Bright, festive flavors meet crispy-skinned comfort in this simple, elegant main dish.
Looking for a way to elevate bone-in chicken breasts into something a little special? This Orange-Cranberry Chicken brings together the tart sweetness of cranberries and fresh orange juice with warm winter spices—clove, cinnamon, and ginger—for a dish that’s equal parts cozy and bright.
It’s easy enough for a weeknight dinner but impressive enough for a holiday table. The crispy, golden chicken skin pairs beautifully with the sticky-sweet sauce, and everything comes together in one skillet for minimal cleanup.
Quick Look:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Serves: 4–6
Ingredients:
- 2 tablespoons coconut oil
- 2 lbs bone-in, skin-on chicken breasts
- 1½ teaspoons fresh sage, chopped
- 1½ teaspoons fresh thyme leaves
- Sea salt and black pepper, to taste
- ½ cup fresh or frozen cranberries
- 2 tablespoons fresh orange juice
- 2 tablespoons honey (preferably local)
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
How to Make It:
- Preheat the oven:
Position your oven rack in the center and preheat to 400°F. - Brown the chicken:
In a large, oven-safe skillet, melt coconut oil over medium heat. Season the chicken with chopped sage, thyme, salt, and black pepper. Place the chicken skin-side down in the hot skillet and cook for 4–5 minutes, or until golden and the skin releases easily. Flip and cook another 4–5 minutes on the other side. - Make the orange-cranberry sauce:
While the chicken is browning, combine cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Bring to a gentle boil over medium heat and cook until the cranberries burst and the sauce slightly thickens, about 4–5 minutes. - Bake to finish:
Pour the warm orange-cranberry sauce over the browned chicken in the skillet. Transfer the skillet to the preheated oven and roast for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 160°F. - Rest and serve:
Remove from the oven and transfer the chicken to a serving platter. Loosely cover with foil and let rest for 5 minutes (the internal temp will rise to 165°F as it rests). Spoon the warm cranberry sauce over the top and serve with your favorite sides.
Serving Suggestions:
- Roasted sweet potatoes or butternut squash
- Garlic mashed cauliflower or mashed potatoes
- A crisp green salad or sautéed green beans
This Orange-Cranberry Chicken is perfect for fall and winter meals when you want something cozy but with a touch of brightness. The combination of tart cranberries, sweet honey, and aromatic spices makes it feel a little bit special—no holiday required.
