I made a bright, warm dish that mixes tart cranberries and sweet orange. The sauce cooks down to a shiny glaze. This meal looks nice and tastes fresh. If you like orange chicken, try this easy orange chicken recipe for more ideas.

why make this recipe

This dish uses simple food and bold taste. It cooks fast and fits a weeknight plan. The sauce uses fruit and few pantry items. You can make it for family or for guests. If you want a very small list of parts, see a three-ingredient orange chicken for a quick view of orange ideas.

how to make Cranberry Orange Glazed Chicken

You sear the chicken first to get a good brown. Then you make the sauce in the same pan. You put the chicken back and bake until done. Use a pan that can go in the oven. For more oven tips, read these roasted orange chicken tips that help with cook time and color.

Ingredients :

2 lbs Boneless, Skinless Chicken Thighs
1 tablespoon Olive Oil
½ teaspoon Salt
¼ teaspoon Black Pepper
1 ½ cups Fresh or Frozen Cranberries
½ cup Fresh Orange Juice
Zest of 1 Orange
¼ cup Honey
2 cloves Garlic, Minced
1 teaspoon Fresh Ginger, Grated
1 tablespoon Soy Sauce
1 tablespoon Apple Cider Vinegar
1 tablespoon Water (if needed for consistency)
1 tablespoon Cornstarch (for thickening, optional)
Fresh Parsley, Chopped (for garnish)
Extra Orange Zest (for garnish)

Directions :

Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken for 4–5 minutes per side until the meat turns golden brown. Remove chicken and set aside.
Add cranberries, orange juice, orange zest, honey, garlic, ginger, soy sauce, and apple cider vinegar to the skillet.
Simmer the mix gently while you scrape up the browned bits from the pan.
If you want a thicker glaze, whisk cornstarch with water and add it to the mix. Cook until it thickens.
Nest the seared chicken back into the skillet and spoon the glaze over the chicken.
Bake in a preheated oven at 375°F (190°C) for 18–25 minutes until the chicken reaches an internal temp of 165°F (74°C).
Let the chicken rest in the pan for 5–10 minutes before you serve.
Garnish with fresh parsley and extra orange zest if you like.

how to serve Cranberry Orange Glazed Chicken

Serve the chicken with plain rice or with steamed green beans. A small green salad works well. Spoon extra glaze on the plate for color. For side ideas that match orange flavors, see these roasted orange chicken sides.

how to store Cranberry Orange Glazed Chicken

Cool the chicken to room temp for no more than two hours. Put it in an airtight box. Keep in the fridge up to 3 days. To freeze, wrap tight and keep up to 3 months. Thaw in the fridge and reheat gently in the oven or a pan.

tips to make Cranberry Orange Glazed Chicken

Use room-temp chicken for even cook. Do not crowd the pan when you sear. Use fresh orange juice for best taste. If your glaze gets too thick, add a splash of water. If you want a milder bite, cook the cranberries a bit longer. For more ways to bake chicken with a bright crust, try this baked ranch chicken guide for technique tips.

variation (if any)

Use chicken breast if you prefer white meat. Watch time, breasts cook faster.
Make the glaze with less honey for a tarter taste.
Add a pinch of red pepper flakes for heat.
Swap apple cider vinegar for white wine vinegar for a mild swap.

FAQs (minimum three FAQ)

Q: Can I use frozen cranberries?
A: Yes. Use them frozen. They will cook down in the sauce.

Q: Can I make this in a slow cooker?
A: You can. Sear the chicken first. Put sauce and chicken in the slow cooker. Cook 3–4 hours on low.

Q: How do I know the chicken is done?
A: Use a meat thermometer. It reads 165°F (74°C) in the thick part.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge. Warm and pour over hot chicken.

Q: Is this dish kid friendly?
A: Many kids like the sweet and tart mix. You can cut down the ginger or garlic for mild taste.