Juicy baked chicken drenched in a zesty, sweet-tart cranberry orange sauce! This one-pan wonder is festive, flavorful, and surprisingly simple—perfect for holiday gatherings or easy weeknight dinners. Fresh cranberries, orange zest, and honey create a sticky glaze that turns ordinary chicken into a wow-worthy main dish.
4 boneless, skinless chicken breasts (or thighs)
1 ½ cups fresh or frozen cranberries
Zest and juice of 1 large orange
2–3 tablespoons honey or maple syrup (to taste)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Dijon mustard
½ teaspoon ground cinnamon
½ teaspoon dried rosemary (or 1 teaspoon fresh)
Salt and black pepper, to taste
Optional Garnish:
Fresh rosemary sprigs
Orange slices or zest curls
Extra cranberries
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or oven-safe skillet.
In a bowl, stir together the cranberries, orange zest and juice, honey, olive oil, garlic, Dijon mustard, cinnamon, and rosemary.
Pat the chicken dry and season both sides with salt and pepper. Place in the prepared baking dish.
Pour the cranberry-orange mixture evenly over the chicken.
Bake uncovered for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
For caramelized tops, broil for the last 2–3 minutes—keep a close eye!
Garnish as desired and serve hot with your favorite sides.
Swap chicken breasts for thighs for a juicier result.
Use maple syrup instead of honey for a deeper, richer sweetness.
If using whole berry cranberry sauce, reduce or omit the added sweetener.
Double the sauce if you want extra for serving or leftovers!
Store leftovers in the fridge for 4 days, or freeze for up to 3 months.
Keywords: cranberry orange chicken, cranberry chicken, baked chicken with cranberries, holiday chicken recipe, sweet and savory chicken, festive baked chicken
Find it online: https://recipedune.com/cranberry-orange-chicken/