Description

This Cranberry Chicken recipe features succulent boneless skinless chicken thighs seared to golden perfection and topped with a tangy, sweet, and slightly spiced cranberry glaze made from fresh cranberries, apple cider vinegar, honey, and warm spices. It’s a perfect balance of savory and fruity flavors, suited for a delicious weeknight dinner or special occasion meal.

Ingredients

Scale

Chicken

1 1/4 pounds boneless skinless chicken thighs
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil (divided)

Cranberry Glaze

3 tablespoons minced shallot
12 ounces fresh cranberries (rinsed or frozen and thawed)
3/4 cup water
1/3 cup apple cider vinegar
1 tablespoon honey (or more to taste)
3/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon allspice
1–2 tablespoons chopped fresh thyme (for serving)

Instructions

Season: Remove the chicken from the refrigerator and place it on a plate or tray. Season both sides of the chicken thighs generously with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Let the chicken come to room temperature while you prepare the cranberry glaze, ensuring even cooking.
Cook the Cranberry Glaze: In a large, deep skillet, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Add the minced shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, apple cider vinegar, and honey to the skillet. Cook the mixture, stirring often, until the cranberries soften, burst, and the liquid reduces, about 5-8 minutes.
Smash: Once the cranberries are soft, use the back of a wooden spoon to roughly smash the berries so they burst and release their juices. Stir in the ground ginger, 1/2 teaspoon kosher salt, and allspice. The glaze should become thick and richly spiced. Transfer the cranberry glaze to a bowl and wipe the skillet clean in preparation for cooking the chicken.
Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in the cleaned skillet over medium-high heat until shimmering. Place the chicken thighs in the skillet skin-side down (seasoned side down). Cook undisturbed for 5-7 minutes until the chicken releases easily from the pan and is golden brown. Flip and cook the other side for an additional 4-6 minutes until the internal temperature reaches 165°F (74°C) and the juices run clear.
Serve: Transfer the cooked chicken to a serving plate. Spoon the warm cranberry glaze generously over the chicken. Let the dish rest for 5 minutes, then sprinkle with chopped fresh thyme. Serve immediately with extra cranberry glaze on the side for dipping.

Notes

For best results, do not move the chicken around while searing to encourage perfect browning.
If cranberries are not in season, frozen cranberries can be used; just thaw them completely before cooking.
Adjust honey quantity in the glaze to your preferred sweetness level.
Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
Fresh thyme adds a fragrant, herbaceous finish but can be substituted with rosemary or sage if preferred.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: cranberry chicken, chicken thighs, cranberry glaze, stovetop chicken, fall recipes, holiday chicken, savory and sweet chicken