Cranberry Orange Chicken is a bright and tasty dish that combines juicy chicken with the zesty punch of orange and the sweet-tart flavor of cranberries. It feels fresh and a little festive, with that lovely orange glaze and bits of cranberry adding bursts of color and flavor to every bite.
I love making this chicken when I want something that feels special but still comes together quickly. The combination of fruit and chicken feels a bit different from the usual, and I find that the sweet and tangy sauce really makes the dish pop without needing a lot of extra work or ingredients. Plus, it’s a great way to sneak some fruit into dinner!
My favorite way to serve Cranberry Orange Chicken is over a bed of fluffy rice or alongside some simple roasted veggies. The sauce soaks into the rice beautifully, making every spoonful tasty and comforting. It’s also a dish that friends and family always ask for again, which tells me I’m doing something right!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless work best for quick, even cooking. If you want juicier meat, try bone-in chicken thighs—they stay tender and add flavor.
Cranberries: Fresh or frozen cranberries give tartness and texture. Dried cranberries add sweetness. If you can’t find fresh, just use more dried or substitute with cherries.
Orange marmalade/orange juice: Marmalade adds sweetness and texture, but fresh orange juice works if you want a lighter sauce. You can also use lemon juice for a different citrus twist.
Honey or maple syrup: These natural sweeteners balance the tart cranberries nicely. If you prefer, brown sugar or agave syrup also work well.
Fresh thyme: This herb adds a lovely depth that works well with fruit and meat. If you don’t have thyme, rosemary or sage are good alternatives.
How Do I Make Sure the Chicken Stays Juicy in This Recipe?
Cooking chicken breasts can be tricky—they dry out fast. Here’s how to keep them moist and flavorful:
- Don’t overcook: Cook chicken over medium-high heat until golden, about 5-7 minutes per side. Use a meat thermometer if you have one—165°F is safe and juicy.
- Rest after cooking: Let the chicken sit off the heat for a few minutes before serving. This helps the juices redistribute inside.
- Use the sauce: After browning, simmer the chicken in the cranberry-orange sauce. This adds moisture and infuses flavor.
- Even thickness: Pound chicken breasts to an even thickness before cooking so they cook uniformly.
Equipment You’ll Need
- Large skillet – perfect for browning chicken and simmering the cranberry orange sauce all in one pan.
- Sharp knife – helps you chop onions, mince garlic, and slice chicken smoothly and safely.
- Cutting board – a sturdy surface to prep all your ingredients with ease.
- Measuring cups and spoons – for accurate amounts of broth, juice, and seasonings to balance the flavors.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you want richer, juicier meat that holds the sauce well.
- Add a pinch of cinnamon or ground ginger to the sauce for a warm, spicy twist that pairs nicely with cranberries.
- Mix in chopped pecans or walnuts at the end for added crunch and nutty flavor.
- Include sautéed spinach or kale on the side to balance the sweetness with some fresh greens.
How to Make Cranberry Orange Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- ½ cup dried cranberries
- ¼ cup orange marmalade or ⅓ cup fresh orange juice
- ¼ cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh orange zest
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- Optional: 1 teaspoon balsamic vinegar (for extra depth)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook. Overall, it’s about 30 minutes from start to finish, making it a great choice for a weekday dinner that still feels special.
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Season both sides of the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side or until browned and cooked through. Remove the chicken from the pan and set aside.
2. Make the Cranberry Orange Sauce:
In the same skillet, add the chopped onion and cook until soft and translucent, about 3 minutes. Add minced garlic and cook for 30 seconds more. Stir in fresh and dried cranberries and cook 1-2 minutes until they start to soften.
Add orange marmalade (or fresh orange juice), chicken broth, soy sauce, honey or maple syrup, orange zest, thyme leaves, and optional balsamic vinegar. Mix well and bring the sauce to a simmer. Let it cook for 5-7 minutes until it thickens slightly and the cranberries become soft and glossy.
3. Combine and Serve:
Return the cooked chicken breasts to the skillet and spoon the sauce over them. Let the chicken warm through in the sauce for 2-3 minutes. Garnish with fresh thyme sprigs and serve your Cranberry Orange Chicken hot, ideally with rice, mashed potatoes, or roasted veggies.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for better browning.
Can I Substitute Orange Marmalade with Fresh Orange Juice?
Absolutely! Fresh orange juice will give a lighter, fresher citrus flavor. If you want a thicker sauce, consider adding a little orange zest or reducing the sauce longer.
How Should I Store Leftover Cranberry Orange Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if the sauce thickens too much.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the sauce and cook the chicken separately a day in advance. Reheat together on the stove before serving to let the flavors meld beautifully.
