Cold-weather meals call for something cozy, flavorful, and a little bit festive. Skillet Cranberry Orange Chicken is the perfect dish to brighten your table. Combining juicy chicken thighs, a tangy cranberry-orange sauce, and warm spices, this recipe feels like a celebration with every bite.
Imagine tender, seared chicken coated in a glossy cranberry glaze infused with citrus and a touch of sweetness. It’s a dish that’s bursting with fresh flavors, balancing tart cranberries with the brightness of oranges and the richness of savory chicken. Not only is it easy to prepare, but it also looks stunning served right out of the skillet—perfect for weeknight dinners or holiday gatherings.
This one-pan meal is as comforting as it is impressive. With minimal prep and easy cleanup, you’ll have a showstopping dish that feels gourmet but is simple enough for any cook to master. Pair it with your favorite sides like roasted vegetables, rice, or crusty bread to soak up that delicious sauce!
Kitchen Equipment Needed
- Large skillet (oven-safe, if possible)
- Tongs or spatula
- Small mixing bowl
- Measuring cups and spoons
Ingredients Overview
- Chicken thighs: Bone-in and skin-on chicken thighs for the juiciest, most flavorful results.
- Cranberries: Fresh or frozen cranberries add tanginess and a festive pop of color.
- Oranges: Freshly squeezed orange juice and zest bring brightness to the dish.
- Honey: Adds just the right amount of natural sweetness to balance the tart flavors.
- Spices: Warm spices like cinnamon and rosemary complement the fruity sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh or frozen cranberries
- 1/2 cup freshly squeezed orange juice (from 1–2 oranges)
- 1 tablespoon orange zest
- 2 tablespoons honey (or maple syrup for a natural alternative)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried rosemary
- 1/4 cup chicken broth (or water)
Directions
- Prepare the chicken
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper. - Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4–5 minutes until golden and crispy. Flip the chicken and sear the other side for another 3–4 minutes. Remove the chicken from the skillet and set aside. - Make the sauce
In the same skillet, reduce the heat to medium. Add the cranberries, orange juice, orange zest, honey, cinnamon, rosemary, and chicken broth. Stir to combine and cook for 2–3 minutes, allowing the cranberries to burst and the sauce to thicken slightly. - Combine and simmer
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken and reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). - Finish and serve
Remove the skillet from the heat and let the chicken rest for 5 minutes. Spoon the cranberry-orange sauce over the chicken before serving. Garnish with fresh rosemary or orange slices if desired.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~320
- Fat: ~16g
- Carbohydrates: ~18g
- Protein: ~25g
Expert Tips
- Use fresh orange juice: Freshly squeezed juice adds a more vibrant and natural flavor compared to bottled juice.
- Make it ahead: Prepare the sauce in advance and reheat with the chicken when ready to serve.
- Skin-on chicken: For the crispiest results, don’t skip searing the skin until golden brown before adding it to the sauce.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but adjust the cooking time as chicken breasts cook faster. Sear them as directed and simmer until they reach an internal temperature of 165°F (74°C).
What pairs well with this dish?
Serve it with mashed potatoes, rice pilaf, roasted vegetables, or a fresh green salad.
Can I use dried cranberries instead of fresh?
Fresh or frozen cranberries are ideal, but dried cranberries can be used in a pinch. Soak them in warm water for 10 minutes to rehydrate before adding them to the sauce.
Storing & Reheating
- Storing: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over medium heat with a splash of chicken broth or water to prevent the sauce from drying out.
Substitutions & Variations
- Herb swap: Use thyme instead of rosemary for a slightly different flavor profile.
- Vegan version: Replace chicken with roasted cauliflower or tofu and use vegetable broth instead of chicken broth.
- Add heat: Add a pinch of red pepper flakes for a spicy kick.
Skillet Cranberry Orange Chicken
Equipment
- - Large skillet (oven-safe, if possible)
- - Tongs or spatula
- - Small mixing bowl
- Measuring cups and spoons
Ingredients
- - 4 bone-in skin-on chicken thighs
- - 1 tablespoon olive oil
- - 1 teaspoon salt
- - 1/2 teaspoon black pepper
- - 1 cup fresh or frozen cranberries
- - 1/2 cup freshly squeezed orange juice from 1–2 oranges
- - 1 tablespoon orange zest
- - 2 tablespoons honey or maple syrup for a natural alternative
- - 1/2 teaspoon ground cinnamon
- - 1/2 teaspoon dried rosemary
- - 1/4 cup chicken broth or water
Instructions
- **Prepare the chicken**
- Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
- **Sear the chicken**
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4–5 minutes until golden and crispy. Flip the chicken and sear the other side for another 3–4 minutes. Remove the chicken from the skillet and set aside.
- **Make the sauce**
- In the same skillet, reduce the heat to medium. Add the cranberries, orange juice, orange zest, honey, cinnamon, rosemary, and chicken broth. Stir to combine and cook for 2–3 minutes, allowing the cranberries to burst and the sauce to thicken slightly.
- **Combine and simmer**
- Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken and reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- **Finish and serve**
- Remove the skillet from the heat and let the chicken rest for 5 minutes. Spoon the cranberry-orange sauce over the chicken before serving. Garnish with fresh rosemary or orange slices if desired.
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