This easy one-pan recipe for Cranberry Chicken Thighs is sweet, tart, tangy, & savory. An explosion of flavors in this pretty red dish. The tender boneless skinless chicken in a quick pan sauce is a yummy 30-minute dinner for busy weeknights.
Why this Boneless Skinless Chicken Thigh & Cranberry Sauce Recipe is the Best: It's my favorite way to use leftover smooth or chunky cranberry sauce & will be yours now too.
For obvious reasons, I first made this recipe the week after Thanksgiving. I had a bunch of canned cranberry sauce to use up & fresh chicken thighs. Making a pan sauce similar to brown sugar & ketchup barbecue sauce is what I had in mind & this experiment turned out fantastic.
This recipe is inspired by my recipe for Vietnamese Grilled Chicken which also has a sweet-tart sauce, and pairs well with Chicken Broth Rice. Ok, now we cook!
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Ingredients
Most of the items for this recipe you likely already have in your pantry or refrigerator. Just some simple condiments and spices that transform into a last minute fancy & gourmet dish.
This is a great way to use leftover cranberry sauce from the holidays. Use your favorite store-bought can or homemade recipes like my Cranberry Sauce using Dried Cranberries or Instant Pot Cranberry Apple Sauce.
Here are important notes for some ingredients:
- Chicken Thighs - boneless skinless pieces cook quickly but you can use bone-in with skin (see notes in recipe card)
- Spices - salt, pepper, & garlic
- Olive Oil - to pan fry the chicken & caramelize the onions
- Cranberry Sauce - canned jellied, chunky, or homemade
- Onion - thinly sliced
- Brown Sugar - for sweetness to balance the tart fruit
- Apple Cider Vinegar - to thin the sauce & for acid
- Ketchup - the sweet tomato base for the sauce
- Mustard - plain yellow mustard
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Cranberry Chicken Thighs
This is a simple recipe just about any home cook can whip up in under 30 minutes. The only prep is slicing some onions. Once that is ready grab the other ingredients before you begin because this cooks up fast.
Here are the easy steps for making this recipe:
- Brown the Chicken
- Make the Pan Sauce
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Brown the Chicken
To make this savory chicken dish with a fruit pan sauce, begin by browning the meat first. The thin boneless skinless pieces cook up quick which makes this lifesaver when you don't have much time.
The first step is to season the chicken for added flavor. Combine the spices in a small bowl and then sprinkle it on both sides of all the chicken thighs.
In a large skillet heat the olive oil on medium-high heat. Add the thighs and cook for 5 minutes on each side.
They should be golden as shown here and the internal temperature should be 165°F. Remove them from the pan and set them to the side.
2 - Make the Pan Sauce
Once the chicken is done browning, reduce the temperature to medium-low heat. You want to cook the onions low & slow so they soften without burning.
Add the sliced onion to the pan and cook until tender and just golden brown as seen here; 7-10 minutes.
Next add the remaining ingredients to the onions.
Stir to combine and let the sauce warm through until hot for 2 minutes. You do not want it to boil or bubble.
Add the cooked thighs back into the pan & toss in the cranberry onion sauce. Let the flavors come together and cook for 3-5 final minutes.
The sauce will be thick and rich. If you like a thinner sauce add a splash of chicken broth or white wine.
Serving & Storing
Plate a chicken thigh on each plate & top with a big spoonful of the sauce and onions. Serve immediately and enjoy while warm.
This chicken dish is great for meal planning and make ahead meals. It store in the refrigerator for up to 5 days and up to 30 days in the freezer. It reheats easily in the microwave or stovetop.
What to Serve with Cranberry Chicken : I will be honest this is amazing with any other Thanksgiving or Christmas dinner leftovers; mashed potatoes, stuffing, green bean casserole, etc. Or spoon it over cauliflower rice to keep it lower carb or pair it with Air Fryer Green Beans.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - This meal cooks fast so have all your ingredients ready to go before you turn on the stove.
- Make sure the skillet is large enough to fit all the chicken pieces plus the sauce.
- This recipe is so easy to double or triple to make it for a crowd.
- You can substitute the thighs for boneless skinless chicken breasts - in a 3-ounce comparison, thighs have more calories & fat (but that means more flavor if you ask me!)
- When you are over having turkey leftovers after the holidays, this poultry dish will fit right in.
FAQ
Yes you can substitute them instead of boneless skinless. Know they will take longer to cook in the pan. See the recipe card below for cooking instructions.
The terms for this condiment are often used interchangeably. Whether it is jellied, chunky, sauce, relish, compote, chutney, or jam - there are slight differences. But all can be used in this sauce which makes it so versatile.
Cranberry Chicken Thighs
Equipment
- large skillet
Ingredients
- 4 each boneless skinless chicken thighs about 1.5 pounds
- 1 teaspoons salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1.5 tablespoon olive oil
- ½ onion medium, sliced thin (about ⅔ cup)
- 1 cup cranberry sauce chunky or smooth
- ¼ cup ketchup
- 1 tablespoon dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Season both sides of the chicken thighs with the season salt, set aside.4 each boneless skinless chicken thighs, 1 teaspoon garlic powder
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5 minutes on each side. The internal temperature needs to reach 165°F to be done.Remove and set aside on a large plate.
- Turn the heat down to medium-low, scrape up all the bits from cooking the chicken thighs. Add the onion and saute until soft and slightly brown, 10 minutes.½ onion
- Add remaining ingredients to the pan and whisk to create a sauce. Heat on medium for 2 minutes and reduce the pan to low heat.1 cup cranberry sauce, ¼ cup ketchup, 1 tablespoon dijon mustard, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar
- Add the cooked thighs back to the pan. Cook everything together over low heat for 3 minutes to bring all the flavors together.
- Transfer to a serving plate with thighs on the bottom and pour the sauce over the meat. Or plate each thigh individually and spoon sauce over each piece.
Notes
- Store leftovers in the fridge for 5 days or freezer for 30 days.
- Reheat over medium heat in a skillet or in the microwave until heated through.
- Use bone-in thighs. Brown over medium heat at a lower and slower temperature to cook them through to 165°F. This may take 10+ minutes per side depending on the size of the thighs.
- Use breasts, either boneless skinless whole breasts or tenders. The tenders will cook up even quicker & the kids love the shape!
- Gluten-free
- Dairy-free
- Nut-free
- High-Protein
Nutrition
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