Can I use frozen cranberries?

Absolutely! No need to thaw them—just toss them in frozen. They’ll cook down beautifully.

What’s the best way to store leftovers?

Pop them in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave.

Can I make this in a slow cooker?

Yes! Brown the chicken first, then transfer everything to your slow cooker. Cook on low for 3–4 hours or high for 1½–2 hours. You’ll get the same delicious results with even less effort.

Cranberry Orange Chicken: 3-Step Holiday Magic

Name: Cranberry Orange Chicken – A 40-Minute Dinner Win
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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); ½ cup chicken broth or water; Salt and pepper, to taste; Optional: 1 tablespoon balsamic vinegar (for depth of flavor); 1 teaspoon Dijon mustard (for a tangy twist)

Description

This Cranberry Orange Chicken is a cozy, flavor-packed dish that combines juicy chicken with sweet-tart cranberries and zesty orange. Ready in just 40 minutes, it’s perfect for Thanksgiving or any night you want a comforting, festive meal without the fuss.

Ingredients

Scale

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)
½ cup chicken broth or water
Salt and pepper, to taste
Optional:
- 1 tablespoon balsamic vinegar (for depth of flavor)
- 1 teaspoon Dijon mustard (for a tangy twist)

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Instructions

Prep the Chicken: Season the chicken with salt, pepper, and herbs. Marinate for 30 minutes if you have time.
Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–6 minutes per side until golden. Remove and set aside.
Make the Sauce: In the same skillet, sauté garlic for 30 seconds. Add cranberries, orange juice, orange zest, and honey or maple syrup. Stir and simmer 5–7 minutes until cranberries burst and sauce thickens.
Combine: Return chicken to the skillet. Add broth and scrape up browned bits. Cover and simmer 10–12 minutes until chicken reaches 165°F.
Serve: Spoon cranberry-orange sauce over chicken. Garnish with extra zest or herbs if desired.

Notes

For extra richness, stir in balsamic vinegar or Dijon mustard.

Frozen cranberries work perfectly—no need to thaw.

Make it ahead! The flavors get even better after a night in the fridge.

Pair with mashed potatoes, wild rice, or roasted veggies.

Slow Cooker Option: Brown chicken first, then cook all ingredients on low for 3–4 hours or high for 1½–2 hours.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Skillet / Stovetop
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 320 kcal
Sugar: 10 g
Sodium: 320 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 95 mg