Cranberry Orange Glazed Chicken

Cranberry Orange Glazed Chicken has become my go-to dinner when I want a mix of sweet, zesty, and savory flavors in one dish. It never fails to impress both at cozy weeknight meals and festive gatherings.

My family requests this dish every holiday season and even picky eaters dig in eagerly. The combination of cranberries with orange is memorable every single time I serve it.

Ingredients

• Chicken breasts: choose boneless skinless for faster cooking and even glaze coverage look for firm plump meat
• Fresh cranberries: provide tang and vibrant color use firm brightly colored berries
• Orange juice: fresh squeezed adds the brightest citrusy zing bottled juice works but fresh is best
• Orange zest: gives fragrant deep flavor zest only the orange part for maximum aroma
• Honey: sweetens and balances the tart cranberries select a floral mild honey
• Soy sauce: delivers umami and depth low sodium keeps saltiness in check
• Olive oil: helps brown the chicken and keeps it moist go for extra virgin if possible
• Dijon mustard: brings subtle heat and complexity choose creamy stone ground for richer taste
• Garlic powder: boosts flavor without overpowering pick a finely ground high quality powder
• Salt and pepper: for seasoning freshly cracked pepper and kosher salt make a difference
• Fresh parsley (optional): for garnish fresh flat leaf parsley brightens the final dish

Instructions

Preheat the Oven:

Bring your oven up to 375 degrees Fahrenheit so the chicken cooks evenly with a golden finish

Season the Chicken:

Lay out the chicken breasts and sprinkle both sides with salt pepper and garlic powder ensuring an even distribution for maximum flavor

Sear the Chicken:

Heat olive oil in a large oven safe skillet over medium high until shimmering Add chicken breasts and sear each side for about five minutes until a deep golden crust forms This locks in juices

Make the Glaze:

In a bowl stir together cranberries orange juice orange zest honey soy sauce and Dijon mustard until the honey dissolves completely and the mixture looks glossy This glaze should taste both tangy and sweet

Add the Glaze:

Pour the cranberry orange glaze evenly over the seared chicken letting the fruit settle around the meat for fuller flavor

Bake:

Move the entire skillet to your preheated oven Let the chicken bake uncovered for twenty five to thirty minutes or until it reads one hundred sixty five degrees Fahrenheit at the thickest part

Baste the Chicken:

Halfway through baking take a spoon and pour some of the bubbling glaze over the chicken breasts This helps soak in more flavor and keeps the meat moist

Rest the Chicken:

Once out of the oven let the chicken sit for five minutes This allows the juices to redistribute which means every bite stays tender and moist

Garnish:

If using fresh parsley chop it finely and sprinkle on top for color and freshness just before serving

Two winters ago my daughter helped zest oranges for the glaze and now it has become her signature step in our family.

Storage Tips

Store leftover chicken and glaze together in an airtight container for three days in the fridge The glaze thickens when chilled so reheat gently in the microwave or on the stove adding a splash of water or orange juice to keep it saucy If freezing wrap individual chicken breasts tightly and store the glaze separately Thaw overnight in the fridge

Ingredient Substitutions

No fresh cranberries Use frozen or dried ones rehydrated in hot water in a pinch Maple syrup works if you run out of honey but reduce the amount slightly since it is sweeter Swap Dijon for whole grain mustard for a bolder texture and flavor

Serving Suggestions

Serve this chicken with mashed potatoes or wild rice and a side of steamed green beans The glaze doubles beautifully as a sauce over roasted vegetables or a tangy salad dressing Wholesome bread to soak up the sauce is always a hit here

Cultural and Seasonal Context

Cranberry orange is a classic flavor found in both North American and European holiday cooking The bright acidity of the fruit pairs beautifully with winter dishes This recipe is a fresh take on those familiar flavors but works just as well in summer using chilled leftover chicken on salads

Seasonal Adaptations

Try blood orange instead of regular orange for deep color in winter Use fresh raspberries alongside cranberries in late spring Add sprigs of thyme or rosemary to the glaze for an herbal note in fall

Friends who tried this recipe at my last holiday party asked for seconds and kept raving about the glossy sauce. One reader let me know she made it for her anniversary dinner and it is now their special meal for celebrations.

Recipe FAQs

→ How do I keep the chicken moist during baking?

Basting with the glaze halfway through baking and resting the chicken after oven time keeps it juicy.

→ Can I use dried cranberries instead of fresh?

Fresh cranberries provide the best tartness, but you can use unsweetened dried cranberries if needed. Reduce the honey slightly to balance sweetness.

→ Is bottled orange juice suitable for the glaze?

Freshly squeezed juice gives the best flavor, but pure bottled orange juice can be a convenient substitute.

→ What sides pair well with this dish?

Serve with rice, roasted vegetables, or a leafy salad to complement the sweet and tangy glaze.

→ How long does leftover chicken keep in the fridge?

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently to retain moisture.