Cranberry Orange Chicken
Nothing is better than a home-cooked meal that is equally effortless as impressive. Thine one-pan cranberry orange chicken takes 10 minutes to prep and around 30 minutes to cook. It combines juicy and tender chicken thighs with sweet and tart cranberry orange glaze. This dish is easy for a weeknight family dinner and elegant enough for a special occasion.
I am a huge fan of finding ways to turn simple ingredients into impressive dishes. I have been experimenting with citrus, and adding oranges to savory dishes is a delicious way to elevate the flavors. I have proof of that here, with my delicious Instant Pot orange chicken or this orange sauce, which is an easy way to take any dinner from bland to wow.
Table of contents
I love this one-pan recipe because it is foolproof, stress-free, and never disappoints. The flavors meld together beautifully, making it the perfect meal for a cozy family dinner but elegant enough for a special occasion. I often make it for Thanksgiving since a turkey for our family is too much, and I serve it with my sweet potato casserole.
Why you will love this recipe
- This dish is full of fresh flavors. I love the fresh cranberries and oranges and the delicious, homey tastes of honey, brown sugar, garlic, and balsamic vinegar. This chicken is anything but boring.
- Easy to make: This easy recipe has just a few steps. I only have to marinate, bake, and broil the chicken. That’s it!
- Easy cleanup: This dish only needs one pan, which is one thing I love about any recipe!
- It is inexpensive: Just a few cheap ingredients make this a cost-effective recipe. I can serve the family for less than $20.
What you will need
- Chicken thighs – I prefer chicken thighs because the dark meat is rich and juicy. Keeping the skin on also retains moisture.
- Fresh cranberries – Add a tangy, sweet, festive taste and a vibrant pop of color.
- Honey – Not only does it add sweetness to the chicken, but it also helps keep the meat moist and tender.
- Olive oil – The olive oil is mixed with the honey to make it easier to spread and help with moisture retention. It also helps with browning.
For the marinade:
For the marinade, I use sweet and tangy flavors that complement each other. I combine tart cranberries with brown sugar, honey, olive oil, balsamic vinegar, minced garlic, orange juice, and zest. I like how brown sugar caramelizes the chicken, enhancing its taste, while the orange juice tenderizes it and adds a sweet and refreshing citrus flavor.
How to make
Marinade: First, I mix all the marinade ingredients in a food processor until smooth.
Marinate and bake: I add the chicken and the marinade to a large zipper baggie or deep dish and marinate overnight in the fridge or for at least two hours. When I am ready to bake the chicken, I preheat the oven to 375 degrees F and lightly grease an 8×8-inch pan.
Bake the chicken: Now, I place the chicken in the prepared pan, pour the marinade on top, and add fresh cranberries. I bake the chicken for 25 to 30 minutes before removing it and brushing it with one tablespoon of honey and one tablespoon of olive oil. Then, I put it under the broiler for two minutes or until the skin is crispy.
Rest, garnish, and serve: I let the chicken rest for 10 minutes and garnish with orange zest and fresh cranberries to serve.
Expert tip
Fresh is best
I recommend using fresh orange juice and zest instead of bottled for a flavorful and well-balanced sauce. It will make the cranberry orange sauce more vibrant and enhance the cranberries’ natural sweetness. I also recommend using fresh cranberries, but if you decide to use frozen ones, thaw them first, and it’s essential to drain excess water.
More tips to consider
- Be sure not to overcook the chicken. It is done when it reaches 155 degrees F. It will finish cooking as it rests. In this case, it is going into the broiler afterward so it can be moved when it is about 152 degrees F.
- After removing the chicken from the oven, it should rest for at least 10 minutes so the juices can be reabsorbed.
- On the other hand, undercooked chicken can be rubbery and make you sick. Make sure it is all the way cooked before serving it.
- Frozen cranberries will also work, perfect for those who want to make this meal during the summer.
- Lightly pound the chicken breasts with a meat mallet to tenderize them and ensure they cook evenly.
Recipe variations and add-ins:
- Different meat: This recipe also tastes fantastic with pork chops or turkey.
- Orange liqueur: Add some Triple Sec or Grand Mariner to the pan just before baking for a sophisticated citrusy flavor.
- Add vegetables: Sometimes, I like to add vegetables with this to make a whole meal in one pan. My favorites are carrots, bell peppers, and red potatoes.
- More fruit: I have added more fruits, such as chopped apples or citrus fruits, like limes and lemons.
