Easy Cranberry Apricot Chicken Thighs Recipe – Quick Weeknight Dinner

Introduction

Do you ever have those nights where you’re craving something comforting, flavorful, and that just feels like a warm hug in food form? I sure do! And when those cravings hit, this Cranberry Apricot Chicken Thighs recipe is my absolute favorite secret weapon. It’s the kind of dish that takes minimal effort but delivers maximum deliciousness, making it perfect for busy weeknights or when you want to impress guests without breaking a sweat. Just imagine tender, juicy chicken coated in a sweet and tangy sauce, with bursts of cranberry and apricot flavor. It’s pure magic!

Why You’ll Love This Recipe

• Fast: Seriously, this comes together in a flash, especially with bone-in thighs that cook beautifully.
• Easy: Forget complicated techniques. This recipe is practically foolproof, even if you’re new to the kitchen.
• Giftable: Okay, maybe not the chicken itself, but the sauce is so good you’ll want to share leftovers (if there are any!). It’s a great dish to bring to a potluck or a friend in need.
• Crowd-pleasing: The sweet and savory combination is a winner for all ages. You won’t have any leftovers when you serve this!

Ingredients

Let’s gather our goodies! Don’t worry, this list looks a little longer than usual, but most of these are pantry staples you probably already have. These ingredients work together to create a flavor explosion!

• 8 bone-in chicken thighs: These are my favorite for this recipe because they stay so incredibly juicy and tender.
• ½ teaspoon garlic salt or powder: For that savory garlic punch.
• ½ teaspoon onion powder: Adds another layer of aromatic flavor.
• ½ teaspoon pepper: A classic for a reason!
• ½ teaspoon paprika: Gives a lovely color and subtle smokiness.
• 1 tablespoon butter: The start of our delicious sauce base.
• 1 ½ cups apricot preserves: This is where the magic sweetness comes from. Make sure it’s smooth!
• 1 cup French dressing: Sounds a little surprising, but trust me, it adds a wonderful tang and depth.
• 1 envelope dry onion soup mix: A secret ingredient that boosts savory flavor like crazy!
• 1 cup cranberry sauce: Your favorite canned or homemade cranberry sauce will work beautifully here.
• 1 tablespoon brown sugar: Just a touch to enhance the sweetness and caramelization.
• 1 cup frozen cranberries: These little gems will burst as they cook, adding a lovely tart contrast and beautiful color.
• Fresh parsley, for garnish: Because we eat with our eyes first, right? A sprinkle of fresh green makes everything look extra special.

How to Make It

Alright, let’s get cooking! Put on your favorite apron, maybe hum a little tune, and let’s make some magic happen.

1. Preheat your oven: Get that oven fired up to 350°F (175°C). It’s like waking up your oven for a cozy baking session.
2. Season the chicken: In a little bowl, mix up your garlic salt (or powder), onion powder, pepper, and paprika. Give your chicken thighs a good rub down with this spice mix. Get into all those nooks and crannies!
3. Sear that chicken: Melt your butter in a big, oven-safe skillet or a Dutch oven over medium-high heat. Now, carefully place your seasoned chicken thighs in the hot pan. Let them sear on all sides until they’re beautifully golden brown. This step is key for amazing flavor!
4. Take a break, chicken: Once they’re nice and browned, remove the chicken from the skillet and set them aside for a moment. We’ll be back for them shortly!
5. Whip up the sauce: In the same skillet (don’t you dare wash it – that’s where all the flavor is!), toss in the apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar. Give it all a good stir until everything is nicely combined and looks like a glossy, delicious dream.
6. Get it simmering: Let that beautiful sauce mixture come to a gentle simmer. You’ll start to smell all those amazing aromas mingling.
7. Reunite the chicken and sauce: Now, gently place your seared chicken thighs back into the skillet. Nestled them right into that glorious sauce.
8. Add the frozen cranberries: Scatter those frozen cranberries all around the chicken. They’ll add a pop of tartness and gorgeous color as they cook.
9. Cover up: Pop a lid on your skillet, or if you don’t have one, some foil will do the trick. This helps keep everything moist and tender while it bakes.
10. Bake to perfection: Slide that skillet into your preheated oven. Let it bake for about 45-50 minutes. You’ll know it’s ready when the chicken is cooked all the way through and so tender it practically falls off the bone.
11. Garnish and serve: Before you bring this beauty to the table, give it a sprinkle of fresh parsley. It adds such a fresh, vibrant finish. Serve hot and get ready for the compliments!

Substitutions & Additions

Feel free to get creative with this recipe! It’s pretty forgiving, and a few tweaks can make it your own.

• Chicken: If you don’t have bone-in thighs, boneless, skinless thighs will work, but you’ll want to reduce the baking time by about 10-15 minutes. You could even use chicken breasts, but be extra careful not to overcook them.
• Apricot Preserves: Peach preserves or even orange marmalade can be used as a substitute for apricot preserves.
• French Dressing: If you’re not a fan of French dressing, a Catalina dressing or even a sweet vinaigrette could work in a pinch.
• Cranberry Sauce: If you prefer, you can use fresh cranberries, but you’ll need to simmer them with a little sugar and water first to create a sauce.
• Additions: For a little extra pizzazz, try adding some sliced onions or bell peppers to the sauce mixture before baking. A pinch of red pepper flakes can add a subtle kick of heat!

Tips for Success

A few little tricks can ensure your Cranberry Apricot Chicken Thighs turn out perfectly every time!

• Don’t skip the sear: Searing the chicken first is crucial for developing a rich flavor and beautiful color. It adds a depth that you just can’t get otherwise.
• Oven-safe skillet is key: Make sure your skillet can go from stovetop to oven. This saves on dishes and keeps all that deliciousness contained.
• Resting the chicken: While not strictly necessary after baking in sauce, allowing the chicken to rest for a few minutes before serving can help keep it extra juicy.
• Prep ahead: You can mix the sauce ingredients together earlier in the day and store them in the fridge. You can also season the chicken ahead of time. Just sear and bake when you’re ready to eat!

How to Store It

Got some delicious leftovers? Lucky you! This chicken is just as good, if not better, the next day.

• In the fridge: Let the chicken and sauce cool completely. Store in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: For the best results, gently reheat the chicken and sauce in a saucepan over low heat, or in a covered dish in the oven at 300°F (150°C) until heated through. You can also microwave it, but be careful not to overcook.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can! However, chicken breasts cook faster and can dry out more easily. Keep a close eye on them and reduce the baking time. They’ll likely be done in about 30-35 minutes.

Is this recipe very sweet?

The sweetness comes from the apricot preserves and cranberry sauce, but the French dressing and onion soup mix add a nice savory and tangy balance. It’s a perfect balance of sweet and savory, not overwhelmingly sweet.

Can I make this in a slow cooker?

Absolutely! Sear the chicken as directed. Then, combine all sauce ingredients in the slow cooker, add the seared chicken, and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender. You might want to thicken the sauce slightly at the end by simmering it on the stovetop.