Skillet Cranberry Chicken
Transform your weeknight dinners with this Skillet Cranberry Chicken—a one-pan wonder that perfectly balances savory and sweet flavors for an impressive yet simple meal. Succulent bone-in, skin-on chicken thighs are seared to golden perfection, then simmered in a vibrant cranberry-orange sauce infused with fresh rosemary, garlic, and a touch of honey. Bursting with seasonal ingredients like fresh cranberries and zesty orange, this dish is as visually stunning as it is delicious, making it perfect for cozy family dinners or festive gatherings. Ready in just 35 minutes, it’s the ultimate combination of quick, flavorful, and satisfying. Serve this skillet masterpiece with a side of roasted vegetables or creamy mashed potatoes for an unforgettable meal!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh rosemary (finely chopped)
- 0.5 cup Chicken broth
- 1.5 cups Fresh cranberries
- 2 tablespoons Honey
- 1 teaspoon Orange zest
- 0.25 cup Orange juice (freshly squeezed)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, place the chicken thighs skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic and rosemary to the skillet. Sauté for 30 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Add the fresh cranberries, honey, orange zest, and orange juice to the skillet. Stir and let the mixture simmer for 5 minutes until the cranberries begin to burst and the sauce thickens slightly.
Return the seared chicken thighs to the skillet, skin-side up. Spoon some of the cranberry sauce over the chicken.
Cover the skillet with a lid and reduce the heat to low. Cook for 12-15 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Remove the skillet from the heat and let it rest for 5 minutes. Serve the chicken warm with a generous spoonful of cranberry sauce on top. Optionally, garnish with additional rosemary.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.0 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
