A bright, tangy glaze lifts simple chicken into a show-stopping weeknight meal. This Cranberry Orange Glazed Chicken balances sweet cranberry, zesty orange, and a touch of soy for depth. The sauce becomes glossy and slightly sticky as it bakes, coating juicy chicken breasts with flavor. It smells citrusy and sweet in the oven and serves beautifully over rice or roasted vegetables. If you enjoy sweet-savory chicken, try a similar salad idea like the sweet-savory cranberry pecan chicken salad for another way to use cranberry flavors.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 380 kcal (approximate)
- Protein: 38 g
- Carbohydrates: 28 g
- Fat: 8 g
- Fiber: 2 g
- Sugar: 22 g
- Sodium: 520 mg
Why Make This Cranberry Orange Glazed Chicken
This recipe turns basic chicken into something special with little effort. The cranberry orange glaze adds bright citrus notes and fruity sweetness. The soy sauce and garlic powder give a savory backbone so the dish never tastes cloying. It cooks quickly and looks festive on the plate, making it perfect for weeknights or small gatherings. You get a glossy, flavorful finish with minimal hands-on time.
How to Make Cranberry Orange Glazed Chicken
You will mix a simple glaze, coat chicken breasts, then bake until tender and juicy. The sauce thickens slightly in the oven and clings to the chicken. Keep an eye on the internal temperature to avoid overcooking. Rest the chicken a few minutes after baking to lock in juices.
Ingredients:
- 4 chicken breasts
- 1 cup cranberry sauce
- 1/2 cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Lightly season both sides with salt and pepper.
Step 2: Mixing
In a bowl, combine the cranberry sauce, orange juice, soy sauce, honey, and garlic powder. Whisk or stir until the sauce is smooth and well blended.
Step 3: Cooking
Place the chicken breasts in a baking dish in a single layer. Pour the cranberry-orange glaze over the chicken, turning each breast to coat well. Bake in the preheated oven for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Step 4: Finishing
Remove the chicken from the oven and let it rest for 5 minutes. Spoon any glaze from the dish over the breasts. Garnish with chopped fresh parsley before serving.
How to Serve Cranberry Orange Glazed Chicken
Serve the chicken over steamed white or brown rice to catch the glaze. Roasted Brussels sprouts, green beans, or a simple mixed salad are good sides. For a holiday feel, add roasted sweet potatoes and sprinkle with chopped nuts for crunch. The dish pairs well with a crisp white wine or a fruity iced tea.
How to Store Cranberry Orange Glazed Chicken
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a low oven (300°F/150°C) or microwave until warm.
- Freezer: Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Tip: Keep extra glaze separate if you plan to freeze, then spoon warmed glaze over chicken after reheating for best texture.
Expert Tips for Perfect Cranberry Orange Glazed Chicken
- Use even-sized breasts so they cook at the same rate. Pound thicker parts thin if needed.
- Taste the glaze before using. Add a splash more orange juice for brightness or a pinch of salt if it feels flat.
- For a thicker glaze, simmer the mixed sauce in a small saucepan for 4–5 minutes until slightly reduced before pouring over chicken.
- Don’t overbake. Check the thickest part of the breast with an instant-read thermometer.
- Let the chicken rest 5 minutes after baking to keep it juicy.
- Substitute low-sodium soy sauce to reduce salt, or use tamari for gluten-free option.
Delicious Variations
- Citrus-Herb Twist: Add 1 teaspoon grated orange zest and 1 tablespoon chopped fresh thyme to the glaze.
- Spicy Kick: Stir in 1/4 teaspoon red pepper flakes or 1 teaspoon sriracha to the glaze.
- Balsamic Boost: Replace soy sauce with 1 tablespoon balsamic vinegar for a deeper tang.
- Pan-Seared Option: Sear breasts in a skillet for 3 minutes per side, then pour glaze and finish in a 375°F oven for 12–15 minutes.
- Turkey or Pork: Use the glaze on pork chops or turkey cutlets for a similar sweet-savory profile.
Frequently Asked Questions
-
Can I use fresh cranberries instead of canned cranberry sauce?
Yes. Cook 1 cup fresh cranberries with 1/3 to 1/2 cup sugar and 1/4 cup water until they burst and form a sauce. Let it cool, then use in place of canned sauce. -
How can I make this less sweet?
Reduce honey to 1/2 tablespoon and use low-sugar or no-sugar cranberry sauce. Add a splash more soy sauce or a teaspoon of lemon juice to balance sweetness. -
Is this safe for meal prep?
Yes. Cooked chicken stores well and reheats nicely. Keep sauce and chicken together in the fridge for up to 4 days, or freeze portions for later. -
Can I bake the chicken covered or uncovered?
Bake uncovered so the glaze thickens and becomes glossy. Covering traps steam and will thin the glaze. -
What side dishes go best with this glaze?
Simple starches and roasted vegetables work well. Try rice, quinoa, mashed potatoes, roasted carrots, or green beans to balance the sweet glaze. -
Can I make the glaze ahead of time?
Yes. Make the glaze up to 2 days ahead and refrigerate. Warm slightly before pouring over the chicken to loosen it.
Conclusion
This Cranberry Orange Glazed Chicken delivers bright flavor, glossy presentation, and easy prep—perfect for a weeknight dinner or a cozy holiday meal. The sweet-tart glaze pairs well with simple sides and adapts to many variations. For another take on cranberry and chicken, see this I Am Homesteader cranberry orange chicken recipe for inspiration and ideas. Give this one a try—you’ll enjoy the bright aroma and juicy results.
Print
Cranberry Orange Glazed Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright, tangy glaze lifts simple chicken into a show-stopping weeknight meal with sweet cranberry, zesty orange, and a touch of soy.
Ingredients
- 4 chicken breasts
- 1 cup cranberry sauce
- 1/2 cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and lightly season both sides with salt and pepper.
- In a bowl, combine the cranberry sauce, orange juice, soy sauce, honey, and garlic powder. Whisk until smooth.
- Place the chicken in a baking dish and pour the glaze over it, turning to coat. Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
- Remove from the oven and let it rest for 5 minutes. Spoon any extra glaze over the chicken and garnish with parsley.
Notes
Serve over rice or roasted vegetables. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 70mg
