There’s something so bright and cozy about this **Cranberry Orange Chicken Recipe** that makes it a standout dinner any day of the week. The tangy cranberry sauce combined with the zesty orange perfectly complements the juicy chicken thighs—it’s a flavor combo that surprises everyone and keeps me coming back for more!
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Why You'll Love This Recipe
I remember making this Cranberry Orange Chicken Recipe for a dinner party and watching everyone’s eyes light up with every bite. It's got that perfect balance of sweet, tangy, and savory that feels like a hug on a plate — plus, it’s easier to pull together than you might think.
- Bright Flavor Pairing: The fresh cranberries and zesty orange juice create a sauce that’s bursting with vibrant, refreshing flavors.
- Juicy, Tender Chicken: Using boneless, skinless thighs keeps the chicken moist and tender—much less fuss than breast meat!
- Simple Ingredients: You likely have most of these pantry staples on hand, so no complicated shopping needed.
- Quick Weeknight Friendly: From start to finish, it takes just about 35 minutes, perfect for a wholesome dinner after a busy day.
Ingredients & Why They Work
The magic of this Cranberry Orange Chicken Recipe lies in the balance between tart cranberries, bright orange juice, and a touch of sweetness to round it all out. Each ingredient plays a special role in building layers of flavor without overpowering the chicken.
- Chicken thighs: I love thighs for this dish because they stay juicy and flavorful even with quick cooking.
- Kosher salt: Enhances the natural flavors—don’t skimp on seasoning your chicken well.
- Paprika: Adds a gentle smokiness that pairs beautifully with citrus notes.
- Black pepper: Provides just the right amount of heat and depth.
- Extra virgin olive oil: For browning the chicken evenly and developing richness.
- Cranberries (fresh or frozen): These bring that bright, tart punch; frozen works great if fresh aren’t available.
- Orange juice: It’s the base of the sauce that infuses the cranberries and chicken with citrus tang.
- Pure maple syrup: A lovely natural sweetener that mellows out the tartness of the cranberries.
- Light brown sugar: Adds caramel notes and texture to the sauce.
- Orange zest: Packs in concentrated citrus aroma that elevates the sauce.
- Garlic, minced: Gives a savory punch that balances the sweetness perfectly.
- Orange slices (optional): Gorgeous for garnish, adding color and extra citrus fragrance.
Make It Your Way
One of the fun parts of this Cranberry Orange Chicken Recipe is how adaptable it is. I play around with adding a bit of fresh rosemary or thyme depending on the season, and sometimes swap out maple syrup for honey if I’m fresh out.
- Variation: I once added a splash of balsamic vinegar for a tangier twist, and it turned out surprisingly delicious—definitely worth trying if you like that kind of depth.
Step-by-Step: How I Make Cranberry Orange Chicken Recipe
Step 1: Season the Chicken to Perfection
Start by patting those chicken thighs dry with paper towels—it’s key for getting a nice sear. Then mix kosher salt, paprika, and black pepper and sprinkle evenly on both sides of the chicken. This basic seasoning gives the chicken a flavorful crust and helps it shine against the sauce.
Step 2: Sear the Chicken Just Right
Heat olive oil in a large nonstick skillet over medium heat until hot but not smoking. Add the chicken thighs in a single layer—don’t overcrowd, or you’ll steam them instead. Cook about 5 minutes on one side without moving it, then flip and cook another 5 minutes until the internal temp hits 165°F. Remove and tent with foil to keep cozy while you make the sauce.
Step 3: Make the Cranberry Orange Sauce
Lower the heat to medium-low. Toss cranberries, orange juice, maple syrup, brown sugar, orange zest, minced garlic, and salt into the same skillet. It smells heavenly, trust me! Let it simmer about 10 minutes, stirring occasionally and gently mashing the berries so they release their juices. The sauce will thicken and become glossy.
Step 4: Bring It All Together
Nestle the seared chicken back into the skillet, spooning plenty of that gorgeous sauce over each piece. Let the chicken warm back up for about a minute, soaking in the flavors. Then give it a final spoonful of sauce before plating and garnish with fresh orange slices if you like.
Top Tip
I’ve learned that the biggest difference in this recipe comes down to seasoning and timing. It’s tempting to rush through, but give that sauce time to thicken—it’s worth it!
- Pat Dry Thoroughly: Wet chicken won’t brown properly, so take the time to get it nice and dry.
- Don’t Move the Chicken While Cooking: Let it develop a crust; flipping too much leads to steaming, which means less flavor.
- Simmer Sauce on Medium-Low: Too high a heat burns the sugar and can make the sauce bitter, so take it slow and steady.
