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Cranberry Orange Glazed Chicken

Cranberry orange glazed chicken
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A festive and flavorful chicken dish with a sweet and tangy cranberry orange glaze. Perfect for holiday dinners or special winter meals.

Ingredients

Scale
  • 6 boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup whole berry cranberry sauce
  • 1/2 cup orange marmalade
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated fresh ginger

Instructions

  1. Pat the chicken thighs dry and season both sides with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side until golden brown.
  3. While the chicken is browning, whisk together the cranberry sauce, orange marmalade, soy sauce, apple cider vinegar, Dijon mustard, and grated ginger in a small bowl until smooth.
  4. Pour the glaze evenly over the browned chicken in the skillet.
  5. Transfer the skillet to a preheated 375°F (190°C) oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze is thick and bubbly.
  6. Remove from the oven and let the chicken rest for 3-5 minutes. Spoon the extra glaze from the pan over the top of the chicken before serving.

Notes

  • Chicken thighs stay more moist than breasts, but breasts can be used with reduced cooking time (20-25 minutes).
  • Pat chicken completely dry before seasoning for the best browning and crispy exterior.
  • The glaze thickens as it cools and flavors intensify, making leftovers even more delicious.
  • Can be made ahead: brown chicken and prepare glaze up to 24 hours in advance, then bake when ready.

Nutrition

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