When it comes to creating a show-stopping dish that is both elegant and simple to prepare, this Cranberry Orange Glazed Chicken is the answer you’ve been searching for. This recipe is a vibrant and flavorful centerpiece perfect for any holiday gathering or special occasion, effortlessly blending the tartness of cranberries with the bright zest of orange in a sticky, savory-sweet glaze. Whether you’re a seasoned chef or a beginner in the kitchen, this dish promises to impress your guests with minimal fuss, making it an ideal choice for a delicious and stress-free holiday main course.
Key Ingredients for Cranberry Orange Glazed Chicken
To create this delectable Cranberry Orange Glazed Chicken, you’ll need a selection of fresh and pantry staples. Each ingredient plays a crucial role in building the dish’s signature flavor profile:
- Chicken:
- 2-3 pounds boneless, skinless chicken thighs (about 6-8 thighs), or a whole cut-up chicken (breasts, thighs, drumsticks)
- Salt and freshly ground black pepper, to taste
- For the Glaze:
- 1 (12-ounce) bag fresh or frozen cranberries
- 1/2 cup fresh orange juice (from 1-2 oranges)
- 1/4 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon orange zest (from 1 orange)
- 1/2 teaspoon ground ginger
- Pinch of red pepper flakes (optional, for a hint of heat)
- For Sautéing:
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- Garnish (Optional):
- Fresh rosemary sprigs
- Fresh orange slices or supremes
- Chopped fresh parsley
How to Make Cranberry Orange Glazed Chicken
This Cranberry Orange Glazed Chicken is delightfully easy to prepare, remarkably delicious, and incredibly satisfying. Its simplicity lies in a hands-off baking approach once the glaze is ready, allowing the oven to do most of the work. The sweet and tangy cranberry orange glaze creates a beautiful, caramelized crust, making every bite flavorful and tender. Expect this dish to be ready in about 60-75 minutes total, including prep time.
Step-by-Step Instructions:
- Prepare the Glaze: In a medium saucepan, combine the cranberries, fresh orange juice, brown sugar, apple cider vinegar, Dijon mustard, orange zest, ground ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat and let it gently simmer for 10-15 minutes, or until the cranberries burst and the sauce begins to thicken. Use a potato masher or the back of a spoon to gently crush some of the cranberries for a thicker consistency. Remove from heat and set aside.
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper on both sides.
- Sear the Chicken (Optional, but recommended for extra flavor): Heat a large oven-safe skillet (cast iron works great) or a Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Once hot, sear the chicken pieces skin-side down (if using skin-on) or presentation-side down for 3-4 minutes until golden brown. Flip and sear on the other side for another 2-3 minutes. If using boneless, skinless thighs, you can skip searing and just place them directly into a baking dish.
- Sauté Aromatics (If searing in a pan): If searing in a skillet, remove the chicken and set aside. Add the chopped yellow onion to the same skillet and sauté for 3-5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Combine and Bake:
- If using chicken thighs and skipping the sear, place the seasoned chicken in a 9×13 inch baking dish. Spread the sautéed onions and garlic (if using) around the chicken.
- Pour about half of the cranberry orange glaze evenly over the chicken.
- Bake for 30-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
- Glaze and Finish: During the last 10-15 minutes of baking, brush the chicken with another generous layer of the remaining cranberry orange glaze. This will create a beautiful, caramelized finish. If desired, you can briefly place the chicken under the broiler for 2-3 minutes to get a deeper char on the glaze, watching carefully to prevent burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken. Garnish with fresh rosemary, orange slices, or chopped parsley if desired.
Why You’ll Love This Cranberry Orange Glazed Chicken
You’ll adore this Cranberry Orange Glazed Chicken for its perfect balance of sweet, tart, and savory flavors, making every bite an exciting culinary experience. The main highlight is undoubtedly the vibrant cranberry-orange glaze, which caramelizes beautifully on the chicken, creating a sticky, irresistible coating that’s both festive and comforting. This homemade holiday main is also a fantastic way to save money; instead of relying on expensive pre-made meals or dining out, you can create a gourmet-quality dish in your own kitchen for a fraction of the cost, often utilizing seasonal ingredients from your local market.
