Cranberry Orange Chicken Recipe

If you’re searching for a show-stopper meal that’s easier than it looks, let Cranberry Orange Chicken sweep its way right into your dinner plans. This vibrant skillet dish perfectly balances juicy chicken, a zesty orange punch, and ruby-red bursts of cranberry for layers of flavor and brightness your table will love. Whether you’re looking to dazzle guests on a special occasion or jazz up your weeknight rotation, this chicken is simple, stunning, and absolutely satisfying.

this Recipe

Ingredients You’ll Need

Cranberry Orange Chicken doesn’t call for a mile-long shopping list—just a handful of thoughtfully chosen ingredients that each play a starring role. Every element brings a hit of flavor, color, or rich texture, making this dish sing with a blend of sweet, tart, savory, and aromatic notes. Here’s what you’ll need, and why you won’t want to skip a single one.

• Chicken breasts: Boneless, skinless pieces cook evenly and stay juicy, providing the perfect blank canvas for our vibrant sauce.
• Olive oil: Adds a rich, silky base for searing and helps create a golden crust on your chicken.
• Salt and black pepper: Essential for seasoning and drawing out the best in every ingredient.
• Orange juice (fresh or bottled): Gives the sauce its unmistakable tang and natural sweetness—fresh works wonders if you have it!
• Orange zest: Packs aromatic oils and deep citrus flavor in every tiny strand.
• Chicken broth: Adds savory depth and keeps the sauce balanced, never too sweet.
• Honey or maple syrup: Either delivers a gentle sweetness; honey is classic, maple brings a touch of warmth.
• Dijon mustard: Brings a little zip and complexity to the dish, tying all the flavors together.
• Dried thyme: Offers subtle, woodsy earthiness that makes the sauce truly memorable.
• Fresh or frozen cranberries: Their tartness is at the heart of this dish, bursting with color and flavor—no need to thaw if using frozen!
• Cornstarch slurry (optional): If you prefer a thicker sauce, this quick mix gives instant silkiness.
• Fresh rosemary or orange slices (optional for garnish): Finish with herby aroma or a pop of citrus for a restaurant-worthy plate.

How to Make Cranberry Orange Chicken

Step 1: Season and Sear the Chicken

Start by patting the chicken breasts dry and seasoning both sides with salt and black pepper. Heating your skillet with olive oil until shimmering is key—you want a lively sizzle when the chicken goes in! Sear each breast for three to four minutes per side, so they get a beautiful golden crust. This step sets the stage, locking in flavor while leaving the inside luscious and juicy. Set the chicken aside while you craft that dreamy sauce.

Step 2: Build the Citrus Cranberry Sauce

In the same skillet (no need to wash away those savory bits), pour in the orange juice, sprinkle in the orange zest, add the chicken broth, honey or maple syrup, Dijon mustard, and dried thyme. Stir everything together, scraping up any golden bits for maximum flavor. This mixture only needs a few minutes to come to a gentle simmer, letting the citrus and aromatics fill your kitchen with their wonderful scent.

Step 3: Add the Cranberries and Chicken

Toss the cranberries right into the bubbling sauce and gently return the seared chicken breasts to the skillet, nestling them among the berries. The cranberries’ color will deepen as they soften, lending a gorgeous hue and burst of tartness to the sauce. Lower the heat, cover, and let everything cook together for 12–15 minutes, until your chicken is cooked through and the cranberries have practically turned jammy.

Step 4: Thicken and Finish the Sauce

If you love a thicker, luxurious sauce, now’s the time for a quick cornstarch slurry—whisk 1 teaspoon of cornstarch with a tablespoon of water, then stir it into the skillet. Let it bubble for an extra minute or two, just until the sauce glistens. Turn off the heat, and get ready for the grand finale: spoon that luscious cranberry orange mixture over the chicken, letting the jewel-toned sauce cascade down.

Step 5: Garnish and Serve

To finish, sprinkle with fresh rosemary or scatter orange slices over each plate. The contrast of green and orange is unbelievably inviting, and the hint of fresh herbs makes every bite feel special. Serve immediately, letting everyone marvel at your Cranberry Orange Chicken masterpiece!

How to Serve Cranberry Orange Chicken

Garnishes

The right garnish lifts Cranberry Orange Chicken from a comforting meal to a plated work of art. Scatter plenty of fresh rosemary sprigs across the top for a hit of herbal green and woodsy fragrance, or tuck in a few vivid orange slices for instant citrus sparkle. If you’re feeling extra festive, a sprinkle of extra orange zest or even a handful of toasted pecans adds crunch and flair.

Side Dishes

Cranberry Orange Chicken pairs like a dream with fluffy wild rice, garlicky roasted vegetables, or creamy mashed sweet potatoes—each soaks up that bold sauce beautifully. I also love a crusty loaf of bread on the side to swipe up every last drop. Lighter options like a crisp salad dressed with a hint of citrus are equally perfect for balancing the richness.

Creative Ways to Present

For special occasions, consider slicing the cooked chicken and fanning it over a bed of rice or greens, then spooning the sauce and cranberries on top for a dramatic effect. Or serve it family-style right from the skillet for a rustic, comforting feel—you’ll have guests swooning before the first bite. Tiny orange wedges or edible flowers can turn this into a true centerpiece dish.

Make Ahead and Storage

Storing Leftovers

To keep your Cranberry Orange Chicken tasting fresh, simply cool leftovers to room temperature and store them in an airtight container in the fridge. They’ll stay delicious for up to 3 days, with the sauce infusing the chicken with even more flavor as it sits.

Freezing

This recipe freezes surprisingly well! Once cooled, transfer the chicken and plenty of sauce into a freezer-safe bag or container. Squeeze out excess air and freeze for up to 2 months. Thaw overnight in the fridge before reheating, and you’ll have a ready-made meal for busy nights.

Reheating

For best results, reheat Cranberry Orange Chicken gently in a covered skillet over low heat, adding a splash of broth or water to loosen up the sauce. You can also microwave individual portions—just do it in short bursts to avoid overcooking. The flavors actually deepen after a day or two, making leftovers a treat!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs bring extra juiciness and richness to Cranberry Orange Chicken. You may need to adjust the cooking time to make sure they cook through, but the process otherwise is the same—just as easy and delicious.

What if I can’t find fresh cranberries?

No worries! Frozen cranberries are a fantastic substitute and require no thawing—just toss them in straight from the freezer. Dried cranberries are not ideal, as they won’t provide the same tart pop and juicy texture.

Can I make the sauce ahead of time?

Definitely. Make the sauce and keep it in the fridge for up to two days. Reheat, then finish cooking the chicken in the sauce just before serving for maximum freshness and flavor.

Is Cranberry Orange Chicken gluten-free?

Yes! This dish is naturally gluten-free, perfect for those with dietary restrictions. Just double-check that your chicken broth and Dijon mustard are certified gluten-free if cross-contamination is a concern.

What’s the best way to zest an orange?

A microplane zester is my go-to tool for getting just the fragrant, colorful outer peel without any bitter white pith. One or two passes per section is all you need for vibrant orange aroma and flavor.

Final Thoughts

If you’re ready to bring something truly special to your table, Cranberry Orange Chicken is the answer—bursting with color, flavor, and a whole lot of comfort. It’s the kind of meal that feels festive and impressive, but comes together so easily, you’ll want to enjoy it long after the holidays pass. Give it a try soon and watch everyone fall in love at first bite!

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