Introduction

Remember those special dinners where the aroma filling your kitchen made everything feel a little bit magical? This Cranberry Chicken Thighs recipe is exactly that kind of magic, but guess what? It’s surprisingly easy to whip up, even on a busy weeknight! I’m talking about tender, juicy chicken bathed in a sweet and tangy cranberry glaze, all cooked in one pan. It’s the kind of comforting meal that brings smiles all around the table.

Why You’ll Love This Recipe

Fast: Most of the cooking happens hands-off in the oven, so you can relax.
Easy: Seriously, a few simple steps and you’ve got a gourmet-tasting meal.
Giftable: Once you’ve mastered it, imagine bringing this to a potluck or a new parent – they’ll be so grateful!
Crowd-pleasing: The sweet and savory combination is a guaranteed hit with everyone, from picky eaters to seasoned foodies.

Ingredients

Here’s what you’ll need to create this delicious dish. Don’t worry, it’s all pretty standard stuff you might already have!

1 cup fresh cranberries: These little gems bring that signature tartness and vibrant color.
2 tablespoons white wine vinegar: Just a splash to brighten up the cranberry sauce.
1/3 cup brown sugar: For that perfect sweet balance to the tart cranberries.
6 bone-in, skin-on chicken thighs: My personal favorite for flavor and juiciness! The skin gets wonderfully crispy.
2 teaspoons paprika: Adds a lovely smoky depth and beautiful color to the chicken.
1 teaspoon pepper: For a little kick!
1 teaspoon salt: The flavor enhancer that makes everything taste better.
6 garlic cloves, minced: Because garlic makes everything better, right?
1/4 cup olive oil: Our trusty cooking fat.
1 yellow onion, sliced: It softens and sweetens as it cooks, creating a yummy base.
1 lemon, sliced: Adds a burst of fresh citrusy goodness.
3-4 rosemary sprigs: The fragrant, woodsy aroma is pure cozy kitchen vibes.
1/2 cup chicken broth: Helps create the luscious sauce and keeps everything moist.

How to Make It

Alright, let’s get cooking! Grab your apron, put on some music, and let’s do this together.

Preheat your oven: First things first, get that oven to 375°F (190°C). It needs to be nice and toasty for our chicken.
Whip up the cranberry magic: In a small bowl, toss together the fresh cranberries, white wine vinegar, and brown sugar. Give it a good stir and set it aside. This is going to be your amazing glaze!
Prep your chicken: Take your chicken thighs and pat them nice and dry with a paper towel. This is a little trick that helps the skin get extra crispy! Then, sprinkle them all over with paprika, pepper, and salt. Get them seasoned up!
Sear that chicken: Find an oven-safe skillet – a cast iron one is perfect if you have it! Add the olive oil and heat it over medium-high heat. Carefully place your chicken thighs, skin-side down, into the hot skillet. Let them sear until they’re a beautiful golden brown, about 5-7 minutes. Once they’re browned, take them out of the skillet and set them on a plate for a moment.
Sauté the aromatics: Toss your sliced yellow onion into the same skillet (don’t wipe it out – all those tasty browned bits are flavor!). Sauté them until they start to soften up, which should take about 5 minutes. Then, add your minced garlic and cook for just about 1 minute more until you can smell its wonderful fragrance.
Bring it all back together: Now, nestle your browned chicken thighs back into the skillet, skin-side up this time.
Pour on the flavor: Spoon that lovely cranberry mixture you made earlier right over the top of the chicken pieces.
Add the final touches: Tuck in those lemon slices, rosemary sprigs, and pour in the chicken broth around everything.
Oven time! Cover your skillet tightly with a lid or some aluminum foil. Carefully transfer the whole skillet into your preheated oven.
Bake until perfect: Let it bake for about 40-50 minutes. You’ll know it’s done when the chicken is cooked through and any juices that come out run clear.
Rest and serve: Once it’s ready, carefully take the skillet out of the oven. Let it rest for about 5-10 minutes before you serve it up. This helps the juices redistribute, making the chicken extra moist and delicious.

