Cranberry Glazed Chicken – A Sweet and Tangy Dinner Favorite

Cranberry Glazed Chicken is that perfect mix of cozy and classy — sweet, tangy, and just the right kind of fancy for when you want dinner to feel special but still need it ready before bedtime chaos hits. This recipe takes simple, juicy chicken and bathes it in a glossy cranberry glaze that’s bursting with fresh orange and balsamic notes.

It’s one of those dishes that feels holiday-worthy yet fits effortlessly into a weeknight dinner rotation. The best part? It’s ready in under an hour — no marathon cooking sessions required. Whether you’re hosting a small family gathering or just craving something bright and flavorful on a random Tuesday night, this Cranberry Glazed Chicken delivers big-time comfort and flavor.

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What is Cranberry Glazed Chicken?

Cranberry Glazed Chicken is a delightful dish where tender, pan-seared chicken gets coated in a rich, tangy glaze made with fresh cranberries, orange juice, honey, and balsamic vinegar. As it simmers, the cranberries burst open, creating a sauce that’s both tart and sweet — a flavor match made in culinary heaven. The glaze clings to the chicken beautifully, giving each bite a pop of citrusy brightness balanced with earthy notes from the vinegar and herbs.

It’s the kind of recipe that feels indulgent but is secretly wholesome and naturally gluten-free. Perfect for cozy fall dinners, Thanksgiving prep, or when you’re just bored of the same old chicken routine. Bonus: it makes your kitchen smell like the holidays without all the fuss of roasting a whole bird.

Reasons to Try Cranberry Glazed Chicken

You’ll want this Cranberry Glazed Chicken on repeat — and not just for the holidays. First, it’s fast. We’re talking under an hour from start to finish, with a glaze that practically makes itself. Second, it’s forgiving — use chicken breasts or thighs, fresh or frozen cranberries, honey or maple syrup; it all works. Third, it’s visually stunning, which makes it dinner-party ready without extra effort.

Plus, the flavor balance is unbeatable: sweet cranberries meet tangy orange and rich balsamic, giving your usual chicken dinner a “wow” factor. Finally, it’s healthy enough for everyday eating — lean protein, real fruit, no weird additives — and pairs perfectly with cozy sides like Maple Dijon Roasted Carrots or Ultimate Potato and Sausage Chowder. Basically, it’s your shortcut to impressing anyone at your table, without breaking a sweat.

Ingredients Needed to Make Cranberry Glazed Chicken

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon paprika (optional)

For the Cranberry Glaze:

• 1 cup fresh or frozen cranberries
• ½ cup freshly squeezed orange juice
• ¼ cup honey or maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon brown sugar (optional)

For Garnish:

• Fresh thyme or rosemary
• Orange zest or slices (optional)

Instructions to Make Cranberry Glazed Chicken

Ready to make this stunning Cranberry Glazed Chicken? Let’s go through it step by step, so even if you’re not exactly a “fancy cook,” you’ll end up with a dinner that looks like it came straight out of a magazine.

Step 1: Prep and Season the Chicken

We’re starting simple. Lay out your chicken breasts (or thighs if you’re going for extra juiciness) and pat them dry with paper towels — this helps the chicken brown beautifully later. Moisture is the enemy of crispiness, so don’t skip this part. Next, season both sides generously with salt, black pepper, garlic powder, and a little paprika for warmth and color. If you love layering flavors, you can also sprinkle in a pinch of thyme or rosemary — herbs play so nicely with cranberries. For more quick seasoning inspiration, check out our Amazing Mediterranean Chicken Gyros — it’s another easy dinner where spice meets simplicity.

Step 2: Sear the Chicken

Now for that golden-brown crust. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s hot and shimmering (you’ll know it’s ready when a drop of water sizzles instantly), carefully place the chicken in. Don’t move it around too much — let it sear and form that gorgeous crust. Cook for about 5–6 minutes per side, until the outside is golden and caramelized. The aroma? Pure magic. Once both sides are seared, remove the chicken and set it aside on a plate.

Pro tip: If your pan looks a bit crowded, cook the chicken in batches. Overcrowding cools the pan and prevents proper browning. You can find more searing tips in our guide for Seared Garlic Chicken Penne — it breaks down this technique like a pro.

Step 3: Make the Cranberry Glaze (the Heart of the Recipe)

This is where your kitchen transforms into a sweet-smelling wonderland. Using the same skillet (don’t wash it — those brown bits are pure flavor gold), add fresh or frozen cranberries, orange juice, honey (or maple syrup), balsamic vinegar, Dijon mustard, and brown sugar if you like a little extra sweetness. Stir well to mix everything.

