Go Back

Skillet Cranberry Orange Chicken

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.
Print Recipe Pin Recipe

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.