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Let me share my favorite holiday chicken recipe that never fails to wow guests! I discovered this Cranberry Orange Chicken one winter when looking for something special yet simple to serve at a dinner party. The way the tart cranberries and bright citrus come together with perfectly seared chicken creates such magic. Even better it's all made in one pan making cleanup a breeze during busy holiday hosting!
Perfect Holiday Dish
There's something about the combination of cranberries and orange that just screams holiday season. After years of making this dish I still love watching guests' faces light up when they see that gorgeous sticky sauce with jewel-like cranberries. It's become my go-to for both casual family dinners and special occasions.
Ingredients Breakdown
- Chicken Thighs: Bone-in and skin-on for crispy skin and tender, juicy meat.
- Olive Oil: For searing the chicken to golden perfection.
- Garlic and Shallot: Aromatic bases that add depth to the sauce.
- Orange Juice and Zest: Fresh citrus tones that brighten the dish.
- Chicken Stock: Enhances the savory elements of the sauce.
- Honey: A touch of natural sweetness that balances the tartness of the cranberries.
- Apple Cider Vinegar: Adds a subtle tang for a well-rounded flavor.
- Cranberries: Fresh or frozen for a juicy, tart contrast.
- Orange Slices: Decorative and flavorful garnishes that enhance presentation.
Step-by-Step Instructions
- Preheat Oven
- Set the oven to 400°F (200°C) to ensure it's ready for baking.
- Season and Sear
- Generously season the chicken thighs with salt and pepper. Heat olive oil in a skillet and sear the chicken for 4-5 minutes per side until golden. Remove and set aside.
- Sauté Aromatics
- Add diced shallots and minced garlic to the skillet. Sauté for 4-5 minutes, scraping up chicken bits for added flavor.
- Prepare the Sauce
- Pour in orange juice, chicken stock, apple cider vinegar, and honey. Add cranberries and simmer for 8-10 minutes until the sauce thickens slightly.
- Assemble and Bake
- Place the chicken back in the pan, spoon the sauce over it, and arrange orange slices and additional cranberries. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
Tips for Best Results
After making this dish countless times I've learned a few secrets. Patting the chicken skin super dry is crucial for that perfect crispy exterior. I always keep my meat thermometer handy it takes the guesswork out of doneness. And don't skip tasting the sauce as you go sometimes cranberries vary in tartness and you might need to adjust the honey.
Serving Suggestions
In my house we love serving this with creamy mashed cauliflower the sauce is incredible drizzled over it! A side of roasted broccoli or green beans adds the perfect pop of color. During the holidays I'll often add some Brussels sprouts to the pan they get so delicious in that cranberry orange sauce.
Versatile Alternatives
While I prefer chicken thighs for their juiciness this recipe works beautifully with all sorts of proteins. I've made it with chicken breasts for lighter appetites and even tried it with pork chops both turned out wonderful! Just remember to adjust your cooking times accordingly.
Storage and Reheating
If you're lucky enough to have leftovers they'll keep beautifully in the fridge for a few days. When reheating I always add a splash of chicken stock to the pan it brings the sauce right back to life. The flavors actually get even better after a day or two!
Can I Use Frozen Cranberries?
Absolutely! I keep bags of cranberries in my freezer just for this recipe. Just give them a quick rinse and drain before using. The sauce might take an extra minute or two to thicken but the results are just as delicious. Just avoid using canned cranberry sauce it's a completely different texture and flavor.
Customizing Sweetness and Tang
One thing I love about this dish is how easily you can adjust it to your taste. Sometimes cranberries can be extra tart so I'll add a touch more honey. Other times I crave that tang and splash in extra apple cider vinegar. Trust your taste buds they'll guide you to the perfect balance!
Festive Presentation Tips
I love making this dish look extra special for holiday gatherings. Fresh orange slices and scattered cranberries create such a beautiful presentation. Sometimes I'll add fresh herbs like parsley or thyme for that perfect finishing touch. It's amazing how a few simple garnishes can make it look so festive!
One-Pan Convenience
My cast iron skillet is the hero of this recipe! It goes from stovetop to oven beautifully and creates the perfect fond for that amazing sauce. Plus cleanup is so quick just one pan to wash means more time enjoying with family and less time in the kitchen.
Why This Recipe Stands Out
This dish has become such a cherished part of my holiday cooking. The way it combines those classic winter flavors of cranberry and orange with perfectly cooked chicken creates something truly special. Every time I make it I'm reminded why it's become a tradition in my kitchen.
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Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
- Yes, but adjust cooking time as breasts cook faster than thighs. Make sure internal temperature reaches 165°F for food safety.
- → Can I use dried cranberries?
- Fresh cranberries work best for this sauce. Dried cranberries won't give the same texture or tart flavor that balances the sweet orange.
- → What pan should I use?
- Use an oven-safe skillet like cast iron or stainless steel. The pan needs to go from stovetop to oven to complete the cooking.
- → Can I make this ahead?
- While best served fresh, leftovers keep well for 3-4 days. Reheat gently to prevent the chicken from drying out.
- → What sides go well with this?
- Serve with rice, roasted potatoes, or crusty bread to soak up the sauce. Green vegetables like Brussels sprouts or green beans pair nicely.