Holiday Chicken with Cranberry and Orange
This easy holiday chicken recipe is the ultimate festive centerpiece. With juicy, crispy chicken thighs, a tangy-sweet cranberry orange pan sauce, and a rustic one-skillet presentation, it’s perfect for holiday dinners or cozy winter gatherings.
Festive Holiday Chicken
When I think of holiday dinners, I tend to gravitate towards dishes that feel both special and approachable. And I think this festive holiday chicken recipe really delivers on both fronts. The bright, seasonal flavors of fresh cranberries, orange, ginger, and thyme bring a touch of sophistication, while the cast iron skillet keeps it simple and rustic.
It’s the kind of dish that makes your table feel warm and inviting, whether you’re hosting a Christmas Eve dinner party or savoring a quiet winter evening with loved ones. Plus, the vibrant colors make it as much of a feast for the eyes as it is for the palate.
What I love most is how everything comes together in under an hour, leaving you more time to enjoy the festivities—and maybe even a tasty glass of mulled wine while it bakes!
Complete the Menu: Serve this holiday chicken with rustic Yukon gold mashed potatoes, maple sriracha glazed brussels sprouts, spinach pear gorgonzola salad, and prosciutto-wrapped dates for a special holiday spread!
Looking for more simple yet elegant holiday dinner ideas? Be sure to try our rich and flavorful maple bourbon glaze recipe that’s perfect for dressing up roasted chicken, turkey, and pork. Also consider our chicken and potatoes with cider cream sauce, pork tenderloin with apples and onions, and our classic roasted boneless turkey breast with gravy.
Why You’ll Love This Recipe
Ingredient Notes
Chicken Thighs: Bone-in, skin-on chicken thighs add rich flavor and stay juicy during cooking. The skin crisps beautifully when seared.
Olive Oil and Butter: A combination of oil and butter to achieve that perfect golden sear on the chicken while adding richness and flavor to the dish.
Fresh Ginger and Garlic: These aromatics provide a warm, zesty base for the sauce, balancing the tart cranberries and sweet orange.
Cranberries: Fresh or frozen cranberries work perfectly. They burst as they cook, creating a vibrant, tangy sauce. Reserve a handful for garnish to add a festive touch.
Oranges: Use the zest for brightness, juice for the sauce base, and slices for visual appeal and flavor infusion.
Chicken Stock: Adds savory depth and keeps the sauce from being overly sweet, balancing the citrus and cranberries.
Maple Syrup: Sweetens the sauce naturally. Adjust the amount to taste, depending on the tartness of the cranberries.
Orange Liqueur: Optional but highly recommended for a sophisticated citrusy note. Grand Marnier or Triple Sec are great choices.
Fresh Thyme: Adds a subtle, earthy herbal element that complements the bright, fruity flavors. Garnish with extra thyme for a polished presentation.
*Find the full printable recipe with specific measurements below.
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.
Step-By-Step Directions
1
Prep Chicken
Preheat oven to 400°F and season chicken thighs with salt and pepper.
2
Sear Chicken
Sear in a hot skillet with olive oil and butter until golden on both sides, then set aside.
3
Make the Sauce
In the same skillet, sauté ginger and garlic, then add cranberries, orange juice, zest, maple syrup, and stock. Simmer 8-10 minutes until thickened.
4
Bake
Stir in thyme and optional liqueur. Add chicken back to the skillet, arrange orange slices, and bake for 20-25 minutes.
5
garnish & Serve
Garnish with thyme and cranberries. Serve straight from the skillet for a rustic touch!
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
- Yukon Gold Mashed Potatoes: Rich and buttery, these mashed potatoes are the ultimate comfort side. Their creamy texture balances the bold, tangy flavors of the chicken beautifully.
- Fondant Sweet Potatoes: Crisp on the outside, meltingly tender on the inside, these sweet potatoes are slow-cooked in a maple-thyme butter sauce for a touch of elegance.
- Crispy Roasted Sweet Potatoes with Fall Spices: Golden and caramelized, these roasted sweet potatoes are seasoned with warm fall spices for a cozy, flavorful side.
