Skillet Spiced Cranberry Chicken
Infuse your weeknight dinner routine with bold, festive flavors by trying this irresistible Skillet Spiced Cranberry Chicken recipe. Juicy bone-in, skin-on chicken thighs are expertly seasoned with warm spices like cinnamon and paprika, then seared to golden perfection in a single skillet. The dish truly shines with its vibrant cranberry sauce, a tangy-sweet medley of fresh cranberries, honey, orange juice, and fragrant rosemary simmered to create a glossy, flavorful glaze. Ready in just 50 minutes, this one-pan dinner cuts down on cleanup while delivering a dish that’s both elegant and comforting. Serve alongside mashed potatoes, roasted vegetables, or rice to soak up every last drop of that luscious sauce. Perfect for weeknight meals or holiday-worthy occasions, this quick and easy cranberry chicken recipe is bound to become a new seasonal favorite.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 0.5 cup Chicken stock
- 1.5 cups Fresh cranberries
- 3 tablespoons Honey
- 0.25 cup Orange juice
- 1 teaspoon Orange zest
- 1 teaspoon Fresh rosemary, chopped
Instructions
Pat the chicken thighs dry with paper towels. Season them evenly with salt, black pepper, ground cinnamon, and paprika on both sides.
Heat a large oven-proof skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken thighs skin-side down. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear for another 2 minutes on the other side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it.
Pour in the chicken stock, scraping the bottom of the skillet with a wooden spoon to deglaze and loosen any browned bits. Add the fresh cranberries, honey, orange juice, orange zest, and chopped rosemary. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up, nestling them into the cranberry mixture. Reduce the heat to low and cover the skillet with a lid or aluminum foil.
Cook for 20-25 minutes, occasionally spooning the cranberry sauce over the chicken, until the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the lid and let the dish simmer uncovered for another 5 minutes to thicken the sauce slightly. If the sauce reduces too much, add a splash of chicken stock to loosen it.
Garnish with additional rosemary if desired and serve hot with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2927 mg | 127% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 70.4 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1834 mg | 39% | |
*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.
