Cranberry Orange Chicken

This Cranberry Orange Chicken is a flavorful blend of sweet, tangy, and savory. Juicy chicken breasts are seared golden and glazed in a sauce made with fresh cranberries, orange juice, zest, garlic, and honey. Perfect for weeknight dinners or holiday meals, this dish is a festive twist on an easy orange chicken recipe that’s both simple and impressive. Serve with rice, quinoa, or roasted veggies for a hearty and balanced dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Calories: 420

Ingredients Method Notes

Ingredients

For the Chicken:
4 boneless skinless chicken breasts (or thighs)
2 tbsp olive oil
Salt and black pepper to taste
For the Cranberry Orange Sauce:
1 cup fresh or frozen cranberries
½ cup fresh orange juice
1 tbsp orange zest
3 tbsp honey or maple syrup
2 cloves garlic minced
1 tsp soy sauce optional
½ tsp red pepper flakes optional, for spice
Fresh parsley or green onions for garnish

Method

Season & cook the chicken
Pat chicken dry and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown. Remove and set aside.
Make the cranberry-orange glaze
In the same skillet, add minced garlic and sauté for 1 minute.
Stir in cranberries, orange juice, orange zest, honey, soy sauce, and red pepper flakes.
Simmer for 5–7 minutes, stirring until cranberries pop and the sauce thickens.
Combine & finish
Return chicken to the skillet, spoon sauce over, and reduce heat to low.
Simmer for 8–10 minutes until chicken is fully cooked (internal temp 165°F/74°C).
Serve
Garnish with parsley or green onions and serve warm.

Notes

Fresh orange juice gives the best flavor—avoid bottled if possible.
For extra sweetness, increase honey or maple syrup.
Works great with chicken thighs for more juiciness.
Store leftovers in the fridge for up to 3 days.