I still remember the first time I made this dish. It was a rainy Tuesday in November. I wanted something that tasted like the holidays but did not take all day to cook. I looked at the bag of cranberries in my fridge and the oranges on the counter. That is when the magic happened.
This Cranberry Orange Glazed Chicken is now a family favorite. It is the perfect mix of tart, sweet, and savory. The sticky glaze clings to the crispy chicken skin in the most delicious way. It tastes like a fancy restaurant meal, but you make it in one pan. It brings warmth to your table instantly.
Why You’ll Love This Recipe:
- Ready in 30 Minutes: Perfect for busy weeknights when you want real food fast.
- One-Pan Cleanup: Less time washing dishes means more time eating.
- Flavor Bomb: The combination of fresh orange and tart cranberries is incredible.
- Holiday Feel: It tastes like Christmas dinner without the stress.
The Secret Ingredients for an Unforgettable Cranberry Orange Glazed Chicken
You do not need a lot of ingredients to make this dish sing. Each item plays a special role in building that sticky, savory flavor profile.
- Chicken Thighs: I use bone-in, skin-on thighs. They stay juicy and the skin gets wonderfully crispy. You can use breasts, but thighs have more flavor.
- Fresh Cranberries: These are the star. They pop when they cook and create a natural thick sauce. Frozen works too!
- Fresh Orange Juice & Zest: Fresh is best here. The juice adds sweetness, and the zest adds a bright perfume that lifts the whole dish.
- Honey or Maple Syrup: This balances the sour cranberries. It also helps the sauce get sticky and glaze the meat.
- Rosemary: A little fresh rosemary adds a woodsy smell that pairs perfectly with the fruit.
- Soy Sauce (or Tamari): This adds salt and a deep savory taste called umami. It cuts through the sugar so the dish is not too sweet.
Bringing Your Cranberry Orange Glazed Chicken to Life, Step by Step
Let’s get cooking! Follow these simple steps to create a masterpiece.
1. Prepare the Chicken Pat your chicken thighs very dry with a paper towel. This is crucial. If they are wet, they will steam instead of brown. Season them generously with salt and black pepper on both sides.
2. Sear the Skin Heat oil in a large skillet over medium-high heat. Place the chicken skin-side down. Let it cook undisturbed for about 5 to 6 minutes. Look for a deep golden brown color, just like in the photo below. Flip and cook for 2 more minutes. Remove the chicken and set it aside on a plate.
- Pro-Tip: Do not overcrowd the pan. If the pieces touch, they won’t get crispy. Cook in batches if you need to.
3. Start the Aromatics Drain most of the fat from the pan, leaving about 1 tablespoon. Add minced garlic and cook for 30 seconds until it smells amazing. Be careful not to burn it.
4. Create the Sauce Add the cranberries, orange juice, honey, soy sauce, and rosemary to the pan. Scrape the bottom of the pan with a wooden spoon. Those brown bits stuck to the bottom are pure flavor.
5. Simmer and Thicken Let the sauce bubble. You will hear the cranberries popping. This is a good sound! Let it simmer for about 5 minutes until the berries break down and the sauce thickens.
6. Finish the Chicken Put the chicken back into the pan. Nestled it right into the sauce. Spoon the glaze over the chicken. Cover the pan and lower the heat. Simmer for about 10 to 12 minutes until the chicken is cooked through.
7. Garnish and Serve Sprinkle with fresh orange zest and extra rosemary. Serve it hot and watch it disappear!
A Few Pro-Tips for a Perfect Result
Here are my chef secrets to ensure your chicken turns out perfect every single time.
- Room Temperature Meat: Take your chicken out of the fridge 15 minutes before cooking. It cooks more evenly this way.
- Zest Before Juicing: It is very hard to zest an orange after you have squeezed the juice out. Zest it first!
- Control the Sweetness: Taste your cranberries. If they are very sour, you might need an extra splash of honey.
- Crispy Skin Hack: When you return the chicken to the pan (Step 6), try to keep the skin above the liquid line. This helps it stay crispy.
- Thickening the Sauce: If the sauce is too runny, remove the chicken and let the sauce boil hard for 2 minutes. It will thicken up quickly.
- Use a Splatter Screen: Searing chicken can be messy. A screen keeps your stove clean while letting steam escape.
- Check the Temp: The only way to be 100% sure chicken is safe is to use a thermometer. The internal temperature should reach 165°F (74°C). According to the USDA Food Safety and Inspection Service, this is the safe minimum internal temperature.
Cranberry Orange Glazed Chicken Variations to Try
Cooking is about having fun, so feel free to switch things up. If you want a Gluten-Free version, simply swap the soy sauce for Tamari or Coconut Aminos. It tastes just as good.
For my vegetarian friends, you can make this same sauce and use it over crispy tofu or roasted cauliflower steaks. It is a great meat-free main dish. If you like a little heat, add a pinch of red pepper flakes or a slice of jalapeño to the sauce. The spicy kick cuts through the sweet glaze perfectly.
