This Cranberry Orange Chicken is a wonderful one pan meal for the holidays. The chicken is pan-seared until crisp and finished in a sticky sauce bursting with garlic, shallots, orange and juicy cranberries. The recipe is Paleo, Grain Free, Gluten Free, Dairy Free and compatible with the Specific Carbohydrate Diet.
Why you will love this Cranberry Orange Chicken:
- Perfect for the holidays: Bright cranberries and orange make this a festive main that’s ideal when cranberries are in season.
- One pan only: Minimal cleanup—any ovenproof skillet will work, though a cast iron pan gives great results.
- Tart and sweet: Cranberries and orange balance each other beautifully; adjust honey or vinegar to suit your taste.
- Versatile: While bone-in, skin-on thighs are recommended, this sauce pairs well with boneless thighs, breasts or pork chops.
Can I use frozen cranberries?
Yes. Frozen or fresh cranberries both work well. If using frozen berries, briefly rinse them under room-temperature water and drain in a colander to avoid a watery sauce. I don’t recommend using canned cranberry sauce, as it changes the texture and concentration of flavor.
How to make Cranberry Orange Chicken
- Pat the chicken dry and season generously with salt and pepper. Sear skin-side down in a hot skillet until the skin is golden and crisp.
- Sauté shallots and garlic in the pan until soft, scraping up any browned bits. Add orange juice and zest, chicken stock, apple cider vinegar and honey (or maple syrup). Stir in the cranberries and simmer until the sauce thickens and the berries soften.
- Return the seared chicken to the pan, spoon sauce over the pieces and tuck orange slices and a few extra cranberries around the pan for color. Finish in a 400°F (200°C) oven until the sauce is sticky and the chicken reaches 165°F in the thickest part.
Alternatives to bone-in, skin-on chicken thighs
- Boneless skin-on thighs: Still yield crispy skin and tender meat with a shorter oven time. Sear 2 minutes per side and bake about 10 minutes.
- Boneless skinless chicken breasts: A leaner option. You won’t get the same crisp skin, but a good sear builds a nice crust.
- Pork chops: Sear about 5 minutes per side before finishing in the oven; the sauce pairs nicely with pork.
What to serve with this chicken
Keep side dishes simple so the vibrant sauce remains the star. Good choices include cauliflower mash, roasted broccoli, green beans with bacon, sheet-pan brussels sprouts, or a light salad to balance the richness.
Other recipes that work well with bone-in, skin-on thighs
- Coq Au Vin
- Szechuan Chicken Thighs
- Harissa Baked Chicken
- Balsamic Chicken with Figs
- Crispy Lemon & Herb Chicken with Fennel
- Sesame Lemon Chicken
If you make this recipe let me know in the comments below or tag @everylastbite_ on Instagram — I love seeing your photos!
Cranberry Orange Chicken
Ingredients
- 5-6 chicken thighs bone in skin on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic minced
- 1 large shallot finely diced (1/3 cup diced)
- 2/3 cup orange juice
- 1 cup chicken stock
- 1 tbsp orange zest
- 1 1/2 tbsp honey (or maple syrup)
- 1 tbsp apple cider vinegar
- 1 cup cranberries (+ 2 tbsp for garnish)
- 1/2 orange thinly sliced
Instructions
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Preheat the oven to 400°F (200°C).
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Season the chicken thighs with salt and pepper. Heat the oil in a skillet over medium heat and sear the chicken 4–5 minutes per side until golden. Set aside on a plate (they don’t need to be fully cooked yet).
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Add the diced shallot and minced garlic to the pan and sauté 4–5 minutes until softened, scraping up any browned bits with a spoon.
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Pour in chicken stock, orange juice, orange zest, apple cider vinegar and honey. Stir in the cranberries and simmer 8–10 minutes until the berries begin to soften and the sauce reduces and thickens.
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Arrange the seared thighs in the pan, spoon sauce over them, and scatter the remaining 2 tbsp of cranberries and orange slices around the pan. Bake 15–20 minutes, or until a meat thermometer in the thickest part of a thigh reads 165°F (74°C).