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Cranberry Balsamic Chicken Thighs

Looking for a seasonal dinner recipe that is quick enough for a busy weeknight? Try these delicious cranberry balsamic chicken thighs. 

An overhead shot of cranberry balsamic chicken thighs

For my final #CranberryWeek recipe, I'm sharing a savory dish! That's one of my favorite thing about cranberries: they work equally well in both sweet and savory recipes.

In this one, cranberries are combined with balsamic vinegar and honey, which creates a sauce for the chicken thighs. Chicken thighs are cheaper than chicken breasts, more flavorful, and more forgiving if you happen to overcook them.

Cranberry balsamic sauce being spooned onto chicken thighs

It's a very hands-off recipe, too, so you are free to cook side dishes while the chicken thighs simmer in the pot. What could be better than that?

The tangy-sweet flavor complements the chicken thighs really well. And since cranberries are in season now, they are abundant and flavorful, not to mention loaded with vitamin C and antioxidants.

I hope you've enjoyed #CranberryWeek and found some delicious cranberry recipes to enjoy this season!

Cranberry balsamic chicken thigh on a plate

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Cranberry balsamic chicken thighs on a plate

Cranberry Balsmic Chicken Thighs

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Looking for a seasonal dinner recipe that is quick enough for a busy weeknight? Try these delicious cranberry balsamic chicken thighs. 

Ingredients

  • 4 bone-in, skin-on chicken thighs, about 1½ pounds
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp extra-virgin olive oil
  • 1 ½ cups cranberries, thawed if frozen
  • ¼ cup balsamic vinegar
  • 2 tbsp honey
  • 1 tsp chopped fresh thyme, plus more for garnish

Instructions

  1. Sprinkle chicken with ¼ teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes.
  2. Remove all but 1 tablespoon fat from the pan. Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer.
  3. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 10 to 12 minutes.
  4. Transfer the chicken to a serving platter. Increase heat to high, add the remaining ¼ teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.
Nutrition Information:
Yield: 1 Serving Size: serving (chicken thigh plus sauce)
Amount Per Serving: Calories: 411Saturated Fat: 6gCholesterol: 141mgSodium: 406mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 23g

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More #CranberryWeek Recipes

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Jeff Ellis

Sunday 27th of December 2020

Just a question- Not clear on if you are using FRESH cranberries or if you can used canned? If fresh, they really cook enough in that short a time?

The Redhead Baker

Sunday 27th of December 2020

Hi Jeff, I used fresh cranberries, and yes, they soften up in that amount of time.

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