Cranberry Orange Chicken is a bright and cheerful dish that combines the juicy tang of fresh oranges with the tart sweetness of cranberries, all wrapped around tender, golden chicken. The sauce is both fruity and a little bit zesty, making every bite pop with flavor and giving a refreshing twist to your typical dinner.
I love making this recipe when I want something that feels a little special but is still pretty easy to put together. The cranberry-orange sauce comes together quickly, and I like to simmer it just enough for those flavors to really blend and get thick enough to coat the chicken perfectly. It’s a nice way to bring a bit of holiday spirit any time of year without the fuss.
My favorite way to serve Cranberry Orange Chicken is over a bed of fluffy rice or alongside roasted veggies—it soaks up that delicious sauce beautifully. Plus, it always feels like a dish that will impress guests but is simple enough for a weeknight meal, which makes it a real winner in my kitchen.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs keep the meat juicy and flavorful. If you prefer, boneless or skinless thighs work too but watch cooking time to avoid drying out.
Cranberries: Fresh cranberries add bright tartness and texture. If you only have frozen, they work perfectly—just don’t thaw before cooking to keep their shape.
Orange: The zest and juice of a fresh orange brighten the sauce. You can use mandarin oranges for a sweeter touch or bottled orange juice if needed, but fresh is best.
Honey or maple syrup: These sweeteners balance the tart berries and citrus. Feel free to swap maple syrup for a deeper flavor or use agave or brown sugar as alternatives.
Thyme and cinnamon: Thyme adds earthiness, and cinnamon gives a warm note. If you don’t have thyme, rosemary or sage are good swaps. Cinnamon is optional but adds nice depth.
How do I get the chicken skin crispy and keep the sauce thick?
Getting crispy skin while still having a thick, flavorful sauce takes a bit of balance. Here’s what helps:
- Start by drying chicken skin well and seasoning with salt for better crisping.
- Use medium-high heat and don’t move the chicken while searing skin-side down until golden and crisp (about 5-6 minutes).
- Remove chicken before making the sauce; this prevents soggy skin.
- Cook the sauce with onions, garlic, broth, juice, and cranberries to let it thicken and reduce.
- Return chicken, cover, and simmer gently, so chicken cooks through without losing crispiness.
- Uncover for the last 5 minutes to reduce sauce further and re-crisp skin if needed.
This way, you balance crispy chicken with a rich sauce that clings nicely without getting watery.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for searing chicken and simmering the sauce all in one pan.
- Tongs – help you flip chicken gently without tearing the skin.
- Sharp knife – for slicing the orange thinly and chopping onions finely.
- Wooden spoon or silicone spatula – good for stirring sauce without scratching your pan.
- Meat thermometer (optional) – handy to check chicken is cooked to 165°F for safety and juiciness.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork chops; they pair well with the tart cranberry-orange sauce and cook quickly.
- Add chopped rosemary or sage instead of thyme for a woodsy herbal touch.
- Stir in a handful of chopped pecans or walnuts at the end for crunch and nutty flavor contrast.
- Mix in some cooked pearl couscous or wild rice to serve, soaking up the bright sauce beautifully.
Cranberry Orange Chicken
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2-3 garlic cloves, minced
- 1 cup fresh or frozen whole cranberries
- 1 orange, thinly sliced (including rind)
- 1 cup chicken broth
- 1/3 cup orange juice (freshly squeezed preferred)
- 2 tablespoons honey or maple syrup
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon ground cinnamon (optional, for a warm note)
Time You’ll Need:
This recipe takes about 10 minutes to prepare and 30 minutes to cook, for a total of roughly 40 minutes. The chicken is seared to a golden crispy skin, then simmered gently with the cranberry orange sauce until tender and flavorful.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by seasoning the chicken thighs with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook without moving it for about 5-6 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 3-4 minutes on the other side. Remove the chicken from the pan and set aside.
2. Make the Sauce Base:
Lower the heat to medium. Add the chopped onion to the pan and cook, stirring often, until the onion softens and lightly caramelizes, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until you can smell its aroma.
3. Add Liquids and Flavorings:
Pour in the chicken broth, orange juice, and honey, stirring to combine. Scrape up any brown bits stuck to the bottom of the pan—that’s full of flavor! Next, add the cranberries, orange slices, thyme, and cinnamon if you’re using it.
4. Simmer Chicken in the Sauce:
Return the chicken to the pan, placing skin-side up so it stays crispy. Tuck it among the cranberries and orange slices. Cover the pan, lower the heat to low, and let it simmer gently for 20-25 minutes. The chicken should be cooked all the way through and the cranberries will soften, thickening the sauce slightly.
5. Finish and Serve:
Remove the lid and let the sauce simmer another 5 minutes if it needs to reduce and thicken more. Spoon the sauce over the chicken as it cooks. Taste the sauce and add salt or pepper to your liking. Serve hot, spooning plenty of the cranberry orange sauce over the chicken. This dish is wonderful alongside rice, quinoa, or your favorite roasted veggies.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to thaw them completely in the fridge overnight before cooking. Pat them dry well to help get that crispy skin when searing.
Can I Substitute Fresh Cranberries With Frozen?
Absolutely! Frozen cranberries work just as well. No need to thaw them—add them directly to the sauce so they soften and release their flavor as the dish simmers.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the sauce and cook the chicken ahead, then refrigerate for up to 2 days. Reheat slowly on low heat to prevent drying out, adding a splash of broth if the sauce thickened too much.
