This cranberry chicken is chicken thighs roasted with fresh cranberries, orange juice and seasonings. A quick and easy dinner option that’s great for a busy weeknight!
When I’m looking for easy dinner recipes to make during the colder months, I turn to comfort food classics such as white chicken chili , Instant Pot pulled pork , chicken Vesuvio , stuffed green peppers and this simple but satisfying cranberry chicken.
Everyone knows that cranberries are great for making homemade cranberry sauce and cranberry muffins , but they also work well in savory dishes such as chicken recipes. This cranberry chicken takes just minutes to put together, an is a unique and unexpected way to dress up chicken thighs.
- Cranberry Chicken Ingredients
- How Do You Make Cranberry Chicken?
- Tips For The Perfect Dish
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Cranberry Recipes
- Love This Recipe?
- Cranberry Chicken Recipe
Cranberry Chicken Ingredients
To make this cranberry chicken recipe, you will need bone in chicken thighs, salt, black pepper, orange zest, orange juice, garlic, olive oil, maple syrup, rosemary and cranberries.
How Do You Make Cranberry Chicken?
Preheat the oven, then pat the chicken dry with a paper towel to absorb any excess moisture. Season the chicken with salt and pepper on both sides. Heat a large skillet, then add olive oil to the pan. Sear the chicken on both sides until it is golden brown. Place the cranberries, orange juice, orange zest, maple syrup, garlic and rosemary in a bowl. Stir everything together, then pour the cranberry mixture over the chicken thighs. Transfer the pan to the oven, and bake until the chicken is cooked through and the cranberries burst. Serve the baked chicken with the cranberry mixture spooned over the top.
Tips For The Perfect Dish
- I like to use bone-in skin on chicken thighs for this recipe because they have a lot of flavor and are less likely to dry out. You can also use boneless skinless chicken breasts or thighs, but you’ll need to reduce the cooking time.
- You can use fresh or frozen cranberries in this recipe with great results.
- I highly recommend using fresh rosemary , as it has the best flavor. If you need to use dry rosemary, use 1/3 of the amount as you would for fresh.
- Store any leftover chicken and sauce in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave, adding a bit of water or broth to retain moisture.
- Serve your cranberry chicken along with fall and winter side dishes such as pear salad , rice pilaf , hasselback sweet potatoes , green beans with bacon , crispy brussels sprouts or candied carrots .
Quick Tip
Make sure your cast iron skillet is well seasoned before using it for this recipe. If you don’t have a skillet, any oven safe pan will work.
Cranberries pair well with citrus such as orange, and they’re very tart on their own, so make sure you use a sweetening agent. They’re great for desserts, as well as savory dishes such as chicken, turkey and pork.
Cranberries will last in the refrigerator for at least two weeks. Sometimes if they’re really fresh when you buy them, they can last as long as 3-4 weeks! Be sure to pick through your cranberries and remove any wrinkled or spoiled berries before you cook them.
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Flavor Variations
While this recipe is delicious as-is, you can customize some of the ingredients to suit your tastes.
- Protein: No chicken on hand? This recipe will also work with pork chops or turkey thighs, you’ll just need to adjust the cooking time.
- Herbs: Instead of rosemary, try using fresh thyme leaves or parsley.
- Fruit: You can use half cranberries, half another type of fall fruit such as diced apples or pears.
- Vegetables: Feel free to add some veggies to the dish when it goes into the oven. Some great choices include thinly sliced carrots or diced parsnips.
- Toppings: Finish the dish with a drizzle of balsamic glaze, chopped pecans or a sprinkle of dried cranberries.
Cranberry chicken is a must-try recipe during cranberry season! It’s fresh, colorful and loaded with sweet and savory flavors.
More Cranberry Recipes
Slow Cooker Cranberry Sauce
3 hrs 15 mins
Cranberry Meatballs (Slow Cooker)
3 hrs 5 mins
Cranberry Bread with Orange Glaze
1 hr 20 mins
Cranberry Relish
11 mins
Cranberry Jello Salad
6 hrs 10 mins
Love This Recipe?
