If you’re craving something that feels festive but still fits any weeknight dinner, this cranberry orange glazed chicken hits all the right notes. It’s tangy, sweet, savory, and filled with that citrus brightness that makes every bite sing.
The glaze thickens into a glossy coating that clings to juicy chicken — it’s holiday comfort in one skillet.
Table of Contents
Why you’ll love this recipe
This recipe brings balance and color to your dinner table — a little sweet, a little tart, and a lot of flavor.
- Ready in under 30 minutes
- Uses simple, wholesome ingredients
- Fresh orange zest gives natural brightness
- Honey and cranberries caramelize beautifully
- Perfect for family dinners or holiday mains
- Leftovers taste even better the next day
I first made this dish one December evening after a long day on the road. I had some leftover cranberries from a pie and a few oranges from my son’s lunchbox stash.
What started as an experiment turned into one of our favorite meals — it smells like the holidays and tastes like comfort.
Ingredients you’ll need
Every ingredient here serves a purpose — citrus for brightness, honey for smooth sweetness, and rosemary for that earthy finish.
Main Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh or frozen cranberries
- ½ cup orange juice
- ¼ cup honey
- Zest of 1 orange
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
Optional Add-Ons or Substitutes
- Use chicken thighs for richer flavor
- Substitute maple syrup for honey for deeper sweetness
- Swap rosemary with thyme or sage
- Add a splash of apple juice for extra fruitiness
- Sprinkle crushed walnuts for texture
Step-by-step instructions
Cooking this dish is as simple as making a quick pan sauce. The magic happens when the glaze reduces — glossy, sticky, and full of flavor.
- Season the Chicken – Pat the chicken dry and season both sides with salt and pepper. (Dry chicken means better sear.)
- Sear the Chicken – Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and nearly cooked through. (You want that golden crust.)
- Make the Glaze – In the same skillet, add cranberries, orange juice, honey, orange zest, Dijon mustard, vinegar, garlic powder, and rosemary. (Scrape up all those brown bits — flavor gold!)
- Simmer – Reduce heat to medium-low. Let the sauce bubble and thicken for 5–7 minutes until cranberries burst and sauce coats the back of a spoon.
- Combine – Return chicken to the pan, spoon glaze over each piece, and simmer 3–4 more minutes until glossy and cooked through.
- Serve – Plate the chicken and drizzle with extra glaze from the pan. Garnish with orange zest or fresh rosemary.
Quick Reminders:
- Don’t rush the glaze — reduction builds flavor.
- Fresh cranberries pop beautifully; frozen works too.
- Taste before serving — balance sweetness and acidity.
- Rest chicken 3 minutes before cutting for juiciness.
Expert tips for success
The key to perfect cranberry orange chicken is timing — letting the glaze thicken just enough to cling without burning.
- Use a stainless or cast-iron pan for even browning.
- Zest your orange before juicing it.
- Add a touch of butter to finish the sauce for shine.
- Double the glaze to use as a drizzle over rice or veggies.
- If the sauce thickens too much, stir in a tablespoon of water.
- For a smoky edge, sear chicken on the grill first.
- Garnish with a few whole cranberries for a festive look.
This dish reminds me of my Honey Dijon Chicken — the same sweet-savory balance but with a holiday twist.
Serving suggestions
This chicken shines as a centerpiece but also pairs beautifully with simple sides that soak up that sauce.
- Fluffy mashed potatoes or garlic rice
- Roasted Brussels sprouts or green beans
- Wild rice pilaf
- Fresh spinach salad with citrus dressing
- Crusty bread for mopping up the glaze
For a colorful meal, pair it with my Lime Chicken with Avocado Rice or serve it beside Pumpkin Whipped Feta for a bright, seasonal combo.
Storing and reheating
This recipe stores beautifully, making it ideal for meal prep or leftovers that still taste fresh.
How to Store It
- Store cooled chicken in an airtight container.
- Keep glaze separate if possible.
- Refrigerate up to 4 days.
- Freeze for up to 2 months.
- Label containers with dates for freshness.
How to Reheat It
- Warm chicken gently on the stovetop over low heat.
- Add a splash of orange juice or water to refresh the glaze.
- Microwave 30 seconds at a time if needed.
- Avoid overheating — glaze can burn easily.
- Reheat covered to retain moisture.
Even after a few days, the tangy-sweet glaze stays bold and vibrant.
Frequently asked Questions
Can I make this recipe ahead of time?
Yes! Cook the chicken and make the glaze separately. Combine just before serving.
What can I use instead of cranberries?
Try pomegranate seeds or chopped dried cherries for a similar tart note.
Can I use frozen chicken?
Thaw before cooking — moisture from frozen chicken prevents proper searing.
Final thoughts
This cranberry orange glazed chicken brings together sweet, tangy, and savory in every bite — the kind of recipe that makes a regular dinner feel special. It’s simple, colorful, and packed with flavor that feels like celebration.
- Balance sweetness with citrus.
- Don’t rush the reduction.
- Always serve with extra glaze.
Whether you’re cooking for a cozy night in or a festive family dinner, this dish brings warmth, color, and joy straight to the table.
Cranberry Orange Glazed Chicken
Ingredients
Equipment
Method
- Pat chicken dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high. Sear chicken 5–6 minutes per side until golden and almost cooked through.
- In the same skillet, add cranberries, orange juice, honey, orange zest, Dijon, vinegar, garlic powder, and rosemary. Stir and scrape up browned bits.
- Reduce heat to medium-low and simmer for 5–7 minutes until cranberries burst and sauce thickens.
- Return chicken to skillet, spoon glaze over top, and simmer 3–4 more minutes until fully cooked and glossy.
- Plate chicken, drizzle with extra glaze, and garnish with orange zest or rosemary if desired.
Nutrition
Notes
- Fresh or frozen cranberries both work.
- For extra shine, add a touch of butter to the glaze before serving.
