Recipes » One Pan Rosemary Chicken Thighs with Cranberry Sauce

One Pan Rosemary Chicken Thighs with Cranberry Sauce

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One Pan Rosemary Chicken Thighs with Cranberry sauce is the perfect easy and healthy weeknight dinner.

I’ve been looking for delish and easy weeknight meals, and this one is perfect.

Crispy chicken thighs, fresh rosemary, and a deliciously sweet cranberry sauce are all perfect together in a one skillet dish.

One Pan Rosemary Chicken Thighs with Cranberry Sauce

Recipe Inspiration

I always love buying fresh cranberries at the grocery store every December. I love using them as decorations and as cocktail garnishes. But I realized I never cooked with them, and I wanted to change that!

So I thought of some ways to make a delicious cranberry sauce. And I thought, what about chicken thighs? I was already planning on a rosemary chicken thigh recipe this December, so I decided do both recipes together!

The end result was delicious! The cranberry sauce is cut with a little bit of red wine vinegar, and when the sauce is added to the pan, it deglazes the pan, getting those good bits of chicken and garlic that melt into the sauce. Yum!

One tip – 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.

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.

Cranberries and Rosemary

About the Recipe

This recipe is so simple! First, you’ll combine the ingredients for your cranberry sauce and set it aside.

Next, you’ll cook the chicken thighs. Liberally salt skin on chicken thighs (could be bone in or boneless) and add them to a heated, oiled cast iron skillet. Let them cook skin side down for about 10 minutes to give them a really nice golden color and crispy skin.

Then, you’ll flip them over to finish cooking. After about 5 minutes you can remove from the pan. To ensure done-ness, it’s always a good idea to use an instant meat thermometer to make sure the chicken has reached a temperature of 165°F.

Finally, after you remove the chicken from the pan, make the sauce by adding sauce ingredients to de-glaze the pan. Simmer for a few minutes and let simmer to thicken a bit. Then, you’re ready to eat!

One Pan Rosemary Chicken Thighs with Cranberry Sauce

More Main Dish Ideas

Here are some more ideas for easy and delicious main dishes:

Bourbon Balsamic Glazed Pork Chops with Peaches – This DELISH recipe is also a one pan dinner. These incredibly juicy pork chops are delicious with balsamic and peaches, perfect for an easy and healthy dinner.

Steelhead Trout with Garlic Herb Butter – If your family likes salmon, this recipe is for you! Steelhead trout is super similar to salmon, but can definitely be made with salmon if needed. The super easy garlic herb butter creates a delicious and juicy fish main course.

30 Minute Quick Ragu Sauce – Looking for a quick and easy pasta dish? This 30 minute quick rage sauce is for you. It’s like a quick bolognese that can easily be made with ground beef, sausage, or chicken.

One Pan Rosemary Chicken Thighs with Cranberry Sauce

One Pan Rosemary Chicken Thighs with Cranberry Sauce Ingredients

Cranberry Sauce:

  • 1/4 cup red wine vinegar
  • 1 cup cranberry juice
  • 1 cup fresh cranberries
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • 6 bone in, skin on chicken thighs
  • Coarse salt and freshly ground blank pepper
  • 1 tbsp canola oil
  • 4 cloves garlic, minced
  • 1 tbsp rosemary, chopped
  • 2 tbsp butter


  1. Combine red wine vinegar, cranberry juice, fresh cranberries, salt, and pepper. Stir well and set aside.
  2. Salt and pepper chicken thighs liberally.
  3. Heat a large cast iron skillet over medium heat. Add canola oil, then place chicken in the skillet, skin side down. Cook until the skins are golden brown, about 8-10 minutes.
  4. Flip chicken over. Add garlic, rosemary, and butter to the pan. Cook for 5 more minutes, spooning garlic rosemary butter over the chicken. After 5 minutes, remove chicken from the pan and set aside.
  5. Heat the cast iron on low and add cranberry sauce to the pan. Scrape chicken bits from the pan, and let sauce come to a simmer. Simmer for 3 minutes.
  6. Spoon cranberry sauce over chicken. Serve with fresh rosemary.


  1. This looks fantastic! Making it later this week. Beautiful pics!

  2. 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!

  3. Jessica Stroup

    This sounds super yummy! Bookmarking to try next week.

  4. 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.

  5. Love this idea! We use our cast iron skillet all the time, such a cool spin on holiday flavors with cranberries.

  6. 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!

  7. 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!

  8. Thanks for sharing this recipe! Looks delicious and I bet tastes amazing.

  9. Those cranberries are the best part! And great herb choice in adding rosemary…the best!!

  10. 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

      You can definitely use chicken breasts – I would recommend using a meat thermometer so you don’t overcook them!

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