Substitutions & Additions

Feeling creative? I love how versatile this recipe is! Here are some ideas:

Vinegar Swap: If you don’t have white wine vinegar, apple cider vinegar or even a tablespoon of lemon juice can work in a pinch.
Sugar Substitute: For a slightly different sweetness, you could try maple syrup or honey, but adjust the amount as they are sweeter than brown sugar.
Herbal Notes: Thyme is a lovely substitute for rosemary, or you could even use a mix of both!
Veggie Boost: Feel free to add some chunks of sweet potato, Brussels sprouts, or carrots to the skillet when you add the onions. They’ll roast beautifully alongside the chicken.
Spice it Up: For a little heat, add a pinch of red pepper flakes to the cranberry mixture.

Tips for Success

Little things can make a big difference! Here are some tips from my kitchen to yours:

Patting Dry is Key: Seriously, don’t skip patting the chicken thighs dry. It’s the secret to crispy skin!
Don’t Crowd the Pan: When searing the chicken, make sure not to overcrowd your skillet. If you need to, sear the chicken in batches to ensure a nice golden-brown crust.
Oven-Safe Skillet: Make sure your skillet is oven-safe before you start. If you don’t have one, you can sear the chicken and sauté the veggies in a regular skillet, then transfer everything to a baking dish before adding the cranberry mixture and baking.
Prep Ahead: You can totally make the cranberry mixture ahead of time and store it in the fridge. You can also mince your garlic and slice your onion a day in advance to save even more time on cooking day!

How to Store It

Leftovers are always a good thing, especially with this Cranberry Chicken! Once cooled, store any extra chicken in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Reheat gently in the oven or on the stovetop to enjoy it all over again!

FAQs

Can I use chicken breasts instead of thighs? While chicken thighs are my top pick for juiciness, you can use bone-in, skin-on chicken breasts. Just be aware they might cook a little faster, so keep an eye on them to prevent drying out.
What can I serve with Cranberry Chicken Thighs? This dish is fantastic with fluffy mashed potatoes, rice pilaf, or a simple green salad. Roasted vegetables like broccoli or green beans would also be delicious!
How do I know if the chicken is cooked through? The best way is to use a meat thermometer. It should read 165°F (74°C) in the thickest part of the thigh, avoiding the bone. If you don’t have one, the juices should run clear when you pierce the chicken.

Cozy Cranberry Chicken Thighs

Tender, juicy chicken bathed in a sweet and tangy cranberry glaze, all cooked in one pan. A comforting and flavorful weeknight meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Servings 6 thighs

Equipment

oven-safe skillet Cast iron is recommended.
Small bowl
Paper towel
Plate
Lid or aluminum foil For covering the skillet.
Meat thermometer Optional, for checking doneness.
Airtight container For storing leftovers.

Ingredients

Main ingredients

1 cup fresh cranberries These little gems bring that signature tartness and vibrant color.
2 tablespoons white wine vinegar Just a splash to brighten up the cranberry sauce.
0.33 cup brown sugar For that perfect sweet balance to the tart cranberries.
6 bone-in, skin-on chicken thighs My personal favorite for flavor and juiciness! The skin gets wonderfully crispy.
2 teaspoons paprika Adds a lovely smoky depth and beautiful color to the chicken.
1 teaspoon pepper For a little kick!
1 teaspoon salt The flavor enhancer that makes everything taste better.
6 garlic cloves, minced Because garlic makes everything better, right?
0.25 cup olive oil Our trusty cooking fat.
1 yellow onion, sliced It softens and sweetens as it cooks, creating a yummy base.
1 lemon, sliced Adds a burst of fresh citrusy goodness.
3 sprigs rosemary The fragrant, woodsy aroma is pure cozy kitchen vibes.
0.5 cup chicken broth Helps create the luscious sauce and keeps everything moist.

Instructions

Preheat your oven to 375°F (190°C).
In a small bowl, toss together the fresh cranberries, white wine vinegar, and brown sugar. Stir and set aside.
Pat chicken thighs dry with paper towels. Sprinkle them with paprika, pepper, and salt.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden brown (5-7 minutes). Remove chicken and set aside.
Add sliced yellow onion to the same skillet and sauté until softened (about 5 minutes). Add minced garlic and cook for 1 minute more.
Nestle chicken thighs back into the skillet, skin-side up.
Spoon the cranberry mixture over the chicken.
Tuck in lemon slices and rosemary sprigs. Pour chicken broth around the ingredients.
Cover the skillet tightly with a lid or foil and transfer to the preheated oven.
Bake for 40-50 minutes, or until chicken is cooked through and juices run clear.
Remove from oven and let rest for 5-10 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated gently.