When dinner needs a dose of holiday flavor, this Cranberry Orange Chicken delivers a perfect mix of sweet, tangy, and savory. Juicy chicken meets fresh cranberries and bright orange zest for a meal that feels festive yet simple enough for any night. Whether baked, seared, or slow-cooked, each bite glazes up beautifully with caramelized citrus. Ideal for family dinners or cozy gatherings, this dish turns seasonal ingredients into an easy showstopper you’ll crave well beyond the holidays.

Why You’ll Adore This Cranberry Orange Chicken Recipe

Sarah

Cranberry Orange Chicken Delight ( 3 Way )

This Cranberry Orange Chicken offers juicy, golden chicken with a zippy citrus glaze that’s sweet, tart, and savory. It’s versatile enough for weeknights or holidays, with options to cook it in the oven, skillet, or slow cooker.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 4 to 5 chicken thighs skin-on or use breasts
• 1/4 cup fresh cranberries for the marinade’s bright color and tart bite
• 1/2 cup fresh cranberries whole
• 2 tablespoons olive oil helps the marinade cling and browns the meat
• 2 tablespoons honey balances tart fruit and adds glossy caramelization
• 1 tablespoon apple cider vinegar sharpens the citrus and rounds sweetness
• 1 tablespoon brown sugar deepens flavor and helps the glaze thicken
• 2 cloves garlic minced
• 1 large orange zested and juiced
• 1/4 teaspoon sea salt brings flavors forward
• 1/8 teaspoon black pepper soft warmth
• 1 tablespoon olive oil for brushing
• 1 tablespoon honey for brushing

Equipment

• food processor
• Large Skillet
• 8-by-8 inch roasting pan
• slow cooker
• Sheet pan

Method

 

1. You’ll blend a simple citrus cranberry marinade, marinate the chicken, then choose your cooking path: skillet, baked, or slow cooker. Each method delivers juicy, orange-cranberry chicken with a glossy finish.

1. Make marinade: In a food processor, blend 1/4 cup cranberries, 2 tablespoons olive oil, 2 tablespoons honey, vinegar, garlic, orange zest and juice, salt, and pepper until smooth.
2. Marinate: Coat chicken and chill 2 hours or overnight.
3. Sear: Heat a large skillet over medium-high. Lightly oil. Pat chicken dry and sear skin-side down 6 to 7 minutes until deep golden. Flip.
4. Simmer: Pour in the marinade and bring to a lively simmer. Scatter in the 1/2 cup whole cranberries. Reduce heat and cook 8 to 10 minutes, until chicken reaches 165 F.
5. Finish: Mix 1 tablespoon honey with 1 tablespoon olive oil. Brush over chicken and cook 2 to 3 minutes, uncovered, to gloss and caramelize. Garnish with fresh zest.

1. Make marinade as above. Marinate chicken 2 hours or overnight.
2. Heat oven to 375 F. Lightly grease an 8-by-8 inch roasting pan.
3. Arrange chicken in the pan. Pour marinade over. Add the remaining 1/2 cup cranberries.
4. Bake 25 to 30 minutes. Stir together 1 tablespoon honey and 1 tablespoon olive oil, then brush over the chicken.
5. Broil 2 to 3 minutes to crisp the skin. Watch closely.
6. Discard the sauce. Garnish with fresh orange zest and cranberries. Serve.

1. Make marinade and marinate 2 hours or overnight.
2. Add chicken to slow cooker. Pour marinade over and sprinkle in 1/2 cup cranberries.
3. Cook on low 3 to 4 hours or high 2 to 3 hours, until 165 F.
4. Finish: Whisk the honey and oil, brush the cooked chicken, then broil on a sheet pan 2 to 3 minutes to crisp the skin. Discard slow cooker sauce. Add fresh zest to serve.

