introduction

This Cranberry Orange Glazed Chicken brings sweet and tart flavors to a simple baked dish. It uses common food and small steps so home cooks can make it with care. If you like orange chicken, you can also try 3-ingredient orange chicken for a very quick option.

why make this recipe

Make this recipe when you want a bright, warm meal that feels special but does not take long. The glaze makes the skin shine and taste sweet and tangy. This dish works well for a weeknight or a small dinner with guests, and you can clear most work in one pan. For another easy orange take, see this easy orange chicken recipe.

how to make Cranberry Orange Glazed Chicken

You will sear the chicken first to lock in juice and make the skin crisp. Then you make a fresh cranberry and orange glaze and bake the chicken until it cooks through. The steps use both stovetop and oven to get good color and a sticky glaze. This way of searing and roasting is like other oven methods such as roasted orange chicken that aim for crisp skin and a deep sauce.

Ingredients :

8 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 cup fresh cranberries, divided
1/2 cup orange juice
1/4 cup brown sugar, packed
1 tablespoon cornstarch
1 tablespoon cold water
1 orange, thinly sliced for garnish (optional)
2 tablespoons fresh parsley, chopped for garnish

Directions :

Preheat your oven to 375°F (190°C). Pat the chicken thighs very dry with paper towels. This step helps the skin get very crisp. Season both sides of the chicken with salt, black pepper, and garlic powder.

Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, place the chicken thighs skin-side down in the skillet. Do not move them. Sear for 6–8 minutes until the skin is deep golden brown and crispy. This step helps lock in the juices.

Flip the chicken and sear for another 2–3 minutes on the other side. Then take the skillet off the heat.

While the chicken sears, make the glaze. In a small saucepan, put 3/4 cup of the fresh cranberries, the orange juice, and the brown sugar. Bring to a simmer over medium heat. Stir until the sugar melts and the cranberries start to burst, about 5–7 minutes.

In a small bowl, mix the cornstarch and cold water until smooth. Pour the cornstarch mix into the simmering glaze. Stir all the time until the glaze gets thick and syrupy, about 1–2 minutes.

Put the seared chicken thighs in a single layer in a large baking dish if your skillet is not oven-safe. Pour about two-thirds of the cranberry orange glaze over the chicken so each piece gets some. Scatter the remaining 1/4 cup of fresh cranberries and the orange slices (if you use them) around and on top of the chicken.

Bake for 20 minutes. Take the dish out of the oven, baste the chicken with the pan juices, and drizzle the rest of the glaze on top. Put the dish back in the oven and bake 15–20 more minutes, or until the chicken reaches an internal temperature of 175°F (80°C) in the thickest part of the thigh, avoiding the bone. The glaze should be caramelized and sticky, and the chicken should be cooked through but not dry.

When done, take the chicken from the oven and let it rest in the baking dish for 5–10 minutes before serving. This rest helps the juices spread and keeps the meat tender. Garnish with fresh chopped parsley.

how to serve Cranberry Orange Glazed Chicken

Serve the chicken with plain rice, mashed potatoes, or steamed green vegetables. Spoon extra pan juices and any glaze over the chicken and sides for more flavor. You can add a few orange slices on the plate for color and a light fresh bite. For a different meal idea that pairs well with sweet glaze dishes, try this oven roasted orange chicken for a similar bright profile.

how to store Cranberry Orange Glazed Chicken

Cool the chicken to room temperature for no more than two hours. Put it in an airtight container and store in the fridge for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warm, or reheat on low in a skillet with a splash of water to keep it moist. You can freeze cooked chicken in a freezer bag for up to 2 months; thaw in the fridge before reheating.

tips to make Cranberry Orange Glazed Chicken

Dry the skin well to get a crisp sear. Wet skin will steam, not brown.
Use an oven-safe skillet to move from stove to oven with less work.
Taste the glaze before you thicken it and adjust sugar or juice to your taste.
Make the glaze up to a day ahead and reheat it before use.
For a different flavor, try a tangy herbed twist like in a baked ranch chicken style sauce.

variation (if any)

Use boneless chicken thighs or breasts, but watch the bake time. Boneless pieces cook faster.
Swap brown sugar for honey for a lighter sweet note.
Add a pinch of red pepper flakes to the glaze for some heat.
Use frozen cranberries if you do not have fresh; thaw them first.

FAQs (minimum three FAQ)

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts and check often. They will cook faster and can dry out if you overbake.

Q: Can I make the glaze without cornstarch?
A: You can simmer the glaze longer to reduce it, but cornstarch helps it thicken fast. Use a small amount of flour mixed with water if you need a substitute.

Q: How do I know the chicken is done?
A: Use a meat thermometer. The thickest part of the thigh should read 175°F (80°C). The juices should run clear.

Q: Can I make this ahead for a party?
A: Yes. You can sear and make the glaze ahead. Finish baking and glaze right before serving for best texture.

Q: Can I use orange zest in the glaze?
A: Yes. A little orange zest will add bright fresh taste. Add it when the glaze simmers.