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Looking for a flavorful, cozy dinner that feels holiday-special yet it’s weeknight-easy to make? This cranberry chicken recipe is a vibrant dish that brings together juicy chicken thighs, fluffy rice, and a sweet-tart cranberry sauce for a truly festive meal. With simple prep and beautiful flavors, these chicken thighs with cranberries are the perfect centerpiece for any celebration—no fuss, just pure deliciousness!

“What an easy and incredibly delicious chicken dinner! Can’t beat one pan dinners in this busy season. I so love the flavors with the herbs, cranberry, and orange!”

– KELLY
Overhead photo of baked chicken thighs with cranberries, rice, and sliced oranges in a large casserole dish.

Update: This recipe was originally published in December 2018. I made edits to the article below to include more information about these chicken thighs with cranberries. Plus, I added a recipe video to show you how easy this chicken and rice is to make.

Hi, friends! If you’re on the hunt for a chicken dish that’s equal parts comforting and festively elegant, meet my super simple recipe for cranberry chicken thighs:

Table of Contents

About this cranberry chicken

Imagine: golden brown, beautifully juicy, and cranberry and orange marinated chicken thighs tucked into a baking dish of fluffy white rice studded with aromatic onions and pungent garlic; and strewn with juicy-tart, ruby-red balsamic glazed cranberries, earthy fresh thyme, and citrusy orange wheels.

Think: perfectly seasoned and ideally tender chicken meeting jammy cranberries and fluffy rice in the most delicious way. It’s savory, tangy, a little bit sweet, and gorgeously glossy.

Best of all, while these stunning chicken thighs give pure holiday vibes, they’re also a total cinch to throw together—requiring just 15 minutes of hands-on preparation while the oven does the rest for you. 

Why this recipe works

  • Sweet, Tart Flavor Balance. The natural tang of cranberries pairs beautifully with savory garlic, fresh herbs, a touch of sweet honey, and rich balsamic to create a well-rounded, glossy sauce that pairs perfectly with savory chicken and fluffy rice.
  • Ultra-Juicy Chicken. Using dark meat ensures the chicken stays tender, never dry—and they absorb the cranberry sauce like a dream.
  • One-Pan Ease. Everything cooks together in one baking dish — minimal cleanup, maximum flavor.
  • Pantry-Staple Friendly. Most ingredients are items you likely already have on hand: garlic, balsamic, honey, and seasoning.
  • Visually Stunning, Crowd-Pleaser. That deep cranberry color and forest green herbs makes this dish Instagram-worthy without even trying. And the flavors are familiar enough to make it family friendly, yet  festive enough for the holiday table.

If you’re looking for more easy and delicious baked chicken dinners, try these next: chicken with figs, baked chicken with brussels sprouts, and creamy chicken with sundried tomatoes.

Overhead photo of raw chicken thighs marinating in a mixture of cranberries, honey, and spices in a large mixing bowl.

Ingredients for cranberry chicken thighs

  • Chicken Thighs. Bone-in, skin off chicken thighs are flavorful, juicy, and perfect for absorbing the cranberry flavor. Swap: Boneless skinless chicken thighs work too, but you’ll need to adjust the bake time.
  • Garlic and Onion. Provide a savory depth of flavor and aroma.
  • Rice. I like basmati here, but any long grain white rice works.
  • Chicken Broth. Helps keep the chicken thighs juicy while baking. Use low- or no-sodium so you can control the saltiness of the dish.
  • Wine, Optional. While optional, a little bit of dry white wine gives this cranberry chicken recipe a little bit of complexity. Swap: Just use more broth.
  • Cranberries. I like fresh cranberries here for the juiciest pop of tart flavor, but frozen works too. Just, don’t try to swap in dried cranberries here.
  • Light Brown Sugar. Lends a subtle rich sweetness.
  • Balsamic Vinegar. Lends acidity and rich flavor.
  • Honey. A little sweetness balances the cranberries’ tartness and transforms into a glossy glaze.
  • Orange. Fresh orange zest brings a citrusy brightness to the dish.
  • Herbs. Dried thyme and rosemary provide a woody flavor that pairs perfectly with cranberries.

Recipe variations

  • Spiced Cranberry Chicken. Add a little bit of ground cinnamon, nutmeg, and all spice to the cranberry marinade for a cozy holiday twist.
  • Sheet Pan Style Cranberry Baked Chicken with Veggies. Omit the rice and transform this cranberry chicken recipe into a sheet pan meal. Marinate the chicken and then bake alongside halved brussels sprouts, sweet potato wedges, or baby red potatoes for a veggie-packed dinner.
Overhead photo of fresh cranberries sprinkled with brown sugar in a mixing bowl.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use frozen cranberries?

You sure can; however, fresh cranberries will give the best flavor and texture. If using frozen cranberries be sure to thaw them first and pat them thoroughly dry before using.

