This Baked Orange Cranberry Chicken & Rice is made in just one pan and completely in the oven!  This juicy, tangy chicken with tart cranberries and fluffy rice is healthy, delicious and perfect for any occasion!

Hey guys!

Today we are skipping all formalities and small talk.  Mostly because we are smack dab in the middle of the holiday season, which means life is crazy and time is precious, but also because I have something I need you to meet.  Immediately.

See that photo above?!  Say hello to your new favorite winter meal, my friends!

Seriously, dinner does not get any better than this chicken and rice!

Crazy easy to throw together, packed with flavor and utterly delicious, todays recipe is perfect for any and every occasion!  Whether you serve this as a quick weeknight family dinner or to guests while entertaining, this cranberry chicken is sure to be a winner, winner chicken dinner!

One Pan Baked Orange Cranberry Chicken & Rice

Tender, juicy, moist cranberry and orange marinated chicken thighs baked with fluffy, nutty basamati rice studded with aromatic onions and fragrant garlic.

Strewn with juicy, tart balsamic glazed cranberries and garnished with bright orange slices and earthy thyme, this is not your average, run of the mill chicken and rice!

What to serve with cranberry chicken?

This cranberry chicken recipe is baked and served with long-grained rice.  While I used basamati rice, you can use any variety of long-grained rice you would like!

Looking to serve something alongside this chicken and rice dish?  Here are some delicious side options:

• Roasted vegetables (brussels sprouts, butternut squash, carrots or cauliflower are my favorite pairings)
• Autumn or winter salad
• Potatoes (roasted, baked or mashed)
• Light soup

Is baked chicken and rice healthy?

Yes, this cranberry chicken and rice is healthy!

While the recipe does utilize chicken thighs, the skin is removed prior to cooking to keep this dish high in protein and low in unnecessary fats.  If you are looking to make the chicken portion of this dish even healthier, you can substitute boneless, skinless chicken breasts, but you will need to reduce the cooking time.

As well, this baked chicken and rice calls for basamati rice which is high in fiber and significantly lower in saturated fats than other types of rice, making it diet-friendly.

And, if all that health wasn’t enough, this chicken and rice is served with super food cranberries!  Cranberries are low in calories and packed with disease-fighting antioxidants.

Unlike so many other chicken and rice casseroles, this is a dish you can feel good about eating!

How to bake chicken and rice together?

Baking chicken and rice together in one pan is super simple and a great option for hectic, busy weeknight dinners!

To bake chicken and rice together, first lightly brown the diced garlic and onion right in the casserole dish in the oven.  Next, add the rice and liquids and place the chicken on top of the rice.  Cover the baking dish with foil and bake for 30 minutes.  Then, remove the foil and continue to bake until the chicken is fully cooked and the liquid is absorbed.

Voilà!  Fluffy rice and succulent chicken!

How long to bake chicken and rice?

Chicken and rice take approximately 55 minutes to bake in an oven preheated to 350 degrees F (or 180 degrees C).

If you are baking chicken thighs and rice, both will take the full 55 minutes.  If you are baking chicken breasts and rice, you will need to bake the rice partially first (for 30 minutes), then add the chicken and continue to bake 20-25 minutes.

How to bake cranberry chicken and rice?  (Notes, tips & tricks)

1. This baked chicken and rice recipe calls for bone-in and skin-off chicken thighs.  You can either ask the butcher to peel the skin off the chicken thighs for you, or do it yourself as it is really easy!  You need to remove the skin from the thighs for this recipe or the rice will become very greasy.
2. You can substitute boneless, skinless chicken breasts or thighs if you would like, however you will need to alter the cook time slightly by partially baking the rice before adding the chicken.  I have included instructions in the notes section of the recipe below.
3. The chicken has the most flavor if allowed to sit in the orange cranberry marinade overnight, however you can get away with marinating the chicken for as little as 30 minutes.
4. While I used basamati rice for this dish, you can use any variety of long grain rice.

What are you waiting for?!  Add this Baked Orange Cranberry Chicken and Rice to your winter dinner rotation post haste!

Until next week friends, cheers – to next level chicken and rice!

