These Cranberry Chicken Thighs deliver a magical sweet-tart glaze over juicy, crispy-skinned chicken. It’s a one-pan wonder that feels both rustic and elegant, perfect for weeknights or entertaining. You’ll love how the glossy cranberry sauce clings to the golden chicken for a truly special meal.
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Why You’ll Love This Cranberry Chicken Thighs
- Sweet-savory balance: Tart cranberries cut through rich chicken fat for complex flavor.
- Forgiving & juicy: Hard-to-overcook thighs stay tender, great for any cook.
- Minimal cleanup: Everything cooks in one skillet for easy weeknights.
- Fancy without effort: Impressive ruby-red glaze looks bistro-worthy.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- 1/2 cup chicken broth
- 1/4 cup pure maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- 1/2 tsp smoked paprika
- to taste kosher salt and black pepper
Tools: A large, oven-safe skillet (cast iron is perfect), tongs, a small bowl for mixing the sauce.
Notes: Don’t use boneless, skinless thighs—the bone keeps meat moist and skin gets crispy. Fresh or frozen cranberries work interchangeably.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 20 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken thighs DRY. This is the single most important step for getting that beautifully crisp, golden skin. If the skin is wet, it will steam instead of sear, and we want that satisfying crackle.
- Why bone-in, skin-on? The bone acts as a heat conductor, cooking the meat more evenly and keeping it succulent. The skin protects the meat from drying out and, when rendered properly, provides an unmatched texture and flavor base for the sauce.
- Don’t skip the balsamic. It’s not just for acidity; it helps create a richer, more complex glaze and enhances the deep red color of the sauce. A good, aged balsamic will add a lovely sweetness, but a standard one works perfectly too.
- Fresh vs. frozen cranberries. You can use them interchangeably here with no need to thaw. Frozen berries might release a bit more liquid initially, but it will all cook down into the same thick, luscious glaze.
How to Make Cranberry Chicken Thighs
Step 1: Preheat your oven to 400°F (200°C). While it’s heating up, take your chicken thighs and pat the skin side relentlessly with paper towels until they are completely dry. Season both sides generously with salt and pepper—don’t be shy, this is your chance to season the meat itself. A little smoked paprika sprinkled on the skin side adds a wonderful, subtle depth.
Step 2: Place your oven-safe skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook for 6-8 minutes, until the skin is golden brown and crispy. You’ll notice they release easily from the pan when they’re ready. Flip them over and cook for just 2 more minutes on the other side, then transfer them to a plate. They won’t be cooked through yet—that’s what the oven is for!
Step 3: Reduce the heat to medium. In the same skillet, with all those beautiful chicken drippings, add the chopped onion. Sauté for about 3-4 minutes until they become soft and translucent. Now add the garlic and cook for just one more minute until fragrant—you don’t want it to burn. The aroma at this stage is just incredible.
Step 4: It’s sauce time! Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those browned, flavorful bits from the bottom. Then, stir in the fresh cranberries, maple syrup, balsamic vinegar, and thyme leaves. Bring everything to a lively simmer, stirring occasionally. You’ll hear the cranberries start to pop and break down—that’s exactly what you want.
Step 5: Now, nestle the seared chicken thighs back into the skillet, skin-side up, submerging them partway in the bubbling cranberry sauce. Carefully transfer the entire skillet to your preheated oven. Roast for 18-22 minutes, or until the chicken is cooked through (the internal temperature should register 165°F / 74°C when checked with a thermometer).
Step 6: Once out of the oven, let the chicken rest in the skillet for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. The sauce will also thicken slightly as it cools. You’ll notice it has transformed into a gorgeous, glossy, jam-like glaze. Spoon plenty of it over each serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a covered skillet with a splash of broth or water to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort food pairing; the fluffy potatoes are a perfect canvas for that rich, tangy cranberry glaze.
- Buttery egg noodles or polenta — Something soft and neutral to soak up every last drop of the incredible sauce from your plate.
- Roasted Brussels sprouts with bacon — Their slight bitterness and smoky saltiness create a fantastic flavor contrast with the sweet-tart chicken.
Drinks
- A dry Riesling or Pinot Noir — The bright acidity and fruit notes in these wines mirror the cranberry flavors and cut through the dish’s richness beautifully.
- A crisp hard apple cider — Its effervescence and apple notes feel autumnal and refreshing, making each bite of the chicken taste new again.
- Sparkling water with orange slices — A simple, non-alcoholic option that cleanses the palate with a bit of citrusy brightness.
Something Sweet
- Warm gingerbread cake — The warm spices of ginger and molasses are a cozy, comforting follow-up to the savory-sweet main course.
- Pear and almond tart — The delicate, sweet flavor of pears provides a light and elegant finish without being too heavy.
- Simple vanilla bean panna cotta — Its cool, creamy texture and subtle flavor are the perfect quiet ending to a robust and flavorful meal.
Top Mistakes to Avoid
- Mistake: Not drying the chicken skin. This is the difference between flabby, pale skin and the crackling-crisp golden crust we’re after. Moisture is the enemy of browning, so take that extra minute with the paper towels.
