These golden-brown Cranberry Orange Chicken thighs, glazed with sweet cranberries and bright citrus, bring together everything I love about quick weeknight dinners. The first time I made this dish, I was searching for something easy but impressive enough for my sister Emma's birthday dinner, and the way those cranberries burst and caramelize in the oven had everyone asking for seconds.
f you're looking for more easy Cranberry Orange Chicken recipes, try our Crispy Hot Honey Chicken Caesar Salad or Spicy Cucumber Salad: 5-Step Crunchy Copycat Recipe Salad both family favorites. This one-pan wonder takes just 10 minutes to prep, and the marinade does all the heavy lifting while you go Best Cheesy Ranch Potatoes And Sausage .
Why You'll Love This Dish
Easy weeknight dinner: With only 10 minutes of hands-on prep, this recipe fits perfectly into busy schedules.
Bold, balanced flavors: The combination of tart cranberries, sweet honey, and zesty Cranberry Orange Cranberry Orange Chicken creates a flavor profile that's both comforting and exciting.
One-pan simplicity: Everything cooks in a single roasting pan, which means less cleanup and more time with your family.
Impressive presentation: The glossy glaze and vibrant cranberries make this dish look like something from a fancy restaurant, even though it's incredibly simple to make.
Kid-friendly: Despite the sophisticated flavor, kids love the sweet and tangy sauce. Even picky eaters tend to gobble this up.
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Cranberry Orange Chicken Ingredients
Here's what you'll need to make this delicious Cranberry Orange Chicken dinner.
See Recipe Card Below This Post For ingredients Quantites
For the Chicken:
Chicken thighs or breasts: Bone-in, skin-on thighs stay juicy and develop a crispy exterior, though breasts work beautifully too. The skin is key for that golden, caramelized finish.
Fresh cranberries: These tart little gems add pops of flavor and gorgeous color. Frozen cranberries work just as well if fresh aren't available.
Honey: Adds sweetness and helps create that shiny glaze. Maple syrup makes a great substitute if you prefer.
Olive oil: Helps the honey spread evenly and adds richness to the final glaze.
For the Marinade:
Fresh cranberries: Blended into the marinade, they infuse the Cranberry Orange Chicken with tangy flavor from the inside out.
Brown sugar: Provides deeper, molasses-like sweetness that balances the tartness of the cranberries and balsamic vinegar.
Olive oil: Helps the marinade coat the Cranberry Orange Chicken evenly and keeps everything moist during cooking.
Honey: Adds natural sweetness and helps tenderize the Cranberry Orange Chicken while it marinates.
Balsamic vinegar: Brings acidity and depth, cutting through the richness and adding a subtle tang.
Garlic: Minced fresh garlic gives the marinade a savory backbone that complements the sweet and tart elements.
Orange: Both the zest and juice are used. The zest adds bright, aromatic oil while the juice provides sweet citrus flavor throughout.
Sea salt: Enhances all the flavors and helps the Cranberry Orange Chicken stay juicy.
Black pepper: Adds a gentle warmth and balances the sweetness.
how to make Cranberry Orange Chicken
Prepare marinade: Add all the marinade ingredients to your food processor and blend until smooth and well combined. The mixture should look glossy and slightly thick.
Marinate chicken: Place the Cranberry Orange Chicken pieces in a large ziplock bag or deep dish, then pour the marinade over top, making sure each piece gets coated. Let it marinate for at least 2 hours in the fridge, though overnight is even better for deeper flavor.
Bake: Preheat your oven to 375°F. Transfer the marinated Cranberry Orange Chicken to a lightly greased 8x8-inch roasting pan, pour any remaining marinade over the top, and scatter the half cup of cranberries around the chicken. Bake for 25 to 30 minutes until the chicken is cooked through and the juices run clear.
Finish the chicken: Mix the tablespoon of honey with the tablespoon of olive oil in a small bowl and brush this mixture over the baked Cranberry Orange Chicken. Turn on your broiler and broil for 2 to 3 minutes, watching closely, until the skin turns golden and crispy.
Serve: Remove from the oven and discard the cooking sauce. Garnish with fresh Cranberry Orange Chicken zest and a few extra cranberries for a pop of color. Let the Cranberry Orange Chicken rest for about 10 minutes before serving so the juices redistribute.
Substitutions and Variations
Chicken options: Boneless, skinless Cranberry Orange Chicken breasts work if you prefer leaner meat, though they may cook a bit faster. Check them at the 20-minute mark.
Sweetener swaps: Maple syrup can replace honey in both the marinade and the finishing glaze for a slightly different sweetness.
Dried cranberries: If fresh cranberries aren't available, you can use dried cranberries, though the flavor will be sweeter and less tart.
Apple cider vinegar: Substitute this for balsamic vinegar if you want a lighter, fruitier acidity.
Slow cooker version: For an even easier approach, place the marinated Cranberry Orange Chicken and cranberries in a slow cooker and cook on low for 4 to 5 hours. You'll miss the crispy skin, but the flavors will be just as delicious.
