Description

A one-pan recipe featuring golden-seared chicken thighs nestled in a tangy cranberry-orange glaze with earthy sage. Perfect for festive gatherings or cozy weeknight dinners.

Ingredients

Scale

6 bone-in, skin-on chicken thighs (about 2 lbs)

1 1/2 cups fresh cranberries

1/2 cup fresh orange juice

1 tablespoon orange zest

2 tablespoons chopped fresh sage

3 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon honey or maple syrup

1 tablespoon balsamic glaze

1/4 cup chicken broth

Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).

2. Pat chicken thighs dry, season with salt and pepper.

3. Heat olive oil in a 12-inch cast iron skillet over medium-high heat.

4. Sear chicken thighs skin side down for 5–6 minutes until golden, flip and cook 3–4 minutes.

5. Remove chicken and set aside.

6. Sauté minced garlic and chopped sage in skillet for 30 seconds.

7. Add balsamic glaze and honey, stir to combine.

8. Pour in orange juice and chicken broth, scraping up browned bits.

9. Stir in cranberries and simmer until they begin to soften.

10. Return chicken to skillet, skin side up, spoon sauce over thighs.

11. Bake in oven for 20–25 minutes until internal temperature reaches 165°F.

12. Let chicken rest 5 minutes, garnish with orange zest and sage leaves before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: main course
Method: skillet
Cuisine: american

Nutrition

Serving Size: 1 chicken thigh and sauce
Calories: 350
Sugar: 8
Sodium: 450
Fat: 22
Saturated Fat: 6
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 15
Fiber: 2
Protein: 25
Cholesterol: 105

Keywords: cranberry, sage, chicken, skillet, orange, one-pan, autumn, holiday, weeknight, citrus