Name: Cranberry Orange Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 boneless skinless chicken thighs; 1 ¼ teaspoons kosher salt; ½ teaspoon paprika; ¼ teaspoon black pepper; 2 tablespoons extra virgin olive oil; 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)

There’s something so wonderfully bright and cozy about this Cranberry Orange Chicken Recipe—the zesty orange and tart cranberry create a lively sauce that’s perfect for turning simple chicken thighs into a dinner you’ll be excited to serve. It’s one of those dishes that feels special without being complicated.

A black cast iron pan holds seven pieces of golden-brown cooked chicken, each topped with bright red cranberry sauce and small green herb sprinkles. The chicken looks crispy on top with a juicy texture under the sauce. In the pan, the sauce pools around the chicken with visible whole cranberries adding texture. Around the pan, there are small orange wedges, green parsley leaves, and a small bowl with chopped green herbs, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Orange Chicken Recipe
Top Tip
How to Serve Cranberry Orange Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Orange Chicken Recipe

Why You'll Love This Recipe

I’ve made this Cranberry Orange Chicken Recipe more times than I can count, especially when I want something fresh, festive, and simply delicious. The balance between sweet, tangy, and savory is spot on, and it’s surprisingly easy to pull off even on busy evenings.

Bright, fresh flavors: The cranberry and orange team up to give a vibrant, tangy sauce that’s unlike your usual chicken dinner.
Hands-off cooking: Once you sear the chicken, the sauce comes together quickly in the same pan, saving you from extra cleanup.
Juicy, tender chicken thighs: Using boneless skinless thighs keeps the meat moist and flavorful, perfect for soaking up that luscious sauce.
Beautiful presentation: Serve it with fresh orange slices and you’ve got a dish that looks as good as it tastes.

The image shows a close-up of a single piece of cooked chicken on a spoon, coated in a thick, glossy, dark red sauce with chunks of what appear to be dried cranberries or similar berries. The chicken is golden-brown and moist, with fresh green parsley leaves sprinkled on top for contrast. The spoon is lifting the chicken from a white bowl containing more pieces of chicken covered in the same dark red sauce with visible bits of the berries and sauce spread around the bowl’s interior. The background and surface are a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a simple but important role. The chicken thighs are tender and juicy, while the sauce layers sweet, tart, and citrus notes perfectly. Here’s a quick rundown so you know why each one makes this Cranberry Orange Chicken Recipe so tasty.

Flat lay of six raw boneless skinless chicken thighs seasoned with visible sprinkles of paprika and black pepper, a few whole kosher salt crystals scattered nearby, a small white ceramic bowl of extra virgin olive oil with a golden sheen, a handful of fresh bright red cranberries, a small white bowl filled with vibrant orange juice, a small white bowl holding rich amber maple syrup, a small white bowl with light brown sugar crystals, a few fresh orange slices arranged neatly, a small pile of finely grated orange zest, and a small mound of minced garlic cloves all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: They stay juicy and tender even after searing, plus they soak up all the flavors beautifully.
Kosher salt: Essential for seasoning and balancing the bright ingredients.
Paprika: Adds a subtle smoky warmth that complements the fruity sauce.
Black pepper: Just a touch for a gentle kick.
Extra virgin olive oil: Perfect for searing and developing a nice crust on the chicken.
Cranberries (fresh or frozen): The star of the sauce, giving it that tart punch and beautiful color.
Orange juice: Brings natural sweetness and citrus brightness.
Pure maple syrup: Adds depth and a smooth natural sweetness, balancing the tartness.
Light brown sugar: Enhances the caramel notes and thickens the sauce slightly.
Orange zest: Intensifies the orange flavor and aroma.
Garlic (minced): Adds savory depth which contrasts nicely with the fruity elements.
Orange slices (optional garnish): For a pretty finishing touch and extra citrus aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Cranberry Orange Chicken Recipe is how easy it is to personalize. I often swap chicken thighs for breasts if that’s what I have on hand, or adjust the sweetness based on my mood or the season. Feel free to experiment—you might find your own signature twist!

Variation: I’ve tried adding a splash of balsamic vinegar to the sauce for extra depth, and it was a game-changer. You can also swap maple syrup for honey if that’s what you have available.
Dietary tweak: For a lower-sugar version, cut back slightly on the brown sugar and maple syrup; the fresh cranberries still provide plenty of natural tartness.
Seasonal twist: Around the holidays, adding a pinch of cinnamon or nutmeg to the sauce feels fitting and delicious.

