Cranberry Orange Chicken is one of those special dishes that makes any weeknight feel like a celebration. I learned years ago that the best meals don’t require fancy ingredients – just bright flavors and a little bit of love.
I remember the first time I made this dish for my family. It was a chilly November evening, and I had a bag of fresh cranberries sitting in my refrigerator, just waiting to be used. My grandma always said that cranberries weren’t just for Thanksgiving sauce, and she was right. As the cranberries simmered with fresh orange juice and ginger, my kitchen filled with the most wonderful aroma – tart, sweet, and utterly inviting. My kids came running to the kitchen, asking what smelled so good. When we sat down to dinner that night, forks were flying, and the pan was scraped clean. That’s when I knew this recipe was a keeper. Time to get your skillet ready.
What Makes This Cranberry Orange Chicken So Special
This recipe has become one of my go-to dinners, especially when I want something that feels festive without spending hours in the kitchen. After making it countless times for my family and friends, I’ve discovered exactly why it works so beautifully.
- Uses simple, accessible ingredients you can find at any grocery store
- Comes together in one pan for easy cleanup on busy evenings
- Ready in under 30 minutes from start to finish
- Delivers a perfect balance of sweet cranberries and bright citrus
- Works beautifully for both weeknight dinners and special holiday gatherings
- Adapts easily to what you have on hand – frozen cranberries work just as well
The combination of tart cranberries with fresh orange creates a sauce that’s both sophisticated and comforting. I’ve served this to guests who thought I’d spent hours preparing it, and I always smile when I tell them how quick it really is. If you love easy chicken dinners, you might also enjoy my maple glazed chicken or honey garlic sheet pan sausage.
Ingredient Spotlight
Boneless, skinless chicken breasts form the protein base of this dish, and I always choose breasts that are similar in size so they cook evenly. Aim for about 6 ounces each and try to get ones that are similar thickness (about 1 inch thick works best). They’ll stay tender and juicy when pan-seared properly.
Fresh or frozen cranberries bring that beautiful tart flavor and gorgeous ruby color to the sauce. I’ve used both with excellent results, though frozen cranberries may need an extra minute or two to break down. Don’t substitute dried cranberries as they won’t create the same sauce.
Orange juice and orange zest provide the bright citrus notes that balance the tartness perfectly. In my kitchen, I prefer fresh-squeezed juice from one large orange – it makes all the difference in flavor.
Honey or maple syrup adds just the right amount of sweetness to complement the cranberries. I typically use honey, but maple syrup works beautifully and adds a subtle depth.
Dijon mustard might seem unexpected, but it adds a subtle tang that ties all the flavors together and helps the sauce cling to the chicken.
Fresh ginger brings warmth and a slight spice that elevates this Cranberry Orange Chicken from good to unforgettable. I always grate it fresh – the flavor is incomparably better than dried.
Garlic adds savory depth to balance the sweet and tart elements, creating a well-rounded sauce that tastes restaurant-quality.
Olive oil is my go-to for searing the chicken because it has a high enough smoke point and adds a lovely subtle flavor.
How to Make Cranberry Orange Chicken
Step 1. I’ve learned that drying the chicken breasts thoroughly with paper towels before seasoning is crucial – it helps them develop that beautiful golden crust. Season both sides generously with salt and pepper.
Step 2. Betty always starts by heating the skillet until it’s properly hot before adding the chicken. Heat olive oil over medium-high heat, then add the chicken breasts without crowding the pan. Cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
Step 3. Remove the cooked chicken to a plate and tent loosely with foil to keep warm. Keep the delicious browned bits in the pan – they’ll add incredible flavor to your sauce.
Step 4. In the same skillet, add the cranberries, orange juice, orange zest, honey, Dijon mustard, grated ginger, and minced garlic. After years of making this, I’ve found that bringing it to a gentle simmer (not a rolling boil) gives the best results.
Step 5. Let the sauce simmer for 5-7 minutes, stirring occasionally. You’ll hear the cranberries start to pop and see them burst open – this is exactly what you want. The sauce should coat the back of a spoon when it’s ready.
