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My absolute favorite holiday recipe just got a makeover. This Cranberry Orange Chicken brings the most amazing flavors together in one pan. The chicken thighs turn out incredibly crispy and the sauce honestly tastes like something from a fancy restaurant with sweet oranges and bursting cranberries. The best part? It works for all my friends with dietary restrictions since it's paleo and free from gluten dairy and grains.
What Makes This Recipe So Special
I created this recipe during cranberry season and it's become a staple in my kitchen. Everything cooks in one pan which saves so much time on cleanup. The cranberries give such a wonderful tartness that perfectly balances with the orange sweetness. What I love most is how flexible it is you can use whatever chicken cuts you have on hand or even try it with pork chops.
Everything You Need for This Recipe
- Chicken Thighs: I always pick bone-in skin-on thighs because they turn out super crispy and juicy. But honestly any chicken pieces work great.
- Cranberries: Grab a cup of fresh ones or frozen work too. Just give frozen ones a quick rinse first.
- Oranges: You'll need both the juice and zest. I love adding fresh slices on top too they look gorgeous.
- Shallots and Garlic: These add such amazing flavor when cooked down.
- Apple Cider Vinegar: Just a splash balances everything perfectly.
- Honey: For natural sweetness use whatever sweetener you love.
- Chicken Stock: This makes the sauce incredibly rich.
Lets Cook This Together
- Getting Started with the Chicken
- Make sure to pat those thighs super dry and season them well. Get them nice and golden in your hot pan starting with the skin side. Set them aside once they're crispy.
- Creating That Amazing Sauce
- Cook your shallots and garlic in all those wonderful pan drippings. Pour in your orange juice zest stock vinegar honey and those beautiful cranberries. Let it bubble away until it gets thick and gorgeous.
- Bringing It All Together
- Nestle the chicken back in scatter some orange slices and extra cranberries around and pop it in a 375º F oven until everything is sticky and perfect.
Other Ways to Make This Recipe
Want to switch things up? I often use boneless thighs with the skin on they cook faster but still give you that incredible crispy top. Just cut the cooking time give them 2 minutes each side and about 10 minutes in the oven. For my friends watching their calories I sometimes use chicken breasts. They won't get that crispy skin but still develop a lovely golden crust.
What to Serve on the Side
I love keeping the sides simple so this gorgeous chicken can steal the show. Whip up some cauliflower mash or toss some broccoli in the oven to roast. Green beans with crispy bacon bits are amazing too and my sheet pan Brussels sprouts always disappear first. Sometimes I just toss together a fresh salad its perfect for cutting through the richness of the sauce.
My Kitchen Secrets
Want that restaurant style crispy skin? The secret is getting those chicken thighs completely dry before seasoning. If you're using frozen cranberries give them a quick rinse but make sure they drain really well nobody wants watery sauce. Keep an eye on that sauce while it simmers it should get thick and glossy but not burnt.
The Magic of This Recipe
This dish has everything going for it. The colors pop on your plate and the flavors are incredible together. Those tart cranberries mixed with sweet orange create pure magic in your mouth. I love how it looks fancy enough for company but its actually so simple to make. Plus cleanup is a breeze since everything happens in one pan.
Common Questions From My Kitchen
My readers often ask about substitutions so let me share what works best. Using frozen cranberries is totally fine just give them a quick rinse first. Stay away from canned cranberry sauce though it completely changes the whole dish and not in a good way. Looking to try something different? Pork chops work beautifully in this recipe just follow the same steps.
Make It Your Own
Sometimes I play around with different flavors in my kitchen. A tiny pinch of cinnamon makes the sauce taste like the holidays. Sprinkle some toasted pecans on top for extra crunch. When I'm craving something sweeter I add an extra drizzle of honey or swap it with maple syrup both taste amazing with the orange and cranberries.
Perfect Wine Matches
In my house we love serving this with a glass of Pinot Noir its medium body works so well with the tangy cranberries and orange flavors. If you prefer white wine grab a slightly sweet Riesling or my personal favorite a crisp Sauvignon Blanc. Both complement the vibrant flavors in this dish perfectly.
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Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but cooking time will need to be adjusted. Breasts cook faster than thighs, so reduce the cooking time by about 5-7 minutes and watch carefully to avoid drying out.
- → Can I use frozen cranberries?
Fresh or frozen cranberries both work well in this recipe. If using frozen, there's no need to thaw them first. You might need to cook the sauce for an extra 2-3 minutes.
- → How do I know when the chicken is done?
The chicken is done when a meat thermometer reads 165°F in the thickest part. The skin should be crispy and golden, and the meat should be white throughout with no pink.
- → Can I make this ahead of time?
You can prepare the dish up to the point of baking and refrigerate for up to 24 hours. When ready to serve, bring to room temperature and bake as directed. The sauce might need a quick stir to recombine.
- → What can I serve with this chicken?
This chicken pairs well with rice, roasted potatoes, or cauliflower rice for a low-carb option. Green vegetables like roasted brussels sprouts or steamed broccoli make great sides.
Conclusion
A festive one-pan chicken dish that combines the bright flavors of cranberry and orange with perfectly crispy chicken thighs.