Name: Easy Cranberry Orange Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1 cup fresh cranberries; 1 large orange (zested and juiced, about 1/2 cup juice); 2 tablespoons honey or maple syrup; 1 tablespoon olive oil; 2 cloves garlic (minced); 1 teaspoon fresh thyme or rosemary; Salt and pepper (to taste); 1/2 cup chicken broth or water; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard

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About this recipe

This dish mixes bright orange juice and tart cranberries to make a warm, sweet sauce. It cooks fast and tastes fresh. If you like citrus chicken dishes you can also try an easy orange chicken recipe for another simple meal.

why make this recipe

You can make a full meal in about 30 minutes. The sauce uses simple, real food. Kids and adults both like the sweet and tart mix. The dish needs just a few steps so it fits busy nights. If you want another quick orange idea, see a 3-ingredient orange chicken for a very fast version.

how to make Easy Cranberry Orange Chicken

This recipe keeps the steps clear. Brown the chicken first. Then make the cranberry orange sauce in the same pan. Return the chicken to finish cooking in the sauce. For more easy weeknight meals, look at other easy chicken dinner recipes to plan sides.

Ingredients :

4 boneless, skinless chicken breasts or thighs (breasts are leaner; thighs are juicier)
1 cup fresh cranberries (frozen works too if needed)
1 large orange (zested and juiced (about 1/2 cup juice))
2 tablespoons honey or maple syrup (balances tartness of cranberries)
1 tablespoon olive oil (for browning chicken)
2 cloves garlic (minced)
1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
salt and pepper (to taste)
1/2 cup chicken broth or water (creates silky sauce)
1 tablespoon balsamic vinegar (for extra depth of flavor)
1 teaspoon Dijon mustard (for a slight tang)

Directions :

Pat chicken breasts or thighs dry with paper towels. Season both sides generously with salt, pepper, and fresh thyme or rosemary. For extra flavor, marinate for 30 minutes at room temperature (optional).
Heat olive oil in a large skillet over medium-high heat until it shimmers.
Add chicken to the hot skillet and cook for 4–6 minutes per side until golden brown. The chicken does not need to be fully cooked yet. Transfer browned chicken to a plate and set aside.
In the same skillet (do not clean it), add minced garlic and sauté for 30 seconds until fragrant.
Add fresh cranberries, orange juice, orange zest, and honey to the skillet. Stir to combine.
Bring the sauce to a simmer and cook for 5–7 minutes, stirring now and then, until cranberries burst and release their juice. The sauce should reduce and thicken slightly.
Return the browned chicken to the skillet, spooning some sauce over the tops.
Pour chicken broth into the skillet and scrape up any browned bits from the bottom of the pan for extra flavor.
Cover the skillet and reduce heat to low. Simmer for 10–12 minutes, or until chicken reaches an internal temperature of 165°F.
Spoon the cranberry-orange sauce over the chicken. Garnish with fresh herbs or extra orange zest if desired. Serve right away.

how to serve Easy Cranberry Orange Chicken

Serve this chicken with plain rice, steamed veg, or soft noodles. The sauce is bright and coats rice well. You can also serve it with a simple salad. For a creamy noodle side, try a dish like easy chicken stroganoff on a different night.

how to store Easy Cranberry Orange Chicken

Cool the chicken to room temp for up to one hour. Put it in an airtight container and keep it in the fridge for 3 to 4 days. Reheat in a low oven or on the stove with a splash of broth to warm the sauce. For slow-cook meal ideas that store well, see easy crockpot dinners healthy chicken recipe.

tips to make Easy Cranberry Orange Chicken

Use fresh orange juice for the best bright taste.
If you use frozen cranberries, rinse them first.
Brown the chicken well for more flavor.
Do not overcook the chicken; check with a thermometer.
Stir the sauce as the cranberries burst so it cooks even.

variation (if any)

Use chicken thighs for a juicier meal.
Swap honey for maple syrup for a deeper sweet note.
Add a pinch of red pepper flakes for heat.
Stir in a tablespoon of butter at the end for a silkier sauce.

FAQs

Q: Can I use frozen cranberries?
A: Yes. Rinse them and add a minute or two to the cook time if needed.

Q: Can I make this in the oven?
A: Yes. Brown the chicken on the stove, make the sauce, then bake at 375°F for 15–20 minutes until done.

Q: How do I know the chicken is safe to eat?
A: Use a meat thermometer. It is safe at 165°F in the thickest part.

Q: Can I double the sauce?
A: Yes. You can double the sauce and spoon extra over rice or veg.

Q: Is this recipe good for meal prep?
A: Yes. Store in the fridge for up to 4 days and reheat gently.