What truly sets this dish apart are the flavorful toppings and ingredients that elevate it beyond a simple chicken dish. The fresh cranberries burst with tartness, perfectly complemented by the bright citrus notes of orange zest and juice, all tied together with warm ginger and a hint of Dijon mustard. If you love the combination of sweet and savory in dishes like our popular Honey Garlic Salmon, then this chicken is definitely your next must-try! Don’t just take our word for it—whip up this fantastic Cranberry Orange Glazed Chicken today and delight your family and friends with a meal that tastes as incredible as it looks. You’ll be amazed at how easily you can bring such sophisticated flavors into your home, transforming any meal into a special occasion.
What to Serve Cranberry Orange Glazed Chicken With
This Cranberry Orange Glazed Chicken pairs wonderfully with a variety of side dishes that complement its vibrant flavors.
- Roasted Root Vegetables: Think carrots, parsnips, and sweet potatoes roasted with a touch of fresh rosemary and olive oil. Their earthy sweetness balances the tangy glaze perfectly.
- Wild Rice Pilaf: A nutty wild rice pilaf provides a texturally interesting contrast and a hearty base for the saucy chicken. You can even include dried cranberries or toasted pecans for an extra festive touch.
- Green Bean Almondine: Crisp-tender green beans sautéed with slivered almonds add a touch of freshness and crunch.
- Creamy Mashed Potatoes: Classic mashed potatoes are always a crowd-pleaser and excellent for soaking up any extra glaze.
- Simple Green Salad: A light, fresh green salad with a vinaigrette dressing can cut through the richness and provide a refreshing element.
- Sparkling Cider or Pinot Noir: For drinks, a sparkling apple cider or a light-bodied Pinot Noir would complement the fruity notes of the glaze.
Top Tips for Perfecting Cranberry Orange Glazed Chicken
To ensure your Cranberry Orange Glazed Chicken turns out perfectly every time, keep these invaluable tips in mind:
- Don’t Skip the Pat Dry: Patting your chicken dry thoroughly with paper towels before seasoning and searing (if you choose to sear) is crucial. This helps create a crispy skin (if using skin-on chicken) and allows for better browning, which translates to more flavorful chicken.
- Balance the Glaze: Taste your glaze before it goes on the chicken. If your cranberries are very tart, you might want a little more brown sugar. If you prefer it less sweet, a touch more apple cider vinegar can help. The goal is a balance of sweet and tangy.
- Prevent Burning the Glaze: While you want the glaze to caramelize, be careful not to let it burn, especially during the final bake or a brief broil. Sugar can burn quickly. Keep an eye on it and tent with foil if it’s browning too fast.
- Internal Temperature is Key: Always use a meat thermometer to ensure the chicken is cooked through. Chicken should reach an internal temperature of 165°F (74°C) in the thickest part. Overcooked chicken will be dry, while undercooked chicken is unsafe.
- Rest the Chicken: Letting the chicken rest for 5-10 minutes after baking allows the juices to redistribute throughout the meat. This results in much juicier and more tender chicken.
- Ingredient Substitutions:
- Chicken: While thighs are recommended for their juiciness, boneless, skinless chicken breasts can also be used; just adjust cooking time to prevent drying them out. A whole roasted chicken would also be delicious, using the glaze during the last phase of cooking.
- Cranberries: Frozen cranberries work just as well as fresh and don’t require thawing beforehand for the glaze.
- Citrus: If you don’t have fresh oranges, a good quality unsweetened orange juice can be used, though you might miss the zest’s brightness. Lemon zest or juice could be substituted in a pinch for a tarter profile.
- Sweetener: Maple syrup or honey can replace brown sugar for a slightly different flavor.
- Heat: Adjust red pepper flakes to your preference; omit for no heat, or add a little more for a spicier kick.
Storing and Reheating Tips
To maximize the enjoyment of your Cranberry Orange Glazed Chicken, proper storage and reheating are essential:
- Storage: Once cooled, transfer any leftover chicken and remaining glaze to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, the chicken can be frozen. Place the chicken pieces and any glaze in a freezer-safe container or freezer bag, ensuring it’s well-sealed to prevent freezer burn. It can be frozen for up to 2-3 months.
- Reheating (Refrigerator):
- Oven: For best results, preheat your oven to 325°F (160°C). Place the chicken in an oven-safe dish, add a tablespoon or two of water or chicken broth to keep it moist, and cover tightly with foil. Reheat for 15-20 minutes, or until warmed through.
- Microwave: For a quicker option, portion individual servings onto a microwave-safe plate. Cover loosely and heat in 30-60 second intervals until hot, being careful not to overcook as this can dry out the chicken.
- Reheating (Frozen):
- Thaw the frozen chicken in the refrigerator overnight before reheating if possible. Then, follow the oven reheating instructions above. If reheating from frozen, it will take longer, likely around 30-45 minutes in the oven, still covered with foil to retain moisture.
