My kids love rice bowls in general, but what surprised me the most in this recipe is how much they enjoy the sweet-tart flavor from the cranberries. Normally, they avoid anything with bold fruity sauces, but in this dish the balance is gentle, warm, and perfectly kid-friendly. It has enough sweetness to keep children happy while still giving adults a flavor that feels interesting and elevated. I like how simple the steps are, and how everything cooks in one pan for easy cleanup after dinner.

This Cranberry Chicken Rice Bowl is the kind of recipe that just makes you feel good. It has tender chicken, warm spices, a bright cranberry sauce, and fluffy rice that ties everything together. This dish looks fancy but is surprisingly simple to prepare, making it perfect for busy weeknights or relaxed weekends.

I have made this recipe so many times that it’s become part of my weekly rotation. I use soft juicy chicken thighs when I want a richer flavor, but chicken breast also works beautifully if I need something lighter. Always, always sauté the chicken until it gets a little golden on the edges—it makes a big difference in building flavor. The cranberries soften into the sauce, creating a glossy glaze that coats every grain of rice. It’s a bowl that feels comforting but also fresh in a lovely way.

You can serve it over jasmine rice, some warm quinoa, also with cauliflower rice if you want a lighter option. Add crunchy nuts on top or a handful of herbs if you love freshness. The bowl is flexible and easy to customize depending on what your family likes.

It’s Perfect For:

• Quick weekday lunches
• Simple but beautiful dinner recipes
• Kids who love anything a little sweet
• Holiday-themed meals that aren’t complicated
• Family meals that taste comforting and balanced

Ingredients

• 2 cups cooked jasmine or basmati rice
• 1 lb chicken breast or chicken thighs, cut into bite-size pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 cup chopped pecans or walnuts (optional for crunch)
• 1/2 cup dried cranberries
• 1/2 cup fresh cranberries (optional, for tartness)
• 1/3 cup chicken broth
• 1/4 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)
• Green onions or parsley for garnish

Kitchen Equipment You’ll Need

• Large skillet or sauté pan
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Small bowl for mixing cornstarch slurry (optional)
• Serving bowls for assembling the rice bowls

How to Make Cranberry Chicken Rice Bowl

Step 1

Season and cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sprinkle with salt, pepper, garlic powder, and paprika. Cook for 6–8 minutes, stirring occasionally, until the chicken begins to brown on the outside and is cooked through in the center. Make sure to spread the chicken out in the pan so it sears properly and doesn’t steam.

Step 2

Make the cranberry sauce: Lower the heat slightly and add minced garlic to the skillet, stirring for about 30 seconds until fragrant. Pour in the chicken broth, orange juice, soy sauce, honey, and balsamic vinegar. Stir well to lift any browned bits from the bottom of the pan. Add the dried cranberries and fresh cranberries. Let the mixture simmer for 5–7 minutes, allowing the cranberries to soften and the sauce to develop a sweet-tangy flavor.

Step 3

Thicken the sauce (optional): If you prefer a thicker glaze, stir in the cornstarch slurry. Continue simmering for another 1–2 minutes until the sauce becomes glossy and slightly thickened. Taste and adjust seasoning—add a splash more honey for sweetness or a bit more vinegar for tang, depending on your preference.

Step 4

Assemble the rice bowls: Divide the cooked rice into serving bowls. Spoon the cranberry chicken mixture generously over each bowl, making sure to include plenty of sauce so the rice absorbs all the flavor. Sprinkle chopped pecans or walnuts on top for crunch, if using. Finish with sliced green onions or parsley for a fresh pop of color.