Bring the mixture to a gentle simmer over medium heat. You’ll hear the cranberries start to pop — that’s your cue that things are happening. Let it simmer for 8–10 minutes, stirring occasionally, until the cranberries break down and the glaze thickens to a syrupy consistency. Taste-test a spoonful. Too tart? Add a drizzle more honey. Too sweet? A splash of vinegar balances it out perfectly.

If you’re a sauce lover like me, you might also enjoy our Cranberry Glazed Meatballs — it uses a similar glaze but with a fun twist for appetizers or party nights.

Step 4: Combine Chicken and Glaze

Here’s where the magic happens. Gently return the seared chicken to the skillet, nestling it right into that glossy, ruby-red cranberry sauce. Spoon the glaze over the chicken so every piece gets evenly coated. Let it cook together for another 5–7 minutes, flipping the chicken once or twice, until it’s fully cooked through and the glaze clings to it like a delicious, sticky coat.

The key in this step by step process is patience — give the glaze time to reduce and hug the chicken. If it ever looks too thick, splash in a bit of orange juice to loosen it up. If it’s too thin, let it simmer uncovered for a few minutes longer. Either way, your kitchen will smell incredible — tangy, fruity, and cozy all at once.

For an elegant touch, toss in a sprig of fresh rosemary or thyme during this step to infuse the glaze with an earthy aroma. Want to get creative with your sauces? Try a variation like the citrus-honey blend from our Christmas Salmon Recipe for another sweet-savory masterpiece.

Step 5: Garnish and Serve

Once your Cranberry Glazed Chicken is glossy and cooked through, turn off the heat and let it rest for a couple of minutes — this helps the juices redistribute. Plate it up and spoon extra glaze over the top for maximum shine (and bragging rights). Garnish with fresh thyme or rosemary, plus a sprinkle of orange zest or a few orange slices if you’re feeling fancy.

This dish pairs beautifully with sides that soak up that tangy glaze, like mashed potatoes, rice, or roasted veggies. For a cozy seasonal combo, try serving it with Maple Dijon Roasted Carrots or a warm bowl of Easy Cheddar Garlic Herb Potato Soup. The colors, flavors, and aromas together make for an unforgettable dinner experience.

What to Serve with Cranberry Glazed Chicken

Cranberry Glazed Chicken loves company. Serve it alongside creamy mashed potatoes, roasted Brussels sprouts, or wild rice for a cozy, comforting meal. For a lighter vibe, pair it with a crisp green salad or even roasted winter veggies. If you’re in a soup mood, it goes beautifully with Curried Sweet Potato Soup or Roasted Winter Vegetable Soup. And if you’re feeling festive, add a side of Easy Christmas Cranberry Meatballs for a holiday spread that’s bound to impress.

Key Tips for Making Cranberry Glazed Chicken

• Go for thighs if you want extra juicy results. They stay tender even if you get distracted mid-cook (it happens).
• Balance the glaze. Taste as you go — add honey for sweetness or vinegar for tang.
• Don’t overcrowd the pan. If you’re doubling the recipe, sear in batches.
• Fresh cranberries are best, but frozen work fine. Just cook a minute or two longer.
• Spice it up. Add a pinch of red pepper flakes for a little heat.
• Thicken or thin as needed. If the glaze feels too thick, stir in a splash of orange juice.

Storage and Reheating Tips for Cranberry Glazed Chicken

Store any leftover Cranberry Glazed Chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over low heat with a splash of orange juice or water to loosen the glaze. You can also microwave it for about 1–2 minutes, but cover it to prevent splatters. This dish also freezes surprisingly well — just keep the chicken and glaze separate in freezer-safe containers for up to 2 months. When ready to serve, thaw in the fridge overnight, then reheat gently and combine.

FAQs

Can I use chicken thighs instead of breasts? Absolutely — they’ll be even juicier.
Can I make this ahead of time? Yes, you can prep the glaze a day before. Just reheat it and pour over freshly cooked chicken.
Can I substitute cranberry sauce? If you’re short on time, you can — just reduce the added sweeteners slightly.
Is this gluten-free? 100%! Just double-check your mustard and vinegar labels.

Final Thoughts

Cranberry Glazed Chicken is the kind of dish that proves you don’t need complicated ingredients to make something memorable. It’s flavorful, festive, and foolproof — the perfect balance of comfort and brightness in one skillet. Whether you’re prepping for a cozy family dinner or adding sparkle to your weeknight meals, this recipe brings warmth and color to your table in the most delicious way.

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