Sticky Cranberry Chicken
Transform your weeknight dinner routine with this irresistible Sticky Cranberry Chicken, a sweet-and-savory dish bursting with bold flavors and seasonal flair. Juicy bone-in chicken thighs are seared until golden and then glazed in a luscious sauce made from fresh cranberries, unsweetened cranberry juice, honey, and a touch of balsamic vinegar for a tangy kick. Infused with garlic and soy sauce, the sticky glaze perfectly balances tart and sweet, while a quick oven bake ensures tender, melt-in-your-mouth chicken. This one-pan recipe is not only easy to make but also an elegant centerpiece for holiday meals or cozy family dinners. Garnish with fresh rosemary for a fragrant finish, and serve with roasted vegetables or creamy mashed potatoes to soak up every last drop of the velvety cranberry sauce. Perfect for both weeknight indulgence and special occasions, this dish is your new go-to for seasonal comfort food.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Unsweetened cranberry juice
- 1.5 cups Fresh cranberries
- 0.25 cup Honey
- 2 tablespoons Balsamic vinegar
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 sprig Fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and set a large oven-safe skillet or cast-iron pan over medium heat.
Pat the chicken thighs dry with paper towels, then season both sides evenly with salt and black pepper.
Add the olive oil to the skillet. Once hot, place the chicken thighs skin-side down in the pan. Sear for 5–7 minutes until the skin is golden and crispy. Flip and cook for an additional 2–3 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for 1–2 minutes until fragrant, being careful not to burn it.
Stir in the cranberry juice, fresh cranberries, honey, balsamic vinegar, and soy sauce. Allow the mixture to come to a gentle simmer, cooking for 8–10 minutes until the cranberries burst and begin to break down.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually stir this into the cranberry mixture to thicken the sauce. Cook for another 1–2 minutes, stirring constantly.
Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the cranberry sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with a sprig of fresh rosemary, if desired.
Serve warm with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy!
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 95.7 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2308 mg | 49% | |
*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.
