festive holiday centerpiece or simply want to shake up your regular chicken routine, this memorable dish has you covered.
Ingredients You’ll Need
The ingredient list for Cranberry Orange Chicken is refreshingly short, but every component brings something special to the table—whether it’s bold fruitiness, a fragrant pop, or sheer juiciness. With a few simple pantry staples and fresh produce, you can transform basic chicken breasts into something truly spectacular.
- Chicken Breasts: Use boneless, skinless pieces for quicker, even cooking and tender results.
- Olive Oil: Helps you achieve that gorgeous golden sear and infuses richness.
- Salt: Enhances every flavor in the dish, making the sweetness and spices shine even more.
- Black Pepper: Delivers gentle heat and depth to balance the fruity sauce.
- Garlic Powder: Adds an irresistible savory note without overpowering the other ingredients.
- Fresh or Frozen Cranberries: Offer that signature tang, eye-catching color, and antioxidant boost—no need to thaw if using frozen.
- Orange Juice: Brings brightness and a juicy, citrusy backdrop to the glaze.
- Honey or Maple Syrup: Natural sweeteners that mellow the cranberries’ tartness and deepen the sauce.
- Balsamic Vinegar: Adds complexity and a hint of savory tang to round out the glaze.
- Orange Zest: Infuses the sauce with bold, aromatic citrus oils for big flavor.
- Ground Cinnamon: Warms up the sauce with gentle spice, perfect for cozy meals.
- Ground Cloves: Just a touch lends festive, aromatic undertones.
- Cornstarch + Water (Optional): Use this if you want a thicker, spoonable sauce for drizzling.
- Fresh Parsley: The final garnish for a burst of color and a touch of herbal freshness.
How to Make Cranberry Orange Chicken
Step 1: Preheat and Season
Start by preheating your oven to 375°F (190°C), setting the stage for even cooking and juicy results. While the oven warms up, pat the chicken breasts dry and sprinkle them with salt, black pepper, and garlic powder on all sides. This simple seasoning is your flavor foundation, ensuring every bite is well-balanced and well-seasoned.
Step 2: Sear the Chicken
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 2 to 3 minutes per side. The goal is a beautiful golden crust—not cooking them through just yet. This quick sear locks in juices and builds big flavor right from the start. Once both sides are colored, remove the skillet from the heat.
Step 3: Whisk the Cranberry Orange Sauce
In a medium bowl, whisk together the cranberries, orange juice, honey or maple syrup, balsamic vinegar, orange zest, cinnamon, and cloves. Your kitchen will already start smelling festive! The cranberries will soften as they cook, releasing their tart juices, while orange and spice create a luscious glaze.
Step 4: Bake Everything Together
Pour that dazzling cranberry orange mixture directly over the seared chicken in the skillet. Transfer the skillet to your preheated oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cranberries will burst and mingle with the chicken juices, creating a beautifully glossy sauce that cloaks each piece.
Step 5: Thicken the Sauce (Optional)
If you prefer a thicker sauce for your Cranberry Orange Chicken, carefully remove the cooked chicken breasts to a plate and set the skillet back on the stove. Stir in the cornstarch-water slurry and simmer for 1 to 2 minutes until the sauce has thickened to your liking. Return the chicken, spoon with sauce, or serve as is for a looser, more rustic finish.
Step 6: Garnish and Serve
Scatter chopped fresh parsley over the top for a refreshing, colorful finish—this dish loves a little extra green. Serve immediately, spooning plenty of that tangy, sweet sauce over each chicken breast for maximum flavor.
How to Serve Cranberry Orange Chicken
Garnishes
A generous sprinkle of fresh parsley is my go-to, instantly brightening the presentation and lending a pop of herbal freshness. For special occasions, try adding a curl of extra orange zest or a few halved fresh cranberries for an instantly festive look. The combination of red, orange, and green will make your Cranberry Orange Chicken worthy of any celebration table.
Side Dishes
Cranberry Orange Chicken pairs beautifully with grains that absorb that luscious sauce—think fluffy wild rice, buttery mashed potatoes, or a warm farro salad. Roasted sweet potatoes or a crisp green salad with citrus vinaigrette also make stellar partners. For busy nights, a quick side of steamed broccoli or sautéed green beans rounds out the meal perfectly.
Creative Ways to Present
For a dinner party, slice the chicken breasts and fan them out over a platter, then spoon the vibrant sauce generously over the top. Or, serve each breast whole atop a bed of wild rice pilaf with extra sauce drizzled around the edge. For appetizers, slice leftovers thinly and layer on crostini with a spoonful of sauce—it’s an instant crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Orange Chicken stays juicy and flavorful for up to 3 days in the fridge. Transfer cooled chicken and sauce to an airtight container, making sure everything is well-coated so those flavors continue to meld.
Freezing
This dish freezes impressively well. Place cooled chicken breasts and sauce in a freezer-safe container or zip-top bag (remove as much air as possible). Freeze for up to 2 months. Thaw overnight in the refrigerator for best texture and flavor when you’re ready to enjoy it again.
Reheating
To reheat, place chicken and sauce in a covered skillet or baking dish, adding a splash of water or extra orange juice if needed to loosen the sauce. Warm over low heat or in a 325°F (165°C) oven until heated through. The chicken will absorb even more flavor as it’s gently warmed up.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and flavorful in this recipe. You may need to add a few extra minutes to the baking time, but the method is the same.
Is it possible to make Cranberry Orange Chicken in advance?
Yes, you can cook the dish a day ahead, let it cool, and simply reheat before serving. This even allows the flavors to deepen, making it a fantastic option for holiday entertaining.
Can I substitute dried cranberries?
While fresh or frozen cranberries give the best tang and texture, you can use dried in a pinch. Soak them in extra orange juice for 10 minutes before adding to the sauce to help them plump up and avoid an overly sweet dish.
How can I make the sauce less sweet?
If you prefer a tangier sauce, use less honey or maple syrup, or add an extra splash of balsamic vinegar for balance. Taste as you go and adjust the sweetness to your liking.
What if I don’t have an oven-safe skillet?
No problem! Sear the chicken in a regular skillet, then transfer everything to a baking dish before pouring on the sauce and moving it to the oven.
Final Thoughts
I hope this Cranberry Orange Chicken inspires you to bring fresh, zesty flavor to your next dinner. It’s a guaranteed crowd-pleaser that delivers on color, taste, and simplicity. Give it a try and let your dinner table burst with brightness and warmth—you’re going to love it!
