There’s something truly magical about the aroma that fills your kitchen when you’re cooking Cranberry Chicken. The sweet and tart scent of cranberries mingling with savory chicken and herbs is an instant mood booster, promising a meal that’s both comforting and exciting. In my own kitchen, this recipe has become a beloved staple, especially during the holiday season, but truthfully, it’s wonderful any time of year. The first time I made it, I was looking for a dish that was both impressive enough for company and simple enough for a weeknight dinner. Cranberry Chicken ticked all the boxes and then some. The crispy chicken skin, achieved in a single skillet before baking, is incredibly satisfying, giving way to juicy, tender meat. And the cranberry sauce? Forget the canned stuff! This homemade version, bursting with fresh cranberries, garlic, rosemary, and a hint of brown sugar, is a revelation. My family, even the pickiest eaters, absolutely loved it. The vibrant colors on the plate – the ruby red cranberries against the golden-brown chicken – make it visually appealing, and the taste is even better. It’s a perfect balance of savory and sweet, with a touch of tartness that keeps you coming back for more. If you’re searching for a recipe that’s easy to prepare, uses minimal dishes (hello, one-pan cleanup!), and delivers maximum flavor, look no further. This Cranberry Chicken is destined to become a new favorite in your home, just as it has in mine. Get ready to experience a culinary hug in a skillet!

Ingredients for Flavorful Cranberry Chicken

This Cranberry Chicken recipe is all about fresh, vibrant ingredients that come together to create a symphony of flavors. Here’s what you’ll need to make this delicious dish:

2 pounds (900 g) chicken thighs bone-in and skin-on, about 6: The star of the show! Bone-in, skin-on chicken thighs are crucial for this recipe. The bone-in part helps keep the chicken moist and flavorful during baking, while the skin-on aspect is essential for achieving that irresistible crispy texture. Chicken thighs are also naturally more forgiving than chicken breasts, meaning they are less likely to dry out. If you must substitute, bone-in, skin-on chicken breasts can be used, but be mindful of cooking time as breasts tend to cook faster. For optimal flavor and texture, stick with thighs. When choosing your chicken, look for thighs that are plump and have a good color. If possible, opt for air-chilled chicken as it tends to have better flavor and texture.
2 cups (225 g) fresh cranberries 8 ounces: Fresh cranberries are what give this dish its signature tart and festive flavor. They burst and soften during cooking, releasing their juices and creating a beautiful, vibrant sauce. While frozen cranberries can be used in a pinch, fresh cranberries offer a brighter, more intense flavor that truly elevates the dish. Look for firm, plump cranberries with a deep red color. Rinse them thoroughly before using. If you happen to have leftover cranberries, they freeze beautifully, so stock up when they are in season!
½ cup (120 ml) cranberry juice: Cranberry juice adds another layer of cranberry flavor and moisture to the sauce. It helps to deglaze the pan and create a luscious base for the cranberries to simmer in. Choose 100% cranberry juice for the best flavor and to avoid added sugars. If you don’t have cranberry juice on hand, you can substitute with apple juice or even chicken broth, although the cranberry flavor will be less pronounced.
2 cloves garlic minced: Garlic is the aromatic backbone of the savory component in this recipe. It provides a pungent, savory note that balances the sweetness of the cranberries and brown sugar. Freshly minced garlic is always recommended for the best flavor. If you are in a hurry, pre-minced garlic can be used, but the flavor won’t be quite as vibrant. Don’t be shy with the garlic – it really enhances the overall taste of the dish.
1 teaspoon ground paprika: Paprika adds a subtle smoky and slightly sweet note to the chicken, enhancing its savory flavor and contributing to a beautiful color. Regular paprika works perfectly well, but you can also experiment with smoked paprika for a deeper, smokier flavor profile. Make sure your paprika is fresh for the best taste – spices lose their potency over time.
1 teaspoon kosher salt: Salt is essential for seasoning both the chicken and the cranberry sauce. Kosher salt is preferred by many chefs because of its coarse texture, which makes it easier to control seasoning and it dissolves nicely. If using table salt, use slightly less as it is finer and saltier by volume. Proper seasoning is key to bringing out the flavors of all the ingredients.
½ teaspoon ground black pepper: Black pepper adds a touch of spice and complexity to the dish. Freshly ground black pepper is always recommended for the best flavor. It complements the paprika and salt, adding depth to the overall seasoning.
2 tablespoons (30 ml) olive oil: Olive oil is used for searing the chicken thighs in the skillet. It provides a healthy fat and helps to create that crispy, golden-brown skin. Extra virgin olive oil is a great choice for its flavor, but regular olive oil or even avocado oil will work well too. Ensure the oil is hot before adding the chicken to get a good sear.
1 teaspoon lemon juice: Lemon juice adds a bright, acidic note that balances the sweetness of the cranberries and brown sugar. It also helps to brighten the overall flavor of the dish. Freshly squeezed lemon juice is always preferred for the best taste. If you don’t have lemon juice, a splash of white wine vinegar can be used as a substitute.
3 tablespoons (37.5) light brown sugar: Brown sugar adds a touch of sweetness and caramel-like flavor to the cranberry sauce. Light brown sugar is recommended for its subtle molasses notes, but dark brown sugar can be used for a richer, more intense sweetness. Adjust the amount of brown sugar to your preference – if you prefer a tarter sauce, use less sugar.
2 teaspoons fresh rosemary chopped: Fresh rosemary is the herb that ties everything together in this recipe. Its piney, aromatic flavor complements both the chicken and the cranberries beautifully. Fresh rosemary is highly recommended for its superior flavor. If you must use dried rosemary, use about 1 teaspoon and be aware that the flavor will be less pronounced. Chop the rosemary finely to release its aroma and ensure it disperses evenly throughout the sauce.