- Mistake: Crowding the pan when searing. If you put too many thighs in the skillet at once, they’ll steam each other. Give them space so the hot pan can work its magic, searing them in batches if necessary.
- Mistake: Skipping the deglazing step. Those browned bits stuck to the pan are pure flavor gold! When you add the broth and scrape them up, you’re building a foundation of deep, savory taste for your entire sauce.
- Mistake: Overcooking the sauce before it goes in the oven. You just want to get it simmering and start breaking down the cranberries. It will continue to reduce and thicken in the oven, so let it do its work there.
Expert Tips
- Tip: Use an oven thermometer. Oven temperatures can be notoriously inaccurate. For perfectly cooked chicken and a properly reduced sauce, knowing your oven’s true temperature is a game-changer for consistent results.
- Tip: Let the chicken come to room temperature. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly, preventing the outside from overcooking before the inside is done.
- Tip: Finish with a splash of acid. Right before serving, add a tiny squeeze of fresh orange juice or a teaspoon of lemon juice to the sauce. It will brighten all the flavors and make the cranberry taste even more vibrant.
- Tip: Make a double batch of the sauce. The cranberry glaze is so good you’ll want extra. Simply double the sauce ingredients (onion, garlic, cranberries, broth, syrup, vinegar) and simmer it in a separate saucepan while the chicken roasts.
FAQs
Can I use boneless, skinless chicken thighs?
You absolutely can, but the result will be different. You’ll miss out on the crispy skin and the bone-in flavor, and the cooking time will be shorter. If using boneless, skinless, sear for about 4 minutes per side and then reduce the oven time to 12-15 minutes. Keep a close eye on them, as they can dry out more quickly without the protective skin and bone.
Can I make this with chicken breasts?
I wouldn’t recommend it for this particular recipe. Chicken breasts are much leaner and don’t have the same richness or forgiving nature as thighs. They are prone to drying out in the time it takes for the sauce to develop and reduce, leading to a less satisfying texture. Stick with thighs for the best experience.
What can I use instead of maple syrup?
Honey is a great one-to-one substitute and will work wonderfully. You could also use brown sugar, though you might want to dissolve it in the chicken broth first to prevent any grittiness. The goal is that touch of sweetness to balance the tart cranberries.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently in a covered skillet over low heat with a tablespoon or two of water or broth to loosen the sauce. Microwaving can make the chicken rubbery and the sauce can separate.
Can I prepare this dish ahead of time?
For the best texture, I recommend serving it fresh. However, you can do some prep to make things faster: chop your onion and garlic and mix the sauce ingredients (broth, syrup, vinegar) in a jar ahead of time. Sear the chicken and make the sauce just before your guests arrive, then pop it in the oven to finish.
Cranberry Chicken Thighs
Make juicy Cranberry Chicken Thighs with a sweet-tart glaze in one pan. Perfect for easy dinners or entertaining. Get the simple recipe now!
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs
-
1 tbsp olive oil
-
1 small yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
1 cup fresh or frozen cranberries
-
1/2 cup chicken broth
-
1/4 cup pure maple syrup
-
2 tbsp balsamic vinegar
-
1 tsp fresh thyme leaves
-
1/2 tsp smoked paprika
-
to taste kosher salt and black pepper
Instructions
-
Preheat your oven to 400°F (200°C). While it's heating up, take your chicken thighs and pat the skin side relentlessly with paper towels until they are completely dry. Season both sides generously with salt and pepper—don't be shy, this is your chance to season the meat itself. A little smoked paprika sprinkled on the skin side adds a wonderful, subtle depth.01
-
Place your oven-safe skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook for 6-8 minutes, until the skin is golden brown and crispy. You’ll notice they release easily from the pan when they’re ready. Flip them over and cook for just 2 more minutes on the other side, then transfer them to a plate. They won't be cooked through yet—that’s what the oven is for!02
-
Reduce the heat to medium. In the same skillet, with all those beautiful chicken drippings, add the chopped onion. Sauté for about 3-4 minutes until they become soft and translucent. Now add the garlic and cook for just one more minute until fragrant—you don’t want it to burn. The aroma at this stage is just incredible.03
-
It’s sauce time! Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those browned, flavorful bits from the bottom. Then, stir in the fresh cranberries, maple syrup, balsamic vinegar, and thyme leaves. Bring everything to a lively simmer, stirring occasionally. You’ll hear the cranberries start to pop and break down—that’s exactly what you want.04
-
Now, nestle the seared chicken thighs back into the skillet, skin-side up, submerging them partway in the bubbling cranberry sauce. Carefully transfer the entire skillet to your preheated oven. Roast for 18-22 minutes, or until the chicken is cooked through (the internal temperature should register 165°F / 74°C when checked with a thermometer).05
-
Once out of the oven, let the chicken rest in the skillet for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. The sauce will also thicken slightly as it cools. You’ll notice it has transformed into a gorgeous, glossy, jam-like glaze. Spoon plenty of it over each serving.06
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