Cranberry Chicken
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
3 servings
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Calories
399 kcal
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Course
Main Course
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Cuisine
American
Cranberry Chicken
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This festive cranberry chicken recipe with fresh cranberries, honey, and chicken thighs is an easy one-pan recipe that's ready in 30 minutes.
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Ingredients
For the Chicken
- 1 ¼ pounds boneless skinless chicken thighs
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
For the Cranberry Glaze
- 2 tablespoons extra-virgin olive oil divided
- 3 tablespoons minced shallot
- 12 ounces fresh cranberries rinsed (or frozen and thawed)
- ¾ cup water
- ⅓ cup apple cider vinegar
- 1 tablespoon honey (or more to suit your taste preferences)
- ¾ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon allspice
- 1-2 tablespoons chopped fresh thyme for serving
Instructions
- Remove the chicken from the refrigerator and place it on a plate or tray. Season with salt and pepper and let come to room temperature while you prepare the glaze.
- In a large, deep skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away.
- Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick. Transfer the cranberry glaze to a bowl.
- With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium-high heat. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F.
- Transfer the chicken to a serving plate and spoon the cranberry glaze over the top. Let rest 5 minutes, sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.
Notes
- TO STORE: Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.
- TO FREEZE: Freeze the chicken and cranberry sauce in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before warming.
- TO REHEAT: Warm in the microwave, in a covered skillet over medium-low heat, or in a slow cooker until heated through. You may need to add a few tablespoons of water to the sauce to rehydrate it before heating.
Nutrition Information
Show Details
Serving
1(of 3)
Calories
399kcal
(20%)
Carbohydrates
23g
(8%)
Protein
37g
(74%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
180mg
(60%)
Sodium
952mg
(40%)
Potassium
641mg
(18%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
227IU
(5%)
Vitamin C
20mg
(22%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1(of 3) | |
| Calories | 399kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 37g | 74% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 952mg | 40% |
| Potassium | 641mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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