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Cranberry Orange Chicken

Juicy, pan-seared chicken thighs simmered in a thick, sticky, and tangy cranberry orange glaze. A perfect one-pan holiday or weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 chicken thighs
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4-6 bone-in, skin-on chicken thighs about 2.5-3 lbs
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
For the Glaze
  • 3 cloves garlic minced
  • 0.5 cup chicken broth low sodium
  • 0.75 cup fresh orange juice from 2-3 oranges
  • 1 tbsp orange zest
  • 0.33 cup honey or pure maple syrup
  • 1 tbsp soy sauce or tamari
  • 1 tsp fresh thyme leaves
  • 1 cup fresh cranberries
Garnish
  • 1 orange sliced into thin rounds
  • 2 tbsp fresh parsley chopped

Equipment

  • Large oven-safe skillet (12-inch)
  • Tongs
  • Whisk
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken thighs completely dry and season generously with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear, undisturbed, for 6-8 minutes until deep golden brown and crispy. Flip and sear 2-3 minutes more. Remove chicken to a plate.
  3. Pour off all but 1 tbsp of fat. Reduce heat to medium, add minced garlic and thyme, and cook for 1 minute until fragrant.
  4. Pour in chicken broth, scraping the bottom of the pan. Whisk in orange juice, orange zest, honey, and soy sauce. Bring to a simmer for 3-5 minutes to reduce.
  5. Return the chicken to the skillet, skin-side up. Scatter the fresh cranberries and orange slices around the chicken.
  6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until chicken is cooked through (165°F / 74°C) and the sauce is thick and bubbly.
  7. Garnish with fresh parsley before serving. Spoon the thick, gooey pan sauce over the chicken and any side dishes.

Notes

For an extra thick and gooey sauce, mix 1 tbsp cornstarch with 2 tbsp cold water. Whisk this slurry into the simmering sauce (before returning the chicken) and cook for 1 minute until thickened.