Notes

• Pat chicken dry, then broil 2–3 minutes after brushing honey–oil for crisp, glossy skin.​
• Marinate 2+ hours (overnight best) for brighter citrus and balanced cranberry flavor.​
• Using cranberry sauce? Cut added sweetener; thin with a splash of orange juice.​
• If bitter, add 1–2 tsp honey and a tiny pinch of salt to balance.

Ingredients You’ll Need

Here’s what you need for Cranberry Orange Chicken, plus simple swaps.

• 4 to 5 chicken thighs, skin-on or use breasts: juicy protein that browns well.
• 1/4 cup fresh cranberries: for the marinade’s bright color and tart bite.
• 1/2 cup fresh cranberries, whole: toss into the pan for bursts of fruit.
• 2 tablespoons olive oil: helps the marinade cling and browns the meat.
• 2 tablespoons honey: balances tart fruit and adds glossy caramelization.
• 1 tablespoon apple cider vinegar: sharpens the citrus and rounds sweetness.
• 1 tablespoon brown sugar: deepens flavor and helps the glaze thicken.
• 2 cloves garlic, minced: savory backbone for the citrus.
• 1 large orange, zested and juiced: all the citrus pop.
• 1/4 teaspoon sea salt: brings flavors forward.
• 1/8 teaspoon black pepper: soft warmth.
• 1 tablespoon olive oil + 1 tablespoon honey, for brushing: quick final gloss.

Swaps: use maple syrup for honey, avocado oil for olive oil, or frozen cranberries thawed and drained. For sugar-free, try monk fruit or allulose.

How to Make Cranberry Orange Chicken (3 Ways)

You’ll blend a simple citrus cranberry marinade, marinate the chicken, then choose your cooking path: skillet, baked, or slow cooker. Each method delivers juicy, orange-cranberry chicken with a glossy finish.

1) Skillet Method (Quickest)

• Make marinade: in a food processor, blend 1/4 cup cranberries, 2 tablespoons olive oil, 2 tablespoons honey, vinegar, garlic, orange zest and juice, salt, and pepper until smooth.
• Marinate: coat chicken and chill 2 hours or overnight.
• Sear: heat a large skillet over medium-high. Lightly oil. Pat chicken dry and sear skin-side down 6 to 7 minutes until deep golden. Flip.
• Simmer: pour in the marinade and bring to a lively simmer. Scatter in the 1/2 cup whole cranberries. Reduce heat and cook 8 to 10 minutes, until chicken reaches 165 F.
• Finish: mix 1 tablespoon honey with 1 tablespoon olive oil. Brush over chicken and cook 2 to 3 minutes, uncovered, to gloss and caramelize. Garnish with fresh zest.

2) Baked Method

• Make marinade as above. Marinate chicken 2 hours or overnight.
• Heat oven to 375 F. Lightly grease an 8-by-8 inch roasting pan.
• Arrange chicken in the pan. Pour marinade over. Add the remaining 1/2 cup cranberries.
• Bake 25 to 30 minutes. Stir together 1 tablespoon honey and 1 tablespoon olive oil, then brush over the chicken.
• Broil 2 to 3 minutes to crisp the skin. Watch closely.
• Discard the sauce. Garnish with fresh orange zest and cranberries. Serve.

3) Slow Cooker Method (Set and Forget)

• Make marinade and marinate 2 hours or overnight.
• Add chicken to slow cooker. Pour marinade over and sprinkle in 1/2 cup cranberries.
• Cook on low 3 to 4 hours or high 2 to 3 hours, until 165 F.
• Finish: whisk the honey and oil, brush the cooked chicken, then broil on a sheet pan 2 to 3 minutes to crisp the skin. Discard slow cooker sauce. Add fresh zest to serve.

Recipe Variations

Try these fun spins to make this orange-cranberry chicken your own.

Fresh Cranberries vs. Leftover Cranberry Sauce

You can absolutely use fresh cranberries, frozen berries, or leftover cranberry sauce in this recipe. Fresh yields a vivid, tangy glaze and jewel-like pops in the pan. Cranberries have unique health benefits, supporting cardiovascular health and reducing certain cancer risks. Frozen works the same once thawed and drained. If using canned or leftover sauce, you’ll get a sweeter, thicker finish.

