Cranberry Orange Chicken is a bright and flavorful dish that combines juicy chicken breasts with a tangy cranberry-orange sauce. The sweet and tart cranberry blends beautifully with fresh orange zest and juice, giving the chicken a fresh, fruity twist that feels both comforting and lively at the same time.
I love making this recipe when I want something a little different but still easy to prepare. The sauce comes together quickly, and I usually use fresh cranberries and orange for the best taste. One tip I have is to simmer the sauce gently until it thickens just right—it turns silky and coats the chicken perfectly.
It’s great served with simple sides like steamed green beans or fluffy rice, which soak up that lovely sauce. I often make this for casual dinners, and it’s always a hit because it’s fresh, colorful, and not too heavy. Plus, it brightens up even an ordinary weeknight supper!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts cook quickly and stay tender. You can use thighs if you prefer more juicy meat—they add richness but take a bit longer to cook.
Cranberries: Fresh cranberries give the brightest flavor and slight tartness. Frozen cranberries work well too and are easier to find year-round.
Orange Juice & Zest: Freshly squeezed orange juice and zest bring a natural citrus zing. If fresh oranges aren’t available, bottled juice works, but use zest from a fresh or dried orange peel for best flavor.
Honey or Maple Syrup: These balance the tart cranberry with sweetness. For a sugar-free option, try a sugar substitute like stevia or omit altogether and adjust seasoning.
Herbs: Thyme and rosemary add fresh, earthy notes. Dried herbs can substitute if fresh aren’t on hand—use about one-third of the quantity.
How Can You Make the Cranberry Orange Sauce Thick and Flavorful?
Making the sauce just right is key to this dish’s success. Here are some tips:
- After cooking down the onions and garlic, add the liquid ingredients and cranberries, then simmer gently.
- Simmer uncovered at first to reduce excess liquid, then cover when adding the chicken to keep it moist.
- Cook until cranberries start popping and the sauce thickens slightly, stirring occasionally to prevent sticking.
- Add the optional vinegar last to enhance depth without overpowering the fresh flavors.
- If your sauce is too thin, you can simmer a little longer or whisk in a small cornstarch slurry (1 tsp cornstarch with 2 tsp water).
This slow simmer lets the flavors meld and creates a glossy sauce that clings beautifully to the chicken.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for searing chicken and cooking the cranberry-orange sauce all in one pan.
- Sharp knife – helps you chop onions, garlic, and zest the orange cleanly and quickly.
- Cutting board – gives a safe, sturdy place to prep your ingredients.
- Zester or fine grater – makes it easy to get fresh orange zest without the bitter white pith.
- Wooden spoon or silicone spatula – ideal for stirring the sauce without scratching your pan.
- Measuring cups and spoons – ensure you get the right balance of juice, broth, and honey for the sauce.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs – they stay juicier and add richer flavor, great for slower cooking.
- Add chopped fresh sage or a pinch of cinnamon – these warm spices complement the cranberry-orange mix beautifully.
- Stir in toasted pecans or walnuts just before serving – for a nice crunch and nutty contrast.
- Mix in diced apples or pears with the cranberries – they add natural sweetness and extra texture.
Cranberry Orange Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- ½ cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- 2 tablespoons honey or maple syrup
- ¼ cup chicken broth or water
- 1 teaspoon fresh thyme or rosemary leaves, plus extra for garnish
- Optional: 1 tablespoon balsamic vinegar or apple cider vinegar (for a touch of acidity)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook.
In total, you’ll spend roughly 30 minutes from start to finish, making it a quick and easy meal for any day.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Season the chicken breasts well with salt and black pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side until they’re golden brown. Once done, remove the chicken from the skillet and set aside.
2. Cook the Aromatics:
In the same skillet, add the finely chopped onion. Cook it for about 3 minutes until it’s soft and translucent. Then, add the minced garlic and cook for another 30 seconds until fragrant.
3. Make the Cranberry Orange Sauce:
Stir in the cranberries, orange juice, orange zest, honey, chicken broth, and the fresh thyme or rosemary leaves. Bring this mixture to a gentle simmer, letting the cranberries start to soften.
4. Simmer Chicken in Sauce:
Return the chicken breasts to the skillet, spooning some of the sauce over them. Cover the skillet and simmer on low heat for about 12-15 minutes until the chicken is cooked through and the cranberries have burst, thickening the sauce.
5. Final Touches and Serving:
If you like, stir in the balsamic or apple cider vinegar to add some acidity and depth to the sauce. Taste and adjust seasoning with salt, pepper, or a bit more honey if desired. Garnish with fresh thyme or rosemary sprigs before serving.
Enjoy your Cranberry Orange Chicken with rice, quinoa, or steamed veggies to soak up the delicious sauce!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the fridge overnight before cooking. This helps them cook evenly and safely.
Can I Make Cranberry Orange Chicken Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken a day ahead. Store everything in an airtight container in the fridge and gently reheat on the stove before serving.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce smooth.
What Can I Substitute for Fresh Cranberries?
If fresh cranberries aren’t available, frozen cranberries work great. Just add them directly without thawing; they’ll cook down nicely in the sauce.