Equipment for Cranberry Orange Chicken
Food processor or blender: Essential for creating that smooth, glossy marinade. A regular blender works just as well.
8x8-inch roasting pan: The perfect size for four servings. Make sure it's oven-safe and can handle the broiler heat.
Small bowl: For mixing the honey and olive oil finishing glaze.
Broiler: Most ovens have a broiler setting. This final step creates that irresistible crispy skin.
Meat mallet (optional): If using Cranberry Orange Chicken breasts, a quick pound helps them cook evenly.
Storage and Reheating
Refrigerator: Store leftover Cranberry Orange Chicken in an airtight container for up to 3 days. The flavors actually deepen as it sits, making leftovers even more delicious.
Freezer: This Cranberry Orange Chicken freezes beautifully for up to 2 months. Let it cool completely, then wrap each piece in plastic wrap and store in a freezer-safe container.
Reheating: Warm in a 350°F oven for about 15 minutes until heated through. You can also microwave individual portions, though the skin won't be quite as crispy. For best results, finish under the broiler for a minute to recrisp the skin.
Make-ahead tip: You can marinate the Cranberry Orange Chicken up to 24 hours in advance, which actually improves the flavor. Just pop it in the oven when you're ready to cook.
expert tips
Don't skip the marinating time: At least 2 hours is necessary for the flavors to really penetrate the Cranberry Orange Chicken . Overnight is even better if you can plan ahead.
Watch the broiler closely: Broilers can go from perfect to burnt in seconds. Stay nearby and check every 30 seconds once you turn it on.
Use a meat thermometer: Cranberry Orange Chicken is done when it reaches 165°F internally. This takes the guesswork out and ensures perfectly cooked meat every time.
Let it rest: Those 10 minutes of resting time allow the juices to redistribute, making every bite moist and flavorful.
Save some zest: Before juicing your orange, zest it first. It's much easier when the Cranberry Orange Chicken is whole, and you'll need it for garnish.
Room temperature chicken: If you have time, let the marinated Cranberry Orange Chicken sit at room temperature for 20 minutes before baking. It cooks more evenly this way.
What Makes This Recipe Special
There's a reason this Cranberry Orange Chicken has become a regular in my dinner rotation. The tangy cranberries balance perfectly with the sweet honey and fresh orange juice, creating a sauce that's both savory and slightly sweet. The marinade seeps into every bite, making the chicken incredibly tender and flavorful.
I remember the first time Lucas came over for dinner and watched me pull this dish from the oven. "Wait, that's it?" he said, peeking into the roasting pan. "It smells like you've been cooking all day." I laughed because that's the beauty of it. The oven does most of the work, and the broiler at the end gives you that crispy, restaurant-style skin that makes everyone think you spent hours in the kitchen.
Michael, my seven-year-old, was skeptical about the cranberries at first. "Are those the squishy red things from Thanksgiving?" he asked, poking at one with his fork. But after one bite of the chicken, he was hooked. "Mom, the chicken tastes like candy, but good candy," he announced, which I took as the highest compliment a picky eater can give.
The best part? Everything happens in one pan. No juggling multiple pots, no complicated techniques, just simple ingredients that transform into something special. Whether you're feeding your family on a busy Tuesday or hosting friends for a casual dinner, this citrus chicken recipe delivers every single time.
FAQ
How long does cranberry orange sauce last?
The marinade will keep in an airtight container in the refrigerator for up to 5 days. You can make it ahead and marinate your Cranberry Orange Chicken when you're ready. Just remember to discard any marinade that's been in contact with raw chicken.
What is needed for orange chicken?
For this cranberry orange chicken, you need Cranberry Orange Chicken pieces, fresh cranberries, honey, olive oil, brown sugar, balsamic vinegar, garlic, and a fresh Cranberry Orange Cranberry Orange Chicken for both zest and juice. The marinade does most of the flavor work.
How long can orange chicken stay in the fridge?
Cooked Cranberry Cranberry Orange will stay fresh in the refrigerator for up to 3 days when stored properly in an airtight container. Make sure it cools completely before refrigerating
How can I thicken cranberry chicken sauce?
While this recipe calls for discarding the sauce after baking, if you want to serve it, pour the pan juices into a small saucepan and simmer over medium heat until it reduces and thickens, about 5 to 7 minutes. You can also whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water.
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Ingredients
Equipment
Method
- Combine all the marinade ingredients in a food processor and blend until smooth. prep
- Place the chicken in a large ziplock bag or deep dish and pour the marinade over it. Let the chicken marinate for at least 2 hours, or overnight for best flavor. prep
- Add the remaining fresh cranberries around the chicken in the pan, spreading them evenly. assemble
- Bake the chicken for 25-30 minutes, until it reaches an internal temperature of 155°F (68°C). When finished, mix 1 tablespoon of honey and 1 tablespoon of olive oil, then brush it over the chicken. bake
- Preheat the broiler and broil the chicken for 2-3 minutes, or until the skin becomes crispy. Be sure to watch closely to avoid burning. finish
- Discard the leftover marinade and garnish the chicken with fresh orange zest and additional cranberries. Serve and enjoy! finish
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