Delicious Chicken Recipe with Cranberries (Perfect for Holidays or Weeknights)

There’s something almost magical about the combination of tender chicken and sweet-tart cranberries. Whether you’re planning a cozy holiday dinner or just need something special on a Tuesday night, this chicken recipe with cranberries delivers big flavor without demanding hours of your time. It’s the kind of dish that feels fancy but comes together surprisingly fast.

Why This Combo Just Works

Cranberries bring a bright, fruity punch that cuts right through the richness of chicken. When they’re cooked down into a glossy sauce, you get this beautiful balance a little sweet, a little tangy, deeply savory from the meat. It’s the kind of flavor profile that makes people ask, “Wait, what’s in this?”

And honestly? That’s the best reaction a home cook can hope for.

What You’ll Need

This recipe doesn’t call for a long grocery list, which is part of why it’s become a regular in so many kitchens. Here’s what to grab:

For the chicken:

• 4 bone-in, skin-on chicken thighs (or breasts if you prefer)
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika

For the cranberry sauce:

• 1½ cups fresh or frozen cranberries (you can also use dried cranberry pieces just reduce the sugar slightly)
• 3 tablespoons honey or brown sugar
• ½ cup orange juice
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme (or ½ tsp dried)
• Pinch of red pepper flakes (optional, but lovely)

That’s genuinely all you need. In fact, if you strip it back further, you could pull this off as a loose 3 ingredient cranberry situation chicken, cranberries, and a sweetener and it would still taste wonderful.

Ingredients for chicken Recipe with Cranberries

1. Get the Chicken Ready: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels is the step most people skip, and it makes a real difference for getting crispy skin.

Season generously with salt, pepper, garlic powder, and smoked paprika on both sides.

2. Sear First, Always: Heat olive oil in an oven-safe skillet over medium-high heat. Once it’s shimmering, lay the chicken skin-side down and let it sear for about 4–5 minutes without touching it. Flip, sear another 2 minutes, then set aside on a plate.

This step builds flavor. Don’t rush it.

3. Build That Cranberry Sauce: In the same pan (don’t clean it, those browned bits are gold), toss in your garlic and stir for about 30 seconds. Add the cranberries, orange juice, honey, thyme, and red pepper flakes.

Stir everything together and let it bubble for 2–3 minutes. The cranberries will start to soften and pop. That sound, honestly, is so satisfying.

4. Into the Oven It Goes: Nestle the seared chicken back into the skillet, skin-side up, right on top of the bubbling cranberry mixture. This is the heart of the cranberry oven method: you’re finishing the chicken surrounded by all that sauce, and it perfumes the meat as it roasts.

Transfer to the oven and bake uncovered for 25–30 minutes, until the internal temperature reads 165°F and the skin is deep golden.

A Few Tips Worth Knowing

Rest the chicken: for at least 5 minutes after pulling it from the oven. Cutting in too soon lets all the juices escape and that’s a shame after all this effort.

Taste your sauce: before serving. If it’s too tart for you, a small drizzle of honey fixes it immediately. Too sweet? A little squeeze of lemon brings it right back into balance.

Fresh vs. dried: Fresh or frozen cranberries give you a saucier, more vibrant result. If you’re using a dried cranberry: option, soak them in warm orange juice for 10 minutes beforehand so they plump up and don’t turn chewy.

Serving Ideas

This dish is stunning over a bed of creamy mashed potatoes, which soak up every drop of that cranberry pan sauce. Alternatively, try it alongside roasted wild rice or simple steamed green beans for something lighter.

For a holiday table, a sprig of fresh rosemary on top makes the presentation feel effortlessly elegant even though the recipe itself is anything but complicated.

Make It Ahead

Good news if you’re planning for a dinner party: you can absolutely prep this in advance. Sear the chicken and make the cranberry base up to a day ahead, then refrigerate everything separately. When you’re ready, bring it all together in the skillet and finish in the oven. Works perfectly.

Leftovers also keep well in the fridge for up to 3 days. Reheat gently in a covered pan over low heat with a small splash of water or broth to loosen the sauce.

One Last Thing

If you’ve been looking for an easy recipe that feels anything but ordinary, this is genuinely it. The cranberry sauce does most of the heavy lifting; it makes the whole dish look and taste like you spent far more time on it than you actually did.

Whether it’s gracing a holiday table or just making a random Wednesday feel a little more special, this chicken recipe with cranberries earns its place in regular rotation. Give it one try, and there’s a good chance it becomes your go-to.