Cranberry Orange Chicken

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Sweet, tangy, and perfectly savory, this Cranberry Orange Chicken is a stunning dish that brings festive flavor to your weeknight or holiday table. The juicy chicken thighs are seared until golden, then simmered in a luscious cranberry-orange glaze that’s bursting with citrus zest, fresh herbs, and a gentle kick of garlic.

Whether you’re looking for a cozy cold-weather dinner or a bright and cheerful main dish for entertaining, this recipe delivers elegance with minimal effort. Serve it over mashed potatoes, rice, or roasted vegetables to soak up every drop of that beautiful sauce.

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Why You’ll Love This Cranberry Orange Chicken

• Easy enough for weeknights, impressive enough for guests
• A gorgeous pop of color with rich, seasonal flavor
• Pairs beautifully with comforting sides
• Naturally gluten-free and made with whole ingredients

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Can I Use Frozen Cranberries for Cranberry Orange Chicken?

Yes! Frozen cranberries work just as well as fresh ones in this recipe. No need to thaw them first—just toss them straight into the pan during cooking. They’ll soften quickly and help create that jammy texture you’re after.

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Ingredients for the Cranberry Orange Chicken

Each ingredient in this dish plays a key role in balancing sweet, tart, and savory.

• Boneless, skinless chicken thighs (6 pieces): Juicy and quick to cook, chicken thighs hold up beautifully in the tangy glaze.
• Olive oil (2 tbsp): For searing the chicken to golden perfection.
• Salt and black pepper: To season the chicken simply and enhance all the flavors.
• Garlic cloves (3, minced): Adds depth and warmth to the sauce.
• Fresh rosemary (2 sprigs, plus extra for garnish): Earthy and aromatic, it pairs beautifully with citrus.
• Orange juice (1/2 cup, freshly squeezed): The citrus base that ties the sauce together.
• Orange zest (1 tsp): Provides bright, concentrated orange flavor.
• Maple syrup (1/4 cup): Naturally sweetens the sauce without overpowering it.
• Dijon mustard (1 tbsp): Adds tang and complexity.
• Fresh or frozen cranberries (1 1/2 cups): The star of the show, they soften into a jewel-toned glaze.

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How To Make the Cranberry Orange Chicken

Step 1: Sear the Chicken

Pat chicken thighs dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until browned. Remove from skillet and set aside.

Step 2: Build the Flavor Base

Lower the heat to medium. In the same skillet, add minced garlic and rosemary sprigs. Sauté for 1 minute until fragrant.

Step 3: Add the Sauce Components

Pour in orange juice and stir in orange zest, maple syrup, and Dijon mustard. Scrape up any browned bits from the bottom of the skillet.

Step 4: Add Cranberries and Simmer

Add the cranberries and stir. Bring to a simmer and cook for 5-7 minutes until the cranberries start to burst and the sauce begins to thicken.

Step 5: Return Chicken and Finish

Return chicken thighs to the pan, nestling them into the sauce. Cover and cook on low for 8-10 minutes, or until the chicken is cooked through and the sauce is glossy.

Step 6: Garnish and Serve

Remove rosemary sprigs. Garnish with extra rosemary and orange slices, if desired. Serve hot over mashed potatoes or grain of choice.

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Serving and Storing Cranberry Orange Chicken

This recipe makes 6 servings and is perfect for a cozy dinner or holiday main course. Serve immediately over mashed potatoes, quinoa, wild rice, or roasted root vegetables.

To store, refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth if needed to loosen the sauce.

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What to Serve With Cranberry Orange Chicken?

Roasted Brussels Sprouts

Their caramelized edges and nutty flavor pair well with the sweet-tart sauce.

Garlic Mashed Potatoes

Creamy, buttery, and perfect for soaking up that cranberry glaze.

Herbed Quinoa

A protein-packed grain that offers a light, nutty base.

Green Bean Almondine

Adds crunch and freshness without overpowering the main dish.

Honey Glazed Carrots

Sweet and tender carrots echo the maple in the chicken glaze.

Apple Walnut Salad

A crisp contrast with sweet apples, nuts, and tangy vinaigrette.

Dinner Rolls or Rustic Bread

Use to mop up every last bit of the sauce.

Lemon Orzo

A bright, citrusy pasta to amplify the orange flavor.

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Frequently Asked Questions

1. Can I make this ahead of time?
Yes, you can make the sauce and sear the chicken up to a day ahead. Store them separately and reheat together when ready to serve.

2. Can I use chicken breasts instead of thighs?
Absolutely. Adjust the cooking time slightly as breasts cook faster and can dry out more easily.

3. What if I don’t have fresh rosemary?
Use 1 teaspoon dried rosemary or substitute with thyme or sage for a different flavor profile.

4. Is this recipe freezer-friendly?
Yes, you can freeze the cooked chicken and sauce for up to 2 months. Thaw overnight and reheat on the stove.

5. Can I double this recipe?
Definitely! Use a larger skillet or Dutch oven, and increase ingredients proportionally.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use fresh or frozen cranberries? Did you serve it over mashed potatoes or something different?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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Conclusion

Cranberry Orange Chicken is a vibrant, satisfying dish that brings a perfect blend of sweet, tart, and savory to your table. It’s as beautiful to look at as it is to eat, and it’s easy enough to make on a weeknight but special enough for a festive dinner.

Looking for more vibrant dinner ideas? Try our Creamy Italian Chicken Pasta, Garlic Chicken Stir Fry with Rice, or Sticky Honey Mustard Sausage Pasta Skillet.

And don’t forget to check out more seasonal favorites on our Pinterest: Meals We Share

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