This Cranberry-Orange Glazed Chicken is a bright, zesty twist on classic baked chicken. Juicy, golden-seared breasts are coated in a sweet-tangy cranberry-orange glaze with hints of Dijon, soy, garlic, and onion. It’s simple enough for a weeknight but special enough for the holidays perfect with rice, potatoes, or roasted veggies.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup cranberry sauce (canned or homemade)
- 1/2 cup orange juice (freshly squeezed if possible)
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the cranberry sauce, orange juice, soy sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Pat the chicken breasts dry with paper towels, then season both sides lightly with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts to the hot skillet and sear for 3–4 minutes per side, or until golden brown on both sides (they will finish cooking in the oven).
- Pour the cranberry-orange glaze evenly over the chicken, turning each piece to ensure it is well coated.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Carefully remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
- Spoon some of the pan sauce over the chicken, garnish with chopped fresh parsley, and serve warm.
Variation
- Use chicken thighs instead of breasts: Substitute 6–8 boneless, skinless chicken thighs and increase bake time to about 30–35 minutes, or until they reach 175°F (80°C).
- Spicy cranberry-orange chicken: Add 1/4–1/2 teaspoon red pepper flakes or a small diced jalapeño to the glaze for a sweet-heat kick.
- Herb and citrus twist: Stir 1 teaspoon dried thyme or rosemary (or 1 tablespoon fresh) and extra orange zest into the glaze for a more aromatic, herb-forward flavor.
Cooking Notes
- Searing the chicken first locks in juices and builds flavor; don’t skip this step for best texture and color.
- If your skillet isn’t oven-safe, sear the chicken in a regular pan, then transfer to a baking dish, pour the glaze over, and bake as directed.
- Glaze thickness may vary depending on the cranberry sauce; it will thicken slightly as it bakes and cools, so avoid reducing it too much on the stovetop.
Serving Suggestions
- Serve over fluffy white rice, wild rice, or quinoa to soak up the extra cranberry-orange sauce.
- Pair with roasted Brussels sprouts, green beans, or carrots for a bright, colorful plate.
- For a holiday-style meal, serve alongside mashed potatoes, stuffing, or a simple mixed greens salad with an orange vinaigrette.
Tips
- Bring the chicken to room temperature for 15–20 minutes before cooking so it cooks more evenly.
- For extra citrus brightness, add 1–2 teaspoons of fresh orange zest to the glaze just before baking.
- Double the sauce if you love extra glaze for drizzling over sides like rice, potatoes, or roasted vegetables.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 32 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I make this ahead of time?
You can whisk the glaze ingredients up to 2 days in advance and store in the fridge. Sear and bake the chicken just before serving for best texture. - Can I use leftover turkey instead of chicken?
Yes. Warm sliced cooked turkey in a baking dish, pour the glaze over, and bake at 350°F (175°C) for 15–20 minutes, until heated through and slightly glazed. - What kind of cranberry sauce works best?
Both whole-berry and jellied cranberry sauce work; whole-berry will give a chunkier, more rustic glaze, while jellied yields a smoother sauce. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat or in the oven at 325°F (165°C) until warmed through.
Conclusion
This Cranberry-Orange Glazed Chicken brings together sweet, tangy, and savory flavors in one easy skillet-and-oven meal. With minimal prep, everyday ingredients, and a gorgeous glossy glaze, it’s a versatile dish that’s just as welcome on a busy weeknight as it is on a festive holiday table.
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Cranberry-Orange Glazed Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
This Cranberry-Orange Glazed Chicken is a bright, zesty twist on classic baked chicken. Juicy, golden-seared breasts are coated in a sweet-tangy cranberry-orange glaze with hints of Dijon, soy, garlic, and onion. It’s simple enough for a weeknight but special enough for the holidays—perfect with rice, potatoes, or roasted veggies.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cranberry sauce (canned or homemade)
- 1/2 cup orange juice (freshly squeezed if possible)
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the cranberry sauce, orange juice, soy sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Pat the chicken breasts dry with paper towels, then season both sides lightly with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts to the hot skillet and sear for 3–4 minutes per side, or until golden brown on both sides (they will finish cooking in the oven).
- Pour the cranberry-orange glaze evenly over the chicken, turning each piece to ensure it is well coated.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Carefully remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
- Spoon some of the pan sauce over the chicken, garnish with chopped fresh parsley, and serve warm.
Notes
- Use an instant-read thermometer to avoid overcooking; pull the chicken as soon as it hits 165°F (75°C).
- If your cranberry sauce is very thick, add an extra splash of orange juice or water to thin the glaze slightly.
- Taste the glaze before baking and adjust salt, pepper, or a touch more Dijon to suit your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop + Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (1/4 of recipe)
- Calories: 320 kcal
- Sugar: 14 g (approx.)
- Sodium: 520 mg (approx., varies with soy sauce and added salt)
- Fat: 11 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 24 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 32 g (approx.)
- Cholesterol: 95 mg (approx.)
Keywords: cranberry orange glazed chicken, cranberry chicken, orange chicken, baked chicken breast, holiday chicken recipe, skillet chicken