Step-by-Step Instructions for Perfect Cranberry Chicken

Follow these simple instructions to create a restaurant-quality Cranberry Chicken in your own kitchen:

Preheat the Oven and Prep the Chicken: Start by preheating your oven to 350°F (180°C), or 160°C if using a fan oven. Getting the oven preheated ensures that the chicken will cook evenly and the cranberry sauce will bake to perfection. While the oven is heating, prepare your chicken thighs. Use paper towels to pat the chicken thighs thoroughly dry. This is a crucial step for achieving crispy skin. Excess moisture will steam the skin instead of allowing it to crisp up. Trim any excess skin or fat from the chicken thighs with kitchen shears. This isn’t strictly necessary, but it can help to prevent excessive grease in the pan and create a neater final dish.
Season the Chicken: Now it’s time to season the chicken. In a small bowl, combine the kosher salt, ground black pepper, and ground paprika. Mix well to ensure the spices are evenly distributed. Generously season both sides of each chicken thigh with this spice mixture. Make sure to rub the seasoning into the chicken to ensure it adheres well and flavors the meat from all sides. Don’t be afraid to be generous with the seasoning – it’s what gives the chicken its delicious flavor.
Sear the Chicken for Crispy Skin: Place a large oven-proof skillet (cast iron is ideal, but any heavy-bottomed skillet that can go in the oven will work) over medium-high heat. Add the olive oil to the skillet and let it heat up until it shimmers. This indicates that the oil is hot enough for searing. Carefully place the chicken thighs in the hot skillet, skin-side down. Make sure not to overcrowd the pan; you might need to work in batches if your skillet is small. Sear the chicken, skin-side down, for about 5-7 minutes, or until the skin is beautifully brown and crispy. Resist the urge to move the chicken around too much while it’s searing. Let it sit undisturbed to develop a good crust. There’s no need to sear the other side of the chicken at this stage as it will cook in the oven.
Remove Chicken and Deglaze the Pan: Once the chicken skin is crispy and golden brown, carefully remove the chicken thighs from the skillet and set them aside on a plate. Pour out the excess fat from the skillet, leaving about 1 teaspoon of rendered chicken fat in the pan. This rendered fat will add flavor to the cranberry sauce. Reduce the heat to medium.
Sauté Garlic and Build the Cranberry Sauce: Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant, stirring constantly to prevent it from burning. Garlic burns easily, so keep a close eye on it. Pour the cranberry juice into the skillet to deglaze it. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet. These browned bits, known as fond, are packed with flavor and will enhance the sauce. Add the fresh cranberries, brown sugar, lemon juice, and chopped fresh rosemary to the skillet. Stir everything together to combine.
Combine Chicken and Cranberry Sauce and Bake: Return the chicken thighs to the skillet, placing them skin-side up on top of the cranberry mixture. Ensure that the crispy chicken skin is not submerged in the liquid, as this will make it soggy. If your skillet is not oven-proof, carefully transfer the cranberry mixture to a baking dish and then place the chicken thighs on top. Transfer the skillet or baking dish to the preheated oven. Bake for about 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the thigh, avoiding the bone.
Rest and Serve: Once the chicken is cooked through, remove the skillet from the oven. Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Spoon the delicious cranberry sauce over the chicken thighs or serve it alongside. Garnish with extra fresh rosemary sprigs if desired. Serve immediately and enjoy!

