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Easy Cranberry Orange Glazed Chicken | Spring Meals Ready in 35 Minutes

This Cranberry Orange Glazed Chicken combines sweet, tart, and savory flavors in one elegant skillet. Perfect for holidays or busy weeknights, this 40-minute recipe delivers restaurant-quality results with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 –5 chicken thighs bone-in, skin-on or 24 oz boneless chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika optional
  • 1 cup whole berry cranberry sauce or 1 cup fresh cranberries
  • 1/2 –2/3 cup fresh orange juice
  • 1 tbsp orange zest
  • 1/4 cup honey or maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp chicken bouillon optional
  • 1 tbsp apple cider vinegar
  • 1 –2 tbsp olive oil
  • 1 tbsp butter
  • 1/3 cup finely chopped sweet onion
  • 2 cloves garlic minced
  • Fresh parsley for garnish

Method
 

  1. Preheat Oven: Preheat oven to 375°F (190°C).
  2. Prepare Chicken: Pat chicken dry, season with salt, pepper, and paprika. Pound breasts to even thickness if using.
  3. Sear Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Remove and set aside.
  4. Sauté Aromatics: Add onion and garlic to the skillet; cook 2–3 minutes until fragrant.
  5. Make Glaze: Stir in orange juice, cranberry sauce, orange zest, honey, Dijon mustard, bouillon, and vinegar. Scrape up browned bits and stir to combine.
  6. Combine and Bake: Nestle chicken into the glaze, spoon sauce over top, and bake 15–20 minutes until internal temperature reaches 165°F (75°C).
  7. Optional Sauce Reduction: For thicker glaze, remove chicken and simmer sauce 2–3 minutes until reduced.
  8. Rest and Serve: Let chicken rest 5 minutes, garnish with parsley and serve with extra glaze.

Notes

Pat chicken dry for best sear. Use fresh orange juice for brighter flavor. Don’t skip resting — it keeps the chicken juicy and tender.