- Wild Rice with Cherries: Nutty wild rice with sweet, dried cherries adds texture and a complementary hint of sweetness.
Roasted and Skillet Vegetables
- Maple Sriracha Brussels Sprouts: A sweet and spicy twist on a classic, these roasted sprouts bring bold flavor and pair beautifully with the chicken.
- Skillet Butternut Squash with Apple Cider Glaze: Tender squash caramelized in an apple cider glaze adds warmth and seasonal flair.
- Mashed Acorn Squash with Sage Brown Butter: Creamy mashed squash with nutty sage brown butter offers a rich, earthy balance to the vibrant chicken.
Fresh Salads
- Spinach Gorgonzola Salad with Pear and Pomegranate: A refreshing mix of spinach, tangy Gorgonzola, sweet pear slices, and bright pomegranate arils for a festive touch.
- Arugula Apple Salad with Cheddar and Pecans: Arugula gets dressed up with a homemade cider vinaigrette and combined with crisp apples, aged white cheddar, and crunchy glazed pecans for a fresh seasonal array of flavors.
- Grapefruit Avocado Arugula Salad: Peppery arugula with creamy avocado and juicy grapefruit slices for a bright, palate-cleansing side.
- Roasted Carrot and Parsnip Salad: Sweet spice-roasted carrots and parsnips tossed with creamy goat cheese and a bright citrus dressing add hearty flavor and a pop of seasonal color.
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Holiday Chicken with Cranberry and Orange
Equipment
- cast iron skillet (or oven-proof skillet) – I used an 11-inch sized cast iron skillet
Ingredients
- 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
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 cups cranberries (fresh or frozen) plus a handful for garnish
- 2-3 oranges – you will need 1. zest of one orange, 2. juice of two oranges (about ½ cup juice), and 3. halfmoon slices from ½ an orange (optional)
- ½ cup chicken stock
- 3-4 tablespoons pure maple syrup
- 1 teaspoon fresh thyme leaves, plus extra sprigs for garnish
- 2 tablespoons orange liqueur (optional, such as Grand Marnier or Triple Sec)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season on all sides with salt and black pepper.
- Heat the olive oil and butter in a cast iron skillet over medium-high heat until the butter is melted and bubbling. Place the chicken thighs skin-side down and sear for 4-5 minutes until golden and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
- Lower the heat to medium and add the minced ginger and garlic to the skillet and sauté for 1 minute. Then add in the cranberries, orange juice, orange zest, 3 tablespoons maple syrup, and chicken stock. Stir to combine and bring to a gentle simmer.
- Let the sauce simmer and reduce for 8-10 minutes, until the cranberries burst and the sauce thickens slightly. Taste and adjust sweetness if needed by stirring in another tablespoon or so of maple syrup.
- Stir in the fresh thyme leaves and orange liqueur if using. Then nestle the chicken thighs back into the skillet, skin-side up. Arrange the orange slices around the chicken if using, pressing some into the sauce for added flavor.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and spoon the cranberry orange sauce over the chicken. Garnish with fresh thyme sprigs and scatter a small handful of cranberries over the dish for a vibrant, festive presentation. Serve directly from the skillet for a rustic yet elegant touch.
Recipe Notes
Top Tips
- Use an Oven-Safe Skillet: A cast iron skillet works best for searing and baking seamlessly.
- Deglaze for Extra Flavor: After searing the chicken, scrape up the browned bits from the skillet when making the sauce. This will add depth to the dish.
- Adjust Sweetness: Taste the sauce as it simmers—add more maple syrup if needed to balance tart cranberries.
- Use a Meat Thermometer: For perfectly cooked chicken, check that the internal temperature reaches 165°F (74°C). This ensures juicy, tender results.
- Party Size It: If you’re feeding a crowd, double the recipe by using two cast iron skillets or a large roasting pan to avoid overcrowding. For the best results, sear the chicken in batches, then combine everything in the roasting pan or divide evenly between skillets before baking. This ensures even cooking and plenty of room for those vibrant orange slices and cranberries!
Leftovers and Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or stock to loosen the sauce if needed.
*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.
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