Cranberry orange chicken is a cozy, festive dish that deserves a spot on your fall and holiday table. Juicy chicken thighs bake under a tangy-sweet cranberry orange sauce that's bursting with flavor.
Fall recipes are all about warmth and coziness, and this cranberry orange chicken delivers. Tangy cranberries, fresh orange juice, and rosemary create a vibrant sauce that turns simple chicken thighs into a dish full of flavor.
It's the perfect way to enjoy classic holiday flavors without the fuss of a full turkey dinner. Serve it for a smaller Thanksgiving instead of roasted turkey, repurpose leftover cranberry sauce, or add it to your weeknight rotation when you're craving something seasonal and comforting. With just a few fresh ingredients, you'll have a festive chicken dinner everyone will love.
If you're looking for more cozy chicken recipes, try my Orzo Chicken Soup, Oven Roasted Chicken and Potatoes, or Honey Garlic Chicken Thighs.
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Ingredients and Substitutions
- Chicken thighs. I highly recommend making this dish with bone-in skin-on chicken thighs over chicken breasts because they are so much more flavorful!
- Cranberries. Fresh or frozen cranberries will work when making the homemade cranberry sauce.
- Rice. I like to bake cranberry chicken over white rice because it is neutral in flavor and quick to prepare. If you prefer, you can use brown rice.
- Orange. Orange juice and orange zest are used in the homemade cranberry sauce to naturally sweeten it and balance the tartness. The zest also gives the sauce a huge boost of flavor and complements the savoriness of the chicken thighs perfectly.
See the recipe card below for the remaining ingredients and quantities.
Instructions
This cranberry chicken dish is baked with cooked rice. Cook your rice according to the package instructions before starting the cranberry sauce. This prep time is not included in the total time of the recipe.
- Place the chicken thighs in a large mixing bowl and season with salt, pepper and minced garlic. Allow the chicken to come to room temperature while you prepare the remainder of the dish.
- In a small saucepan over medium heat, combine the cranberries, orange juice, orange zest, honey, cinnamon, balsamic vinegar and rosemary.
- Stir occasionally, until the cranberries begin to burst and the cranberry sauce thickens about 10 minutes. Remove from heat and smash with a potato masher or fork.
- Spread the rice in the bottom of a 9x13 casserole dish. Place the chicken thighs on top, then spread the cranberry sauce over the chicken thighs until covered.
- Bake the cranberry chicken for 25-30 minutes uncovered, or until the chicken is cooked to an internal temperature of 165 degrees F.
Recipe FAQs
Yes, cranberry sauce is freezer-friendly. If you would like to freeze this cranberry sauce for use in other recipes, allow it to cool to room temperature then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months to retain optimal freshness. Thaw completely in the fridge before reheating.
I do not recommend it. Store-bought cranberry sauce is typically much thicker and not as fresh-tasting. It will also taste differently and I can't confirm it will pair well with this chicken dish.
Not necessary! This cranberry chicken can be baked uncovered.
Chicken thighs are the least likely cut of chicken to dry out, but smothering the chicken with the homemade cranberry sauce helps keep it moist and juicy. The only other thing to be careful of is overcooking the chicken. This will dry it out. Remove the chicken once the internal temperature of the chicken thighs is 165 degrees F.
Sarah's Top Tips
- Don't overcook the cranberry sauce! Cook just until the cranberries begin to burst, then remove from heat. If the cranberry sauce stays on the heat for too long, it can begin to burn and over-thicken.
- Do not attempt to cook the rice directly in the casserole dish. White rice needs about an hour to cook through evenly in the oven and won't work with the cook time for the chicken.
Serving
This cranberry chicken is made with rice and can certainly be served as is. However, you may want to add some vegetables or greens to your meal such as air fried butternut squash, roasted broccoli or arugula salad.
More Easy Chicken Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Recipe
Cranberry Orange Chicken (Easy Baked Thighs Recipe)
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Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 4 bone-in skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 2 cups fresh or frozen cranberries
- 1 large orange, juiced and zested
- 3 tablespoons honey
- ½ teaspoon cinnamon
- 2 tablespoons balsamic vinegar
- 1 sprig fresh rosemary
Instructions
- Preheat the oven to 400 degrees F. Cook the rice according to package directions and set aside.1 cup uncooked white rice, 2 cups water
- Season the chicken thighs with salt, pepper and garlic cloves.4 bone-in skin-on chicken thighs, 1 teaspoon salt, ½ teaspoon black pepper, 2 garlic cloves
- Begin making the cranberry sauce by adding cranberries, orange juice, orange zest, honey, cinnamon, balsamic vinegar and rosemary to a small saucepan over medium-high heat. Stir occasionally until the cranberries burst and thicken, about 10 minutes.2 cups fresh or frozen cranberries, 1 large orange, 3 tablespoons honey, ½ teaspoon cinnamon, 2 tablespoons balsamic vinegar, 1 sprig fresh rosemary
- Once thickened, turn off the heat and smash the cranberries with a fork or potato masher.
- Add the cooked rice to a casserole dish and top with the chicken thighs. Spread the cranberry sauce over the chicken thighs.
- Bake for 25-30 minutes until the chicken is cooked through. Transfer chicken to plates along with the rice and serve. Enjoy!
Sarah's Tips
- Don't overcook the cranberry sauce! Cook just until the cranberries begin to burst, then remove from heat. If the cranberry sauce stays on the heat for too long, it can begin to burn and over-thicken.
- Do not attempt to cook the rice directly in the casserole dish. White rice needs about an hour to cook through evenly in the oven and won't work with the cook time for the cranberry chicken.
Beverly Albritton says
Can you use boneless skinless chicken breast instead of thighs?
Sarah Hill says
You can use boneless, skinless chicken breasts, but I recommend some adjustments!
Since breasts cook faster than bone-in thighs, the rice may end up undercooked if baked together as written. To fix that, make sure the rice is fully cooked before assembling the casserole, or cook the chicken breasts separately and add them to the rice and cranberry mixture right before serving. I have only tested this recipe with thighs.
Rebecca - Glutarama says
A wonderful one-pot dish, I love orange and cranberry and to have those flavours in this delicious comfort food dinner is perfection in my opinion.
Sarah Holt says
Thanks Rebecca! I love orange and cranberry combo in this one.
Chloe Edges says
I absolutely love the look of this - such a great flavour combo and easy too. Must try!
Sarah Holt says
Thanks Chloe!
Chrissie Baker says
Mmm! Cranberry Orange Chicken? Yes, please!! I love these flavors and I love how easy it is. It really is the perfect meal for holidays!
Sarah Holt says
Love these flavors for the holidays, thanks Chrissie!
Angela says
Cranberry/orange is one of my favorite flavor profiles. Along with the cinnamon and balsamic vinegar this recipe can't go wrong!
Sarah Holt says
Thanks so much Angela!
Erika says
These chicken thighs sound amazing! So perfect for fall!
Sarah Holt says
Thanks Erika, hope you try!
Beth says
This looks so delicious and yummy! My family is going to love this recipe! I can't wait to give this a try!
Sarah Holt says
Let me know how it comes out!
Alison says
This looks like a delicious alternative to turkey for Thanksgiving! It would make a delicious meal for a small home gathering.
Sarah Holt says
My thoughts exactly when creating this recipe, thanks Alison!