Holiday Chicken with Cranberry and Orange

ByAllie Cleveland Posted Updated
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Crispy chicken thighs and a jewel-toned cranberry-orange sauce make this holiday chicken recipe feel special without a lot of fuss. Maple syrup, savory stock, and butter soften the tart cranberries while fresh thyme and orange keep every bite bright.

Chicken thighs with cranberries and orange slices in a cast iron skillet.

A Festive One-Skillet Chicken Dinner

When I’m planning a holiday dinner, I love a main dish that feels a little celebratory but still leaves me time to enjoy the evening. This cranberry-orange chicken checks both boxes, with a colorful skillet presentation and familiar seasonal flavors.

The chicken thighs are seared first for crisp, golden skin, then baked right in the sauce. As the cranberries soften, they mingle with orange juice, maple syrup, chicken stock, ginger, and thyme to create a sauce that’s fruity and bright without being too sharp.

Thin orange slices and fresh thyme make the finished skillet especially pretty on the table. It works beautifully for Christmas dinner, a small Thanksgiving gathering, or any winter evening when you want dinner to feel just a bit more special.

Complete the Menu: Start with prosciutto-wrapped dates with blue cheese, then serve the chicken with rustic Yukon Gold mashed potatoes and maple Sriracha Brussels sprouts. A spinach salad with pear and Gorgonzola adds a fresh, crisp contrast.

Seared chicken thighs in a cast iron skillet with cranberries and oranges.

Why This Recipe Works

  • Crispy skin, juicy chicken: Searing the thighs before baking builds color and flavor while helping the skin stay crisp above the sauce.
  • A balanced cranberry-orange sauce: Maple syrup softens the tart cranberries, while chicken stock keeps the sauce savory. Butter rounds everything out with a richer, smoother finish.
  • More flavor from one skillet: The orange juice and stock loosen all those browned bits left from the chicken, bringing that savory flavor right into the sauce.
  • Made for the holiday table: Baked orange slices, ruby-red cranberries, and fresh thyme give the finished skillet plenty of festive color without any complicated decorating.
Holiday chicken recipe ingredients in small dishes on a marble counter top.

Key Ingredients

For the full list of ingredients and quantities, see the recipe card at the bottom of the page.

Chicken thighs: Bone-in, skin-on thighs stay juicy while the skin becomes crisp and golden. Their savory drippings also add flavor to the sauce.

Fresh cranberries: Fresh or frozen cranberries both work. Using a slightly smaller amount keeps their tartness from overpowering the chicken while still giving the sauce its festive color and flavor.

Orange: Fresh orange juice adds citrus flavor to the sauce. Thin orange slices bake alongside the chicken, while a light sprinkle of zest adds a fresh finish just before serving.

Chicken stock: Stock gives the sauce a savory foundation and softens the acidity of the cranberries and orange juice.

Bone-in chicken thighs with cranberries and orange in a cast iron skillet.

Pure maple syrup: Maple syrup rounds out the cranberries with a mellow sweetness. You can add another teaspoon or two at the end if your cranberries are especially tart.

Fresh ginger and garlic: These aromatics add warmth and savory depth. I reduced the ginger slightly so it supports the cranberry and orange rather than making the sauce taste sharp.

Butter: Butter is used for searing the chicken and stirred into the sauce before baking. It adds richness and helps bring the tart, sweet, and savory flavors together.

Orange liqueur: Grand Marnier or Triple Sec adds another layer of orange flavor, but it’s completely optional. If you leave it out, the sauce will still have plenty of citrus character.

Fresh thyme: Thyme adds a woodsy, savory note that keeps the fruit-forward sauce firmly in dinner territory.

Seasonal Produce Spotlight: Cranberries

Cranberries are a quintessential fruit of the fall and winter seasons. Their vibrant red color and tart flavor make them a festive addition to many holiday dishes.

Peak season for fresh cranberries runs from October through December, making them ideal for holiday recipes. These small berries are not only delicious but also packed with nutrients like vitamin C, fiber, and antioxidants.