Can I make this with chicken breasts instead of thighs?

Absolutely. But you will need to tweak the recipe and reduce the baking time for the chicken only to avoid overcooking.

Is this chicken cranberry recipe sweet?

I personally would describe the dish as a blend of sweet-savory-tart flavors. However, it’s definitely not cloyingly sweet. The honey and light brown sugar balance the tart cranberries, without overpowering the savory flavors.

Can I make this dish spicy?

For sure. Add crushed red pepper flakes to the marinade or finish the dish with a drizzle of hot honey for a gentle touch of heat.

Is this cranberry chicken bake gluten-free?

It sure is. But, be sure to double check that all your ingredients (example: broth) are certified gluten-free brands.

Can I prep this ahead?

Yes, you sure can. I actually recommend marinating the chicken overnight for the best flavor. But, you can fully marinate and bake this recipe and reheat gently before serving if you like leftovers.

Chef expert tips for perfect results every time!

  • Don’t Skip the Sweetness. Cranberries are naturally sour—a touch of brown sugar and honey are essential.
  • Use Long Grain Rice. Long grain rice contains less starch, which means the grains are more separate and not sticky. 
  • Marinate it. For the most flavor and juiciest chicken thighs, make sure you let the chicken hang out in the cranberry marinade for at least 4 hours, but preferably overnight for the best flavor.
  • Bring Chicken to Room Temp. For even cooking, be sure to let the chicken thighs sit at room temperature before baking.
  • Bake Covered, Then Uncover. Covering chicken while baking helps retain moisture, making it juicier. But make sure to uncover it at the end of baking so liquid can evaporate; the rice can get fluffy, and the chicken can develop a golden exterior. 
  • Macerate the Cranberries. Tossing the cranberries with brown sugar gives them a luscious, jammy texture.
  • Don’t Overcook Chicken. Use a meat thermometer if you’re unsure, 165°F (after resting) is the magic number.
  • Let it Rest. After baking, be sure to give the chicken and rice 5 minutes to rest so the juices settle.
  • Garnish Before Serving. Remember, you eat with your eyes first. A generous flurry of fresh thyme, a little orange zest or a couple orange slices, fresh cracked black pepper, and flakey sea salt will make this cranberry baked chicken aesthetically pleasing and next-level-delicious. 

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Serving chicken thighs with cranberries

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

  • Garnished to the Nines. Top the dish with fresh orange slices, a few thyme sprigs, and a sprinkle of pomegranate arils for extra holiday flair.
  • Side of Veggies. Serve alongside maple syrup brussels sprouts, green beans, or glazed carrots for a balanced family dinner.
  • With Crusty Bread. Serve with crusty garlic bread, soft dinner rolls, or rosemary focaccia for sopping up the saucy cranberries.
  • Serve with a Festive Cocktail. For a seasonal, holiday-worthy pairing, serve the cranberry chicken thighs with your favorite sparkly cocktails, like Christmas time margaritas.

Unique serving ideas

Storing leftovers

  • Refrigerator Storge: Allow leftover chicken thighs and cranberries to cool completely to room temperature before transferring to an airtight container. Then, store in the fridge for up to 4 days.
  • Freezing Instructions: Cool completely and then freeze portions in freezer-safe storge bags or containers for up to 3 months. 
    • Thaw overnight in refrigerator before reheating.
  • Reheating Instructions: Place the leftovers into an oven-safe baking pan and cover with foil. Then reheat in a 325-350°F oven for 12–15 minutes, or until warm throughout. Alternatively, you can reheat single serving portions in the microwave for 2–3 minutes, stirring at the halfway mark.
Close-up photo of baked chicken thighs on fluffy white rice with cranberry sauce and fresh sliced oranges.

Fabulously festive, vibrantly flavorful, and unbelievably easy too, these cranberry baked chicken thighs are everything you want in a feel-good family meal. With the perfect blend of juicy chicken, tangy cranberries, and flavorful rice, there’s crowd-pleasing flavor in every bite. 

I hope you give this recipe a try! But don’t forget to come back and leave a comment or tag me on social— I love hearing about your personal customizations and results! 

Until next time, friends, cheers!

Cheyanne

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More chicken with rice dinners!

If you’re looking for more easy, restaurant-quality chicken dinners try these family favorites next:

Overhead photo of cranberry chicken thighs with fluffy rice in a large baking dish.

Cranberry Chicken Thighs with Rice

5 from 7 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 20 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Looking for a flavorful, cozy dinner that feels holiday-special yet it's weeknight-easy to make? This cranberry chicken recipe is a vibrant dish that brings together juicy chicken thighs, fluffy rice, and a sweet-tart cranberry sauce for a truly festive meal. With simple prep and beautiful flavors, these chicken thighs with cranberries are the perfect centerpiece for any celebration—no fuss, just pure deliciousness!