Step 6. Betty’s tip: If your sauce seems too thin, let it simmer for an extra 2-3 minutes. The cranberries will break down further and naturally thicken the sauce. The first time I made this, I got impatient and the sauce was a bit runny, but I learned that patience really does pay off here.
Step 7. Return the chicken breasts to the skillet and spoon that gorgeous cranberry-orange sauce over the top. My family prefers when I really coat each piece generously.
Step 8. Simmer everything together for 2-3 more minutes so the chicken absorbs those beautiful flavors and is heated through. The key I discovered is not to overcook at this stage – you’re just warming and glazing.
Step 9. Remove from heat and garnish with freshly chopped parsley. It adds a pop of color and fresh flavor that completes this Cranberry Orange Chicken perfectly. Let rest for 2-3 minutes before serving.
Keeping This Cranberry Orange Chicken Fresh
I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. The flavors actually deepen overnight, making leftovers almost better than the original meal. Make sure the chicken and sauce have cooled to room temperature before sealing the container to prevent excess moisture buildup.
Betty’s freezing method works well for this recipe if you want to make it ahead. Transfer the cooled chicken and sauce to a freezer-safe container, leaving about half an inch of space at the top for expansion. It will keep beautifully for up to 3 months. Label the container with the date so you remember when you made it.
For the best texture, I reheat by warming the chicken gently on the stovetop over medium-low heat. Add a splash of orange juice or water if the sauce has thickened too much in storage – it will loosen right up. You can also use the microwave in 30-second intervals, but stovetop reheating gives you more control and keeps the chicken tender. Through trial and error, I learned that reheating too quickly can make the chicken rubbery, so patience pays off here.
Perfect Partners for Cranberry Orange Chicken
This dish pairs beautifully with sides that complement its bright, fruity flavors:
- Fluffy white rice or wild rice pilaf – The grains soak up that delicious cranberry-orange sauce and provide a neutral base that lets the chicken shine.
- Roasted Brussels sprouts or green beans – The slight bitterness of roasted vegetables creates a wonderful contrast with the sweet-tart sauce.
- Garlic mashed potatoes – Creamy, buttery potatoes balance the brightness of the citrus and make this feel like a complete comfort meal. Try my creamy scalloped potatoes for a special occasion.
- Quinoa or couscous – For a lighter option, these grains add texture without weighing down the plate.
- Roasted sweet potatoes – The natural sweetness echoes the honey in the sauce while adding earthy depth.
- Simple green salad with vinaigrette – A crisp salad with tangy dressing cuts through the richness and keeps the meal feeling fresh and balanced.
I often serve this with my family’s favorite garlic herb chicken with mashed potatoes and green beans sides for a meal that looks impressive but comes together quickly. For holiday gatherings, I’ll pair it with sweet potato cranberry gratin to double down on those festive cranberry flavors.
FAQs
I recommend using boneless, skinless chicken thighs if you prefer darker meat – they’re wonderfully juicy and forgiving. Just adjust the cooking time slightly as thighs may take 8-9 minutes per side depending on thickness.
To prevent losing that warm, spicy note, you can use 1/4 teaspoon of ground ginger. Many home cooks find success with this substitution, though fresh ginger does provide a brighter flavor.
Betty’s solution is to sear the chicken and prepare the sauce separately, then combine and reheat when you’re ready to serve. The flavors meld beautifully when made a few hours ahead.
Cranberry Orange Chicken
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels and season them with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and tent loosely with foil to keep warm.
- In the same skillet, add the cranberries, orange juice, orange zest, honey, Dijon mustard, ginger, and garlic. Bring to a gentle simmer and cook for 5-7 minutes, until the cranberries start to burst and the sauce thickens slightly and coats the back of a spoon.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2-3 more minutes, until the chicken is heated through and coated in the sauce.
- Remove from heat, garnish with fresh parsley, and let rest for 2-3 minutes before serving.
