Name: Cranberry Orange Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 boneless skinless chicken thighs; 1 1/4 teaspoons kosher salt; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 2 tablespoons extra virgin olive oil; 1 1/2 cups (150 g) cranberries, fresh or frozen; 2/3 cup (166 g) orange juice; 1/4 cup (79 g) pure maple syrup; 1/4 cup (50 g) light brown sugar; 1 1/2 teaspoons orange zest; 1 teaspoon garlic, minced; 1/4 teaspoon kosher salt; Orange slices, for garnish (optional)

There’s something magical about the blend of tangy cranberries and vibrant oranges, especially when paired with tender chicken. This Cranberry Orange Chicken Recipe strikes that perfect balance between sweet, savory, and citrusy flavors—making it a standout dinner to savor any night of the week.

A black cast iron pan holds seven golden brown chicken pieces on the top layer, each with a crispy skin texture. They are topped and surrounded by a deep red cranberry sauce with whole berries, creating a shiny, slightly chunky layer over and around the chicken. Small green parsley flakes are sprinkled on the chicken for a touch of color. The pan is on a white marbled surface, and around it are scattered garnishes, orange wedges, and green herbs. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Orange Chicken Recipe
Top Tip
How to Serve Cranberry Orange Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Orange Chicken Recipe

Why You'll Love This Recipe

I can’t get enough of this dish because it manages to taste both fancy and effortless at the same time. The sauce is bright and fresh but doesn’t hide the comforting juiciness of the chicken thighs. It’s a recipe I keep coming back to when I want something different but straightforward.

Perfect Balance: The tangy cranberries and zesty orange come together to create a lively sauce that really elevates simple chicken thighs.
Simple Ingredients: You probably have most of these things on hand or in easy reach at the store, making it a quick dinner option.
Flavorful but Light: It’s hearty enough for dinner yet won’t feel heavy or greasy — ideal for weeknights or family meals.
Impressively Versatile: Whether you’re cooking for one or a crowd, this recipe adapts with ease, and leftovers taste just as good!

The image shows a close-up of a cooked chicken piece shaped like a small fillet covered with a thick orange-red sauce that has a slightly shiny and textured surface. On top of the sauce, there are small dark red chunks, likely cranberries, scattered unevenly. Small green parsley leaves are sprinkled for garnish, adding a fresh color contrast. The chicken piece is held by a silver spoon above a shallow white bowl that contains more chicken pieces in the same sauce with visible sauce splashes on the sides of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every component in this Cranberry Orange Chicken Recipe plays a role in creating a sauce that's bursting with fresh yet cozy flavors. Here’s why these ingredients come together so well—and a few handy notes on picking the best versions for your kitchen.

Flat lay of six raw boneless skinless chicken thighs seasoned with kosher salt, paprika, and black pepper, a small white bowl of extra virgin olive oil, a small white bowl filled with fresh cranberries, a small white bowl of bright orange juice, a small white bowl of golden pure maple syrup, a small white bowl of light brown sugar, a few strands of fresh orange zest, a small white bowl containing minced garlic, a few thin orange slices for garnish, all arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: I find thighs give you the juiciest, most flavorful results compared to breast—plus they hold up better to the tangy sauce.
Kosher salt: Essential for seasoning the chicken evenly and bringing out the natural flavors without overpowering.
Paprika: Adds just a hint of smoky warmth that complements but never competes with the citrus tang.
Black pepper: Freshly cracked is best—it gives a little bite and helps balance sweetness.
Extra virgin olive oil: Great for browning the chicken and building the base flavor of the dish.
Cranberries (fresh or frozen): Their tartness is the star here—frozen works perfectly and is super convenient year-round.
Orange juice: Using fresh-squeezed juice really brightens the sauce but a good-quality store-bought can work too.
Maple syrup: Brings natural sweetness and a subtle depth that brown sugar alone can't achieve.
Light brown sugar: Adds a mellow caramel tone and helps thicken the sauce along with the cooking juices.
Orange zest: Don't skip it! The zest gives an intense burst of citrus oil that makes the orange flavor pop.
Garlic: Just a little minced garlic adds savory warmth and rounds out the sweetness.
Orange slices (optional): These are gorgeous for garnish and add a fresh hint of orange aroma when served.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is like a blank canvas — I love adding my own little twists depending on what’s in season or what mood I’m in. Don’t hesitate to swap out ingredients or turn it into something that fits your style.

Variation: I once added a splash of white wine to deepen the sauce’s flavor, and it was fantastic. You could also experiment with other citrus like blood orange or lemon for a different zing.
Make it spicy: Sprinkle in a pinch of red pepper flakes or a dash of cayenne if you like things with a bit more kick.
Protein swap: This sauce would be dreamy over pork chops or even a firm fish like salmon if you want a change from chicken.
Lower sugar: To keep things lighter, try cutting back on the maple syrup and brown sugar — the cranberries’ natural tartness keeps the sauce lively.
Gluten-free: This recipe is naturally gluten-free, which makes it a fantastic option for anyone avoiding gluten.

