Cranberry Orange Chicken

Key Ingredients & Substitutions

Chicken Thighs: Bone-in and skin-on chicken thighs are perfect here for their juicy flavor. If you prefer lighter meat, you can swap them for bone-in chicken breasts, but they may cook faster, so keep an eye on them!

Cranberries: Fresh cranberries are key for a tart contrast to the sweetness. Dried cranberries can be used in a pinch, but they’ll create a different texture and flavor. Adjust the sweetness if using dried, as they’re often sweetened.

Orange Juice & Zest: Freshly squeezed orange juice livens up the dish. If you’re short on oranges, choose a high-quality store-bought juice. Remember, the zest adds a lovely aroma—don’t skip it for more depth!

Honey or Maple Syrup: Both options add sweetness. Honey infuses a floral note, while maple syrup offers a richer flavor. If you want to keep it vegan, use agave syrup as a substitute.

Dijon Mustard: This adds a subtle tang. If you don’t have Dijon, yellow mustard can work, but it’s milder. For a spicy kick, try whole grain mustard instead.

How Do You Know When to Sear Chicken Perfectly?

Searing chicken is an important step that locks in flavor and creates a nice crust. Here’s how to do it right:

• Start with a hot skillet over medium-high heat. Test by adding a drop of water—if it dances and evaporates, it’s ready.
• Add olive oil and let it heat briefly before adding chicken thighs skin-side down.
• Don’t rush to flip them! Let them cook until they’re golden brown, which usually takes about 5-7 minutes. This gives that nice crispy skin.
• Once flipped, cook for another 3-4 minutes. The center will remain raw—that’s fine since you’ll finish cooking in the oven.

Following these steps will make sure your chicken thighs are both beautiful and delicious!

How to Make Cranberry Orange Chicken?

Ingredients You’ll Need:

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 1 tablespoon olive oil

For the Sauce:

• 1 cup fresh cranberries
• 1 cup orange juice (freshly squeezed preferred)
• Zest of 1 orange
• 1/4 cup honey or maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh rosemary leaves (plus more for garnish)
• 1 tablespoon cornstarch (optional, for thickening)

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare, and then you’ll bake it for about 25-30 minutes. In total, you’re looking at around 40 minutes for a delicious and flavorful dish that’s perfect for any occasion!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 400°F (200°C). This will make sure your chicken bakes evenly and thoroughly.

2. Season the Chicken:

Take the chicken thighs and season them generously with salt and pepper on both sides. This adds flavor to the chicken, making each bite delicious!

3. Sear the Chicken:

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, carefully add the chicken thighs, skin-side down. Sear them until they’re golden brown, about 5-7 minutes. Flip the chicken and sear the other side for an additional 3-4 minutes. This helps to crisp the skin and lock in the juices.

4. Prepare the Sauce:

Remove the seared chicken from the skillet and set it aside on a plate. In the same skillet, add the fresh cranberries, orange juice, orange zest, honey (or maple syrup), soy sauce, Dijon mustard, and rosemary. Stir everything together well.

5. Simmer the Sauce:

Bring the mixture to a simmer and let it cook for 2-3 minutes, until you start to hear the cranberries pop. This will create a tangy and sweet sauce that pairs beautifully with the chicken.

6. Combine Chicken and Sauce:

Return the seared chicken thighs to the skillet, placing them skin-side up nestled into the cranberry-orange sauce. This will allow the chicken to soak up all that lovely flavor while it cooks.

7. Optional Thickening:

If you like your sauce thicker, or if it’s a bit too runny, mix the cornstarch with a tablespoon of cold water to create a slurry. Stir this mixture into the sauce and let it simmer for another minute. The sauce will thicken nicely!

8. Bake the Chicken:

Place the skillet directly in your preheated oven and bake for about 25-30 minutes. Keep an eye on it—your chicken is done when it reaches an internal temperature of 165°F (75°C).

9. Garnish and Serve:

Once your cranberry orange chicken is fully cooked, take it out of the oven. Garnish with additional rosemary and orange slices if you like. Serve it warm, drizzled with the delicious sauce. Enjoy every bite!

Can I Use Boneless Chicken Thighs Instead of Bone-in?

Absolutely! Boneless chicken thighs will work fine, but be mindful of the cooking time. They may need about 20-25 minutes in the oven instead of 25-30 minutes, so check for an internal temperature of 165°F (75°C) to ensure they’re cooked through.

What Can I Use Instead of Fresh Cranberries?

If you can’t find fresh cranberries, frozen cranberries are a great substitute! Just be sure to thaw them first and drain any excess liquid before adding them to the skillet. You can also consider using dried cranberries, but add them towards the end of cooking, so they don’t lose their texture.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm gently on the stove over medium-low heat. If the sauce thickens in the fridge, you can add a splash of water or extra orange juice while reheating to loosen it up.

Can I Make This Recipe Ahead of Time?

Yes, you can prepare the sauce and sear the chicken thighs up to a day in advance. Simply refrigerate them separately until you’re ready to bake. When ready, combine the chicken and sauce in the skillet, and bake as directed. This can save you time on a busy day!