One Pan Rosemary Chicken Thighs with Cranberry Sauce
This festive one skillet dish comes together quickly with the perfect combination of ingredients.
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.
Did You Make This Recipe?
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