Step-by-Step: How I Make Cranberry Orange Chicken Recipe

Step 1: Prep the Chicken With Love

The first thing I do is pat my chicken thighs dry—this is key for getting a beautiful sear and crispy edges. Then I mix kosher salt, paprika, and black pepper and sprinkle it generously on both sides. Don’t rush this seasoning; it sets the foundation for all the flavors you'll enjoy later.

Step 2: Sear Until Golden

Heat your olive oil in a large nonstick skillet over medium heat until it’s shimmering. Place the chicken thighs in a single layer — crowding the pan will steam the meat rather than crisp it. Cook for about 5 minutes on one side, then flip and cook another 5 until the chicken reaches 165°F. You want a warm golden-brown color and juicy interior. Remove the chicken, tent it with foil, and keep it warm while you move on.

Step 3: Build the Cranberry Orange Sauce

Right in the same skillet, lower the heat to medium-low and add cranberries, orange juice, maple syrup, brown sugar, orange zest, minced garlic, and a pinch of salt. As it simmers, gently squish the cranberries with your spoon to help them burst and release their juices, stirring occasionally. In about 10 minutes, you’ll notice the sauce thickening and turning glossy. Those browned bits on the pan? Don’t forget to scrape them up for extra flavor!

Step 4: Bring It All Together

Now nestle the chicken back into the skillet and spoon that luscious sauce over each piece. Let everything cook together for a minute or so until the chicken is warmed through and coated beautifully. It’s the kind of finishing touch that makes the dish feel polished and inviting.

Step 5: Garnish and Serve

If you’re feeling fancy, add a few fresh orange slices on top for a gorgeous presentation and a fresh citrus aroma. Serve it warm, maybe with a side salad or your favorite roasted veggies, and prepare for compliments.

Top Tip

Over the years, I’ve learned the best tricks that really help this recipe shine. Trust me, these little details make a world of difference!

Dry Chicken Thoroughly: Moisture on the chicken's surface can steam the meat instead of searing it—pat it dry for that perfect golden crust.
Don’t Skip Zesting: Fresh orange zest adds a punchy, bright citrus note you can’t get from juice alone.
Simmer Sauce Low and Slow: Let the sauce bubble gently so cranberries soften and thicken naturally without burning the sugars.
Use a Good Nonstick Skillet: It makes flipping the chicken easy and helps prevent any sticking or tearing of the meat.

How to Serve Cranberry Orange Chicken Recipe

cranberry orange chicken - Serving Suggestion

Garnishes

Personally, I love topping this dish with fresh orange slices and a sprinkle of chopped parsley or thyme to add a touch of green and a subtle herbaceous note. It brings freshness to every bite and makes the plating pop.

Side Dishes

My go-to sides are simple roasted vegetables like Brussels sprouts, sweet potatoes, or green beans. Steamed rice or creamy mashed potatoes also soak up the sauce beautifully. On busy nights, even a quick salad with a citrus vinaigrette pairs wonderfully.

Creative Ways to Present

For holiday dinners or special occasions, I sometimes serve this chicken on a large platter garnished lavishly with whole cranberries, orange slices, and fresh rosemary sprigs. It’s as much a feast for the eyes as the taste buds, and guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

After enjoying the meal, I store any leftovers in an airtight container in the fridge. The chicken stays juicy, and the sauce continues to develop flavor—just keep it for up to 3 days and it reheats beautifully.

Freezing

If you plan ahead, this recipe freezes surprisingly well. I separate the chicken and sauce into freezer-safe containers or bags so I can thaw just the portion I need. Just be sure to cool everything before freezing to preserve texture.

Reheating

When it’s time to reheat, I gently warm the chicken and sauce together in a skillet over low heat, spooning extra sauce over the chicken to keep it moist. Microwaving works too, but low heat on the stove keeps things tasting freshest.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but be sure to watch the cooking time closely to avoid drying them out. Thighs are more forgiving and stay juicier in this recipe, but breasts are a fine swap if that’s what you have.

Do I need fresh cranberries or can I use frozen?

Frozen cranberries work perfectly here and are actually more convenient since they’re available year-round. Just add them straight from the freezer when making the sauce.

How do I know when the chicken is cooked through?

The safest way is to use a meat thermometer—the internal temperature should reach 165°F (74°C). The meat should feel firm but juicy, and juices running clear is another good sign.

Can I make this sauce ahead of time?

Yes! You can make the cranberry orange sauce a day ahead and gently reheat it before adding it to freshly cooked chicken. It’s a great way to save time on busy evenings.

Final Thoughts

Whenever I make this Cranberry Orange Chicken Recipe, it transports me—there’s just something so comforting about those tangy bursts paired with tender chicken. It’s my go-to when I want a little elegance without fuss, and I can’t recommend it enough for your dinner table. Give it a try and watch it become a family favorite like it is in my kitchen!