Cranberry Orange Chicken: Sweet, Tangy, and Perfect for Any Occasion
If you’re looking for a bright, flavorful chicken recipe that combines sweet, tangy, and savory notes, Cranberry Orange Chicken is your go-to dish. This recipe uses a simple homemade glaze of fresh cranberries, orange juice, and honey to coat tender chicken breasts, creating a dish that is festive enough for holidays yet simple enough for a weeknight dinner.
Why You’ll Love This Recipe
- Easy weeknight dinner: Minimal prep, big flavor.
- Sweet and savory glaze: Cranberries and orange create a naturally vibrant, tangy-sweet sauce.
- Healthy and balanced: Protein-rich with fresh fruit and minimal added sugar.
- Versatile: Serve over rice, quinoa, or roasted vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 cup fresh cranberries
- ½ cup orange juice (freshly squeezed recommended)
- 2 tbsp honey
- 1 tsp soy sauce
- 2 cloves garlic, minced
- ½ tsp dried thyme or 1 tsp fresh
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- Orange slices and extra cranberries for garnish
Instructions
- Prepare the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Brown chicken 3–4 minutes per side until golden. Remove and set aside.
- Make the cranberry orange glaze: In the same skillet, combine cranberries, orange juice, honey, soy sauce, garlic, and thyme. Cook for 5–7 minutes until cranberries start to burst.
- Simmer chicken in glaze: Return chicken to the skillet. Reduce heat to low and simmer 10–12 minutes, spooning glaze over chicken until fully cooked (internal temp 165°F).
- Thicken sauce (optional): If you prefer a thicker sauce, stir in cornstarch slurry and cook for 1–2 minutes until glaze coats the chicken.
- Serve and garnish: Transfer chicken to plates, spoon extra glaze over the top, and garnish with fresh cranberries and orange slices.
Cranberry Orange Chicken
Tender chicken breasts glazed with a sweet and tangy cranberry orange sauce, perfect for weeknight dinners or holiday meals.
Ingredients
Equipment
Method
- Season chicken with salt and pepper. Heat olive oil in skillet over medium heat and brown chicken 3–4 minutes per side. Remove and set aside.
- Combine cranberries, orange juice, honey, soy sauce, garlic, and thyme in skillet. Cook 5–7 minutes until cranberries begin to burst.
- Return chicken to skillet. Simmer on low 10–12 minutes, spooning glaze over chicken until fully cooked.
- Optional: Stir in cornstarch slurry and cook 1–2 minutes for a thicker sauce.
- Serve chicken on plates, spoon glaze over top, and garnish with fresh cranberries and orange slices.
Notes
Adjust sweetness or tanginess by adding more honey or orange juice as desired.
Tips for Perfect Cranberry Orange Chicken
- Use fresh cranberries for the best flavor; frozen works in a pinch.
- Balance sweetness and tang: Adjust honey and orange juice based on your taste preference.
- Check doneness: Chicken should reach 165°F internal temperature.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Variations
- Cranberry Orange Chicken Thighs: Use bone-in thighs for more flavor.
- Spicy twist: Add ¼ tsp red pepper flakes to the glaze.
- Slow cooker option: Cook chicken with glaze on low for 3–4 hours.
- Gluten-free: Ensure soy sauce is tamari or gluten-free.
Serving Suggestions
- Serve over fluffy rice, quinoa, or mashed sweet potatoes.
- Pair with roasted or steamed vegetables like green beans or asparagus.
- Garnish with extra fresh orange zest for added aroma and color.
Fun Facts
- Cranberries are a traditional North American fruit, often associated with fall and winter holidays.
- Orange and cranberry pair beautifully due to the combination of sweet, tart, and citrusy flavors.
- Glazing meat with fruit-based sauces is a classic technique to balance flavor and add visual appeal