Tips for the Best Cranberry Chicken Rice Bowl

• Sear the chicken well. Let the chicken cook untouched for the first few minutes so it can develop a golden edge. This deepens the flavor and prevents the chicken from tasting flat or boiled. Browning adds richness without extra ingredients.
• Balance the sweetness and tang. Cranberries vary in tartness, so you may need to adjust the honey or vinegar. If the sauce feels too sharp, add a teaspoon more honey. If it feels too sweet, a splash of balsamic will brighten it right away.
• Don’t skip the garlic. A small amount of garlic brings warmth to the sauce. Add it once the chicken is nearly done so it doesn’t burn. Burnt garlic tastes bitter and can change the whole bowl.
• Simmer the sauce slowly. Letting the sauce bubble gently helps the cranberries soften and burst naturally. Slow simmering also thickens the glaze so it coats the chicken in a silky finish that feels luxurious.
• Add nuts just before serving. If you’re using pecans or walnuts, sprinkle them on top at the very end. Adding them too early makes them soft. For the best crunch, toast them lightly for 1–2 minutes.
• Use warm rice. The sauce settles beautifully over freshly cooked rice. If using leftover rice, reheat it so it becomes soft and fluffy again. Warm rice absorbs more flavor compared to cold rice.
• Garnish with something green. A small topping like green onions, parsley, or even cilantro brings color and freshness. That one little touch makes the bowl look brighter and more appetizing.

Optional Ingredients

• Orange zest for a more citrusy taste
• A pinch of cinnamon for warmth
• A tablespoon of butter for a richer sauce
• Red pepper flakes for mild heat
• Fresh thyme for herbal flavor
• Pomegranate seeds for extra pops of sweetness

How to Serve Cranberry Chicken Rice Bowl

I like serving this bowl while it’s still warm because the sauce thickens and settles perfectly over the rice. The warmth helps soften the dried cranberries even more, making them plump and sweet as they sit in the glaze. I always fluff the rice first so the chicken has a soft base to sit on, and that simple step makes each bowl look prettier and more appetizing.

I also love adding a crunchy topping because it creates such a beautiful contrast with the tender chicken and sticky cranberry glaze. Toasted nuts, crispy onions, or even roasted seeds add a fun texture that makes the bowl feel more satisfying. For me, it’s that extra finishing touch that elevates the dish from simple to special, especially when serving guests or enjoying it on a cozy evening.

I serve this rice bowl with something light and refreshing on the side—usually a small salad or steamed vegetables. It balances the sweetness of the sauce and keeps the meal from feeling too heavy. When I serve it to kids, I sometimes skip the fresh cranberries and use only dried ones so the flavor is softer. The dish is very flexible, and it’s easy to adjust the flavors depending on who is eating.

Is Cranberry Chicken Rice Bowl Healthy?

Yes, it can be a healthy option because it contains lean protein, whole grains if you choose brown rice or quinoa, and antioxidant-rich cranberries. The sauce uses natural sweeteners like honey, so you can control how much goes in.

It’s also adaptable, allowing you to reduce sugar or add more vegetables if desired. You can keep the dish lighter by using chicken breast or making your bowl smaller with extra veggies. It’s a flexible recipe that fits different lifestyles.

Variations and Substitutions

• Turkey Cranberry Bowl
  Use leftover turkey instead of chicken. It cooks faster, and the tart-sweet cranberry glaze brings new life to holiday leftovers. Just warm the turkey in the sauce.
• Vegan Cranberry Bowl
  Swap chicken for tofu or chickpeas. Let them simmer in the sauce until they soak up the flavors. Use maple syrup instead of honey to keep everything fully plant-based.
• Spicy Cranberry Chicken
  Add chili flakes or a dash of hot sauce to the glaze. The heat cuts through the sweetness and creates a more complex flavor without overpowering the cranberries.
• Creamy Cranberry Chicken
  Stir in a tablespoon of cream cheese or coconut milk at the end. This makes the sauce velvety and smooth, perfect for people who love creamy bowls.
• Orange Cranberry Bowl
  Increase the orange juice and add a little orange zest. This version has a bright citrus lift that feels lighter and refreshing.
• Nut-Free Bowl
  Skip the pecans or walnuts and add sunflower seeds instead. They still give crunch without using nuts, and they blend well with the cranberry glaze.
• Low-Carb Cranberry Chicken
  Serve the chicken over cauliflower rice or sautéed shredded cabbage. This makes the bowl lighter but still flavorful and satisfying.
• Herb-Lovers Bowl
  Add fresh rosemary, thyme, or sage. These herbs pair beautifully with cranberries and add a cozy, earthy aroma to the dish.

