Go Back
Cranberry Orange Chicken

Cranberry Orange Chicken

Cranberry Orange Chicken is juicy, tender chicken baked in a bright, sweet-savory cranberry orange glaze. It’s simple enough for weeknights, yet elegant enough for holidays. A cozy chicken dinner recipe that shines with citrus, herbs, and caramelized cranberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup fresh or frozen cranberries
  • ¾ cup fresh orange juice
  • Zest of 1 orange
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • ½ teaspoon paprika
  • 1 tablespoon soy sauce optional, adds savory depth
  • Fresh parsley or rosemary for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken dry and season generously with salt and pepper.
  2. Make the sauce: In a bowl, combine cranberries, orange juice, zest, honey, balsamic, garlic, thyme, paprika, and soy sauce. Stir and set aside.
  3. Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook 4–5 minutes, until golden and crispy. Flip and cook another 2 minutes.
  4. Add sauce: Pour the cranberry orange mixture around and slightly over the chicken. Spoon some sauce under the pieces so flavor cooks through.
  5. Bake: Transfer skillet to the oven and bake 25–30 minutes, until chicken reaches 165°F (74°C) and the sauce thickens into a glaze.
  6. Finish: Rest 5 minutes, spoon sauce over the top, and garnish with herbs before serving.

Notes

Too tart? Add 1–2 more tablespoons honey.
Thicker glaze: Remove chicken, simmer sauce on the stove 3–4 minutes.
Use breasts: Bake 18–22 minutes depending on thickness.
Frozen cranberries work great — no thawing needed.
Leftovers keep 3–4 days refrigerated and reheat well.