Name: Cranberry Orange Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 boneless, skinless chicken breasts (about 1¼ lb); Salt and freshly ground black pepper, to taste; 1 Tbsp olive oil; 1 cup fresh or frozen cranberries; ½ cup orange juice; Zest of 1 orange; 2 Tbsp honey or maple syrup; 1 Tbsp balsamic vinegar; 2 cloves garlic, minced; ½ tsp dried thyme (or 1 Tbsp fresh); Optional garnish: fresh parsley or orange slices

I roast tender chicken breasts (or thighs) coated in a tangy cranberry-orange sauce—balancing sweet citrus and tart berries with savory garlic and herbs—creating a vibrant, comforting dish that’s both easy and impressive.

Cranberry Orange Chicken

Why You’ll Love This Recipe

I love how this recipe delivers bright, festive flavor with minimal fuss. The cranberry-orange glaze brings fresh zesty sweetness while the garlic and herbs keep the chicken savory and balanced. It’s perfect for weeknights or holiday dinners, and the vibrant sauce doubles as a stunning centerpiece.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs
Fresh or frozen cranberries
Orange juice (freshly squeezed recommended)
Orange zest
Brown sugar or honey
Garlic, minced
Olive oil or butter
Salt & pepper
Fresh thyme or rosemary (optional garnish)

directions

Preheat the oven to about 375 °F (190 °C) and line a baking dish.
Season and sear the chicken: I pat it dry, season with salt and pepper, sear in a skillet with olive oil until golden on both sides (about 3–4 minutes per side), then transfer to the baking dish.
Make the sauce: In the same skillet, I sauté garlic briefly, then add cranberries, orange juice, orange zest, and brown sugar (or honey). I simmer until the cranberries burst and the sauce thickens slightly.
Combine and bake: I pour the cranberry-orange sauce over the chicken in the baking dish. I bake for about 20–25 minutes, or until the chicken reaches an internal temperature of 165 °F and the sauce is bubbling.
Rest and garnish: I let the chicken rest for 5 minutes before serving, then garnish with fresh herbs and a spoonful of extra sauce.

Servings and timing

Serves: 4
Prep time: ~10 minutes
Cook time: ~25–30 minutes
Total time: ~40 minutes

Variations

Thighs instead of breasts: Use bone-in or boneless chicken thighs for juicier, more flavorful results.
Sauce swap: Stir in a little Dijon mustard or balsamic vinegar for a tangy twist.
Fruit mix: Use frozen mixed berries or pomegranate seeds in place of cranberries.
Spiced up: Add a pinch of cinnamon, ginger, or red pepper flakes for warmth and depth.
Slow cooker version: Cook the sauce and chicken on low for 4 hours for a hands-off meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the chicken and sauce in a skillet or the oven at 325 °F until heated through (around 10 minutes). The flavors mellow deliciously over time.

FAQs

Can I make this gluten-free?

Absolutely—I use gluten-free soy sauce or omit any soy-based ingredients; the rest of the recipe is naturally gluten-free.

Can I use canned cranberries?

Yes—you can substitute canned cranberry sauce or whole berries, though it may be sweeter. Adjust sugar levels accordingly.

How do I ensure the sauce thickens?

Simmer the sauce on the stovetop until the cranberries burst and the liquid reduces by about one-third before pouring it over the chicken.

Can I prep ahead of time?

Definitely—I make the sauce ahead, store it in the fridge, and bake with the chicken when ready. I may bake chicken separately and combine later with warmed sauce.

What sides go best with this dish?

I love pairing it with rice, mashed potatoes, quinoa, or roasted vegetables—the sauce makes a brilliant splash of color and flavor on the plate.

Conclusion

I absolutely love this Cranberry Orange Chicken recipe because it delivers bold, vibrant flavors with ease. It’s a balanced meal where sweet-tart fruits shine alongside comforting, savory chicken. Elegant enough for guests yet simple enough for everyday dinners—it’s become a go-to in my kitchen.