Cranberry Orange Glazed Chicken

Hannah Cooking

Cranberry Orange Glazed Chicken

A juicy cranberry orange glazed chicken baked in a sweet-tart, glossy holiday sauce. A festive main dish that’s simple to make yet impressive enough for Thanksgiving or Christmas.

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Prep Time 10

Cook Time 35

Simmer Glaze 10

Total Time 55

Servings: 6 servings

Course: Dinner, Holiday Recipes, Main Course

Cuisine: American

Calories: 365

Ingredients Equipment Method Notes

Ingredients

For the Chicken

6 pieces Boneless chicken breasts or 8 thighs
2 tablespoons Olive oil —
1 teaspoon Salt —
½ teaspoon Black pepper —
½ teaspoon Garlic powder —

For the Cranberry Orange Glaze

12 oz Cranberries Fresh or frozen
1 cup Orange juice Fresh squeezed
1 whole Orange zest From 1 orange
¾ cup Honey or brown sugar Sweetener
2 tablespoons Balsamic vinegar Adds depth
1 teaspoon Fresh ginger Grated
¼ teaspoon Cinnamon —
1 pinch Salt —

Garnish

Fresh parsley Chopped
Orange slices For serving
Whole cranberries Optional

Equipment

1 Oven-safe skillet For searing + baking
1 Medium saucepan For reducing glaze
1 Meat thermometer To check doneness
1 Pastry brush For brushing glaze
1 Wooden spoon For stirring glaze
1 Measuring cups/spoons Accuracy

Method

Pat chicken dry and season both sides with salt, pepper, and garlic powder.
Heat oil in skillet and sear chicken 3–4 minutes per side.
Combine cranberries, orange juice, zest, honey, vinegar, ginger, cinnamon, and salt in saucepan.
Simmer 10–12 minutes until cranberries burst and sauce thickens.
Pour half the glaze over seared chicken in skillet.
Bake at 375°F for 20–25 minutes, basting halfway through.
Brush with remaining glaze and rest 5 minutes.
Garnish with herbs and orange slices before serving.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used