Name: Skillet Cranberry Orange Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 bone-in or boneless chicken thighs (or breasts); Salt and pepper, to taste; 1 tbsp olive oil; 1 cup fresh or frozen cranberries; 1/2 cup orange juice (preferably fresh); 1 tsp orange zest; 2–3 tbsp honey or maple syrup; 2 cloves garlic, minced; 1 tsp Dijon mustard (optional); Fresh rosemary or thyme, for garnish (optional)

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Skillet cranberry orange chicken is a vibrant, one-pan dish that brings together sweet, tangy, and savory flavors in a cozy, satisfying way. Juicy chicken thighs are seared until golden, then simmered in a sticky cranberry-orange glaze that feels festive and fresh. I love how the flavors balance perfectly—zesty citrus, tart cranberries, and rich caramelized pan juices.

Why You’ll Love This Recipe

I love this recipe because it’s simple enough for a weeknight, yet impressive enough for a holiday dinner. The sauce is naturally sweet and bright, without being overpowering. It all comes together in one skillet, which means minimal cleanup and maximum flavor. Plus, it pairs beautifully with rice, mashed potatoes, or roasted veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in or boneless chicken thighs (or breasts)
Salt and pepper
Olive oil
Fresh or frozen cranberries
Orange juice (freshly squeezed if possible)
Orange zest
Honey or maple syrup
Garlic (minced)
Dijon mustard (optional for extra depth)
Fresh rosemary or thyme (optional for garnish)

Directions

I season the chicken with salt and pepper on both sides.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken until golden brown on both sides, then remove it and set aside.
In the same skillet, I add garlic and cook until fragrant, then pour in the orange juice, honey, and a bit of Dijon mustard.
I stir in the cranberries and orange zest, bringing the mixture to a simmer until the cranberries start to burst and the sauce thickens slightly.
I return the chicken to the pan, reduce the heat, and let it simmer in the sauce until fully cooked and coated in the glaze.
Before serving, I sprinkle fresh herbs over the top and spoon extra sauce from the pan.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

I sometimes use boneless skinless chicken breasts for a leaner option.
If I want a bit of heat, I add a pinch of red pepper flakes to the sauce.
I’ve used leftover cranberry sauce in place of fresh cranberries when I want to make it even faster.
For a richer glaze, I stir in a tablespoon of butter at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the chicken gently in a skillet with a splash of water or extra orange juice to loosen the sauce.
It also reheats well in the microwave, but I prefer the stovetop to keep the chicken juicy.

FAQs

Can I use dried cranberries instead of fresh?

Fresh or frozen work best, but I’ve used dried in a pinch. I soak them in warm water or orange juice first to rehydrate and help them soften in the sauce.

Can I make this ahead of time?

Yes, I often make it a day in advance. The flavors deepen as it sits, and it reheats beautifully.

Does this recipe work with turkey?

Absolutely. I’ve made this same glaze with turkey cutlets—it’s just as delicious.

What’s the best side dish for this?

I usually serve it with mashed potatoes, wild rice, or roasted sweet potatoes. It’s also great with a green salad or sautéed greens.

Can I freeze this dish?

Yes, I let it cool completely, then freeze in an airtight container for up to 1 month. I thaw it overnight in the fridge and reheat in a skillet.

Conclusion

Skillet cranberry orange chicken is one of my favorite cold-weather meals. It’s cozy, colorful, and packed with bold, balanced flavor. Whether I’m cooking for a quiet night in or looking for something special to serve guests, this dish always impresses—and it couldn’t be easier to make.

Skillet Cranberry Orange Chicken

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Skillet cranberry orange chicken is a one-pan dish that features golden-seared chicken simmered in a tangy, sweet glaze made from cranberries, orange juice, and honey. It’s festive, flavorful, and perfect for both weeknights and special occasions.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

4 bone-in or boneless chicken thighs (or breasts)
Salt and pepper, to taste
1 tbsp olive oil
1 cup fresh or frozen cranberries
1/2 cup orange juice (preferably fresh)
1 tsp orange zest
2–3 tbsp honey or maple syrup
2 cloves garlic, minced
1 tsp Dijon mustard (optional)
Fresh rosemary or thyme, for garnish (optional)

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Instructions

Season chicken with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden on both sides, about 4–5 minutes per side. Remove and set aside.
In the same skillet, sauté garlic until fragrant (about 30 seconds). Add orange juice, honey, Dijon mustard (if using), cranberries, and orange zest.
Bring to a simmer and cook until cranberries burst and sauce begins to thicken, about 5–7 minutes.
Return chicken to the skillet. Reduce heat to medium-low and simmer for 10–15 minutes, spooning sauce over chicken occasionally, until chicken is fully cooked and glazed.
Garnish with fresh herbs if desired and serve warm with your favorite sides.