Description

Juicy, pan-seared chicken thighs simmered with tart cranberries, fresh orange, and a glossy balsamic glaze. A vibrant, weeknight-friendly skillet dinner that tastes festive and elegant with minimal effort.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (about 2 lb)

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp olive oil

3 garlic cloves, minced

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1/3 cup balsamic vinegar

1/2 cup fresh orange juice (from 1 orange)

1 tbsp orange zest

3 tbsp honey (or maple syrup)

1 cup fresh cranberries (or frozen, unthawed)

1/4 cup low-sodium chicken broth or water

Pinch red pepper flakes (optional)

1 tbsp unsalted butter (optional, for gloss)

Instructions

1. Pat chicken dry; season all over with salt and pepper.

2. Heat oil in a large skillet over medium-high. Sear chicken skin-side down 6–8 minutes until deeply golden; flip and cook 4–5 minutes. Transfer to a plate.

3. Pour off all but 1 tbsp fat. Add garlic; sauté 30 seconds until fragrant.

4. Deglaze with balsamic, scraping browned bits for 30 seconds.

5. Stir in orange juice, honey, orange zest, broth, and red pepper; simmer 2–3 minutes.

6. Add cranberries; simmer 5–7 minutes until many burst and sauce begins to thicken.

7. Return chicken and any juices; spoon sauce over. Simmer 5–8 minutes until chicken reaches 165°F and glaze coats pieces.

8. Stir in thyme and butter (if using); adjust salt and pepper to taste.

9. Rest 5 minutes. Serve with mashed potatoes, wild rice, or roasted vegetables; garnish with extra zest or thyme.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 480 kcal
Sodium: 620 mg
Fat: 28 g
Carbohydrates: 30 g
Protein: 33 g