Skillet Cranberry Orange Chicken is a vibrant, one-pan dish that perfectly blends sweet, tart, and savory flavors. Juicy chicken breasts are seared to golden perfection, then simmered in a fresh cranberry-orange sauce infused with honey, garlic, and thyme. It’s festive, flavorful, and made entirely in one skillet ideal for quick weeknight dinners or elegant holiday meals.
With its bright citrus notes and jewel-toned glaze, this dish feels like the holidays but is easy enough to make any time of year. It’s a delicious balance of cozy comfort and fresh seasonal flair.
Why You’ll Love This Skillet Cranberry Orange Chicken
Skillet Cranberry Orange Chicken transforms everyday ingredients into a restaurant-quality meal that looks and tastes impressive. The chicken stays juicy and tender, coated in a sweet-tart glaze that sparkles with seasonal flavor.
It’s simple, fast, and made in one pan, meaning minimal effort and cleanup. The combination of tart cranberries, bright orange, and savory herbs feels festive and comforting all at once a quintessential holiday flavor that’s too delicious not to enjoy year-round.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup fresh cranberries
- 1 large orange (zested and juiced)
- 2 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
- Salt and pepper, to taste
- ½ cup chicken broth or water
- Optional: 1 tablespoon balsamic vinegar or Dijon mustard for extra flavor complexity
Step-by-Step Method
Step 1: Prepare the ingredients
Zest and juice the orange, keeping both separated. Measure out the honey (or maple syrup), mince the garlic, and rinse the cranberries.
Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
Step 2: Sear the chicken
Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts (or thighs) in the pan and sear for 3–4 minutes per side until golden brown. Don’t worry if they aren’t fully cooked through at this stage they’ll finish in the sauce.
Transfer the seared chicken to a plate and set aside.
Step 3: Make the cranberry orange sauce
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the fresh cranberries, orange juice, orange zest, honey, chicken broth, and thyme.
As the sauce simmers, the cranberries will begin to burst, releasing their tart juices and creating a naturally thickened glaze. This takes about 5–7 minutes. Use the back of a spoon to lightly mash some of the cranberries for a smoother texture.
If you want more complexity, stir in the optional balsamic vinegar or Dijon mustard at this point.
Step 4: Return the chicken to the skillet
Once the sauce has thickened slightly, return the seared chicken to the pan. Spoon the cranberry orange sauce over the top to coat thoroughly.
Reduce the heat to low, cover the skillet, and simmer for 8–10 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).
Step 5: Serve
Remove the lid and cook uncovered for an additional 1–2 minutes to allow the sauce to thicken to a glossy glaze.
Serve the chicken warm, spooning plenty of extra cranberry-orange sauce over the top. Garnish with fresh thyme sprigs and extra orange zest if desired.
Expert Tips for Success
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Use a heavy skillet: A cast-iron or stainless steel pan helps get a perfect golden sear.
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Adjust sweetness: Taste before serving add more honey for sweetness or a splash of vinegar for tang.
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Don’t skip zest: Orange zest adds fragrance and depth that enhances the sauce.
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Balance the flavors: Use both honey and vinegar or mustard for the best sweet-tart contrast.
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Fresh vs. frozen cranberries: Either works. If using frozen, no need to thaw first just cook a minute or two longer.
Tasty Variations to Try
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Cranberry-apple twist: Add ½ cup diced apple for a touch of sweetness and texture.
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Spicy glaze: Stir in a pinch of chili flakes or a dash of hot sauce for mild heat.
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Garlic butter base: Replace olive oil with 1 tablespoon of unsalted butter for richer flavor.
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Herb variation: Substitute thyme with rosemary or sage for a cozy, woodsy aroma.
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Citrus substitute: Try blood oranges or mandarins for a unique variation.
Serving Ideas
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Holiday main dish: Serve on a large platter with fresh cranberries and orange slices for a festive presentation.
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Elegant dinner: Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
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Weeknight favorite: Serve with a simple side salad and crusty bread for an easy, well-rounded meal.
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Meal prep ready: Slice leftover chicken and pack with extra sauce for flavorful lunches.
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Special occasion pairing: Serve alongside glazed carrots and mashed sweet potatoes for a complete comfort meal.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can prepare the sauce and sear the chicken ahead of time. Reheat everything gently in the skillet before serving, adding a splash of broth if the sauce has thickened too much.
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs stay tender and juicy and complement the bold sauce beautifully. Adjust cook time for thicker cuts.
Can I use dried cranberries?
You can, but they won’t create the same thick, syrupy sauce. If using dried cranberries, soak them in hot water or orange juice for 10 minutes before adding to the skillet.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
What should I serve this with?
Try pairing it with wild rice, garlic mashed potatoes, couscous, or roasted vegetables. The sauce also tastes amazing drizzled over green beans or steamed broccoli.
Skillet Cranberry Orange Chicken
- Total Time: 35
- Yield: 4 servings 1x
Description
A vibrant one-pan dinner featuring golden-seared chicken simmered in a sweet-tart cranberry orange sauce with fresh cranberries, orange zest and juice, honey, garlic, and thyme. Ideal for festive gatherings or elegant weeknight meals.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup fresh cranberries
- 1 large orange (zested and juiced)
- 2 tbsp honey or maple syrup
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme or rosemary (or ½ tsp dried)
- ½ cup chicken broth or water
- Salt and pepper, to taste
- Optional: 1 tbsp balsamic vinegar or Dijon mustard
Instructions
- Zest and juice the orange. Pat chicken dry; season with salt and pepper.
- Heat olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Remove to plate.
- Sauté garlic 30 seconds in skillet. Add cranberries, orange juice, zest, honey, broth, and thyme. Simmer 5–7 minutes until cranberries soften and burst. Mash some for thicker sauce. Add balsamic or Dijon if desired.
- Return chicken to skillet; spoon sauce over. Cover and simmer low 8–10 minutes until cooked through (165°F / 74°C).
- Remove lid; simmer 1–2 minutes to thicken sauce. Serve warm with extra sauce and garnish with thyme or zest.
Notes
Use heavy skillet for best sear and even cooking.
Taste and adjust honey, vinegar, or mustard to balance flavor.
Frozen cranberries can be used—cook slightly longer.
Pairs well with wild rice, mashed potatoes, or roasted vegetables.
Store leftovers refrigerated up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Skillet / Stovetop
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 14g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 110mg
Keywords: cranberry orange chicken, holiday chicken skillet, one pan chicken recipe, festive chicken dinner, citrus cranberry sauce
