Cranberry Orange Chicken is a bright and tasty dish that combines juicy chicken breasts with the sweet tang of fresh cranberries and the zesty punch of orange. It’s a colorful plate with a glossy cranberry-orange sauce that clings just right to each bite, making every mouthful pop with flavor.
I love making this recipe when I want something a little special but still simple enough for a weeknight dinner. The sauce is quick to put together, and it feels like a perfect balance between sweet and tart. I always find that the touch of orange really lifts the whole dish and makes it feel fresh and lively.
My favorite way to serve this is over a bed of fluffy rice or creamy mashed potatoes so all that lovely sauce can soak in. It’s one of those meals that makes you want to slow down and enjoy every bite. Cranberry Orange Chicken always ends up being a crowd-pleaser at my table, and I’m pretty sure you’ll feel the same way once you try it!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless chicken breasts cook quickly and soak up the sauce well. You can also try chicken thighs for juicier, more flavorful meat.
Cranberries: Fresh cranberries add a tart pop, but dried cranberries work fine too—they’ll soften as they cook. If fresh aren’t available, try frozen ones to keep that bright taste.
Orange juice and zest: Fresh orange juice and zest bring a fresh citrus note that balances the tart cranberries. Bottled juice can be used in a pinch, but fresh zest really enhances the flavor.
Honey or maple syrup: This adds just enough sweetness to balance tartness. Use whichever you prefer or even a little brown sugar as an alternative.
How Can I Achieve a Perfect Pan Sauce with Cranberry and Orange?
Cooking the sauce right makes this dish shine. Here’s a simple way to get it just right:
- After searing chicken, use the same pan—don’t clean it! Those browned bits add deep flavor to your sauce.
- Sauté onion and garlic gently over medium heat so they become soft and aromatic without burning.
- Add cranberries and liquids, then simmer to reduce and thicken. This concentrates flavors and softens cranberries for a jammy texture.
- Return chicken to the pan, spoon sauce over it, and simmer gently to finish cooking and meld flavors.
- If sauce is too thin, remove chicken and simmer longer until it thickens to your liking.
Taking your time with the sauce and using fresh ingredients makes a big difference. The balance of tart, sweet, and savory flavors really shines when the sauce is cooked slowly and carefully.
Equipment You’ll Need
- Large skillet – perfect for searing chicken and simmering the cranberry orange sauce all in one pan.
- Tongs – help you flip chicken easily without tearing the meat.
- Sharp knife and cutting board – for chopping onions, garlic, and zesting oranges cleanly.
- Measuring cups and spoons – to get the right balance of juices, spices, and sweeteners.
- Wooden spoon or silicone spatula – for stirring the sauce gently without scratching your pan.
- Meat thermometer (optional) – ensures your chicken reaches the safe temperature of 165°F without overcooking.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you want juicier, more flavorful meat that stays tender during simmering.
- Add fresh rosemary or sage instead of thyme for a different herbal note that pairs well with cranberry and citrus.
- Incorporate chopped pecans or walnuts at the end for added crunch and a nutty contrast to the sauce.
- Stir in a splash of balsamic vinegar to deepen the sauce’s tangy flavor and add complexity.
How to Make Cranberry Orange Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 cup fresh or dried cranberries
- 1 cup orange juice (preferably fresh)
- 2 tablespoons orange zest (from about 1 orange)
- ¼ cup chicken broth
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 25 minutes to cook, so you can have a delicious meal ready in about 35 minutes total. It’s perfect for a weeknight dinner when you want something quick but flavorful!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by seasoning the chicken breasts well with salt, pepper, and smoked paprika if you like. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes on each side until golden brown. Then, take the chicken out and set it aside.
2. Cook the Onions and Make the Sauce:
Lower the heat to medium and add chopped onion to the skillet. Cook for 4-5 minutes until soft and clear. Stir in the minced garlic and cook for another 30 seconds until you smell that nice aroma. Now add cranberries, orange juice, orange zest, chicken broth, honey or maple syrup, thyme, and red pepper flakes if using. Let the sauce simmer gently.
3. Simmer the Chicken in the Sauce:
Put the chicken back into the skillet and spoon some sauce and cranberries over the top. Cover the pan and let everything cook together for 15 to 20 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the sauce will thicken slightly. Taste the sauce and add more salt or honey if needed. Garnish with fresh parsley and extra orange zest before serving. Enjoy your savory, sweet, and tangy cranberry orange chicken served over rice or your favorite side!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw the chicken completely in the fridge overnight before cooking. Pat it dry to remove excess moisture for better searing.
Can I Substitute Dried Cranberries for Fresh?
Absolutely! Dried cranberries work well and will soften during cooking. If using dried, you might want to reduce any added sweetener slightly since they are sweeter than fresh.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or orange juice if the sauce has thickened too much.
Can I Prepare This Dish Ahead of Time?
Yes! Make the sauce and cook the chicken, then cool and refrigerate separately. When ready to eat, reheat together on the stove until warmed through, stirring occasionally.