- Use a Nonstick Skillet or Well-Seasoned Pan: This helps prevent sticking and makes cleanup a breeze.
How to Serve Cranberry Orange Chicken Recipe
Garnishes
Fresh orange slices are my go-to—they add brightness and look lovely. Sometimes I toss on a few fresh herbs like parsley or thyme if I have them handy; the green adds a nice visual pop and a little herbal lift.
Side Dishes
I love serving this cranberry orange chicken with fluffy mashed potatoes or creamy polenta to soak up all that saucy goodness. Roasted Brussels sprouts or a simple green salad add a fresh crunch that balances the meal perfectly.
Creative Ways to Present
For a festive touch, try plating it over a bed of whole-grain couscous mixed with toasted pecans and dried cranberries—your guests will think you ordered in from a fancy restaurant. Or serve family-style straight from the skillet with extra sauce on the side for dipping.
Make Ahead and Storage
Storing Leftovers
I store leftover cranberry orange chicken in an airtight container in the fridge. It keeps well for up to 3 days and the flavors meld beautifully overnight, so it even tastes better the next day!
Freezing
If I want to stash some for later, I freeze cooked chicken with sauce in freezer-safe containers. Just thaw overnight in the fridge before reheating and it stays surprisingly juicy and flavorful.
Reheating
To reheat, I gently warm the chicken and sauce over low heat on the stovetop, adding a splash of water or orange juice if the sauce has thickened too much. This keeps the chicken moist without drying it out.
Frequently Asked Questions:
You can definitely use chicken breasts if you prefer, but be mindful that they cook faster and can dry out easily. To keep them juicy, consider pounding them to an even thickness and monitoring internal temperature closely, removing from heat at 160°F and letting them rest before serving.
Yes! The sauce can be made a day ahead and refrigerated. Reheat gently on the stove before adding the chicken back in. Just stir occasionally to prevent sticking and adjust thickness with a splash of water or orange juice if needed.
If you don’t have maple syrup, honey is a great alternative—it provides similar sweetness with a slightly different flavor profile. You could also try agave nectar or even brown sugar alone, but this might make the sauce a bit less complex.
Absolutely! Frozen cranberries work perfectly here and can be added directly to the sauce without thawing. They’ll help thicken the sauce as they cook down and burst, just like fresh ones.
Final Thoughts
This Cranberry Orange Chicken Recipe holds a special spot in my kitchen rotation—it’s that perfect little twist on a classic that feels both festive and everyday-friendly. I hope you give it a try and find it as satisfying and easy as I have. Cooking for others becomes even more rewarding when you share dishes like this that feel thoughtfully delicious without the fuss.
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Cranberry Orange Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
A flavorful and easy-to-make Cranberry Orange Chicken featuring juicy boneless skinless chicken thighs cooked in a tangy and sweet cranberry orange sauce, perfect for a comforting dinner.
Ingredients
Chicken
- 6 boneless skinless chicken thighs
- 1 ¼ teaspoons kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Cranberry Orange Sauce
- 1 ½ cups (150 g) cranberries, fresh or frozen
- ⅔ cup (166 g) orange juice
- ¼ cup (79 g) pure maple syrup
- ¼ cup (50 g) light brown sugar
- 1 ½ teaspoons orange zest
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt
- orange slices, for garnish (optional)
Instructions
- Season Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine kosher salt, paprika, and black pepper. Sprinkle the mixture evenly over both sides of the chicken thighs.
- Cook Chicken: Heat olive oil in a large nonstick skillet over medium heat. Once hot, place the chicken thighs in the skillet in a single layer. Cook without moving for 5 minutes, then flip each piece and cook for another 5 minutes or until the internal temperature reaches 165°F. Remove chicken to a plate and tent with aluminum foil to keep warm.
- Prepare Sauce: Reduce skillet heat to medium-low. Add cranberries, orange juice, maple syrup, light brown sugar, orange zest, minced garlic, and kosher salt to the skillet. Cook the mixture for about 10 minutes until thickened, stirring occasionally and gently squishing the cranberries to release their juices and scraping up the browned bits from the pan.
- Combine Chicken and Sauce: Nestle the cooked chicken back into the skillet with the sauce. Spoon sauce over each piece and cook for about 1 minute until the chicken is hot again.
- Garnish and Serve: Garnish with orange slices if desired and serve the Cranberry Orange Chicken warm.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- You can use fresh or frozen cranberries; no need to thaw frozen cranberries before cooking.
- If you prefer a thicker sauce, cook a few minutes longer until desired consistency is reached.
- Serve this dish with rice, quinoa, or steamed vegetables for a complete meal.
- For a slightly lighter version, use less maple syrup or brown sugar.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
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