A bright, tangy glaze meets simple roasted chicken in this Cranberry Orange Chicken—an easy weeknight recipe that tastes special enough for guests. Fresh cranberries and sweet honey create a glossy sauce that bakes right over four chicken breasts, turning pantry staples into something festive and fresh. It’s quick, colorful, and great when you want a citrusy twist without fuss. If you enjoy fruit-forward chicken dinners, you might also like this best crockpot BBQ chicken for another hands-off family favorite.
Why you’ll love this dish
This recipe is a small-list miracle: minimal prep, big flavor, and clean-up that’s friendly to busy nights. The orange juice brightens the cranberries, while honey rounds out the tartness—so even picky eaters often approve. It’s also adaptable: double the sauce for a glossier finish, or halve it for a lighter coating.
“Sweet, tart, and simple—this became my go-to when I want a dinner that looks like I tried.” — home cook review
Perfect for holiday dinners when you want something different from the usual roast, or a quick midweek meal that still feels celebratory. It’s budget-friendly (chicken breasts and citrus) and fast enough for weeknights.
Preparing Cranberry Orange Chicken
Quick overview so you know what to expect: whisk the sauce, pour it over the chicken in a baking dish, and roast at 375°F until the meat reaches a safe internal temperature. Total active time is about 10 minutes; bake time is 25–30 minutes depending on thickness. You’ll end up with juicy chicken and a slightly reduced cranberry-orange glaze that clings to the breast.
Timing note: if your breasts are very thick (over 1 inch), plan for the longer end of the bake time or butterfly/thin them for faster, more even cooking.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup fresh cranberries (can substitute frozen; no need to thaw)
- 1/2 cup orange juice (freshly squeezed is best for brighter flavor)
- 1/4 cup honey (maple syrup can be used for a different sweetness profile)
- 1 tablespoon olive oil (or any neutral oil)
- Salt and pepper to taste (about 1/2–1 teaspoon salt)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
Ingredient notes: If you prefer less sweet, reduce honey to 2 tablespoons. For more glaze, add 2 tablespoons of orange marmalade to thicken and enrich the sauce. Frozen cranberries work well; they’ll thaw while the sauce heats and help it reduce.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly oil a medium baking dish.
- In a bowl, combine cranberries, orange juice, honey, olive oil, thyme, salt, and pepper. Stir until honey is incorporated.
- Arrange the chicken breasts in the baking dish in a single layer. Pour the cranberry-orange mixture evenly over the chicken.
- Bake uncovered for 25–30 minutes. Check at 20 minutes if breasts are thin. The chicken is done when an instant-read thermometer reads 165°F (74°C) at the thickest part.
- If you want a slightly thicker glaze, remove the chicken when done, transfer the baking liquid to a small saucepan, and simmer for 3–5 minutes until reduced. Spoon the sauce back over the chicken.
- Let the chicken rest 3–5 minutes before serving to keep it juicy. Serve warm and enjoy.
Safety tip: Always check internal temperature rather than color alone—poultry should reach 165°F (74°C).
Best ways to enjoy it
This chicken pairs beautifully with simple, neutral sides that soak up the sauce. Try:
- Mashed potatoes or creamy polenta to catch the glaze.
- Steamed green beans, roasted Brussels sprouts, or a crisp winter salad for contrast.
- Cooked couscous or wild rice for a nutty base.
For a lighter menu when serving several courses, balance the fruit sweetness with a broth-forward starter like a chicken tortellini soup. Presentation tip: slice the breasts on the bias and fan them over the starch, spooning extra sauce and a few whole cranberries on top.
Storage and reheating tips
- Refrigeration: Store cooled leftovers in an airtight container for 3–4 days.
- Freezing: Freeze in a freezer-safe container up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F oven covered with foil for 10–15 minutes until heated through, or microwave in 30-second bursts, checking temperature. Reheat to 165°F (74°C) before serving.
- Sauce note: If the sauce thickens too much in the fridge, stir in a splash of orange juice or water while reheating.
Pro chef tips
- Even thickness = even cooking. Pound thick parts of the breast to uniform thickness or butterfly them.
- For glossy sauce: finish by simmering the pan juices to reduce and then brush or spoon over the chicken.
- Use a shallow baking dish so the sauce glazes the meat; a deep dish will pool the sauce and reduce glazing.
- If you like poppy texture: roughly chop half the cranberries so some burst and release juices, and leave the rest whole for color and bite.
- Don’t over-salt before baking—honey and reduction can concentrate the saltiness.
Creative twists
- Spicy orange-cranberry: add 1/4 teaspoon red pepper flakes or 1 teaspoon sriracha to the sauce.
- Citrus swap: use tangerine or clementine juice for a sweeter orange note.
- Herb variations: substitute rosemary or sage for thyme for a woodier aroma.
- Bone-in or thighs: use bone-in chicken or thighs (increase bake time by ~10–15 minutes) for deeper flavor.
- Vegetarian idea: roast thick slices of butternut squash or halved portobello mushrooms with the same sauce for a plant-based option.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 10 minutes. Bake time is 25–30 minutes, so count on roughly 35–45 minutes total.
Q: Can I use frozen cranberries?
A: Yes. Add them straight from frozen. They’ll thaw and burst as the sauce heats. They may release more liquid, so you can simmer the sauce a minute longer to concentrate flavors.
Q: Can I make this ahead?
A: Yes. You can mix the sauce and refrigerate for up to 24 hours before baking. Assemble and bake when ready. For fully cooked make-ahead meals, store cooked chicken in the fridge and reheat as directed.
Q: Is it safe to bake chicken at 375°F?
A: Absolutely. 375°F is a common temperature for baking chicken. The most important part is reaching an internal temperature of 165°F (74°C).
Q: What if my sauce is too thin?
A: Remove the chicken and simmer the sauce on the stove until it reduces to your preferred thickness, then spoon it back over the chicken.
If you’d like, I can format this recipe into a printable card or a WordPress-ready post with recipe metadata.
Print
Cranberry Orange Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Poultry
Description
A quick and colorful dish featuring roasted chicken with a bright, tangy cranberry-orange glaze that’s perfect for weeknights or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup fresh cranberries (can substitute frozen; no need to thaw)
- 1/2 cup orange juice (freshly squeezed is best)
- 1/4 cup honey
- 1 tablespoon olive oil
- Salt and pepper to taste (about 1/2–1 teaspoon salt)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a medium baking dish.
- In a bowl, combine cranberries, orange juice, honey, olive oil, thyme, salt, and pepper. Stir until well mixed.
- Arrange the chicken breasts in the baking dish in a single layer. Pour the cranberry-orange mixture evenly over the chicken.
- Bake uncovered for 25–30 minutes, checking at 20 minutes if breasts are thin. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- If a thicker glaze is desired, remove the chicken when done, transfer the baking liquid to a saucepan, and simmer for 3–5 minutes to reduce. Spoon the sauce back over the chicken.
- Let the chicken rest for 3–5 minutes before serving.
Notes
Pairs well with mashed potatoes, green beans, or a light salad. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American