Skillet Cranberry Orange Chicken

I first made this tangy-sweet skillet cranberry orange chicken when I wanted something bright and different for a weeknight dinner — the kind of dish that feels festive but actually takes under 30 minutes. It’s juicy seared chicken bathed in a glossy cranberry-orange sauce with a hint of balsamic and thyme. If you like citrus-forward chicken recipes (think orange-glazed styles), this one sits comfortably between a comfort meal and a holiday-worthy plate. For a similar citrus glaze idea, you might also like this simple orange chicken technique I sometimes borrow from in the kitchen: Easiest Orange Chicken.

Why you’ll love this dish

This recipe hits a lot of home-cook sweet spots: fast, pantry-friendly, and crowd-pleasing. The tart cranberries cut the sweetness of honey or maple syrup, while orange juice and zest keep the sauce fresh and bright. It’s elegant enough for guests yet simple enough for a busy weeknight.

“A perfect balance of sweet and tart — the cranberry burst makes it feel special without extra fuss.” — home cook review

Quick reasons to try it:

• Ready in about 25–30 minutes from start to finish.
• Uses frozen cranberries easily (no need for fresh if out of season).
• Kid-friendly with an optional pinch of red pepper flakes for adults.
• Works well for weeknight dinners, small dinner parties, or a holiday chicken alternative.

Step-by-step overview

This section lays out the flow so you know what to expect before you start:

1. Season and sear the chicken until golden and cooked through; remove and rest.
2. Build the sauce in the same skillet with cranberries, orange juice, zest, honey, thyme, and a splash of balsamic.
3. Simmer the sauce until cranberries burst and thicken slightly.
4. Return chicken to the skillet, coat with sauce, and warm through.
5. Garnish and serve with your choice of sides.

What you’ll need

• 4 boneless, skinless chicken breasts (about 1½–2 lb total) — pound thicker breasts to even thickness if needed
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (or avocado oil for higher smoke point)
• 1 cup fresh or frozen cranberries (frozen works great)
• 1/2 cup freshly squeezed orange juice (about 1 large orange)
• Zest of 1 orange (adds bright, essential oils)
• 1/4 cup honey or pure maple syrup (maple gives deeper flavor)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 tablespoon balsamic vinegar (balances the sweetness)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Fresh parsley, chopped, for garnish

Substitution notes:

• Use chicken thighs if you prefer dark meat; reduce sear time slightly and check temperature.
• Swap honey for maple syrup for a less floral sweetness.
• For a non-alcoholic tang, replace balsamic with a teaspoon of apple cider vinegar and a pinch more salt.

Step-by-step instructions

1. Pat the chicken dry. Season both sides with salt and pepper. Let rest for 5 minutes so the seasoning penetrates.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken breasts. Sear without moving for 5–7 minutes on the first side until golden. Flip and sear 5–7 minutes more until the thickest part reaches 165°F (75°C) on an instant-read thermometer. Adjust time for thinner or thicker breasts.
4. Transfer the cooked chicken to a plate and tent with foil. Do not clean the skillet—those browned bits add flavor.
5. Lower the heat to medium. Add cranberries, orange juice, orange zest, honey (or maple), thyme, balsamic vinegar, garlic powder, onion powder, and red pepper flakes (if using). Stir to combine.
6. Simmer the sauce for 5–8 minutes, stirring occasionally. The cranberries will begin to pop and the liquid will reduce into a slightly thickened glaze. If the sauce reduces too quickly, add a tablespoon of water.
7. Return the chicken to the skillet. Spoon sauce over the breasts and let everything warm together for 2–3 minutes so flavors meld.
8. Remove from heat. Garnish with chopped parsley and serve immediately.

Pro tip: Always use an instant-read thermometer to ensure safe doneness and avoid overcooking.

Best ways to enjoy it

This dish is versatile and pairs well with simple sides that soak up the sauce:

• Serve over steamed white or brown rice to capture every drop of glaze.
• Spoon it on creamy mashed potatoes or buttered egg noodles for comfort.
• A crisp green salad or garlic-sauteed green beans provide freshness and crunch.
• For a Mediterranean twist, try it alongside a lemony soup like this avgolemono-style soup: Avgolemono Soup.

Plating idea: slice the chicken across the grain, fan the slices over rice, and drizzle extra sauce. Add a sprinkle of orange zest and parsley for color and aroma.

Storage and reheating tips

• Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Keep sauce and chicken together to preserve moisture.
• Freezer: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat in a skillet over low-medium heat with a splash of water or orange juice to loosen the sauce. Microwave on medium power in 30-second bursts, stirring between, to avoid drying out.
• Food safety: Never leave cooked chicken out for more than 2 hours at room temperature. Reheat to at least 165°F before serving.

