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Cranberry Apricot Chicken Thighs

Tender, juicy chicken thighs coated in a sweet and tangy sauce with bursts of cranberry and apricot flavor. A quick and easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings 8 chicken thighs

Equipment

  • oven-safe skillet or Dutch oven
  • bowl for mixing spices
  • lid or foil for covering

Ingredients
  

Chicken

  • 8 bone-in chicken thighs These are my favorite for this recipe because they stay so incredibly juicy and tender.

Spice Mix

  • 0.5 teaspoon garlic salt or powder For that savory garlic punch.
  • 0.5 teaspoon onion powder Adds another layer of aromatic flavor.
  • 0.5 teaspoon pepper A classic for a reason!
  • 0.5 teaspoon paprika Gives a lovely color and subtle smokiness.

Sauce

  • 1 tablespoon butter The start of our delicious sauce base.
  • 1.5 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.

Garnish

  • fresh parsley for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • 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!
  • 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.
  • Once they're nice and browned, remove the chicken from the skillet and set them aside for a moment.
  • In the same skillet, 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.
  • Let that beautiful sauce mixture come to a gentle simmer.
  • Gently place your seared chicken thighs back into the skillet. Nestled them right into that glorious sauce.
  • Scatter those frozen cranberries all around the chicken.
  • Pop a lid on your skillet, or if you don't have one, some foil will do the trick.
  • 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.
  • Before you bring this beauty to the table, give it a sprinkle of fresh parsley. Serve hot.

Notes

This chicken is just as good, if not better, the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven.