This One Pan Cranberry Chicken Thighs dish is the perfect easy and healthy weeknight dinner. This delicious and easy dinner has crispy chicken thighs, fresh rosemary, and a sweet cranberry sauce made with fresh, tart cranberries. This festive one skillet dish comes together quickly with the perfect combination of ingredients.
Recipe Inspiration
I was looking for a way to use fresh cranberries and created this delicious cranberry sauce. The sauce, which is cut with a bit of red wine vinegar, is used to deglaze the pan after the chicken has been cooked. It’s perfect for getting all those browned bits of chicken and garlic from the bottom of the pan.
This is a great recipe for a busy weeknight, easy weekend dinner, or even meal prep! I'd pair this with an easy vegetable, rice, or orzo.
If you are looking for more chicken recipes, check out our: Chicken Pastina Soup, Chicken Limone, Lemon Garlic Parmesan Chicken, or Tuscan Chicken Pasta.
Jump to:
Why You'll Love this Recipe
One pan - The chicken and the cranberry sauce are all made in one skillet. This makes for a super easy clean up and a perfect meal for busy weeknights!
It’s beautiful - This meal looks so gorgeous with the red cranberries, the green from the rosemary and the golden brown chicken. Serve this in the cast iron skillet that you cook it in and it makes a perfect centerpiece to your dinner table!
Delicious - One of my favorite things about this dish is that it is both savory and sweet. The fresh cranberries in the sauce provide the perfect pop of tartness in the sweet cranberry sauce. The rosemary, garlic and juicy chicken add the savory goodness that, all together, is just so good!
Ingredients
Here are the ingredients you will need for this easy dinner recipe:
- Red wine vinegar
- Cranberry juice
- Cranberries: Use fresh cranberries.
- Salt & black pepper
- Chicken: You will want to use chicken thighs for this. I prefer to use boneless chicken thighs.
- Olive oil: Use a good quality olive oil for the best flavor.
- Garlic
- Rosemary: Use fresh rosemary.
- Butter: You could use salted or unsalted butter for this.
Directions
Let's make this easy recipe together!
Step 1: In a medium bowl, combine the vinegar, cranberry juice, cranberries, salt, and pepper. Set aside.
Step 2: Liberally season the chicken thighs with salt and pepper.
Step 3: Heat a large cast iron skillet over medium heat for 4-5 minutes.
Step 4: Add the olive oil to the skillet and then add the chicken. Cook the chicken for 8-10 minutes.
Step 5: Flip the chicken and continue to cook for 5 more minutes. Remove the chicken from the pan and keep warm.
Step 6: Add the garlic and rosemary to the pan until fragrant, about 1 minute.
Step 7: Add the combined cranberry mixture to the skillet, scraping the bottom of the pan to loosen and bits of chicken. Let the sauce come to a simmer and simmer for 5 minutes.
Step 8: Add the chicken back to the pan and spoon the cranberry sauce over the top of the chicken. Add the butter and allow it to melt before removing the skillet from the heat and serving.
Expert Tips and Tricks
Here are some expert tips to make this simple recipe:
- Once you add the chicken to the skillet, allow it to cook for about 10 minutes without moving it. You will want it to get a crispy, golden brown color and moving it around will prevent that from happening.
- Use a meat thermometer to check the doneness of the chicken. You will know it is done when the internal temperature has reached 165°F.
- Serve mashed potatoes on the side and drizzle a bit of the cranberry sauce over the top.
Kitchen Equipment
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
Cast iron skillet - You definitely want a good cast iron skillet for this recipe. If you don't own a cast iron skillet, I highly recommend you buy one! Check out this one on Amazon - it's a great price.
Meat thermometer - A meat thermometer is helpful in knowing when the chicken is fully cooked.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this cranberry chicken recipe.
Chicken - You can use either boneless or bone-in chicken thighs. It’s really whatever you prefer!
Herbs - Substitute 1 teaspoon dried rosemary for the fresh. You could also substitute fresh thyme or sage for the rosemary.
What To Serve With
Here are some recipes to serve alongside these cranberry chicken thighs:
Simple Red Skin Mashed Potatoes - These Simple Red Skin Mashed potatoes are easy, delicious, and have only 5 ingredients!
Honey Sriracha Brussels Sprouts - These Honey Sriracha Brussels sprouts only have a few simple ingredients and come together in about a half hour!
Roasted Carrots with Yogurt, Walnuts, and Mint- These are sweet and savory, have lots of texture, and a whole lot of unexpected deliciousness.
Frequently Asked Questions
Yes, you could use boneless skinless chicken breasts instead of chicken thighs. The cooking time may be slightly longer per side, so I would be sure to use a thermometer to be sure you are cooking them to 165°F.
Yes! You can use thawed frozen cranberries in place of the fresh cranberries.
