INTRODUCTION
Cranberry Orange Glazed Chicken is a bright and simple dish. It mixes sweet cranberries and fresh orange juice with savory chicken. This recipe is quick to make and gives a fresh taste for weeknight dinners or small gatherings. If you like drinks and flavors that pair with citrus, you may enjoy related recipes like the cran-merry orange lemonade refresher that uses similar bright notes.
This article will walk you through easy steps, the tools you need, and simple tips to make the best cranberry orange glazed chicken. I use small words and plain steps so you can cook with confidence. You will find ways to serve, store, and change the recipe to fit your taste.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it balances sweet and tangy flavors. The cranberry sauce and orange juice make a sticky glaze that coats the chicken. The brown sugar adds depth, and the soy sauce gives a small savory kick. The Dijon mustard adds a mild sharp note that ties all flavors together.
This meal cooks in one pan and needs little hands-on time. It looks bright on the plate and smells fresh. If you like drinks with cranberry and orange, check a simple refreshment like the cran-merry orange refresher to pair with this dish at a family meal.
HOW TO MAKE Cranberry Orange Glazed Chicken
This glaze is easy to mix and the chicken bakes while the sauce thickens. You can use store-bought cranberry sauce for speed. If you want a smoother sauce, blend the cranberry slightly before mixing. For a chunkier texture, leave the cranberries whole.
Mix the sauce in a bowl, season the chicken, place it in a dish, and pour the mixture over the top. Bake until the chicken reaches a safe internal temperature. For a crisp top, broil the chicken for 1-2 minutes at the end, watching it closely so it does not burn.
This dish pairs well with simple side dishes and a warm drink. For another warm, spiced pairing idea, try a cup of orange spiced black tea to serve with this meal.
EQUIPMENT NEEDED
- Oven
- Mixing bowl
- Whisk or spoon
- Baking dish (9×13 inch works well)
- Meat thermometer (optional but recommended)
- Cutting board and knife for garnish
Ingredients You’ll Need :
4 boneless, skinless chicken breasts, 1 cup cranberry sauce, 1/2 cup orange juice, 1/4 cup brown sugar, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, Salt and pepper to taste, Chopped parsley for garnish
STEP-BY-STEP INSTRUCTIONS :
- Preheat your oven to 375°F (190°C)., 2. In a bowl, combine cranberry sauce, orange juice, brown sugar, soy sauce, and Dijon mustard., 3. Season the chicken breasts with salt and pepper, then place them in a baking dish., 4. Pour the cranberry-orange mixture over the chicken, ensuring it’s well coated., 5. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through., 6. Remove from the oven and let it rest for a few minutes., 7. Garnish with chopped parsley before serving. Enjoy your meal!
HOW TO SERVE Cranberry Orange Glazed Chicken
Serve the chicken hot, spooning extra glaze over each piece. This dish goes well with rice, mashed potatoes, or roasted vegetables. For a light meal, serve it with mixed greens or a simple green salad. If you want a bright, cold drink to go with the meal, try a chilled cranberry cider or a citrus refresher—ideas that share the same taste family as the cranberry cider gluten free dairy free options on the site.
Garnish with chopped parsley to add a touch of green and a fresh scent. If you like extra glaze, warm a little more sauce on the stove and pour it over the plated chicken.
STORAGE & FREEZING : Cranberry Orange Glazed Chicken
Store cooled chicken in an airtight container in the fridge for up to 3-4 days. To reheat, warm in a low oven at 300°F (150°C) until heated through, or reheat on the stove in a covered pan with a splash of water to keep the meat moist.
To freeze, place cooled chicken and some extra sauce in a freezer-safe container. Seal it well and freeze for up to 3 months. Thaw in the fridge overnight before reheating. When you reheat, add a little fresh orange juice or water if the sauce is too thick. If you like similar make-ahead drinks or flavors, you might look at the cran-merry orange lemonade refresher for ideas on how to prep matching beverages ahead of time.
SERVING SUGGESTIONS
- Plain white rice or brown rice to soak up the sauce.
- Mashed potatoes or sweet potato mash for a cozy plate.
- Roasted green beans, asparagus, or Brussels sprouts to add texture.
- A simple side salad with a light vinaigrette to cut the sweet glaze.
- Warm bread or rolls to mop up the sauce.
- For a light wine pairing, choose a white wine with citrus notes or a light red with low tannins.
Keep the plate balanced with a bright side and a soft starch. The glaze is sweet, so a bit of acid or a green vegetable helps balance the meal.
VARIATIONS
- Add garlic: Stir in one clove of minced garlic to the glaze for a savory boost.
- Use chicken thighs: Choose boneless, skinless thighs for more flavor and a juicier result.
- Make it spicy: Add 1/4 teaspoon red pepper flakes or a dash of hot sauce to the glaze for heat.
- Fresh cranberries: Use fresh cranberries cooked with sugar and orange juice instead of canned sauce for a fresher taste.
- Maple or honey: Swap brown sugar with maple syrup or honey for a different sweet note.
- Citrus zest: Add orange zest to the glaze for a brighter, more intense orange flavor.
- Gluten free: Use gluten-free soy sauce or tamari to keep the recipe gluten free.
These small swaps help you match the dish to what you like or to what you have at home.
FAQs
Q: Can I use fresh cranberries instead of canned sauce?
A: Yes. Cook fresh cranberries with a little sugar and orange juice until they break down, then use them as the sauce.
Q: How can I tell when the chicken is done?
A: Use a meat thermometer. The safe internal temperature for chicken is 165°F (74°C). If you do not have a thermometer, cut into the thickest part to ensure there is no pink.
Q: Can I grill this chicken instead of baking?
A: Yes. Brush the glaze on the chicken while grilling and cook until the internal temperature reaches 165°F (74°C). Watch the glaze so it does not burn.
Q: Is this recipe good for meal prep?
A: Yes. You can bake the chicken, cool it, and store it in the fridge for meals during the week. Reheat gently and add fresh garnish.
Q: Can I make the glaze on the stove?
A: Yes. Simmer the cranberry sauce, orange juice, and sugar on low heat to thicken it before pouring over chicken. This makes a smoother glaze.
MAKE-AHEAD TIPS FOR Cranberry Orange Glazed Chicken
Prepare the glaze a day ahead and refrigerate it in a sealed container. Keep the chicken separate and combine them before baking. This saves time and lets the flavors deepen overnight. If you need to fully prepare ahead, bake the chicken, cool it, and store it in the fridge with sauce on the side. Reheat in a 300°F (150°C) oven until warm, then add fresh garnish.
If you plan to freeze for later, store the cooked chicken and sauce together in a freezer-safe container. Thaw in the fridge overnight and reheat gently. For meal kits, package raw chicken and a sealed cup of glaze in the fridge for up to one day, then bake on the day you plan to serve.
Final tips: taste the glaze before you pour it on the chicken. Adjust the sweet or salty notes with a little more brown sugar or soy sauce if needed. Keep flavors simple and bright. This dish is easy to make and fun to share.
Cranberry Orange Glazed Chicken
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, combine cranberry sauce, orange juice, brown sugar, soy sauce, and Dijon mustard.
- Season the chicken breasts with salt and pepper, then place them in a baking dish.
- Pour the cranberry-orange mixture over the chicken, ensuring it's well coated.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through.
- Remove from the oven and let it rest for a few minutes.
- Garnish with chopped parsley before serving. Enjoy your meal!