Fresh cranberries are ideal for cooking and baking, as their bright, tart flavors shine through when paired with sweeter ingredients or when cooked down into a sauce.

Recipe Video

Step-By-Step Directions

1

Prep Chicken

Preheat the oven to 400°F. Pat the chicken thighs dry and season both sides with salt and pepper.

2

Sear Chicken

Sear the thighs skin-side down in butter and olive oil until deeply golden. Flip, cook briefly on the second side, and transfer to a plate.

3

Make the Sauce

In the same skillet, briefly sauté the ginger and garlic. Add the cranberries, orange juice, chicken stock, and maple syrup. Scrape up the browned bits and simmer for 2 to 3 minutes, until some of the cranberries begin to burst.

4

Bake

Stir in butter, thyme, and optional liqueur. Add chicken back to the skillet, arrange orange slices, and bake for 15-20 minutes.

5

garnish & Serve

Garnish with fresh thyme sprigs, a few cranberries, and a light sprinkle of orange zest.

The Little Details

  • Dry the chicken well: Removing surface moisture helps the skin brown instead of steam.
  • Let the skin release naturally: If the chicken sticks when you try to flip it, give it another minute. Properly browned skin will release more easily from the skillet.
  • Scrape up the browned bits: Deglaze the skillet thoroughly when you add the orange juice and stock. Those caramelized bits add savory depth to the fruit-forward sauce.
  • Don’t reduce the sauce too far: Simmer it only until some of the cranberries begin to burst. It will continue thickening as the chicken bakes.
  • Keep the skin above the sauce: Nestle the thighs into the skillet without covering the crispy skin. Spoon the sauce around the chicken when serving rather than over the top.
  • Taste before serving: Cranberries vary in tartness. If the finished sauce still tastes a little sharp, stir in another teaspoon or two of maple syrup.

Favorite Sides for Serving

Enhance your Holiday Chicken with Cranberry and Orange experience with these perfect side dishes. From comforting starches to vibrant salads, these pairings round out the meal beautifully for a festive winter feast.

Starchy Sides

Chicken thighs in a skillet with cranberries, oranges, and fresh thyme sprigs.

Vegetables

Fresh Salads

Planning a festive dinner? Browse my curated collection of fall side dishes for parties, with vegetable, potato, salad, and make-ahead options for gatherings of every size.

Chicken thighs in a Staub skillet with cranberries, oranges, and fresh thyme.
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FAQs

Yes, but the cooking time will change. Boneless thighs and chicken breasts generally cook more quickly than bone-in thighs, so begin checking the internal temperature early. Chicken is safely cooked when the thickest part reaches 165°F.

Absolutely! No need to thaw them—just add them directly to the skillet. They’ll cook down perfectly in the sauce.

Fresh or frozen cranberries give you the best texture and control over the sweetness. If needed, you can substitute about 1 cup of whole-berry cranberry sauce. Leave out the maple syrup at first, then taste the sauce before adding any additional sweetness.

Use the full ¼ cup of maple syrup, keep the orange juice to ⅓ cup, and avoid reducing the sauce too far before baking. Butter and chicken stock also soften the acidity. If the finished sauce still tastes sharp, stir in maple syrup one teaspoon at a time until it tastes balanced.

You can simply leave it out or replace it with 2 tablespoons of additional chicken stock. The fresh orange juice, baked orange slices, and zest garnish will still provide plenty of orange flavor.

Yes. Use another large oven-safe skillet, such as stainless steel or enameled cast iron. If your skillet cannot go into the oven, transfer the sauce and seared chicken to a baking dish before baking.

You can sear the chicken and measure the sauce ingredients earlier in the day, but keep them refrigerated separately. For the best texture, prepare the sauce and bake the assembled dish shortly before serving.

Absolutely! Use a larger skillet or a roasting pan to accommodate more chicken thighs and double the amount of sauce ingredients to ensure there’s enough for all the chicken.

