Cranberry Orange Chicken

The secret? Let the cranberries burst halfway through baking, then spoon that hot glossy sauce over the chicken. This “burst-and-baste trick” concentrates the citrus-honey flavor and makes the chicken extra juicy and beautifully glazed.

This bright and flavorful cranberry orange chicken is a cozy, seasonal dinner that brings together sweet-tart cranberries, fresh citrus, and tender baked chicken. It’s the kind of dish that feels festive enough for the holidays but simple enough for weeknights. For more fall-inspired meals, try pairing it with roasted delicata squash or a comforting bowl of roasted tomato basil soup .

Why You’ll Love It

• Simple ingredients: Fresh cranberries, orange juice, and pantry staples.
• Perfect for holidays: A beautiful main dish for Thanksgiving or Christmas.
• One-pan recipe: Easy cleanup and minimal prep.
• Balanced flavor: Sweet, tart, savory, and citrusy in every bite.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 lb)
• 1 cup fresh cranberries
• 1/2 cup orange juice (fresh if possible)
• Zest of 1 orange
• 1/3 cup honey or maple syrup
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• Salt and black pepper to taste

Want to build a full dinner plate? Add a scoop of creamy garlic parmesan mashed sweet potatoes or spoon the sauce over fluffy white rice.

Instructions

1. Preheat your oven to 400°F. Lightly grease a large baking dish.
2. Pat the chicken dry and season both sides with salt, pepper, and thyme. Place the chicken in the baking dish.
3. In a bowl, whisk together the orange juice, orange zest, honey, garlic, and olive oil. Pour the mixture over the chicken.
4. Scatter the fresh cranberries around the chicken. Some will burst during baking and help thicken the sauce.
5. Bake for 15 minutes, then spoon some of the hot cranberry-orange sauce over the chicken (this is the burst-and-baste trick). Continue baking uncovered for another 13–17 minutes, or until the chicken reaches 165°F.

Tips & Variations

• Chef’s Tip: For the best flavor, baste the chicken once the cranberries begin to burst — it thickens the sauce naturally and gives the chicken a glossy finish.
• Use thighs: Chicken thighs stay extra tender and juicy.
• Add herbs: Rosemary or sage bring a holiday aroma.
• Make it saucier: Stir in 1/3 cup chicken broth for extra pan sauce.
• Make it sweeter: Add 2–3 tbsp brown sugar to the sauce.

Substitutions

• Cranberries: Frozen cranberries work perfectly—use them straight from the freezer.
• Honey: Maple syrup or agave work just as well.
• Orange juice: Store-bought is fine—just avoid varieties with added sugar.

Serving Suggestions

This cranberry orange chicken pairs well with roasted vegetables, garlic mashed potatoes, or wild rice. It’s also delicious next to a crisp savory apple salad for a fresh, seasonal contrast.

Storage & Reheating

• Fridge: Store leftovers up to 4 days in an airtight container.
• Freeze: Freeze cooked chicken and sauce for up to 2–3 months.
• Reheat: Warm in the oven at 350°F for 10–12 minutes or microwave in 30-second intervals.

FAQs

More to Try

• Apple & Sage Turkey Meatballs
• Slow Cooker Lemon Herb Chicken & Rice
• Best Fall Dinner Recipes
• Roasted Delicata Squash
• Garlic Butter Shrimp

Conclusion

This cranberry orange chicken is sweet, savory, and full of bright citrus flavor. It’s an easy, beautiful dinner that works for holiday gatherings, meal prep, or any night you want something warm and seasonal.

Cranberry Orange Chicken

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• Author: Sarah
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This bright and flavorful cranberry orange chicken is a cozy, seasonal dinner that brings together sweet-tart cranberries, fresh citrus, and tender baked chicken. It’s festive enough for the holidays but simple enough for weeknights.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5–2 lb)
• 1 cup fresh cranberries
• 1/2 cup orange juice (fresh if possible)
• Zest of 1 orange
• 1/3 cup honey or maple syrup
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• Salt and black pepper to taste

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Instructions

1. Preheat your oven to 400°F. Lightly grease a large baking dish.
2. Pat the chicken dry and season both sides with salt, pepper, and thyme. Place the chicken in the baking dish.
3. In a bowl, whisk together the orange juice, orange zest, honey, garlic, and olive oil. Pour the mixture over the chicken.
4. Scatter the fresh cranberries around the chicken. Some will burst during baking and help thicken the sauce.
5. Bake for 15 minutes, then spoon some of the hot cranberry-orange sauce over the chicken (this is the burst-and-baste trick). Continue baking uncovered for another 13–17 minutes, or until the chicken reaches 165°F.

Notes

For the best flavor, baste the chicken once the cranberries begin to burst — it thickens the sauce naturally and gives the chicken a glossy finish.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 360
• Sugar: 14g
• Sodium: 370mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 95mg

Keywords: cranberry orange chicken, holiday chicken recipe, baked chicken, citrus glaze, fall dinner