Cranberry Orange Chicken Thighs: Easy Winter Dinner Recipe

These Cranberry Orange Chicken Thighs are a truly delightful and straightforward recipe, perfect for adding a touch of warmth and flavor to your winter table.

Whether you’re planning a festive meal with loved ones or simply looking for an easy weeknight dinner solution, this dish delivers on both taste and convenience.

The magic happens when tender chicken thighs are baked to perfection with a sweet and tangy cranberry sauce. This combination creates a harmonious blend of flavors that is sure to become a family favorite. It’s a comforting and satisfying meal that’s simple enough for any cook to master.

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What You’ll Love About This Quick And Easy Recipe

This recipe is a winner for so many reasons, making it ideal for busy families and anyone looking for a flavorful meal without a lot of fuss. You’ll love how quickly it comes together, transforming simple ingredients into a dish that tastes like you spent hours in the kitchen. It’s perfect for those chilly winter evenings when you crave something hearty and comforting but don’t have a lot of time. The combination of sweet cranberry and bright orange with savory chicken is universally appealing, making it a great option for picky eaters and more adventurous palates alike. It’s also versatile enough for a casual family dinner or dressed up slightly for a small gathering.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these Cranberry Orange Chicken Thighs is super simple, and most items are likely already in your pantry or easily found at any grocery store. This recipe focuses on readily available components to ensure a stress-free cooking experience.

INGREDIENTS:

• 8 bone-in, skin-on chicken thighs
• 1 (14-ounce) can whole berry cranberry sauce
• 1/2 cup orange juice
• 2 tablespoons brown sugar, packed
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Fresh parsley, chopped, for garnish (optional)

For simple substitutions, you can easily swap bone-in, skin-on chicken thighs for boneless, skinless thighs or even chicken breasts, though cooking times will need to be adjusted. If you don’t have whole berry cranberry sauce, jellied cranberry sauce can work in a pinch, but the whole berries add a nice texture. Freshly squeezed orange juice is always best, but good quality store-bought orange juice will work perfectly. Feel free to use honey or maple syrup instead of brown sugar for a different touch of sweetness.

Time Needed From Start To Finish

One of the best aspects of this recipe is its efficiency, allowing you to get a delicious meal on the table without spending all evening in the kitchen.

Prep Time: 10 minutes Cook Time: 35-40 minutes Total Time: 45-50 minutes

This timing makes it an excellent choice for a busy weeknight when you want something homemade and satisfying but are short on time. The hands-on prep is minimal, allowing the oven to do most of the work.

How To Make It Step By Step With Visual Cues

Making these Cranberry Orange Chicken Thighs is a straightforward process, even for beginner cooks. Follow these steps for perfectly tender and flavorful chicken every time.

1. Preheat Your Oven and Prepare the Baking Dish: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or line it with parchment paper for easier cleanup. This prevents the sauce from sticking and burning.
2. Season the Chicken Thighs: Pat the chicken thighs dry with paper towels. This helps the skin crisp up nicely. Place them in the prepared baking dish and season both sides generously with salt and black pepper.
3. Whisk Together the Flavorful Sauce: In a medium bowl, combine the whole berry cranberry sauce, orange juice, brown sugar, Dijon mustard, dried thyme, and garlic powder. Whisk everything together until the mixture is smooth and well combined.
4. Pour the Sauce Over the Chicken: Spoon or pour the cranberry orange sauce evenly over the chicken thighs in the baking dish. Make sure each piece of chicken is well coated with the sauce.
5. Bake Until Cooked Through: Place the baking dish in the preheated oven and bake for 35-40 minutes. The chicken is done when its internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The skin should be golden brown and the sauce bubbly.
6. Rest and Garnish: Once cooked, remove the baking dish from the oven. Tent it loosely with aluminum foil and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken. If desired, sprinkle with fresh chopped parsley before serving for a pop of color and freshness.

Easy Variations And Serving Ideas That Fit Real Life

This recipe is incredibly adaptable, making it easy to fit into various meal plans and preferences. For a more kid-friendly approach, you can reduce the amount of Dijon mustard slightly or omit the thyme if your children are sensitive to herbs. The sweetness of the cranberry and orange is usually a big hit with younger eaters.

To switch things up, consider adding a sprinkle of red pepper flakes to the sauce for a hint of heat, or a dash of ground ginger for a more autumnal flavor profile. You could also add some orange zest to the sauce for an even brighter citrus note. For a heartier meal, toss in some root vegetables like chopped carrots, parsnips, or sweet potatoes into the baking dish with the chicken during the last 20-25 minutes of cooking.

This dish pairs beautifully with a variety of sides. Simple white rice or quinoa will soak up the delicious sauce. Roasted Brussels sprouts, green beans, or a fresh garden salad make excellent vegetable accompaniments. For a festive touch, serve it alongside wild rice pilaf or mashed potatoes. It’s also fantastic served with a side of crusty bread to sop up every last bit of the tangy-sweet sauce.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls, but knowing what to look out for can help you achieve perfect results every time.

One common mistake is not patting the chicken dry before seasoning. Excess moisture on the chicken skin prevents it from crisping up properly, leading to a less appealing texture. Always use paper towels to thoroughly dry the chicken before placing it in the baking dish.

Another slip-up is overcooking the chicken. Chicken thighs are more forgiving than breasts, but they can still dry out if baked for too long or at too high a temperature. Always use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) without going much beyond it. This guarantees juicy, tender meat.

Not coating the chicken thoroughly with sauce can also lead to uneven flavor distribution. Make sure each piece of chicken is well covered, as the sauce not only flavors the meat but also helps keep it moist during baking.

Finally, forgetting to let the chicken rest after baking is a common oversight. Resting allows the juices within the meat to redistribute, resulting in a much juicier and more tender final product. If you cut into the chicken immediately, the juices will run out, leaving the meat dry.

How To Store It And Make It Ahead Without Ruining Texture

These Cranberry Orange Chicken Thighs are excellent for meal prepping and storing for later enjoyment.

To store leftovers, allow the cooked chicken to cool completely to room temperature. Transfer the chicken and any remaining sauce to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

For making ahead, you can prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to cook, simply pour the prepared sauce over the seasoned chicken thighs and bake as directed. You can also assemble the entire dish (chicken with sauce) in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just be sure to add an extra 5-10 minutes to the baking time if cooking directly from the refrigerator.

When reheating, individual portions can be warmed in the microwave until heated through. For larger quantities, place the chicken and sauce back into a baking dish, cover with foil, and reheat in a 300°F (150°C) oven until warmed through, about 15-20 minutes. Adding a splash of orange juice or chicken broth can help keep the chicken moist during reheating.

Questions People Always Ask Before Making This Recipe

Can I use boneless, skinless chicken thighs instead?

Yes, you can! Boneless, skinless chicken thighs will cook a bit faster, so reduce the baking time by about 5-10 minutes and always check for an internal temperature of 165°F (74°C). The skin-on version tends to stay juicier and crisps up nicely, but boneless works perfectly fine.

What if I don’t have whole berry cranberry sauce?

While whole berry cranberry sauce adds a nice texture, you can use jellied cranberry sauce as a substitute. The sauce

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.