- Spicy chicken: I always like to add heat to my dishes because my husband loves spicy food. This tastes fantastic with a 1/4 teaspoon of red pepper flakes mixed into the marinade.
Serving suggestions:
With the cranberry and orange flavors, I like to serve this during the holiday season. The recipe can be easily doubled for a party, and it tastes great with homemade cranberry sauce, sweet potato souffle, and crispy roasted potatoes on the side.
It is also a popular dish with the ladies at my church potluck, no matter the time of year. It goes perfectly with my cranberry bread, which also bursts with tart berries and orange zest. I enjoy having it with a sweet and tangy cranberry margarita and, for dessert, my popular cranberry cheesecake.
How to store leftovers:
- Refrigerate: Refrigerate leftovers in an airtight container for up to four days.
- Freezing: To freeze, place leftovers in freezer bags, which can be stored for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Bake leftovers at 350 degrees F for 10 minutes or microwave them for one to two minutes.
Frequently asked questions
When chicken heats, the muscle fibers contract and squeeze out the juices. When the moisture evaporates, the meat becomes dry and chalky. Another cause of this is not allowing the chicken to rest long enough after it is cooked. I always rest mine for at least 10 minutes after cooking it to allow the juices to be absorbed back into the meat.
Rubbery chicken is usually due to not being cooked long enough. The meat is still gummy and feels like rubber when it is not cooked long enough. Make sure it is cooked to 155 degrees F before removing it from the oven. It will finish heating to 165 degrees F as it rests.
Several things in the marinade can make it bitter, so I always taste each ingredient before using it. This is especially true when I plan to soak my meat overnight. It is most probably the cranberries. If you’re using fresh cranberries, taste them after mashing them to ensure they are not too bitter or sour. They can be bitter if they are underripe. If so, add some sugar to balance the flavor. Also, be sure there is no white pith in the orange zest.
After marinating the chicken thighs overnight and leaving the skin on, they would only be too dry if cooked for too long. After 25 minutes, remove the chicken and use a meat thermometer to check its temperature. If it reads at least 152 degrees F, go ahead and brush it with honey and broil it. By the time it is broiled and rested, it will be ready to eat.
More sweet and savory recipes to try
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Cranberry Orange Chicken
Ingredients
- 4-5 chicken thighs – with skin or chickn breasts
- 1/2 cup fresh cranberries or frozen – thawed
- 1 tablespoon honey or mapel syrup
- 1 tablespoon olive oil
Marinade:
- 1/4 cup fresh cranberries fresh cranberries
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 1 large orange zested and juiced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
Prepare Marinade:
- Combine all the marinade ingredients in a food processor and blend until smooth and well-mixed.
- Add chicken to a large ziplock bag, container, or deep dish. Pour the marinade over the chicken and marinate for two hours or overnight.
Bake:
- When ready to bake, preheat oven to 375F.
- Add the chicken to a lightly greased 8×8-inch roasting pan. Pour the marinade over the chicken.
- Add the remaining 1/2 cup of cranberries to the pan and spread them evenly.
- Bake the chicken for 25-30 minutes. Mix one tablespoon of honey with one tablespoon of olive oil and brush over the chicken.
- Preheat the broiler and broil the chicken for 2-3 minutes or until the skin is crispy. Keep a close watch to prevent burning.
- Discard the sauce; it is no longer needed.
- Garnish with fresh orange zest and fresh cranberries. Serve.
Video
Notes
Fresh is best
I recommend using fresh orange juice and zest instead of bottled for a flavorful and well-balanced sauce. It will make the cranberry orange sauce more vibrant and enhance the cranberries’ natural sweetness. I also recommend using fresh cranberries, but if you decide to use frozen ones, thaw them first, and it’s essential to drain excess water.More tips to consider
- Be sure not to overcook the chicken. It is done when it reaches 155 degrees F. It will finish cooking as it rests. In this case, it is going into the broiler afterward so it can be moved when it is about 152 degrees F.
- After removing the chicken from the oven, it should rest for at least 10 minutes so the juices can be reabsorbed.
- On the other hand, undercooked chicken can be rubbery and make you sick. Make sure it is all the way cooked before serving it.
- Frozen cranberries will also work, perfect for those who want to make this meal during the summer.
- Lightly pound the chicken breasts with a meat mallet to tenderize them and ensure they cook evenly.
Nutrition