Step-by-Step: How I Make Cranberry Orange Chicken Recipe

Step 1: Season and Sear the Chicken

First, I pat the chicken thighs dry with paper towels—that’s an important step for getting a nice golden crust. Then I mix kosher salt, paprika, and black pepper and sprinkle it over both sides of the chicken evenly. I heat olive oil in a large nonstick skillet over medium heat, then place the chicken thighs skin-side down in a single layer. Depending on your pan size, you may have to do this in batches, but I usually fit all six thighs. I let them cook undisturbed for about 5 minutes so they develop a beautiful sear, then flip and cook another 5 minutes until the internal temperature hits 165°F. Remove the chicken and tent it with foil to keep warm while we make the sauce.

Step 2: Make the Cranberry Orange Sauce

Turn the heat down to medium-low. Using the same skillet (no need to wash it!), add the cranberries, orange juice, maple syrup, brown sugar, orange zest, minced garlic, and a pinch of salt. As it cooks, you want to stir occasionally and gently squish the cranberries with your spoon to help them release their juices. The sauce takes about 10 minutes to thicken and get glossy—don’t rush it, but also keep an eye so the sugar doesn’t burn. Scraping up the browned bits from the chicken adds extra flavor here.

Step 3: Warm it All Through and Serve

Once the sauce is thick and aromatic, nestle the chicken thighs back into the skillet and spoon sauce over each piece. Warm it for about a minute until everything is heated through. For a final touch, I love adding fresh orange slices on top—they make the dish feel bright and festive on the plate.

Top Tip

From my experience, the success of this Cranberry Orange Chicken Recipe really hinges on a few simple things I've learned the hard way. Keeping these tips in mind will help you nail it every time.

Pat the chicken dry: This small step helps get a beautiful sear instead of steaming the meat.
Sear without crowding: If your pan is too small, cook the chicken in batches. Overcrowding cools the pan and prevents browning.
Be patient with the sauce: Let the cranberries break down at their own pace. Press gently with the spoon—it thickens naturally with flavor.
Don’t skip tenting the chicken: Keeping it covered while you make the sauce locks in moisture and warmth for tender bites.

How to Serve Cranberry Orange Chicken Recipe

cranberry orange chicken - Serving Suggestion

Garnishes

I usually garnish with thinly sliced fresh orange rounds because they not only look gorgeous but also give an extra punch of citrus aroma at the table. Sometimes I sprinkle fresh chopped parsley or thyme for a touch of green that balances the colorful sauce.

Side Dishes

This Cranberry Orange Chicken pairs beautifully with simple sides. I often roast garlic mashed potatoes or creamy polenta to soak up the sauce. A crisp green salad or sautéed green beans add a nice fresh crunch to round out the meal.

Creative Ways to Present

For holiday dinners, I like to serve this chicken on a bed of wild rice mixed with toasted pecans and dried cranberries for extra texture and festive flair. You can also plate it with a swirl of the sauce artistically drizzled alongside, topped with a sprinkle of fresh orange zest for that wow factor.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The chicken stays juicy, and the cranberry orange sauce actually tastes even better after sitting overnight because the flavors meld together.

Freezing

Freezing works great for this recipe. I portion the chicken and sauce into freezer-safe containers and it keeps well for about 2 months. When thawed, the sauce stays rich and vibrant, just like fresh.

Reheating

The best way I found to reheat is gently on the stovetop over low heat, covered, to prevent drying out. If you’re in a hurry, the microwave works too but just watch carefully to avoid overheating, which can make the chicken tough.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for the Cranberry Orange Chicken Recipe?

Definitely! Chicken breasts work too; just be careful not to overcook them since they’re leaner and can dry out faster than thighs. Use a meat thermometer to ensure they reach 165°F and keep them juicy.

What can I substitute if I don’t have fresh cranberries?

Frozen cranberries are a perfect substitute and what I usually use when fresh aren’t in season. Just thaw them slightly before cooking or add them frozen—the cooking time stays about the same. They break down nicely to form that lovely sauce.

How do I know when the cranberry orange sauce is ready?

The sauce is ready when it’s thickened and glossy, about 10 minutes of simmering. You’ll notice the cranberries burst and the sauce coats the back of your spoon. If it feels too thin, keep cooking a bit longer but watch closely to avoid burning.

Can I make this Cranberry Orange Chicken Recipe ahead of time?

Yes! You can prep the sauce and cook the chicken ahead, then gently reheat everything together before serving. I recommend reheating slowly on the stovetop to keep the chicken juicy and the sauce smooth.

Final Thoughts

This Cranberry Orange Chicken Recipe feels like the kind of dinner you want to make again and again — it’s easy, colorful, and has just the right balance of sweet and tangy flavors that brighten up your plate. I hope you give it a try soon and enjoy making it your own. Trust me, it’s one of those dishes that warms your heart and your taste buds.