Cranberry Orange Glazed Chicken is your new weeknight dinner hero wrapped in holiday sparkle. It’s juicy, sweet, tangy, and seriously low-effort. Whether you’re dressing the table for a cozy family dinner or trying to impress without breaking a sweat, this recipe delivers big flavor with simple ingredients—no culinary school required.
In under 45 minutes, you’ll have a baked chicken dish that looks gourmet and tastes like something Grandma might pass down. Bonus? It’s naturally gluten-free and can even moonlight as a festive main for your Thanksgiving or Friendsgiving spread. Plus, that cranberry orange glaze? You might find yourself spooning it over everything from roasted veggies to pork chops. If your dinner rotation feels a little stuck in a rut, this is your tasty way out. So grab that bag of cranberries hiding in the freezer—it’s time to put it to work with this easy Cranberry Orange Glazed Chicken recipe.
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What is Cranberry Orange Glazed Chicken?
Cranberry Orange Glazed Chicken is a baked chicken breast recipe topped with a sticky, glossy glaze made from fresh or frozen cranberries, orange juice, honey (or maple syrup), balsamic vinegar, garlic, and cinnamon. It’s the kind of dish that looks fancy enough for the holidays but is simple enough to make on a Tuesday night. The cranberry brings that tart pop, the orange juice adds brightness, and the honey mellows everything into a warm, citrusy hug.
Add seared chicken breasts into the mix and bake it all together until the glaze caramelizes beautifully. It’s like a sweet and savory sauce made right in the same skillet. If you’re someone who always buys cranberries for Thanksgiving and then forgets what to do with them, this recipe’s calling your name. It’s also super versatile—swap in boneless thighs or even turkey if you want. The result? A crowd-pleasing chicken dish with juicy meat and a sauce that begs to be sopped up with bread or rice.
Reasons to Try Cranberry Orange Glazed Chicken
Let’s be real—weeknight dinners can feel like a never-ending cycle of “ugh, what now?” That’s why Cranberry Orange Glazed Chicken is a total game-changer. First, the ingredient list is short and sweet (literally), and most of it’s probably already in your fridge or pantry. You get that fancy, holiday-dinner vibe without needing a culinary degree. Plus, it’s naturally gluten-free and easily adaptable if you prefer dark meat or need to switch it up for picky eaters.
The biggest win? It’s baked all in one skillet, so cleanup is basically a breeze. Whether you’re feeding family, roommates, or yourself after a long day, this dish feels like a little celebration on a plate. It’s also a great way to sneak in those immune-boosting cranberries without making a smoothie. Oh, and if you’re already a fan of baked chicken dinners like our Easy Chicken and Rice Soup or Asian Crockpot Orange Chicken, you’ll love how this brings those citrus notes into cozy oven-baked goodness.
Ingredients Needed to Make Cranberry Orange Glazed Chicken
- 4 boneless, skinless chicken breasts
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice (freshly squeezed is best)
- 1/4 cup honey or maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon orange zest
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh rosemary or thyme for garnish (optional)
Instructions to Make Cranberry Orange Glazed Chicken
Ready to make something delicious and festive without the stress? Follow this step-by-step guide to making the perfect Cranberry Orange Glazed Chicken. We’re walking you through every move—seasoning, searing, simmering, and baking—so even if this is your first rodeo with cranberries, you’ll nail it. Plus, we’ll toss in a few helpful tips and internal resources to make your cooking even smoother.
Step 1: Preheat the Oven and Prep Your Chicken
Before you do anything, go ahead and preheat your oven to 375°F (190°C). This ensures it’s hot and ready by the time your chicken hits the skillet-turned-oven.
While the oven warms up, grab your boneless, skinless chicken breasts and pat them dry with a paper towel. Why? Dry chicken means better browning, and that golden sear adds so much flavor.
Tip: If your chicken breasts are super thick, consider slicing them horizontally for even cooking. You can learn more in our chicken preparation guide that works well for all kinds of recipes.
Season both sides with salt and freshly ground black pepper. Keep it simple here—the real magic is in the glaze.
Step 2: Sear the Chicken for That Perfect Golden Crust
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Once the oil shimmers, gently place your seasoned chicken breasts in the pan. Let them sizzle for 2–3 minutes on each side. You’re not trying to cook them through just yet—this step is all about locking in the juices and getting that irresistible crust.
Flip them only once to avoid sticking. Once both sides are golden brown, remove the chicken from the skillet and set it aside on a plate.
Need help picking the right pan? Our one-skillet recipes explain why cast iron or stainless steel works best for recipes like this.
Step 3: Build the Cranberry Orange Glaze (The Star of the Show)
Without wiping the skillet clean, toss in your cranberries (fresh or frozen), orange juice, honey or maple syrup, balsamic vinegar, orange zest, minced garlic, and ground cinnamon. This is where your kitchen starts smelling like the holidays.
Bring the mix to a gentle simmer over medium heat, stirring frequently. Let it bubble for about 5–7 minutes, or until the cranberries start to burst open and release their juices. The sauce should begin to thicken slightly and take on a glossy finish.