For more cranberry-inspired dishes, consider trying the savory yet sophisticated Cranberry Meatballs that are easy to prepare in a slow cooker.

• Fresh cranberries: blend 1/4 cup into the marinade and scatter 1/2 cup whole into the pan. For extra tang, add a splash more vinegar.
• Frozen cranberries: thaw, pat dry, then use exactly as fresh.
• Leftover cranberry sauce: swap the 1/4 cup berries with 1/4 to 1/3 cup sauce in the marinade. Reduce or skip brown sugar and honey to taste. Add a squeeze of orange juice if it seems too thick.

Whichever route you choose, the flavors sing and the Cranberry Orange Chicken stays bright and balanced.

Troubleshooting Common Problems

• Too bitter: add 1 to 2 teaspoons honey or a pinch of brown sugar, and a tiny pinch of salt.
• Too sweet: stir in 1 teaspoon apple cider vinegar or more zest.
• Thin sauce: simmer 3 to 5 minutes in a skillet to reduce, or add 1 teaspoon orange marmalade.
• Dry or rubbery chicken: check doneness at 160 to 165 F, rest 5 minutes, and avoid overcooking.
• Pale skin: pat chicken dry before searing and finish with the honey-oil brush.

Meal Prep Instructions

Marinate ahead to save time. Blend the cranberry citrus marinade up to 3 days in advance and store it in the fridge. Add it to the chicken the morning you plan to cook, or the night before.

Freezer meal option: add raw chicken and marinade to a freezer bag, press out air, label, and freeze up to 2 months. Thaw overnight in the fridge, then cook via skillet, baked, or slow cooker. I like to keep the 1/2 cup whole cranberries frozen separately and toss them in right before cooking the Cranberry Orange Chicken for extra pop.

If you’re looking for additional comforting side dish options, you might enjoy pairing this dish with a Comfort Scalloped Potatoes recipe that complements the tart and sweet flavors of the chicken.

How to Store, Freeze, and Reheat

• Store: refrigerate leftovers in an airtight container up to 4 days.
• Freeze: cool completely, then freeze chicken up to 2 months. I freeze the meat off the bone for compact storage.
• Reheat: warm gently at 300 F, covered, 12 to 15 minutes, or on the stovetop over low with a splash of orange juice. Air fryer at 350 F for 4 to 6 minutes crisps skin nicely.
• Revive flavor: add a drizzle of honey and a squeeze of fresh orange to wake everything up.

Dietary Adaptations

• Gluten-free: this recipe is naturally gluten-free as written.
• Dairy-free: it’s already dairy-free.
• Paleo: use pure honey or maple and skip the brown sugar. Keep the vinegar and citrus.
• Keto or low carb: use monk fruit or allulose instead of honey and brown sugar. Add 1 to 2 teaspoons orange zest and a sugar-free orange extract if you miss the sweetness.
• Lower fat: choose skinless breasts, but watch the cook time closely to keep them juicy in your orange-cranberry glaze.

What to Serve with Cranberry Orange Chicken

I love serving this with creamy mashed potatoes to catch every citrusy drip, or wild rice pilaf for nutty chew. Garlicky green beans, roasted Brussels sprouts, or maple-roasted carrots pair beautifully with the tart cranberries. If you want light and fresh, try a simple arugula salad with shaved fennel and a lemon vinaigrette. For cozy weekends, buttery egg noodles or herb-flecked couscous turn Cranberry Orange Chicken into a complete, crowd-pleasing plate that feels special without any fuss.

Conclusion

If you crave bright, cozy flavor with weeknight ease, this Cranberry Orange Chicken belongs in your rotation. You can bake it for tender comfort, skillet-sear it for speed, or slow cook it for set-and-forget magic. I hope you’ll try it soon and make it your own. Leave a comment, ask a question, or share your twist so we can all learn together. From my Asheville kitchen to yours, happy cooking!