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Homemade cranberry orange chicken on a white kitchen counter, top-down view.

Cranberry Orange Chicken

Juicy chicken coated in a sweet and tangy cranberry orange glaze ; an easy, festive dinner that looks fancy but comes together fast.
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Course: Dinner, Main Course
Cuisine: American, Holiday
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 55 minutes
Servings: 4
Calories: 420kcal
Cost: $15

Equipment

  • 1 Oven-safe skillet
  • 1 Saucepan
  • 1 Basting brush
  • 1 Meat thermometer
  • 1 Chef’s knife
  • 1 Zester or microplane

Ingredients

  • 4–6 pieces chicken thighs or breasts about 2 pounds
  • 2 tablespoon olive oil
  • salt and black pepper to taste
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme or rosemary
  • 1 cup fresh cranberries or frozen
  • ¾ cup orange juice freshly squeezed
  • 1 orange zest zest of 1 orange
  • ⅓ cup honey
  • 2 tablespoon butter
  • 1 small onion, finely diced
  • ½ teaspoon ground ginger optional

Instructions

  • Season the chicken with salt and pepper. Let rest at room temperature for about 10 minutes.
  • In a saucepan, sauté onion and garlic in a bit of oil or butter. Add cranberries, orange juice, zest, honey, thyme, and ginger. Simmer until cranberries burst and sauce thickens.
  • In an oven-safe skillet, sear chicken in olive oil on both sides until golden brown.
  • Pour glaze over chicken, transfer skillet to oven, and bake at 375°F (190°C) for 20–25 minutes, basting halfway through.
  • Remove from oven and rest for 10 minutes. Serve warm with extra glaze spooned over top.

Notes

Nutrition information is automatically calculated and should be used only as an approximation.

Nutrition

Serving: 250g | Calories: 420kcal | Carbohydrates: 25g | Protein: 36g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 120mg | Sodium: 480mg | Potassium: 580mg | Fiber: 2g | Sugar: 18g | Vitamin A: 220IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 2mg