Looking for a dish that captures the magic of the season?
Cranberry Orange Chicken is a delightful blend of sweet, tart, and savory flavors that’s as colorful as it is delicious.
With fresh cranberries, juicy oranges, and tender chicken, this recipe is ideal for cozy family dinners or impressing guests at holiday gatherings.
Whether you’re a seasoned chef or a home cook, this dish offers a beautiful balance of flavors and textures that’s easy to prepare and bound to be a crowd-pleaser!
Ingredients for Cranberry Orange Chicken
To make this flavorful dish, you’ll need the following ingredients:
- 4 boneless, skinless chicken breasts or thighs – Choose chicken breasts for a leaner option or thighs for a juicier, more flavorful choice.
- 1 cup fresh cranberries – You’ll want fresh cranberries for the best flavor, but frozen cranberries work too.
- 1 large orange – Fresh orange juice and zest bring a natural sweetness and tang.
- 2 tablespoons honey or maple syrup – This adds a touch of sweetness to balance the tartness of the cranberries.
- 1 tablespoon olive oil – For browning the chicken.
- 2 cloves garlic, minced – Adds a savory depth to the sauce.
- 1 teaspoon fresh thyme or rosemary – Herbs complement the fruity flavors of the sauce.
- Salt and pepper – To season the chicken and sauce.
- 1/2 cup chicken broth or water – To help create a rich sauce.
Optional: Balsamic vinegar or Dijon mustard – For extra flavor complexity.
How to Make Cranberry Orange Chicken: Step-by-Step Guide
Follow these simple steps to make this stunning dish:
- Prep the chicken:
Start by seasoning your chicken breasts or thighs with salt, pepper, and a pinch of fresh thyme or rosemary. You can even marinate it for 30 minutes to let the flavors infuse deeper. - Brown the chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 4-6 minutes per side, until golden brown. Remove the chicken from the skillet and set aside. - Make the cranberry orange sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Next, add the cranberries, orange juice, orange zest, and honey (or maple syrup). Stir everything together, bringing it to a simmer. Allow the sauce to reduce slightly, about 5-7 minutes, until the cranberries burst and release their juice. - Combine chicken and sauce:
Return the chicken to the skillet. Pour the chicken broth into the sauce, scraping any browned bits from the bottom of the pan for added flavor. Cover the skillet and simmer for 10-12 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F). - Serve:
Once the chicken is cooked through, spoon the cranberry-orange sauce over the top. Garnish with additional fresh herbs and a drizzle of orange zest if desired.
Best Ways to Serve Cranberry Orange Chicken
This dish is versatile and pairs beautifully with many side dishes. Here are some of the best options:
- Roasted Vegetables: Roasted potatoes, carrots, or brussels sprouts make an excellent accompaniment. Their earthy flavors balance the sweet and tangy sauce of the chicken.
- Wild Rice or Rice Pilaf: The nutty flavors of wild rice or a fragrant rice pilaf soak up the delicious cranberry orange sauce.
- Green Beans or Asparagus: These vegetables add a crunchy texture to complement the tender chicken and soft sauce.
- Crispy Salad: A fresh, crispy salad with mixed greens and citrus dressing can balance out the richness of the dish.
For garnishing, you can add some orange zest or fresh rosemary for extra freshness and a pop of color.
Tips for Storing and Reheating Cranberry Orange Chicken
Here are a few helpful tips to ensure you can enjoy leftovers:
- Storing: Allow the chicken to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating: To keep the chicken moist and the sauce intact, reheat in a skillet over low heat, adding a splash of chicken broth if necessary to prevent the sauce from thickening too much. You can also reheat it in the microwave, covered, in short intervals.
- Freezing: If you want to freeze the dish, store the cooked chicken with the cranberry orange sauce in a freezer-safe container. It will stay fresh for up to 3 months. To reheat, thaw overnight in the fridge and then warm in a skillet.
Variations and Dietary Modifications
This dish is easily adaptable to suit dietary preferences and tastes:
- Gluten-Free: This recipe is naturally gluten-free, but make sure any sides or additional ingredients you choose are gluten-free.
- Dairy-Free: The dish doesn’t require dairy, so it’s suitable for those avoiding milk products.
- Low-Sugar: If you’re watching sugar intake, reduce or eliminate the honey or maple syrup. You can also use a sugar substitute like stevia.
- Different Proteins: Try using turkey breasts or pork chops in place of chicken for a fun twist.
- Flavor Variations: Add a pinch of cinnamon to the sauce for a spiced kick, or switch out the orange for a grapefruit for a unique citrus flavor.
Recipe FAQ’s
How can I make this dish ahead of time?
You can prepare the cranberry orange sauce and store it separately in the fridge for up to two days. When ready to serve, simply reheat the sauce, cook the chicken, and combine.
What’s the best type of chicken cut to use?
Both chicken breasts and thighs work well. Breasts are leaner, while thighs are juicier and more flavorful. Choose according to your preference!
Can I use dried cranberries instead of fresh?
While fresh cranberries give the best texture and flavor, you can use dried cranberries if fresh ones aren’t available. Just soak them in warm water for 10 minutes before using.
Cranberry Orange Chicken
Cranberry Orange Chicken is a heartwarming, flavorful dish that brings together the sweetness of cranberries, the tang of orange, and savory chicken.Perfect for festive dinners, holiday meals, or cozy family nights, this dish is sure to impress with minimal effort.
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 1 cup fresh cranberries
- 1 large orange zested and juiced
- 2 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh thyme or rosemary or 1/2 teaspoon dried
- Salt and pepper to taste
- ½ cup chicken broth or water
Optional:
- 1 tablespoon balsamic vinegar for extra depth of flavor
- 1 teaspoon Dijon mustard for a slight tang
Instructions
Prep the Chicken
- Season the chicken breasts or thighs with salt, pepper, and a pinch of fresh thyme or rosemary. You can marinate the chicken for 30 minutes if you have time, but it’s not necessary for great flavor.
Brown the Chicken
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 4-6 minutes per side, or until the chicken is golden brown. Remove the chicken from the skillet and set it aside.
Make the Cranberry Orange Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the cranberries, orange juice, orange zest, and honey (or maple syrup). Stir to combine and bring to a simmer. Let the sauce simmer for 5-7 minutes until the cranberries burst and release their juice, creating a slightly thickened sauce.
Combine Chicken and Sauce
- Return the chicken to the skillet, spooning some sauce over the top. Add the chicken broth and scrape any browned bits from the bottom of the pan to infuse the sauce with extra flavor. Cover the skillet and reduce the heat to low, simmering for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
Serve
- Once the chicken is fully cooked, spoon the cranberry-orange sauce over the top. Garnish with fresh herbs or orange zest for an added touch.