Cranberry Orange Chicken is seasoned chicken thighs coated in a tangy, slightly sweet cranberry-orange sauce with hints of maple and garlic. After a few tweaks to this recipe, I think we nailed it with this one! I love it! Using fresh cranberries with orange flavors makes it perfect for the holidays. But, it’s easy enough for your busiest nights, too! If you love how cranberries made this chicken so flavorful, you’ve got to try my Cranberry Apple Pork Tenderloin, too! It’s another mouthwatering recipe where cranberries shine alongside tender pork and sweet apples. Either (or both) would be delicious additions to your Christmas menu!
Ingredients & Substitutions
- Chicken: I used boneless, skinless chicken thighs. Season the chicken with salt, paprika, and pepper. If using chicken breasts (which you could), adjust the cooking time as needed. And, keep in mind that chicken breasts might not turn out as juicy as chicken thighs. But, they will still work!
- Cranberries: When cranberries are in season, right around the holidays, I love to use fresh berries. While the cranberries cook in the sauce, use the back of a spoon to gently press them, releasing their juices.
- Orange Flavor (Orange Juice and Zest): The orange juice and zest add a bright, fresh flavor to the sauce. The juice gives it a little tanginess, while the zest brings out a sweet, citrusy taste that makes the dish feel lively and delicious. I love the fresh flavor of freshly squeezed orange juice. Zest the orange before juicing it. But, if using bottled orange juice, look for juice that is 100% juice with no added sugar or preservatives.
- Maple Syrup: The maple syrup adds a touch of sweetness to balance the tartness of the cranberries and the tang of the orange juice. (For the most authentic flavor, use pure maple syrup.) It also gives the sauce a rich, warm flavor. If you don’t have maple syrup, you can substitute with honey or use a little more brown sugar for a similar sweet taste, but the flavor might be a little different.
- Brown Sugar: Light brown sugar adds some sweetness to help balance the tartness of the cranberries.
Can I Use Frozen Cranberries?
Yes, you can use frozen cranberries for the sauce! Just add them directly to the pan without thawing. They may release more liquid as they cook, so you might need to cook the sauce a bit longer to help it thicken. And, after you taste this dish, you will want to make the recipe year-round, not only when cranberries are in season!
What To Serve With Cranberry Orange Chicken
Cranberry Orange Chicken pairs beautifully with a variety of sides. Here are a few that I recommend:
- Mashed Potatoes or Mashed Sweet Potatoes
- Roasted Parmesan Green Beans
- Roasted Carrots (or try my Air Fryer Carrots!)
- Wild Rice Stuffing
- Easy Dinner Rolls (These are amazing!)
How To Store Cranberry Orange Chicken
To store cranberry orange chicken, first, let it cool to room temperature. Next, store the chicken and sauce in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it on the stove or in the microwave.
Can I Freeze Leftover Cranberry Orange Chicken?
Yes, you can freeze the leftover cranberry orange chicken and sauce. Here is how:
- Allow the chicken and sauce to cool completely.
- Once cooled, place them in a freezer-safe container or a resealable freezer bag. Be sure to remove as much air as possible to prevent freezer burn.
- Label the container with the date. It will stay good for up to 3 months.
- When ready to eat, thaw the chicken and sauce in the refrigerator overnight before reheating.
Cranberry Orange Chicken
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
- Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, paprika, and pepper. Sprinkle the mixture evenly over both sides of the chicken thighs.
- To a large nonstick skillet over medium heat, add olive oil. Once hot, place the chicken thighs in the skillet in a single layer. (Depending on the skillet size, you may need to work in batches.) Cook for 5 minutes on one side, then flip. Cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F. Remove the chicken to a plate; tent with aluminum foil to keep warm.
- Reduce heat to medium-low.
- To the same skillet you cooked the chicken, add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt.
- Cook until thickened, about 10 minutes, scraping up the browned bits and squishing the cranberries gently with a spoon or spatula as they cook to release their juices.
- Nestle the chicken back into the skillet, spooning the sauce over the top of each piece. Cook for about a minute, or until the chicken is hot again.
- Garnish with orange slices. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
The cranberry orange sauce is so delicious with the chicken thighs! I would make this for the holidays or for a quick weeknight dinner!
Elizabeth
I really liked this dish! I wasn't sure, but it turned out really great after we changed the recipe a bit. Yum!
Annabelle
This chicken seemed fancy, like you would find in a restaurant, but it seemed really easy to make!
Bella
The sauce is amazing—sweet from the maple syrup and orange juice, but the garlic and salt keep it savory. It made dinner feel fancy but was so easy to make!
Selena
The cranberry orange sauce made the chicken seem special without being too fussy. I will be making this again, for sure.
So easy and flavorful! Will add this to the Holiday rotation. Doubled the sauce and chicken. Did bake my chicken instead of frying. Added to sauce and was wonderful! Roasted cauliflower is perfect with this. Thanks Amanda
This was so good. Family loved it. I did add Jalapeños. I used 1 med size Jalapeño minced. I sautéed after the chicken w/ the minced garlic for 1 min, over med low temp. Then added the rest of the Sauce ingredients.
Other than the Jalapeño, I followed exactly. It Was Delish!
This is going to be SO good. I have 2 ɓags of fresh ‐frozen cranberries just waiting for a perfect new recipe .