How to Store and How to Reheat

If you have leftovers, let the chicken and rice cool completely before storing. Place them in airtight containers to keep the textures fresh. Store the sauce and chicken together, and the rice separately to avoid it becoming mushy. It will stay good in the refrigerator for up to three days.

To reheat, warm the chicken gently in a skillet over low heat and add a splash of broth or water if the sauce thickens too much. For the rice, microwave it with a lightly damp paper towel on top to bring back moisture. This makes everything taste almost as fresh as the first day.

Frequently Asked Questions About 

Can I use frozen cranberries?
Yes, frozen cranberries work beautifully because they soften quickly as the sauce cooks. You don’t need to thaw them first; just add them straight to the skillet. They melt into the glaze and create that nice tart balance without extra steps.

Can I meal prep this bowl ahead of time?
Absolutely. This recipe is very meal-prep friendly because the flavors deepen as it sits. Just store the rice separately so it doesn’t become soggy. When you reheat the chicken, add a tiny splash of broth or water to loosen the sauce.

What rice works best for this bowl?
Jasmine rice is my favorite because it stays soft and slightly sticky, which holds the sauce well. But you can use basmati, brown rice, or even quinoa. Each grain gives a different texture depending on what you prefer.

Can I make the sauce sweeter or more tart?
Yes, you can easily adjust it. Add a little more honey or maple syrup if your cranberries are extra tart. If you want it tangier, increase the balsamic vinegar or orange juice. This recipe is forgiving and very customizable.

Cranberry Chicken Rice Bowl Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Try this easy Cranberry Chicken Rice Bowl recipe! Sweet-tart cranberries, tender chicken, and fluffy rice come together in a quick, flavorful, and family-friendly meal perfect for lunch or dinner.

Ingredients

• 2 cups cooked jasmine or basmati rice

• 1 lb chicken breast or chicken thighs, cut into bite-size pieces

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1/4 cup chopped pecans or walnuts (optional for crunch)

• 1/2 cup dried cranberries

• 1/2 cup fresh cranberries (optional, for tartness)

• 1/3 cup chicken broth

• 1/4 cup orange juice

• 2 tablespoons soy sauce

• 2 tablespoons honey or maple syrup

• 1 tablespoon balsamic vinegar

• 2 cloves garlic, minced

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)

• Green onions or parsley for garnish

Directions

• Season and cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sprinkle with salt, pepper, garlic powder, and paprika. Cook for 6–8 minutes, stirring occasionally, until the chicken begins to brown on the outside and is cooked through in the center. Make sure to spread the chicken out in the pan so it sears properly and doesn’t steam.
• Make the cranberry sauce: Lower the heat slightly and add minced garlic to the skillet, stirring for about 30 seconds until fragrant. Pour in the chicken broth, orange juice, soy sauce, honey, and balsamic vinegar. Stir well to lift any browned bits from the bottom of the pan. Add the dried cranberries and fresh cranberries. Let the mixture simmer for 5–7 minutes, allowing the cranberries to soften and the sauce to develop a sweet-tangy flavor.
• Thicken the sauce (optional): If you prefer a thicker glaze, stir in the cornstarch slurry. Continue simmering for another 1–2 minutes until the sauce becomes glossy and slightly thickened. Taste and adjust seasoning—add a splash more honey for sweetness or a bit more vinegar for tang, depending on your preference.
• Assemble the rice bowls: Divide the cooked rice into serving bowls. Spoon the cranberry chicken mixture generously over each bowl, making sure to include plenty of sauce so the rice absorbs all the flavor. Sprinkle chopped pecans or walnuts on top for crunch, if using. Finish with sliced green onions or parsley for a fresh pop of color.