Get ready to impress with this stunning Cranberry Orange Glazed Chicken, the perfect centerpiece for any holiday table or special occasion. This recipe delivers incredibly juicy chicken with perfectly crispy skin, all coated in a vibrant, sweet-and-tart glaze that bursts with festive flavor. Forget complicated holiday cooking; this dish is surprisingly simple to prepare but looks and tastes like a gourmet masterpiece. It’s the festive, flavorful, and easy-to-make main course you’ve been searching for.
We’ll walk you through creating a beautifully balanced glaze and searing the chicken for that irresistible crispy skin before baking it to perfection. This is the ultimate holiday recipe that will have everyone asking for seconds.
Why This Cranberry Orange Glazed Chicken Recipe is a Winner
This isn’t just another chicken recipe; it’s a show-stopper that’s as easy as it is delicious. Here’s why you’ll fall in love with it:
- Packed with Festive Flavor: The combination of tart cranberries, bright orange citrus, and a hint of rosemary creates a sophisticated flavor profile that tastes like the holidays.
- Simple Yet Elegant: With straightforward steps and common ingredients, you can create a dish that looks like it came from a high-end restaurant.
- Perfectly Juicy with Crispy Skin: Our method of searing the chicken before baking locks in the juices and guarantees that coveted crispy skin everyone loves.
- Versatile Main Course: While perfect for Christmas or Thanksgiving, this Cranberry Orange Glazed Chicken is also easy enough for a special Sunday dinner.
Essential Ingredients for Your Glazed Chicken
This recipe uses simple, fresh ingredients to create its signature flavor. Here’s what you’ll need:
- Chicken: We recommend bone-in, skin-on chicken thighs for the most flavor and juiciness, but breasts or drumsticks also work well.
- Cranberry Sauce: The star of our glaze. You can use whole berry cranberry sauce from a can or even make your own. If you have leftovers, this is a great way to use our easy homemade cranberry sauce.
- Orange Juice & Zest: Freshly squeezed orange juice and zest provide a bright, citrusy counterpoint to the tart cranberries.
- Brown Sugar: Adds a touch of caramel-like sweetness to balance the glaze.
- Dijon Mustard: Provides a subtle tang and helps to emulsify the glaze.
- Garlic & Shallot: These aromatics build a savory foundation for the sauce.
- Fresh Herbs: A sprig of fresh rosemary or thyme infuses the glaze with a lovely, woodsy aroma.
- Olive Oil, Salt, and Black Pepper: For searing the chicken and seasoning.
Step-by-Step Instructions
Follow these simple steps to create your festive chicken masterpiece. The key is to build layers of flavor, starting with a perfect sear and finishing with that beautiful glaze.
1. Prepare the Perfect Cranberry Orange Glaze
In a small saucepan over medium heat, combine the cranberry sauce, orange juice, orange zest, brown sugar, minced garlic, finely chopped shallot, and Dijon mustard. Add the sprig of rosemary. Bring the mixture to a simmer, then reduce the heat and let it gently bubble for 5-7 minutes, stirring occasionally, until it has thickened slightly. Remove the rosemary sprig before using.
2. Sear for Crispy Skin
Pat the chicken thighs completely dry with paper towels; this is crucial for getting crispy skin. Season both sides generously with salt and pepper. Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes without moving them, until the skin is golden brown and crispy. Flip the chicken and cook for another 2 minutes.
3. Bake to Juicy Perfection
Preheat your oven to 400°F (200°C). Pour the cranberry orange glaze over the seared chicken in the skillet. Use a brush to ensure each piece is evenly coated. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking for an extra-lacquered finish.
Expert Tips for the Best Results
Want to make your Cranberry Orange Glazed Chicken absolutely perfect? Here are a few expert tips:
- Don’t Skip the Sear: Searing the chicken skin-side down before baking is the secret to crispy, golden-brown skin.
- Use a Meat Thermometer: The best way to ensure your chicken is perfectly cooked—juicy and safe to eat—is to use an instant-read thermometer.
- Let It Rest: Allow the chicken to rest in the skillet for 5-10 minutes after removing it from the oven. This lets the juices redistribute, resulting in more tender meat.
- Glaze Generously: Don’t be shy with the glaze! Spoon extra sauce from the pan over the chicken just before serving for a final glossy coat. For an easy holiday appetizer, try these amazing Cranberry Brie Bites while your chicken rests.
Serving Suggestions
This Cranberry Orange Glazed Chicken pairs beautifully with a variety of side dishes. Serve it with creamy mashed potatoes, roasted Brussels sprouts, or a simple wild rice pilaf to soak up the delicious pan sauce. A simple green salad with a light vinaigrette also makes a refreshing accompaniment.
Storing and Reheating Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven-safe dish and warm at 350°F (175°C) until heated through, about 10-15 minutes. This method helps keep the skin crispy.
Frequently Asked Questions
Absolutely! The glaze can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Gently reheat it on the stovetop before pouring it over the seared chicken.
Yes, you can use boneless, skinless chicken breasts. Sear them for 2-3 minutes per side, then bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C). Be careful not to overcook them.
Yes, you can. If using fresh or frozen cranberries, you’ll need to cook them down with the other glaze ingredients and a little extra water or orange juice. Simmer for about 10-15 minutes until the berries burst and the sauce thickens.
The key to crispy skin is to pat the chicken completely dry with paper towels before seasoning. Also, ensure your skillet and oil are hot before you add the chicken, and do not move the pieces while they are searing skin-side down.
This dish pairs beautifully with creamy mashed potatoes, wild rice pilaf, roasted green beans, or a simple arugula salad with a lemon vinaigrette.
Your New Favorite Holiday Centerpiece
This Cranberry Orange Glazed Chicken recipe is more than just a meal; it’s a celebration on a plate. It’s the perfect way to bring festive flavors to your table without spending hours in the kitchen. For a sweet finish to your holiday meal, don’t forget to check out these festive Christmas Sugar Cookie Bars!
If you make this recipe, we’d love to see it! Share your creation and tag us. Don’t forget to save it to your favorite board on Pinterest!
Cranberry Orange Glazed Chicken Recipe
Cranberry Orange Glazed Chicken: A Festive Holiday Delight
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C).
- Make the glaze: In a small saucepan, combine cranberry sauce, orange juice, orange zest, brown sugar, Dijon mustard, minced garlic, and shallot. Add the rosemary sprig. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes until slightly thickened. Remove the rosemary sprig.
- Prepare the chicken: Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
- Sear the chicken: Heat olive oil in a large, oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and sear for another 2 minutes.
- Glaze and bake: Pour the prepared glaze over the chicken in the skillet. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, basting halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and serve: Let the chicken rest for 5-10 minutes before serving. Spoon extra pan sauce over the top.
Notes
Feel free to substitute chicken breasts, but adjust baking time accordingly to avoid drying them out.
The glaze can be made up to 2 days in advance and stored in the refrigerator.
