introduction

This dish mixes tart cranberries and bright orange with simple cooked chicken. You can make it for a weeknight meal or for guests. If you want a quick orange chicken idea, see this easy orange chicken recipe for a fast version.

why make this recipe

You will make a sauce that tastes sweet and fresh. The orange adds bright juice and the cranberry adds color and tang. You can make this with few steps and little fuss. For a very simple take on orange chicken, check the 3-ingredient orange chicken idea to save time.

how to make Cranberry Orange Chicken

You can brown the chicken first for more flavor, or bake it straight in the sauce. This recipe works in a pan and in the oven. If you like a roasted flavor, try ideas from the roasted orange chicken recipe to change the cook method.

Ingredients :

4 chicken breasts
1 cup cranberry sauce
1 orange, juiced and zested
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Directions :

Preheat the oven to 375°F (190°C).
In a pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
In a bowl, mix cranberry sauce, orange juice, and zest.
Season chicken with salt and pepper, then place in a baking dish.
Pour the cranberry orange mixture over the chicken.
Bake for 25-30 minutes or until the chicken is cooked through.
Garnish with fresh parsley and serve.

how to serve Cranberry Orange Chicken

Serve the chicken with rice or soft bread and a green side. A slice of warm bread pairs well, like cranberry orange bread you can make from a simple loaf recipe found here: cranberry orange bread. Add a green salad for a fresh plate.

how to store Cranberry Orange Chicken

Let the chicken cool to room heat first. Put it in an airtight box and keep it in the fridge for up to 3 days. Reheat in the oven at low heat so the sauce warms without drying the meat. You can also freeze the cooked chicken in a tight container for up to 2 months.

tips to make Cranberry Orange Chicken

Use fresh orange juice for the best taste. Taste the sauce before you pour it on and add more salt or pepper if needed. If the sauce is too thick, add a little water or chicken stock. For a sweet finish, try a small spoon of jam or compote like in this dessert idea: cranberry orange compote to inspire flavor balance.

variation (if any)

Use turkey breast or pork chops in place of chicken.
Add a dash of soy sauce for a salty note.
Stir in chopped nuts or sliced onions before baking for texture.

FAQs (minimum three FAQ)

Q: Can I use fresh cranberries instead of canned cranberry sauce?
A: Yes. Cook fresh cranberries with sugar and a little water until they break down to make a sauce. Then use it the same way.

Q: How do I know the chicken is fully cooked?
A: The chicken is done when a meat thermometer reads 165°F (74°C) in the thickest part. The juices should run clear.

Q: Can I make the sauce on the stove and not bake the chicken?
A: Yes. Brown the chicken in a pan, add the sauce, cover, and cook on low until the meat reaches 165°F (74°C).

Q: Will this work with bone-in chicken?
A: Yes, but bone-in pieces need more time to cook. Plan for 10–15 extra minutes.

Q: Can I reduce the sugar in the sauce?
A: You can use less sugar or a sugar substitute, but taste as you go so the sauce stays balanced.