Helpful cooking tips

• Even thickness matters: Pound thicker breasts to an even ¾–1 inch for uniform cooking.
• Don’t discard pan drippings: Deglaze the skillet with orange juice and balsamic to lift fond flavor into the sauce.
• Adjust sweetness: If your cranberries are very tart, start with 3 tablespoons honey and add more to taste.
• Sauce texture: For a glossier, thicker sauce, stir in 1 teaspoon cornstarch dissolved in 1 tablespoon cold water and simmer 1 minute.
• Time-saver: Use frozen cranberries straight from the bag — no need to thaw.

Creative twists

• Protein swaps: Use boneless chicken thighs (longer sear to render fat) or bone-in breasts (increase cooking time). For a vegetarian option, try thick slices of roasted tofu or tempeh.
• Citrus variations: Replace orange juice with blood orange or add a splash of lemon for extra brightness.
• Herb changes: Substitute rosemary or sage for thyme for a different aromatic profile.
• Add nuts: Top with toasted sliced almonds or pistachios for crunch and color.
• Wine or booze: Deglaze the pan with 1/4 cup white wine or a splash of Cointreau for depth.

Common questions

Q: Can I use frozen chicken breasts?
A: Yes, but cook from thawed for even searing. If you must cook from frozen, plan for longer, gentler cooking and finish in the oven; the sauce works best when chicken is seared first.

Q: Can I make the sauce ahead of time?
A: You can make the cranberry-orange sauce a day ahead and refrigerate. Reheat gently and then add seared chicken to warm through for serving.

Q: How can I thicken the sauce without cornstarch?
A: Simmer longer to concentrate the liquid and let cranberries break down. Alternatively, whisk in a small pat of cold butter off heat for sheen and slight thickness.

Q: Is this recipe kid-friendly?
A: Yes — omit red pepper flakes and reduce honey to taste for milder sweetness. The bright fruit flavors often appeal to children.

Q: Can this be made in the oven?
A: You can sear chicken on the stove, then finish in a 375°F oven for 8–12 minutes depending on thickness. Make the sauce on the stovetop and combine before serving.

Conclusion

If you enjoyed the balance of sweet-tart flavors here, you may appreciate other takes on cranberry-orange chicken shared by home cooks online. For a similar skillet approach with step-by-step photos, check out this Skillet Orange Cranberry Chicken guide: Skillet Orange Cranberry Chicken- Amee’s Savory Dish. Another great family-friendly version with slightly different seasoning ideas is available here: Cranberry Orange Chicken – I Am Homesteader.

Cranberry Orange Chicken

Juicy seared chicken in a glossy cranberry-orange sauce, perfect for weeknight dinners or holiday meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the chicken

• 4 pieces boneless, skinless chicken breasts (about 1½–2 lb total) Pound thicker breasts to even thickness if needed
• to taste Salt and freshly ground black pepper For seasoning
• 2 tablespoons olive oil (or avocado oil for higher smoke point)

For the sauce

• 1 cup fresh or frozen cranberries Frozen works great
• 1/2 cup freshly squeezed orange juice (about 1 large orange)
• 1/4 cup honey or pure maple syrup Maple gives deeper flavor
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 tablespoon balsamic vinegar Balances the sweetness
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes Optional, for heat

For garnish

• to taste Fresh parsley, chopped For garnish

Method

 

Preparation & Cooking

1. Pat the chicken dry. Season both sides with salt and pepper. Let rest for 5 minutes.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken breasts. Sear without moving for 5–7 minutes on one side until golden.
4. Flip and sear for another 5–7 minutes until the thickest part reaches 165°F (75°C).
5. Transfer the cooked chicken to a plate and tent with foil. Do not clean the skillet.
6. Lower the heat to medium. Add cranberries, orange juice, orange zest, honey, thyme, balsamic vinegar, garlic powder, onion powder, and red pepper flakes. Stir to combine.
7. Simmer the sauce for 5–8 minutes, stirring occasionally, until the cranberries pop and the sauce thickens.
8. Return the chicken to the skillet. Spoon sauce over the breasts and let warm together for 2–3 minutes.
9. Remove from heat. Garnish with chopped parsley and serve immediately.

Notes

Store cooled leftovers in an airtight container for up to 3–4 days. Freeze in a shallow airtight container for up to 2 months. Reheat in a skillet over low heat with a splash of water or orange juice.