Yes. You can use boneless and skinless chicken thighs for this. The skin is what gets crispy and golden brown, but chicken thighs without skin cook up just as delicious.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe:
Refrigerator Storage: Store in an airtight container, or covered in plastic wrap, and eat leftovers within 4-5 days. Reheat according to instructions below or serve at room temperature.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
One Pan Rosemary Chicken Thighs with Cranberry Sauce
Equipment
- Cast Iron Skillet
- Meat Thermometer
Ingredients
For the Cranberry Sauce:
- ¼ cup red wine vinegar
- 1 cup cranberry juice
- 1 cup fresh cranberries
- ¼ tsp salt
- ¼ tsp pepper
For the Chicken:
- 6 boneless chicken thighs
- Coarse salt and freshly cracked blank pepper
- 1 tbsp olive
- 2 cloves garlic minced
- 1 tbsp rosemary chopped
- 2 tbsp butter
Instructions
- Combine red wine vinegar, cranberry juice, fresh cranberries, salt, and pepper in a medium bowl. Whisk together and set aside.
- Salt and pepper chicken thighs liberally.
- Preheat a large cast iron skillet over medium heat for 4-5 minutes. Add olive oil, then place chicken in the skillet. Cook until golden brown, about 8-10 minutes.
- Flip chicken and cook for 5 minutes. Remove from pan and set aside.
- Add garlic and rosemary to the pan. Cook 1 minute, until fragrant.
- Add cranberry sauce to the pan. Scrape chicken bits from the pan, and let sauce come to a simmer. Simmer for 5 minutes.
- Add chicken back to the pan. Spoon cranberry sauce over chicken and add butter. When butter is melted, remove from heat and serve.
Notes
Tips and Tricks
- Once you add the chicken to the skillet, allow it to cook for about 10 minutes without moving it. You will want it to get a crispy, golden brown color and moving it around will prevent that from happening.
- Use a meat thermometer to check the doneness of the chicken. You will know it is done when the internal temperature has reached 165°F.
- Serve mashed potatoes on the side and drizzle a bit of the cranberry sauce over the top.
Storage and Reheating
- Refrigerator Storage: Store in an airtight container, or covered in plastic wrap, and eat leftovers within 4-5 days. Reheat according to instructions below or serve at room temperature.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Karen says
This looks fantastic! Making it later this week. Beautiful pics!
Tasting With Tina says
I hope you enjoy!
Amy says
Yum! What a great recipe! I never use cranberries enough so I'd love to try this out as I can imagine it has sweet and tart at the same time. Chicken thighs with the bone in is my favourite cut. Always remains so juicy!
Tasting With Tina says
Absolutely, the cranberries are delicious in this recipe and the chicken thighs are SO good!
Jessica Stroup says
This sounds super yummy! Bookmarking to try next week.
Tasting With Tina says
I hope you love it!
Alexandra says
Love an easy and delicious meal - especially when it is one pan! I really adore cranberry recipes this time of year, too! A perfect festive dinner.
Tasting With Tina says
Yes! Delicious and easy clean up - perfect for any weeknight!
Sarah Moore says
Love this idea! We use our cast iron skillet all the time, such a cool spin on holiday flavors with cranberries.
Tasting With Tina says
I just LOVE my cast iron skillet. And yes, the cranberries give this such a great holiday feel!
Natalie says
This recipe is just what I've been looking for. My family loves chicken for dinner and I'm always looking for new recipes and ideas to serve them. I can't wait to make this. Looks delicious!
Tasting With Tina says
You'll love it! Enjoy!
Leslie says
This is the perfect recipe to get me out of the recipe rut I've been in! What a fresh take on chicken thighs! I love it!
Tasting With Tina says
So glad you enjoyed!!
Marianna says
Thanks for sharing this recipe! Looks delicious and I bet tastes amazing.
Tasting With Tina says
Of course! It's such a nice festive winter dinner.
Ana Ankeny says
Those cranberries are the best part! And great herb choice in adding rosemary...the best!!
Tasting With Tina says
Yes they're so delicious!! I love rosemary!
Jamie says
I love the looks of this recipe! Yum cranberries! My guy doesn’t like chicken thighs. Can it be nicely done with chicken breast strips? I’m thinking of serving it with stuffing.
Tasting With Tina says
You can definitely use chicken breasts - I would recommend using a meat thermometer so you don't overcook them!
Peg says
Can I use boneless, skinless chicken thighs?
Christina Musgrave says
Absolutely!
Shana Followell says
How would you recommend reheating these in the oven?
Christina Musgrave says
You can reheat at 350F for 10 minutes, then check every few minutes if the temperature meets your liking.
mimi says
If we substitute the cranberry with lingonberry, will it work too?
Christina Musgrave says
Yes, I think they will work!