Nutrition Facts for Cranberry Chicken

This recipe yields approximately 6 servings.

Servings: 6
Estimated Calories per serving: Approximately 450-550 calories (Note: This is an estimate and can vary based on specific ingredients and portion sizes).

The nutritional content of Cranberry Chicken is a good source of protein from the chicken thighs, and it provides some vitamins and antioxidants from the cranberries. It’s important to note that the calorie count is an estimate and can be influenced by factors such as the size of the chicken thighs, the amount of olive oil used, and the specific brand of ingredients. For more precise nutritional information, you can use a nutrition calculator and input the exact ingredients you use.

Preparation Time Breakdown

This recipe is wonderfully quick and easy, perfect for busy weeknights or when you need a dish ready in under an hour:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This streamlined preparation and cooking time make Cranberry Chicken an excellent choice for those who want a delicious and impressive meal without spending hours in the kitchen.

How to Serve Cranberry Chicken

Cranberry Chicken is incredibly versatile and pairs well with a variety of side dishes. Here are some delicious serving suggestions:

Classic Comfort Sides:
- Mashed Potatoes: Creamy mashed potatoes are a perfect complement to the savory-sweetness of the Cranberry Chicken. They soak up the delicious cranberry sauce beautifully.
- Rice Pilaf: A fluffy rice pilaf, perhaps with herbs or toasted nuts, provides a light and flavorful base to serve alongside the chicken.
- Quinoa: For a healthier option, quinoa is a great choice. Its nutty flavor and slightly chewy texture work well with the chicken and cranberry sauce.
Roasted Vegetables for Added Nutrients and Flavor:
- Roasted Brussels Sprouts: Brussels sprouts, roasted until crispy and slightly caramelized, offer a wonderful earthy counterpoint to the sweetness of the cranberries.
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes, roasted with herbs and a touch of olive oil, provide a colorful and flavorful side dish.
- Roasted Asparagus: Simple roasted asparagus, seasoned with salt, pepper, and lemon juice, is a light and elegant side that complements the chicken beautifully.
Fresh and Light Salads:
- Green Salad with Vinaigrette: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the chicken and cranberry sauce.
- Arugula Salad with Parmesan and Lemon: A peppery arugula salad with shaved Parmesan cheese and a lemon vinaigrette adds a bright and zesty element to the meal.
Festive Garnishes:
- Fresh Rosemary Sprigs: Garnish the platter with fresh rosemary sprigs for an aromatic and visually appealing touch.
- Orange Zest: A sprinkle of orange zest over the chicken and cranberry sauce adds a bright citrusy note that enhances the festive flavors.
- Toasted Pecans or Walnuts: For added texture and flavor, sprinkle toasted pecans or walnuts over the chicken and cranberry sauce just before serving.

