Cranberry Chicken Thighs
Cranberry Chicken Thighs are a delightful dish that combines succulent chicken with vibrant cranberries, perfect for family dinners or festive occasions.
Equipment
- Oven-safe skillet
- Paper towels
Ingredients
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 to 2 pounds total.
- 1 cup fresh or frozen cranberries Provides tartness and color.
- 1 cup chicken broth Acts as the base for the sauce.
- 1/4 cup honey Enhances sweetness and helps create a glaze.
- 1 tablespoon Dijon mustard Adds tangy depth.
- 2 tablespoons olive oil Used for browning the chicken.
- 1 teaspoon garlic powder Enhances flavor without overpowering.
- 1 teaspoon onion powder Adds savory flavor.
- to taste salt and pepper Essential for seasoning.
- for garnish fresh parsley Adds color and freshness.
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels.
- Season both sides of the chicken thighs with salt, pepper, garlic powder, and onion powder. Let sit for 15 minutes.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes until crispy. Flip and sear the other side for 3-4 minutes.
- Remove chicken from skillet. Add cranberries, chicken broth, honey, and Dijon mustard to the skillet. Stir to combine and scrape up brown bits.
- Bring the mixture to a simmer for about 5 minutes until the sauce thickens.
- Return chicken thighs to the skillet, spooning sauce over them.
- Transfer skillet to the oven and bake for 25-30 minutes until chicken reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
This dish is versatile and can be served over rice, with mashed potatoes, or alongside roasted vegetables.