Quick note: If your cranberries aren’t bursting, press a few gently with a spoon. For a bolder citrus twist, add a splash more orange zest. Curious about flavor swaps? Check out our ingredient substitution ideas for sweeteners and acids.
Step 4: Return Chicken and Get It Oven-Ready
Now it’s time to bring it all together. Nestle your seared chicken breasts back into the skillet, gently pressing them into the sauce. Spoon some of the cranberry orange glaze over the top of each piece to coat them evenly.
Pop the whole skillet into your preheated oven (carefully—it’s hot!) and bake for 20–25 minutes. You’re aiming for an internal temperature of 165°F (74°C) in the thickest part of the chicken. Use a meat thermometer for peace of mind.
Optional: If you’re using boneless chicken thighs instead, you can reduce the baking time slightly. Our guide to cooking with chicken thighs shares more helpful timing tips.
Step 5: Let It Rest and Add the Final Touches
Once your Cranberry Orange Glazed Chicken is perfectly cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. This step is crucial—it helps the juices redistribute and keeps every bite tender and juicy.
While it rests, you can optionally garnish with fresh rosemary or thyme sprigs for that extra touch of flavor and color. They’re not required, but they sure make the dish pop—especially if you’re serving this at a holiday gathering.
Looking to make this part of a full meal? Try pairing it with our Autumn Harvest Honeycrisp Apple and Feta Salad for a refreshing, seasonal side.
Step 6: Serve and Enjoy Every Bite
Serve your Cranberry Orange Glazed Chicken warm, with the glaze spooned over the top and a hearty side of mashed potatoes, rice, or roasted vegetables. This is one of those meals where the sauce makes everything better—so don’t waste a drop.
For more comforting, one-pan dishes to rotate into your weekly meal plan, don’t miss our cozy Easy Chicken and Rice Soup or Asian Crockpot Orange Chicken, both perfect for busy nights.
What to Serve with Cranberry Orange Glazed Chicken
This dish pairs beautifully with simple sides that let the tangy-sweet glaze shine. Creamy mashed potatoes or fluffy rice soak up all that juicy sauce perfectly. Need a lighter option? Go with roasted Brussels sprouts or green beans tossed in olive oil and garlic. For a rustic touch, try it with roasted sweet potatoes or quinoa. Crusty bread is a winner if you’re all about mopping up the sauce. Want to keep it festive? Add our Autumn Harvest Honeycrisp Apple and Feta Salad to your plate for that perfect seasonal combo. And if you’re feeling extra cozy, pairing this with Easy White Bean Soup on a chilly evening hits the spot.
Key Tips for Making Cranberry Orange Glazed Chicken
If you’ve got 40 minutes and a craving for comfort food with a twist, these tips will make this dish foolproof. First, pat the chicken dry before searing to get that nice golden crust. If your cranberries are frozen, no need to thaw—just toss them in and let the heat do the work. Fresh-squeezed orange juice really does boost the flavor, but store-bought works in a pinch.
Want a little extra depth? Add a splash more balsamic for richness or a pinch of red pepper flakes if you like a little kick. Prefer thighs? Go for it—they’re even juicier and bake like a dream. And don’t skip that 5-minute resting time after baking. It keeps your chicken moist and lets the glaze settle. Leftover glaze? Spoon it over turkey, pork, or even toast with cream cheese—yes, really.
Storage and Reheating Tips for Cranberry Orange Glazed Chicken
Leftovers? Yes, please. Store any extra Cranberry Orange Glazed Chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F or in a covered skillet over low heat with a splash of water or extra orange juice to loosen up the glaze.
Microwaving works in a pinch—just use 50% power so the chicken doesn’t dry out. You can also freeze the cooked chicken (sauce and all) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat using your method of choice. It’s one of those dishes that tastes even better the next day—perfect for meal prep or turning leftovers into wraps or grain bowls.
FAQs
Can I use dried cranberries?
Not recommended. Fresh or frozen cranberries give you that signature burst and tang. Dried ones just don’t have the same juice or texture.
Can I use bone-in chicken?
Yes, just increase the baking time by 10–15 minutes and check that internal temp hits 165°F.
Can I make this ahead of time?
You can prep the glaze up to 3 days ahead and store it in the fridge. Sear and bake fresh when you’re ready to serve.
Is it okay to use maple syrup instead of honey?
Totally! Maple syrup adds a deeper, slightly earthier sweetness that works beautifully with the orange and cranberries.
Final Thoughts
Cranberry Orange Glazed Chicken is proof that weeknight dinners don’t have to be boring—or take forever. It’s bright, bold, and secretly really easy. The cranberry orange combo feels a little fancy, but the prep is as chill as a slow Sunday. If you’re looking for something new that’s cozy, colorful, and crowd-pleasing, this dish has your name written all over it. Want to try more citrus-meets-chicken magic? Don’t miss our Asian Crockpot Orange Chicken for another easy, tangy option. Whether you’re feeding your family or just treating yourself, this Cranberry Orange Glazed Chicken is a delicious way to add some zing to your dinner routine.
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