Additional Tips for Cranberry Chicken Perfection

Elevate your Cranberry Chicken to the next level with these helpful tips:

Marinate for Extra Flavor: For even more flavorful chicken, consider marinating the thighs for at least 30 minutes, or up to overnight. A simple marinade of olive oil, lemon juice, garlic powder, onion powder, and a pinch of salt and pepper will work wonders. Marinating tenderizes the chicken and infuses it with deeper flavor.
Don’t Overcrowd the Pan When Searing: When searing the chicken, make sure not to overcrowd the skillet. Overcrowding will lower the temperature of the oil and cause the chicken to steam instead of sear, resulting in less crispy skin. Work in batches if necessary to ensure each thigh has enough space to brown properly.
Adjust Sweetness to Your Taste: The amount of brown sugar in the cranberry sauce can be adjusted to your preference. If you prefer a tarter sauce, reduce the brown sugar to 2 tablespoons. If you like it sweeter, you can increase it to 4 tablespoons. Taste the sauce before baking and adjust accordingly.
Add a Touch of Spice: For a little extra warmth, consider adding a pinch of red pepper flakes to the cranberry sauce. This subtle heat will complement the sweetness and tartness of the cranberries without overpowering the dish.
Make Ahead for Easy Entertaining: Cranberry Chicken is a great dish to make ahead for easy entertaining. You can prepare the recipe up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to bake, simply bring it to room temperature for about 30 minutes before placing it in the oven. This is a time-saving tip for busy holidays or dinner parties.

Frequently Asked Questions (FAQ) about Cranberry Chicken

Here are some common questions people ask about making Cranberry Chicken:

Q1: Can I use frozen cranberries instead of fresh cranberries?

A: Yes, you can use frozen cranberries if fresh cranberries are not available. There’s no need to thaw them before using. Simply add them to the skillet as you would fresh cranberries. Keep in mind that frozen cranberries may release a bit more liquid, so the sauce might be slightly thinner. You can simmer the sauce for a few extra minutes after baking to thicken it if needed.

Q2: Can I use chicken breasts instead of chicken thighs?

A: While chicken thighs are highly recommended for their flavor and moisture, you can use bone-in, skin-on chicken breasts as a substitute. However, chicken breasts tend to cook faster and can dry out more easily than thighs. Reduce the baking time and check the internal temperature frequently to avoid overcooking. Aim for an internal temperature of 165°F (74°C) for chicken breasts as well.

Q3: How do I store leftover Cranberry Chicken?

A: Leftover Cranberry Chicken should be stored in an airtight container in the refrigerator. It will keep well for 3-4 days. Reheat gently in the oven or microwave until heated through. The chicken may lose some of its crispiness upon reheating, but it will still be delicious.

Q4: Can I make Cranberry Chicken ahead of time?

A: Yes, you can prepare Cranberry Chicken ahead of time. You can assemble the dish up to the baking step and refrigerate it for up to 24 hours. When you are ready to bake, bring it to room temperature for about 30 minutes before placing it in the oven. This makes it a convenient option for meal prepping or entertaining.

Q5: What wine pairs well with Cranberry Chicken?

A: Cranberry Chicken pairs beautifully with a variety of wines. For white wines, try an off-dry Riesling or Gewürztraminer. Their slight sweetness and aromatic notes complement the cranberry sauce perfectly. For red wines, consider a light-bodied Pinot Noir or Beaujolais. Their fruit-forward flavors and bright acidity will balance the richness of the chicken and the tartness of the cranberries. Rosé wines, especially dry rosé, are also a great option, offering a refreshing and versatile pairing.