Cranberry Orange Chicken is a bright and tasty dish that combines the juicy sweetness of cranberries with the fresh zing of orange, all paired perfectly with tender chicken. The flavors are a lovely mix of sweet and tangy, making every bite interesting and full of sunshine.
I really like making this recipe when I want something that feels a bit special but is still easy to prepare. The sauce comes together quickly, and it’s great because the cranberries add a little pop of color that makes the dish look as good as it tastes. I’ve found that using fresh orange juice and zest really brings out the best flavor in the chicken.
My favorite way to serve this is over rice or alongside roasted vegetables, so the sauce has something to soak into. It’s a great meal for dinner with family or friends because it’s familiar but with a fun twist that gets everyone curious to try it. I always feel like this dish brings a bit of warmth and cheer to the table, especially during cozy evenings.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs stay juicy and flavorful. If you prefer less fat, boneless skinless thighs or chicken breasts work well too, but watch cooking times so they don’t dry out.
Fresh Cranberries: Fresh cranberries give a tart freshness that balances the sweetness. If unavailable, frozen cranberries are a good substitute—just rinse them before use.
Orange Marmalade or Juice: Marmalade adds sweetness and texture, but fresh orange juice with a touch of honey is a great swap for a lighter, fresher flavor.
Rosemary & Chili: Fresh rosemary adds earthiness; dried rosemary works but add less. Chili adds a gentle heat—omit if you want a milder dish or use red pepper flakes.
How Do You Get Crispy, Juicy Chicken Thighs Every Time?
Achieving crispy skin with tender meat is all about prep and heat control:
- Pat the chicken very dry before seasoning to remove moisture, which helps browning.
- Heat the skillet well before adding the chicken skin side down for a nice sear—don’t move it too soon.
- Cook skin side down longer to crisp it up, then flip briefly before removing to cook further in the sauce.
- Finish cooking in the oven to keep the chicken juicy while letting flavors meld.
Equipment You’ll Need
- Oven-safe skillet or cast-iron pan – I prefer using this because it goes from stovetop to oven without needed extra dishes and helps develop a crispy skin.
- Measuring spoons and cups – to ensure the perfect balance of sweet, tart, and savory flavors.
- Kitchen tongs or a slotted spoon – for handling the chicken when searing and transferring to the oven.
- Sharp knife and cutting board – for chopping onions, garlic, orange zest, and sprigs of rosemary with ease.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts if you prefer a leaner option; just adjust cooking time to avoid drying out.
- Add chopped fresh sage or thyme instead of rosemary for different herb notes.
- Stir in a splash of balsamic vinegar or a teaspoon of Dijon mustard to deepen the sauce’s flavor.
- Incorporate sliced almonds or chopped pecans at the end for a added crunchy texture.
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 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup fresh cranberries
- 1/2 cup orange marmalade or 1/2 cup freshly squeezed orange juice plus 2 tablespoons honey
- 1 tablespoon orange zest (from about 1 medium orange)
- 1/4 cup chicken broth
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon fresh rosemary leaves, chopped (plus extra sprigs for garnish)
- 1 small red chili or 1/2 teaspoon red chili flakes (optional, sliced finely)
- Orange slices for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 10 minutes for stovetop cooking, and another 20-25 minutes baking in the oven. Altogether, plan for around 40-45 minutes from start to finish, with a short resting time before serving.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
First, preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and sprinkle salt and pepper on both sides. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin side down. Cook for about 5 to 7 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for another 3 to 4 minutes. Remove the chicken from the skillet and set it aside for now.
2. Make the Sauce:
Lower the heat to medium. Add the finely chopped onion to the skillet and sauté until soft and slightly translucent, about 3 to 4 minutes. Stir in the minced garlic and sliced red chili if you’re using it, cooking for 30 seconds until fragrant. Now, add the fresh cranberries, orange marmalade or your orange juice and honey mixture, orange zest, chicken broth, vinegar, and chopped rosemary. Let the sauce simmer gently for 3 to 5 minutes, allowing the cranberries to soften and pop while the sauce thickens just a little.
3. Combine and Bake:
Place the chicken thighs back into the skillet, arranging them skin side up and nesting them into the sauce. Spoon some of the sauce and berries onto each piece. Add a few orange slices around the chicken for extra flavor and color. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
4. Rest and Serve:
Once baked, remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon extra sauce over the chicken, garnish with fresh rosemary sprigs, and add extra orange slices if you’d like. Serve hot alongside rice, mashed potatoes, or your favorite roasted veggies for a delicious meal full of bright, savory flavors.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry well to get a nice crispy skin when searing.
What Can I Substitute for Fresh Cranberries?
You can use frozen cranberries — rinse them briefly under cold water to remove any ice crystals before adding to the sauce. If neither is available, dried cranberries can work but add them toward the end so they don’t get too chewy.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and sauce as directed, then store everything in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the oven, adding a bit of broth or water if the sauce has thickened too much.
What’s the Best Side Dish to Serve with Cranberry Orange Chicken?
This chicken pairs wonderfully with simple sides like steamed rice, creamy mashed potatoes, or roasted vegetables — all great for soaking up the flavorful orange-cranberry sauce.