Ingredients1x2x3x
- ▢ 6 bone in skin on chicken thighs 4-6 ounces each
- ▢ 1 1/4 teaspoons kosher salt
- ▢ 1/4 teaspoon black pepper
- ▢ 2 tablespoons olive oil
- ▢ 1 1/2 cups cranberries fresh or frozen
- ▢ 1 1/2 teaspoons orange zest
- ▢ 2/3 cup orange juice
- ▢ 1/4 cup maple syrup
- ▢ 1 teaspoon minced garlic
- ▢ 1 1/2 teaspoons fresh rosemary leaves minced
- ▢ rosemary sprigs and orange slices for garnish optional
Instructions
- Preheat the oven to 375 degrees F.
- Pat the chicken thighs dry with a paper towel to absorb any excess moisture.
- Season both sides of the chicken with salt and pepper.
- Heat a cast iron skillet or oven safe pan on the stove over medium high heat.
- Add the olive oil to the skillet or pan.
- Place the chicken thighs in the skillet, skin side down. Cook for 5 minutes per side or until the chicken is golden brown.
- In a bowl, mix together the cranberries, orange zest, orange juice, maple syrup, minced garlic, and chopped rosemary.
- Pour the cranberry mixture over the chicken thighs in the skillet, then transfer the skillet to the oven.
- Bake for 25-30 minutes, until the chicken is cooked through and the cranberries have burst.
- Spoon the cranberry sauce over the chicken thighs, then serve. Garnish with rosemary sprigs and orange slices if desired.
Notes
- I like to use bone-in skin on chicken thighs for this recipe because they have a lot of flavor and are less likely to dry out. You can also use boneless skinless chicken breasts or thighs, but you’ll need to reduce the cooking time.
- You can use fresh or frozen cranberries in this recipe with great results. If you’re using frozen berries, thaw them first.
- I highly recommend using fresh rosemary, as it has the best flavor. If you need to use dry rosemary, use 1/3 of the amount as you would for fresh.
Nutrition
Cranberry Chicken
Ingredients
- 6 bone in skin on chicken thighs 4-6 ounces each
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 1/2 cups cranberries fresh or frozen
- 1 1/2 teaspoons orange zest
- 2/3 cup orange juice
- 1/4 cup maple syrup
- 1 teaspoon minced garlic
- 1 1/2 teaspoons fresh rosemary leaves minced
- rosemary sprigs and orange slices for garnish optional
Instructions
- Preheat the oven to 375 degrees F.
- Pat the chicken thighs dry with a paper towel to absorb any excess moisture.
- Season both sides of the chicken with salt and pepper.
- Heat a cast iron skillet or oven safe pan on the stove over medium high heat.
- Add the olive oil to the skillet or pan.
- Place the chicken thighs in the skillet, skin side down. Cook for 5 minutes per side or until the chicken is golden brown.
- In a bowl, mix together the cranberries, orange zest, orange juice, maple syrup, minced garlic, and chopped rosemary.
- Pour the cranberry mixture over the chicken thighs in the skillet, then transfer the skillet to the oven.
- Bake for 25-30 minutes, until the chicken is cooked through and the cranberries have burst.
- Spoon the cranberry sauce over the chicken thighs, then serve. Garnish with rosemary sprigs and orange slices if desired.
Notes
- I like to use bone-in skin on chicken thighs for this recipe because they have a lot of flavor and are less likely to dry out. You can also use boneless skinless chicken breasts or thighs, but you’ll need to reduce the cooking time.
- You can use fresh or frozen cranberries in this recipe with great results. If you’re using frozen berries, thaw them first.
- I highly recommend using fresh rosemary, as it has the best flavor. If you need to use dry rosemary, use 1/3 of the amount as you would for fresh.