How to Store & Reheat Your Cranberry Orange Glazed Chicken
If you have leftovers, you are in luck. This chicken tastes even better the next day.
- To Store: Place the cooled chicken and sauce in an airtight container. It will stay fresh in the fridge for up to 3 days.
- To Reheat: Place the chicken in a pan with a splash of water or broth. Cover and heat on low until it is warm. You can also use the oven at 350°F for 10 minutes. Avoid the microwave if possible, as it can make the skin rubbery.
Perfect Pairings for Cranberry Orange Glazed Chicken
This dish has a bold flavor, so it needs simple sides. I love serving it over a bed of fluffy white rice to soak up that extra sauce. It is also amazing with creamy potatoes.
This chicken pairs perfectly with our Creamy Garlic Mashed Potatoes. The rich potatoes balance the tart sauce. For a green side, try our simple Roasted Lemon Green Beans. The crunch of the beans adds great texture to the meal.
Frequently Asked Questions (FAQ)
Can I use frozen cranberries for this recipe?
Yes, absolutely! Frozen cranberries work perfectly. You do not need to thaw them first. Just toss them into the hot pan. They might take 1 or 2 extra minutes to pop and release their juices compared to fresh ones.
Can I use chicken breasts instead of thighs?
You can use chicken breasts. However, breasts dry out faster than thighs. If you use breasts, pound them to an even thickness first. Reduce the simmering time in the sauce to prevent them from becoming tough.
Is this recipe spicy?
No, this recipe is not spicy. It is sweet and tart. If you want to add spice, you can add a pinch of cayenne pepper or red pepper flakes during the simmering step.
Can I make this dish ahead of time?
Yes, you can. You can make the entire dish and reheat it later. However, the chicken skin will lose its crispiness. For the best texture, I recommend making it fresh.
What if I don’t have fresh rosemary?
If you do not have fresh rosemary, you can use dried rosemary. Use only one-third of the amount listed in the recipe because dried herbs are much stronger than fresh ones. Fresh thyme is also a great substitute.
Is the glaze very sweet?
The glaze is a balance of sweet and sour. It is not like a dessert syrup. The soy sauce and garlic add savory notes, and the cranberries add tartness. You can adjust the honey to suit your taste.
Can I use bottled orange juice?
You can use bottled juice in a pinch. However, fresh orange juice has a brighter flavor. Also, you need the orange zest (skin) for the best flavor, which you can only get from fresh fruit.
How do I thicken the sauce if it’s too thin?
If your sauce is too thin, remove the cooked chicken from the pan. Turn the heat up to high and let the sauce boil for 2 to 3 minutes. The sugars will caramelize and it will thicken up.
Is this recipe gluten-free?
The ingredients are naturally gluten-free except for the soy sauce. To make it 100% gluten-free, you must use Tamari or a certified gluten-free soy sauce alternative.
Can I make this in a slow cooker?
Yes. Brown the chicken first as described. Then, place the chicken and all sauce ingredients in the slow cooker. Cook on low for 4-5 hours. The sauce might be thinner, so you may need to reduce it on the stove at the end.
Cranberry Orange Glazed Chicken
Equipment
- Large skillet (cast iron preferred)
- Tongs
- Microplane or Zester
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 cups fresh cranberries (or frozen)
- ½ cup fresh orange juice
- 1 tbsp orange zest
- ⅓ cup honey (or maple syrup)
- 2 tbsp soy sauce (or Tamari)
- 2 sprigs fresh rosemary
- 2 cloves garlic, minced
Instructions
- Prep the Chicken: Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
- Sear the Meat: Heat the olive oil in a large skillet over medium-high heat. Place chicken skin-side down. Cook for 5-6 minutes until the skin is deep golden brown and crispy. Flip and cook for 2 more minutes. Remove chicken to a plate.
- Sauté Aromatics: Drain all but 1 tablespoon of fat from the pan. Add minced garlic and cook for 30 seconds until fragrant.
- Make the Sauce: Add cranberries, orange juice, honey, soy sauce, and rosemary sprigs to the pan. Scrape up any brown bits from the bottom of the pan.
- Simmer: Let the mixture simmer for 5 minutes. The cranberries will pop and the sauce will begin to thicken.
- Combine: Return the chicken to the pan, nestling it into the sauce (keep the skin side up and out of the liquid to stay crispy). Cover and simmer on low for 10-12 minutes, or until chicken reaches 165°F (74°C).
- Serve: Remove rosemary sprigs. Garnish with fresh orange zest and serve hot.
Notes
Conclusion
This Cranberry Orange Glazed Chicken is more than just a recipe; it is a way to bring joy to your dinner table. It is fast enough for a Tuesday but special enough for a celebration. I hope it becomes a staple in your home just like it is in mine.
Ready for your next kitchen adventure? Explore more delicious recipes here at SpoonnSpice!