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Holiday Chicken with Cranberry and Orange

Juicy, crispy chicken thighs are baked in a festive cranberry-orange pan sauce with maple syrup, fresh ginger, garlic, and thyme. This colorful one-skillet dinner is simple enough for a cozy winter meal yet special enough for the holiday table.
By: AllieAllie Cleveland
4 from 2 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 345 kcal

Equipment

Ingredients
  

For the chicken

  • 3 pounds bone-in, skin-on chicken thighs, about 6 thighs
  • Kosher salt and freshly ground black pepper, for seasoning
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil

For the cranberry-orange sauce

  • 2 teaspoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1½ cups fresh or frozen cranberries, plus a small handful for garnish if desired
  • 2-3 oranges — you’ll need ⅓ cup juice, half-moon slices from ½ orange, plus a little finely grated zest for optional garnish
  • ½ cup chicken stock
  • ¼ cup pure maple syrup
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme leaves, plus additional sprigs for garnish
  • 2 tablespoons orange liqueur, optional, such as Grand Marnier or Triple Sec

Instructions
 

  • Preheat the oven: Preheat the oven to 400°F.
  • Season the chicken: Pat the chicken thighs completely dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.
  • Sear the chicken: Heat 1 tablespoon butter and the olive oil in a large oven-safe skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken skin-side down. Sear for 5 to 6 minutes, until the skin is deeply golden and releases easily from the pan. Flip and cook for another 3 minutes. Transfer the chicken to a plate.
  • Start the sauce: Reduce the heat to medium. Add the ginger and garlic and cook for about 30 seconds, stirring frequently. Pour in the orange juice and chicken stock, scraping up the browned bits from the bottom of the skillet.
  • Add the cranberries: Stir in the cranberries and maple syrup. Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, until several cranberries have burst and the liquid lightly coats the spoon. The sauce will continue to cook and thicken in the oven.
  • Finish the sauce: Reduce the heat to low and stir in the remaining tablespoon of butter until melted. Stir in the thyme and orange liqueur, if using.
  • Bake the chicken: Nestle the chicken back into the skillet with the skin facing up. Arrange the thin orange half-moons around the chicken, keeping them partially above the sauce. Transfer the skillet to the oven and bake uncovered for 15 to 20 minutes, or until the thickest part of each thigh reaches at least 165°F.
  • Rest and serve: Let the finished dish rest for 5 minutes before serving. Spoon some of the cranberry-orange sauce around the chicken, leaving the crispy skin exposed. Garnish with fresh thyme, a few cranberries, and a light sprinkle of orange zest. Serve directly from the skillet.

Video

Recipe Notes

Balance the sauce: Cranberries vary in tartness. Taste the finished sauce after adding the butter and stir in another teaspoon or two of maple syrup if needed.
Keep the skin crisp: Spoon the sauce around the chicken instead of pouring it over the crispy skin.
Watch the orange slices: Place them around or on top of the chicken. Pressing the peel deeply into the sauce can introduce bitterness.
Using frozen cranberries: Add them directly from the freezer; thawing is unnecessary.
Without orange liqueur: Leave it out and add 1 to 2 additional tablespoons of chicken stock.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm the chicken and sauce gently in a covered skillet or microwave. Add a splash of chicken stock if the sauce has become too thick.

Nutrition

Calories: 345kcal | Carbohydrates: 17g | Protein: 25g | Fat: 18.5g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 300mg | Fiber: 1g | Sugar: 11g

*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.

Keyword christmas, cranberry orange chicken, cranberry orange chicken thighs, holiday chicken
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Two photos of chicken thighs in a skillet with cranberries, oranges, and fresh thyme with the recipe title in between.

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3 Comments

    1. Thanks for giving it a try! Sorry the flavors weren’t a fit for you. The sauce has strong citrus notes and the natural tartness of cranberries, which isn’t for everyone. I appreciate you sharing your feedback.

      Reply
4 from 2 votes

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