Cranberry Chicken is an easy one pan chicken with vibrant winter flavors. Tart cranberries, sweet maple, and aromatic rosemary create a rich sauce, making this dish perfect for any occasion, from a festive gathering to a simple weeknight dinner.
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Cranberry Orange Chicken
I first created this one-pan cranberry chicken to use up leftover Thanksgiving berries, but its bold, wintery flavor made it a cold-weather staple in my home. I love how the sweet-tart sauce, with rosemary and a rich pan sauce, deepens overnight, making it a fantastic make-ahead meal for both busy weeknights and dinner parties. It’s incredibly simple, feels indulgent with fewer than ten ingredients, and is naturally gluten-free.
Pro Tip
This recipe works with chicken breast as well. Make sure to cut and pound them to the same thickness for even cooking.
While the tender chicken and luxurious sauce feel festive enough for a holiday table, it’s far too delicious to save for special occasions alone. What truly sells me is that this dish is both nourishing and effortlessly impressive. It’s the perfect cozy, one-pan meal that I confidently serve to please a crowd, and I guarantee the amazing flavors will win everyone over.
Cranberry Orange Chicken
Ingredients
- 2 Tablespoon olive oil divided
- 6 Skinless boneless chicken thighs about 680–900 g / 1.5–2 lbs
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 3 garlic cloves minced (about 3 teaspoons)
- 1 orange juiced about 2 Tablespoons
- Zest from 1 orange
- ½ cup chicken stock
- 3 Tablespoons pure maple syrup
- 3 cups fresh cranberries 12 oz bag, thawed if frozen
Instructions
Prep the Chicken
- In a small bowl mix together the salt, pepper, dried rosemary and paprika. Press the seasoning blend on both sides of the chicken.
- In a large skillet warm 1 Tablespoon of olive oil over medium heat. Add seasoned chicken to the warm skillet.
- Cook on one side for about 5 to 8 minutes and then flip the chicken and cook the other side. Continue flipping as needed until the chicken is fully cooked (about 10 to 15 minutes) and the internal temperature is 165° in the thickest part of the chicken thigh. If the bottom of the pan starts to scorch, add 1 - 2 tablespoons of water.
- Remove the cooked chicken to a plate and cover to keep warm.
Make the Cranberry Orange Sauce
- In the same skillet, without cleaning it, add in 1 Tablespoon of oil and the garlic while scraping the bottom of the pan to get brown bits.
- Sauté for a minute and then add in the juice from 1 orange, orange zest, chicken stock, cranberries, and maple syrup.
- Bring sauce to a boil (about 3 minutes) and then lower the heat to medium-low while it simmers.
- Continue to simmer until cranberries begin to pop and burst, this should take about 5 to 8 minutes. Push the cranberries down with the back of a spoon or spatula to cook them and help soften.
- Cranberries thicken naturally due to pectin and the sauce will begin to thicken as well. When it cools it will continue to thicken. The sauce should thicken enough to cover the back of a spoon. Add chicken back in the pan, spooning sauce over the chicken.
- Garnish with fresh orange slices and rosemary before serving.
Notes
- You can use ¼ cup of orange juice instead of fresh-squeezed. It won’t taste quite as bright, and you’ll miss the zest, but it still works well in a pinch.
- Sauce will continue to thicken as it cools due to the natural pectin in cranberries.
- After adding cranberries you may want to use a splatter screen to avoid the mixture splattering out.
Nutrition
How to Make Cranberry Orange Chicken
Gather the ingredients and make sure when you zest the orange do not get to the white pith. You can use ¼ cup of orange juice instead of fresh-squeezed. It won’t taste quite as bright
If you do not have or do not like maple syrup, use honey. Also you can add a chopped shallot for extra flavor.
Pat the chicken thighs dry with a paper towel. In a small bowl, combine the salt, pepper, dried rosemary, and paprika. Rub this seasoning blend evenly over both sides of the chicken.
Place the chicken in the hot skillet and cook for 5-8 minutes, flipping until golden brown and cooked through (an internal temperature of 165°F). If the pan drippings begin to scorch, deglaze with a tablespoon or two of water. Transfer the cooked chicken to a plate and set aside.
Using the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 30-60 seconds, scraping the bottom of the pan to incorporate all the flavorful browned bits. Pour in the fresh orange juice, chicken stock, and maple syrup, then add the orange zest and fresh cranberries. Stir everything to combine.
Increase the heat to bring the sauce to a boil, then reduce it to a steady simmer. Cook stirring occasionally and using the back of your spoon to gently press on the cranberries as they soften and pop. The sauce is ready when it has thickened enough to coat the back of the spoon.
Return the cooked chicken thighs to the skillet, spooning the vibrant cranberry orange sauce over them to warm through. For a beautiful presentation, garnish with fresh orange slices and a sprig of rosemary before serving.
FAQs
Yes the great thing about this recipe is how easy it is to put together! You can add them straight from the freezer. Just simmer a few minutes longer to allow them to burst and thicken the sauce. I personally prefer to thaw them first so they release their juices more evenly and help the sauce come together a little faster.
The easiest way is to take the bag out of your freezer and put it in your refrigerator overnight. If you’re in a hurry, you can open the bag and pour it into a bowl and set it on your counter.
Any leftover cranberry orange chicken can be wrapped and stored in your refrigerator for up to three days. To reheat, add to a skillet or microwave with a splash of water or chicken stock if needed to loosen the sauce. Reheat until warm.
Replace the chicken stock with water if you don't have any on hand. You could also give apple cider a try. Don’t have dried rosemary on hand, you can either use fresh or use a similar dry herb such as thyme. Or add a pinch of cayenne for a bit of warmth.
Serving suggestions
Serve with a side of veggies like green beans or roasted Brussels sprouts for a balanced meal. You can also pair it with rice or mashed potatoes. A garden salad or slices of your favorite bread all go well.
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