Cranberry Orange Chicken brings the perfect mix of savory and sweet. Juicy chicken thighs meet a glossy cranberry-orange sauce that sparkles with citrus flavor. It’s weeknight-friendly yet fancy enough for Christmas dinner. In just 35 minutes, you’ll have a dish that’s both comforting and festive.
Table of Contents
Ingredients & Smart Substitutions
You’ll need 6 boneless, skinless chicken thighs, seasoned with kosher salt, paprika, and black pepper. Olive oil helps them crisp up beautifully.
For the cranberry-orange sauce, use cranberries (fresh or frozen), orange juice, maple syrup, brown sugar, orange zest, garlic, and a pinch of salt. Fresh orange juice adds brightness, but 100% bottled juice works fine too.
If you don’t have maple syrup, honey or extra brown sugar will do. Frozen cranberries can go straight into the pan. And yes, chicken breasts can replace thighs, though they cook faster and stay less juicy.
Step-By-Step: How to Make Cranberry Orange Chicken
1) Season & Sear the Chicken
Pat the chicken dry for a better sear. Mix salt, paprika, and pepper, then coat both sides. Heat olive oil in a large nonstick skillet over medium heat. Sear chicken for 5 minutes per side until golden and cooked through (165°F or 74°C). Set aside under foil.
2) Simmer the Cranberry-Orange Sauce
Reduce heat slightly and use the same pan. Add cranberries, orange juice, maple syrup, brown sugar, zest, garlic, and salt. Stir often while cranberries burst and release juice. After 10 minutes, the sauce should look thick, glossy, and bright.
3) Combine & Finish
Return chicken to the pan. Spoon sauce over the top and warm it through for about a minute. Let it rest before serving so the juices stay inside.
Pro Tips for Best Results
Use fresh orange juice and zest for clean, citrus flavor. Adjust sweetness by adding more brown sugar or syrup if your cranberries taste too tart.
Don’t crowd the pan, or your chicken will steam instead of brown. The sauce should coat the back of a spoon — that’s your sign it’s ready.
Finally, always check the chicken’s temperature to avoid overcooking.
Variations & Add-Ins
Want a little heat? Add minced jalapeño when sautéing the garlic.
For cozy comfort, melt in a small knob of butter before serving.
Stir in roasted cauliflower or serve it alongside for extra veggies.
Or, drop in a sprig of rosemary or thyme during simmering for a warm, herby twist.
What to Serve with Cranberry Orange Chicken
This dish loves company. It pairs beautifully with mashed or sweet potatoes, green beans, glazed carrots, or wild rice stuffing. Buttery dinner rolls also make a great side to soak up that tangy sauce. Choose earthy sides to balance the bright, fruity flavors.
If you like festive pairings, try it with my quick and festive cranberry meatballs or sip a tangy cranberry-orange whiskey sour while you cook.
Storage, Reheating & Freezing
Refrigerate (3–4 days)
Let leftovers cool fully. Store them in an airtight container and enjoy within 72 hours for the best taste. Reheat gently on the stovetop or microwave, adding a splash of orange juice or water to loosen the sauce.
Freeze
Once cooled, place in a freezer-safe container or bag, remove air, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly. A fresh sprinkle of zest brings it back to life.
FAQs
What is orange chicken made of?
Traditional orange chicken uses fried chicken pieces coated in a sweet citrus sauce. This version skips the deep-fry for seared chicken and a homemade cranberry-orange glaze.
Are orange and cranberry juice good together?
Yes, they balance each other beautifully. Orange adds sunshine-like sweetness while cranberries bring a tart contrast.
Can chicken eat cranberries?
If you mean backyard chickens, yes, in small amounts. But in this recipe, it’s the human kind of chicken that soaks up all that cranberry-orange flavor.
How do you make cranberry sauce with oranges?
Simmer cranberries with orange juice, zest, and sugar until the berries burst and the sauce thickens. It’s the same method used here — only it doubles as a savory glaze.
Cranberry Orange Chicken — Recipe Card
Print
Cranberry Orange Chicken | Quick & Amazing Holiday Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Cranberry Orange Chicken is a cozy, tangy-sweet skillet dinner made in just 35 minutes. Juicy chicken thighs simmer in a glossy cranberry-orange sauce that’s perfect for Christmas or any cold night.
Ingredients
Chicken
6 boneless, skinless chicken thighs
1¼ tsp kosher salt (for seasoning chicken)
½ tsp paprika
¼ tsp black pepper
2 tbsp extra virgin olive oil
Cranberry Orange Sauce
1½ cups cranberries (150 g), fresh or frozen
⅔ cup orange juice (166 g)
¼ cup pure maple syrup (79 g)
¼ cup light brown sugar (50 g), packed
1½ tsp orange zest (about 1 medium orange)
1 tsp garlic, minced
¼ tsp kosher salt
Orange slices for garnish (optional)
Instructions
1. Pat chicken thighs dry. Mix salt, paprika, and pepper, then season both sides.
2. Heat olive oil in a large nonstick skillet over medium. Sear chicken for 5 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove and tent with foil.
3. Reduce heat to medium-low. In the same skillet, add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt.
4. Cook for about 10 minutes, stirring and pressing cranberries gently until the sauce thickens.
5. Return chicken to the skillet, spoon sauce over top, and warm for 1 minute.
6. Rest a few minutes before serving. Garnish with orange slices and serve warm.
Notes
Use chicken breasts if preferred, but reduce cooking time for tenderness.
Fresh orange juice and zest give the best flavor. Bottled juice works if it’s 100% juice.
Swap maple syrup with honey or add more brown sugar for extra sweetness.
Frozen cranberries can be used without thawing.
Serve with mashed potatoes, sweet potatoes, green beans, carrots, or dinner rolls.
Storage: Refrigerate airtight 3–4 days. Reheat with a splash of orange juice.
Freezing: Freeze up to 3 months, thaw overnight, and reheat gently.
Optional Add-ins: Minced jalapeño for spice, roasted cauliflower for depth, or a small knob of butter for richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Christmas Dinner Recipes
- Method: Stovetop skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce (approx. 160 g)
- Calories: 275
- Sugar: 18 g
- Sodium: 540 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg
More Such Recipes
Try my holiday-ready baked cranberry brie bites for a quick appetizer or these sweet and savory cranberry and feta pinwheels that disappear fast at parties.
Final Thoughts
Cranberry Orange Chicken blends the sparkle of citrus with the cozy tang of cranberries. It’s ready in 35 minutes, but it tastes like something slow-cooked with care. I love serving it on quiet December nights when the house smells of cinnamon and pine.
If you try it, share your spin — maybe a spicy jalapeño kick or buttery finish. Every variation tells a new kitchen story. Find more ideas and connect with me on Pinterest or Facebook.