Final Thoughts
This Cranberry Orange Glazed Chicken truly embodies the spirit of holiday cooking: it’s festive, flavorful, and surprisingly simple to execute. The beautiful balance of sweet and tart, combined with the savory richness of perfectly cooked chicken, makes it an unforgettable dish that will have everyone asking for the recipe. Whether you’re hosting a grand feast or enjoying a cozy family dinner, this recipe is designed to bring joy and deliciousness to your table without the stress. It’s a testament to how simple ingredients can create extraordinary meals.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cranberry Orange Glazed Chicken FAQs
Q1: Can I use bone-in chicken pieces instead of boneless?
A1: Yes, absolutely! Bone-in chicken pieces (like thighs, drumsticks, or a whole cut-up chicken) will work and often add more flavor. Just be aware that bone-in chicken will require a slightly longer cooking time, usually about 40-50 minutes, depending on the size. Always use a meat thermometer to ensure it reaches 165°F (74°C).
Q2: Can I make the cranberry orange glaze ahead of time?
A2: Yes, the glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. When you’re ready to cook, gently reheat the glaze on the stovetop over low heat until it’s pourable and warm before applying it to the chicken.
Q3: What if I don’t have fresh cranberries?
A3: Frozen cranberries work perfectly for this recipe and do not need to be thawed before adding them to the saucepan for the glaze.
Q4: Can I adjust the sweetness or tartness of the glaze?
A4: Yes, you can. If you prefer a sweeter glaze, add an extra tablespoon or two of brown sugar during the simmering process. If you like it tarter, a dash more apple cider vinegar or a squeeze of fresh orange or lemon juice can enhance that. Taste and adjust to your preference.
Q5: Is this recipe suitable for meal prepping?
A5: Yes, this Cranberry Orange Glazed Chicken is excellent for meal prepping. You can cook a batch of chicken, portion it out with your favorite sides, and store it in airtight containers for quick, delicious meals throughout the week. Refer to the storing and reheating tips for best results.
Cranberry Orange Glazed Chicken – Easy Holiday Main
Ingredients
Equipment
Method
- In a medium saucepan, combine the cranberries (5), fresh orange juice (6), brown sugar (7), apple cider vinegar (8), Dijon mustard (9), orange zest (10), ground ginger (11), and red pepper flakes (12, if using). Bring to a simmer over medium heat, stirring occasionally. Reduce heat and let it gently simmer for 10-15 minutes until cranberries burst and sauce thickens. Gently crush some cranberries. Remove from heat and set aside.1 bag fresh or frozen cranberries, 1/2 cup fresh orange juice, 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon orange zest, 1/2 teaspoon ground ginger, Pinch red pepper flakes
- Preheat your oven to 400°F (200°C). Pat the chicken pieces (1) dry with paper towels. Season generously with salt (2) and black pepper (3) on both sides.2-3 pounds boneless, skinless chicken thighs, to taste Salt, to taste Freshly ground black pepper
- Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add olive oil (14). Sear chicken pieces (1) skin-side down (if skin-on) or presentation-side down for 3-4 minutes until golden brown. Flip and sear on the other side for 2-3 minutes. (If using boneless, skinless thighs, you can skip searing and place directly into a baking dish).2-3 pounds boneless, skinless chicken thighs, 1 tablespoon olive oil
- If searing in a skillet, remove chicken and set aside. Add chopped yellow onion (15) to the same skillet and sauté for 3-5 minutes until softened. Add minced garlic (16) and cook for an additional minute until fragrant.1 small yellow onion, 2 cloves garlic
- If using chicken thighs and skipping the sear, place the seasoned chicken (1) in a 9×13 inch baking dish. Spread the sautéed onions (15) and garlic (16) (if using) around the chicken. Pour about half of the cranberry orange glaze evenly over the chicken. Bake for 30-40 minutes, or until internal temperature reaches 165°F (74°C).2-3 pounds boneless, skinless chicken thighs, 1 small yellow onion, 2 cloves garlic
- During the last 10-15 minutes of baking, brush the chicken with another generous layer of the remaining cranberry orange glaze. Optionally, briefly broil for a deeper char, watching carefully.
- Remove chicken from oven and let rest for 5-10 minutes. Garnish with fresh rosemary (18), orange slices (19), or chopped parsley (20) if desired.Fresh rosemary sprigs, Fresh orange slices or supremes, Chopped fresh parsley