Cranberry Orange Glazed Chicken made its way into my kitchen during a mid-December dinner that was supposed to be “just soup and bread” until my neighbor June walked in with a bag of fresh cranberries and a wild grin. She’d “accidentally” bought too many while prepping for her book club’s potluck and swore they couldn’t go to waste. Her timing was perfect.
My daughter was home from college, my husband had just set up the old vinyl player, and holiday jazz hummed softly in the background. It felt like one of those ordinary evenings that was asking for a little bit of sparkle on the table.
Rather than baking something sweet, I leaned into savory thinking of a way to let those cranberries shine beside something hearty. A few oranges from our backyard tree gave up their juice, honey added gentle warmth, and the soy-Dijon combo brought balance.
The kitchen was filled with a festive citrus aroma in no time. We sat down together, candles flickering, with plates full of the cranberry orange glazed chicken and a warm quinoa pilaf. There were no phones at the table, just quiet conversation and the clinking of forks.
It’s funny how certain meals draw people closer without needing a big occasion. This chicken bright, juicy, and kissed with sweet-tart glaze somehow does exactly that. And now, anytime fresh cranberries start appearing at the store, I always make sure to bring some home… just in case June swings by again.
Short Description
Juicy, tender chicken breasts glazed in a vibrant Cranberry Orange Glazed Chicken, Dijon, and soy. A perfect balance of sweet, tangy, and savory in one festive dish.
Key Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh cranberries
- 1 cup orange juice (freshly squeezed preferred)
- 1 tablespoon orange zest
- ¼ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Tools Needed
- Oven-safe skillet
- Small mixing bowl
- Measuring cups and spoons
- Zester
- Tongs or spatula
- Meat thermometer (recommended)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and let it heat fully while prepping the rest.
Step 2: Season the Chicken
Sprinkle both sides of the chicken breasts with garlic powder, salt, and black pepper.
Step 3: Sear the Chicken
In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for 5 minutes on each side until golden. You’re building flavor and locking in juices.
Step 4: Make the Glaze
In a bowl, stir together cranberries, orange juice, zest, honey, soy sauce, and Dijon mustard.
Step 5: Add Glaze and Bake
Pour the glaze over the seared chicken in the skillet. Transfer the skillet to the oven and bake for 25–30 minutes, until the chicken reaches 165°F (75°C).
Step 6: Baste Midway
Halfway through baking, spoon some glaze over the chicken to intensify flavor and keep it moist.
Step 7: Rest and Garnish
Once done, rest the chicken in the pan for 5 minutes. Garnish with chopped parsley before serving.
Why You’ll Love This Recipe
Balanced sweet and savory flavor
Perfect for weeknights or festive dinners
One-pan recipe = easy cleanup
Naturally gluten-free
A colorful, elegant main course
Mistakes to Avoid & Solutions
Overcooking the Chicken
Dry, rubbery texture from leaving it too long in the oven.
Solution: Use a thermometer. Pull it at 165°F (75°C), then rest for 5 minutes.
Skipping the Baste
Forgetting to baste leads to uneven glaze flavor.
Solution: Set a timer halfway through to spoon glaze over each piece.
Using Bottled Orange Juice
Flat taste with missing citrus brightness.
Solution: Use fresh-squeezed orange juice and include zest for depth.
Uneven Searing
Pale or underdeveloped crust.
Solution: Pat chicken dry before searing and don’t overcrowd the pan.
Burning the Glaze
Honey can scorch at high temps.
Solution: Don’t increase oven temp and keep an eye on it in the last 5 minutes.
Serving and Pairing Suggestions
Serve over wild rice, quinoa, or mashed sweet potatoes
Pair with roasted Brussels sprouts or green beans
Great alongside a citrus kale salad
Drizzle extra glaze over the top before plating
Serve family-style for a festive table
Storage and Reheating Tips
Refrigerate leftovers in an airtight container up to 4 days
Freeze in sealed containers for up to 2 months
Reheat gently in a covered skillet with a splash of water or glaze
Avoid microwaving directly, as it may dry the chicken
Double the glaze and store extra separately to refresh flavor when reheating
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well—just adjust baking time slightly, as they may need 5–10 minutes more.
2. What if I can’t find fresh cranberries?
Use frozen (no need to thaw), or substitute with ¾ cup cranberry sauce and reduce honey slightly.
3. Can I make this ahead of time?
Absolutely—prep everything and refrigerate. Just bake fresh before serving for best texture.
4. What side dishes go best with this?
Roasted veggies, couscous, creamy polenta, or a winter greens salad complement beautifully.
5. Is this dish good for meal prep?
Yes! Portion into containers with rice and greens. The flavors deepen even more the next day.
Tips & Tricks
Add a splash of balsamic vinegar for extra depth in the glaze
Stir in a handful of pomegranate seeds before serving for sparkle
Garnish with thin orange slices for presentation
Try pan-roasting the cranberries briefly to enhance their sweetness before adding to the glaze
Use a meat thermometer to avoid guessing doneness
Recipe Variations
Spicy Cranberry Orange Chicken
Add ½ teaspoon red chili flakes or a spoon of sriracha to the glaze for a kick. Everything else stays the same, just a bit bolder.
Maple Glazed Version
Replace honey with ¼ cup pure maple syrup. Skip soy sauce and add a pinch of rosemary for a woodsy, warm flavor.
Sheet Pan Version
Place seasoned chicken on a sheet tray lined with parchment. Scatter halved Brussels sprouts or sweet potatoes around it, then pour glaze over and bake at 400°F for 25–30 minutes.
Slow Cooker Twist
Skip searing. Place chicken in crockpot with the glaze and cook on low for 4–5 hours. Baste once or twice during cooking.
Holiday Roasted Style
Use bone-in chicken thighs or drumsticks, roast at 375°F for 45–50 minutes, and baste twice. Serve with stuffing or roasted squash for a complete holiday table.
Final Thoughts
Some meals are meant to impress with layers of complexity others surprise you with how gracefully they come together. Cranberry Orange Glazed Chicken isn’t flashy, but there’s something in the way its bold glaze softens into the tender chicken that wins over everyone at the table. I’ve shared it with friends, made it quietly for solo lunches, and even passed it along to a newlywed couple looking for simple dinner ideas.
No matter how many variations come out of my kitchen, this dish always circles back into rotation especially when the holidays bring people home and there’s citrus in the fruit bowl. A little tartness, a little sweetness, and plenty of warmth in every bite. Isn’t that just what winter meals are supposed to feel like?
Skillet Cranberry Orange Glazed Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup fresh cranberries
- 1 cup orange juice freshly squeezed preferred
- 1 tablespoon orange zest
- ¼ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Preheat the Oven
- Set your oven to 375°F (190°C) and let it heat fully while prepping the rest.
- Step 2: Season the Chicken
- Sprinkle both sides of the chicken breasts with garlic powder, salt, and black pepper.
- Step 3: Sear the Chicken
- In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for 5 minutes on each side until golden. You’re building flavor and locking in juices.
- Step 4: Make the Glaze
- In a bowl, stir together cranberries, orange juice, zest, honey, soy sauce, and Dijon mustard.
- Step 5: Add Glaze and Bake
- Pour the glaze over the seared chicken in the skillet. Transfer the skillet to the oven and bake for 25–30 minutes, until the chicken reaches 165°F (75°C).
- Step 6: Baste Midway
- Halfway through baking, spoon some glaze over the chicken to intensify flavor and keep it moist.
- Step 7: Rest and Garnish
- Once done, rest the chicken in the pan for 5 minutes. Garnish with chopped parsley before serving.
