Go Back
A rectangular baking dish filled with golden-brown Cranberry Orange Chicken, garnished with fresh cranberries, orange slices, and thyme sprigs.
Reda

Zesty Cranberry Orange Glazed Chicken

This vibrant Cranberry Orange Glazed Chicken features tender chicken breast marinated in a zesty citrus blend, then coated in a sweet and tangy cranberry-orange sauce, perfect for a festive and flavorful meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken breasts sliced horizontally into 1/2-inch thick cutlets or pounded thin
For the Marinade
  • 1/4 cup Fresh orange juice
  • 1 tbsp Olive oil
  • 1 tbsp Soy sauce low sodium
  • 1 tsp Garlic powder
  • 1/2 tsp Dried thyme
  • 1/4 tsp Black pepper freshly ground
For the Cranberry Orange Sauce
  • 1 cup Whole berry cranberry sauce canned or homemade
  • 1/2 cup Fresh orange juice
  • 2 tbsp Orange zest from 1-2 oranges
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Brown sugar packed
  • 1/2 tsp Ground ginger
  • 1 pinch Red pepper flakes optional, for a hint of heat
For Cooking and Garnish
  • 1 tbsp Olive oil for searing
  • 2 tbsp Fresh parsley chopped, for garnish
  • 1 tbsp Orange zest fresh, for garnish

Equipment

  • Large Ziploc bag or shallow dish
  • Whisk
  • Large skillet or Dutch oven
  • Small saucepan
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

Marinate the Chicken
  1. If using full chicken breasts, slice them horizontally into two thinner cutlets (or pound them to 1/2-inch thickness). This ensures even cooking.
  2. In a large Ziploc bag or shallow dish, combine orange juice, 1 tbsp olive oil, soy sauce, garlic powder, dried thyme, and black pepper. Add the chicken cutlets, ensuring they are well coated.
  3. Seal the bag (or cover the dish) and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate for too long as the acidity can start to break down the chicken.
Prepare the Cranberry Orange Sauce
  1. While the chicken is marinating, prepare the sauce. In a small saucepan, combine cranberry sauce, 1/2 cup orange juice, orange zest (2 tbsp), apple cider vinegar, brown sugar, ground ginger, and red pepper flakes (if using).
  2. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it gently simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Keep warm.
Cook the Chicken
  1. Remove chicken from the marinade, discarding any excess marinade. Pat the chicken dry with paper towels to ensure a good sear.
  2. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
  3. Add the chicken cutlets to the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 4-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
  4. Once cooked, remove the chicken from the skillet and set aside on a plate.
Combine and Serve
  1. Pour the warm cranberry orange sauce into the skillet (or pour over chicken if preferred). Return the cooked chicken to the skillet, turning to coat each piece thoroughly with the glaze.
  2. Cook for another 1-2 minutes, allowing the sauce to fully adhere and glaze the chicken.
  3. Garnish with fresh chopped parsley and a sprinkle of fresh orange zest. Serve immediately with rice, quinoa, or roasted vegetables.

Notes

For a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce. Cook for an additional minute until thickened. This dish pairs wonderfully with wild rice or a simple green salad.