Equipment

  • 1 Food Processor or Stand Blender – for making the cranberry marinade
  • 1 Large Bowl or Zip-Closure Bag – for marinating the chicken
  • 1 10×13-inch Baking Dish – with aluminum foil; for baking chicken and rice

Ingredients 

  • 6 whole Chicken Thighs – bone-in and skin-off (SEE NOTES)
  • 1 whole Sweet Onion – small diced
  • 4 large cloves Garlic divided – 2 cloves finely diced & 2 peeled, whole
  • 2 TBS Olive Oil
  • 1 ½ Cups Basamati Rice
  • 1 ½ Cup Reduced-Sodium Chicken Broth
  • 1 Cup Hot Water
  • ¼ Cup White Wine – OPTIONAL; substitute: hot water or more broth
  • 1 ¼ Cup Fresh Cranberries
  • 2 TBS Brown Sugar – packed (I used light brown sugar)
  • 2 TBS Balsamic Vinegar
  • to taste Kosher Salt & Ground Black Pepper

Marinade:

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

Instructions

  • Make the Cranberry Marinade: To the bowl of a food processor or high-powered blender, add 1/2 cup cranberries, honey, olive oil, orange zest, dried thyme, dried rosemary, 2 cloves of garlic (whole, peeled), and ¼ teaspoon each salt and pepper.
    Cover and process or blend until the ingredients are completely combined.
  • Marinate the Chicken: Add the chicken thighs to a large zip-closure bag or large mixing bowl.
    Pour the cranberry marinade over the chicken, tossing to evenly coat the chicken thighs in the marinade.
    Transfer the chicken to the refrigerator and allow to marinate for at least 4 hours, or up to overnight.
  • Preheat Oven and Prep Baking Dish: Arrange oven rack to the center position and then preheat the oven to 350 degrees F.
    Lightly grease a large (10×13-inch) baking dish and then set it aside.
  • Bake the Onions and Garlic:  Add the onions and minced garlic to the prepared baking dish.
    Drizzle with olive oil and season with salt and pepper. Then grab a spoon and stir everything to combine before pushing everything back out into an even layer on the pan.
    Place into the preheated oven and bake for 15-20 minutes, or until onions are softened and translucent in color.
  • Add Rice and Liquids:  Remove baking dish from the oven and add the rice. Stir to combine.
    Pour the broth, water, and wine evenly over the rice.
  • Add Marinated Chicken: Remove the chicken from the marinade, discarding the marinade, and place the raw chicken thighs on top of the rice.
  • Cover and Bake Chicken Thighs with Rice: Cover the baking dish with foil and transfer to the oven. Let the chicken and rice bake for 35 minutes.
  • Meanwhile, Macerate the Cranberries: In a small bowl, toss together the cranberries, sugar, and balsamic. Then set aside.
  • Remove Foil and Add Macerated Cranberries: Remove foil from baking dish and discard.
    Spray the top of the chicken with non-stick cooking spray.
    Then, use a slotted spoon to sprinkle cranberries evenly all over the chicken.
    Return to the oven 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.
    Remove from oven and let cool for 5 minutes.
  • Serve Cranberry Chicken Thighs with Rice: Transfer the cranberry chicken thighs to serving plates and use a fork to fluff rice in baking dish before serving. Garnish as desired, serve, and enjoy!
    Overhead photo of cranberry chicken thighs with fluffy rice in a large baking dish.

Video

[adthrive-in-post-video-player video-id=”UkNry6iJ” upload-date=”2019-11-17T19:08:47+00:00″ name=”Cranberry Chicken Thighs with Rice” description=”Looking for a flavorful, cozy dinner that feels holiday-special yet it’s weeknight-easy to make? This cranberry chicken recipe is a vibrant dish that brings together juicy chicken thighs, fluffy rice, and a sweet-tart cranberry sauce for a truly festive meal. With simple prep and beautiful flavors, these chicken thighs with cranberries are the perfect centerpiece for any celebration—no fuss, just pure deliciousness!” player-type=”default” override-embed=”default”]

Notes

  • Chicken: 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.
    • 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.
  • Marinating Time: 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 1 hour, but there won’t be a ton of flavor.
  • Rice: While I used basmati rice for this dish, you can use any variety of long grain rice.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
     
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  • Recipe Serves:  4-6 people
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 352kcal    Carbohydrates: 55g    Protein: 5g    Fat: 12g    Saturated Fat: 2g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 8g    Cholesterol: 1mg    Sodium: 26mg    Potassium: 215mg    Fiber: 3g    Sugar: 15g    Vitamin A: 27IU    Vitamin C: 6mg    Calcium: 30mg    Iron: 1mg
Course: entree
Cuisine: American

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Overhead photo of Baked Orange Cranberry Chicken & Rice on a white plate with a pair of hands holding a knife and fork off to the sides of the plate.