Cranberry Orange Chicken
Cranberry Orange Chicken is a bright, comforting dish that blends sweet citrus and tart cranberries into a beautiful, flavorful sauce. The juicy chicken soaks up all that sweet-and-tangy goodness, making every bite fresh and satisfying. It’s easy enough for a weeknight dinner but elegant enough for holidays or special occasions.
Ingredients
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4 boneless, skinless chicken breasts or thighs
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1 cup fresh or frozen cranberries
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1 large orange (zested and juiced)
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2 tablespoons honey or maple syrup
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
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Salt and pepper, to taste
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½ cup chicken broth or water
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Optional: 1 tablespoon balsamic vinegar or 1 teaspoon Dijon mustard
Instructions
Pat the chicken dry. Season both sides with salt, pepper, and thyme or rosemary.
(Optional: marinate for 30 minutes for deeper flavor.)
Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 4–6 minutes per side until golden brown.
Remove from the skillet and set aside.
In the same skillet, add garlic and sauté for 30 seconds until fragrant.
Add cranberries, orange juice, orange zest, and honey (or maple syrup).
Simmer for 5–7 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly.
Return chicken to the skillet.
Add chicken broth and scrape up any browned bits from the pan.
Cover and simmer on low for 10–12 minutes, until the chicken reaches 165°F (74°C) inside.
Spoon the cranberry-orange sauce over the chicken. Garnish with fresh herbs or extra zest.
Notes
• Use chicken thighs for juicier meat, breasts for leaner option
• Don’t skip the orange zest — it adds bright citrus flavor
• If the sauce is too tart, add a little more honey
• If too thin, simmer uncovered to reduce
• Add balsamic or Dijon for deeper flavor
• Great leftovers — tastes even better the next day
Find it online: https://biteseason.com/cranberry-orange-chicken/