XOXO

Cheyanne

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The best Baked Orange Cranberry Chicken & Rice recipe👇

5 from 9 votes

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One Pan Baked Orange Cranberry Chicken & Rice

Prep Time

15 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 20 mins

 

This Baked Orange Cranberry Chicken & Rice is made in just one pan and entirely in the oven!  This juicy, tangy chicken with tart cranberries and fluffy rice is healthy, delicious and perfect for any occasion!

Course: entree

Cuisine: American

Keyword: baked, chicken, cranberry, Easy, one pan, orange, rice

Calories: 525 kcal

Author: Cheyanne Holzworth

Ingredients

• 6 Chicken Thighs - Bone In & Skin Off*
• 1 Sweet Onion - Diced
• 4 large cloves Garlic divided – 2 finely diced & 2 peeled, whole
• 2 TBS Olive Oil
• 1 ½ Cups Basamati Rice
• 1 ½ Cup Chicken Broth
• 1 Cup Hot Water
• ¼ Cup White Wine *optional, or use hot water
• 1 ¼ Cup fresh Cranberries
• 2 TBS Brown Sugar - packed (I used light brown sugar)
• 2 TBS Balsamic Vinegar
• Kosher Salt & Ground Black Pepper

Marinade:

• 1/3 Cup Cranberries
• 2 TBS Olive Oil
• 2 ½ TBS Honey
• 1 Orange Zest
• 1 tsp Dried Thyme
• ½ tsp Dried Rosemary

Optional for serving: Fresh thyme, Fresh Rosemary, Orange Slices

Instructions

1. Make the marinade: In the bowl of a food processor or blender, add all the marinade ingredients along with 2 cloves of garlic (whole, peeled) and ¼ teaspoon each salt and pepper. Blend until combined and smooth.
2. Marinate the chicken: Add the chicken to a large zip-closure bag and pour the marinade over the chicken, coating evenly. Transfer the chicken to the refrigerator and allow to marinate for at least 30 minutes, up to overnight.
3. Preheat oven to 350 degrees F.

4. Bake the onions and garlic:  Add the onions and minced garlic to a large, greased baking dish (10x13). Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes, or until onions are translucent.

5. Add rice and liquid:  Remove baking dish from the oven and add the rice. Stir to combine. Pour the broth, water and wine evenly over the rice. Remove the chicken from the marinade and place on top of the rice.

6. Cover the baking dish with foil and bake for 30 minutes.
7. Meanwhile, in a small bowl, toss together the cranberries, sugar and balsamic.
8. Remove foil from baking dish and spray chicken with cooking oil. Use a slotted spoon to sprinkle cranberries over the chicken and continue to bake (uncovered) for 22-28 minutes or until the liquid is absorbed. (OPTIONAL – Switch oven to broil during the last 3-4 minutes of baking. Making sure to watch the chicken closely to prevent burning.)
9. Remove from oven and let stand for 5 minutes.

10. To serve: Transfer chicken to serving plates and use a fork to fluff rice in baking dish before serving. Garnish as desired and serve. Enjoy!

Recipe Notes

1. This baked chicken and rice recipe calls for bone-in and skin-off chicken thighs.  You can either ask the butcher to peel the skin off the chicken thighs for you, or do it yourself as it is really easy!  You need to remove the skin from the thighs for this recipe or the rice will become very greasy.
2. You can substitute boneless, skinless chicken breasts or thighs if you would like, however you will need to alter the cook time slightly.  Follow the recipe instructions cooking the onions and garlic and then add the rice and liquids.  Cover the dish with foil and bake for 30 minutes.  Remove pan from oven and discard the foil.  Top the partially baked rice with the chicken and bake (uncovered) for 20-25 minutes or until the chicken is cooked through and the liquid is absorbed.
3. The chicken has the most flavor if allowed to sit in the orange cranberry marinade overnight, however you can get away with marinating the chicken for as little as 30 minutes.
4. While I used basamati rice for this dish, you can use any variety of long grain rice.

Recipe Serves:  4-6

Nutritional Information based on 5 servings.

Nutrition Facts

One Pan Baked Orange Cranberry Chicken & Rice

Amount Per Serving

Calories 525 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 128mg43%

Sodium 392mg17%

Potassium 628mg18%

Carbohydrates 67g22%

Fiber 4g17%

Sugar 19g21%

Protein 31g62%

Vitamin A 60IU1%

Vitamin C 15.8mg19%

Calcium 54mg5%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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