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Cranberry Orange Chicken Recipe

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★★★★★

4.9 from 76 reviews

This Cranberry Orange Chicken recipe features juicy, bone-in chicken thighs cooked in a vibrant, slightly sweet and tangy cranberry-orange glaze. The chicken is first seared to achieve crispy skin, then baked in a flavorful sauce made from fresh cranberries, orange juice, zest, honey, garlic, and thyme. Garnished with fresh parsley, this dish is a perfect balance of savory and fruity flavors, ideal for a comforting yet elegant weeknight dinner or special occasion.

Ingredients

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Chicken

  • 4 bone-in chicken thighs (skin-on)
  • Salt and black pepper to taste

Glaze

  • 1 cup fresh cranberries
  • 2 large oranges (zested and juiced)
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 teaspoon fresh thyme

Garnish

  • Fresh parsley for garnish
  • Orange slices (optional, for serving)

Instructions

  1. Prepare and Season Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin upon cooking. Season both sides generously with salt and black pepper. Let the thighs sit at room temperature for 10 minutes to absorb the seasoning and to promote even cooking.
  2. Sear Chicken Thighs: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot oil and sear for 5-6 minutes until the skin turns golden brown and crispy. Flip the thighs and sear the other side for an additional 3-4 minutes. Remove chicken from the skillet and set aside.
  3. Prepare Cranberry Orange Glaze: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the fresh cranberries, orange juice, orange zest, honey, and fresh thyme. Stir to combine and let the mixture simmer gently for 3-4 minutes until the cranberries start to burst and release their juices, creating a vibrant sauce.
  4. Bake Chicken in Glaze: Return the seared chicken thighs to the skillet, nestling them into the cranberry-orange sauce. Spoon some of the glaze over the chicken to coat. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  5. Rest and Garnish: Carefully remove the skillet from the oven and let the chicken rest for 5 minutes to retain juices. For extra crispy skin, place the chicken under the broiler for 2-3 minutes, watching closely to prevent burning. Garnish with chopped fresh parsley and serve with orange slices, spooning additional cranberry sauce over the top if desired.

Notes

  • Use bone-in, skin-on chicken thighs for best flavor and moistness.
  • Letting the chicken rest at room temperature before cooking helps even cooking.
  • If you don’t have an oven-safe skillet, transfer the glaze and chicken to a baking dish after searing.
  • Fresh cranberries provide the best tartness; frozen can be substituted if necessary.
  • Keep an eye when broiling as the skin can burn quickly.
  • This dish pairs well with rice, quinoa, or roasted vegetables.

Keywords: cranberry orange chicken, baked chicken thighs, fruity chicken recipe, holiday chicken dish, citrus chicken

Find it online: https://dinewithdylan.com/cranberry-orange-chicken-recipe/