🎉 Introduction
This Cranberry Rosemary One Pan Chicken Thighs recipe captures everything you love about cozy winter dinners — juicy, golden-seared chicken thighs cooked with tart cranberries, fragrant rosemary, and a luscious honey-balsamic glaze.
It’s the perfect blend of sweet, tangy, and savory — a dish that feels elegant enough for the holidays yet simple enough for a weeknight meal. The cranberries burst into a glossy sauce that coats the chicken beautifully, while rosemary and garlic add depth and warmth.
All made in a single pan for easy cleanup and maximum flavor — this is comfort food elevated.
🧰 Equipment Needed
- Oven-safe skillet or cast iron pan
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Small bowl for sauce mixture
🛒 Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup fresh or frozen cranberries
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon balsamic vinegar
- ½ cup chicken broth
- 1 tablespoon fresh rosemary, finely chopped (plus more for garnish)
- 1 tablespoon butter (for finishing)
Optional Garnish: fresh rosemary sprigs and orange zest
👩🍳 Directions
Step 1: Preheat & Season
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
💡 Pro Tip: Drying the skin ensures it crisps beautifully during searing.
Step 2: Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat.
Place chicken thighs skin-side down and sear for 5–6 minutes, until the skin is golden and crisp.
Flip and cook the other side for 3 minutes, then transfer to a plate (they’ll finish cooking in the oven).
Step 3: Make the Cranberry Sauce
In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
Add cranberries, honey, balsamic vinegar, and chicken broth.
Simmer for 3–4 minutes, stirring, until the cranberries start to soften and burst, creating a rich, ruby-colored sauce.
Stir in chopped rosemary and a tablespoon of butter for silky texture.
Step 4: Combine & Roast
Return the chicken thighs to the pan, skin-side up, nestling them into the cranberry mixture.
Spoon some sauce over each piece.
Transfer the skillet to the oven and roast for 20–25 minutes, until chicken is cooked through (internal temp: 165°F / 74°C).
Step 5: Serve
Remove from the oven and let rest for 5 minutes.
Garnish with extra rosemary and a sprinkle of orange zest for brightness.
Serve with mashed potatoes, wild rice, or roasted vegetables — and don’t forget to drizzle that cranberry glaze over the top!
🍽️ Servings & Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
🧊 Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 2 months (without garnishes).
- Reheat: Warm in a skillet over medium heat, adding a splash of broth to revive the sauce.
🥄 Variations
- Maple Dijon Version: Replace honey with maple syrup and add a teaspoon of Dijon mustard.
- Orange Glazed Chicken: Add orange juice and zest for a citrusy twist.
- Cranberry Apple Medley: Add diced apples with cranberries for sweetness and texture.
- Crispy Skin Finish: Broil for 2 minutes after baking for extra crispiness.
- Spicy Glaze: Stir in ½ teaspoon chili flakes or a dash of cayenne.
- White Wine Upgrade: Replace half the broth with white wine for richness.
- Herb Blend: Mix rosemary with thyme and sage for a deeper holiday aroma.
- Boneless Chicken Option: Use boneless thighs or breasts and reduce baking time by 5 minutes.
- Vegetarian Version: Use roasted cauliflower or tofu instead of chicken and cook in the same glaze.
- Pomegranate Garnish: Sprinkle fresh pomegranate seeds for a jewel-toned finish.
❓ 10 FAQs
- Can I use frozen cranberries?
Yes — no need to thaw; they’ll cook down beautifully in the sauce. - Can I use chicken breasts?
Absolutely — reduce baking time to about 18–20 minutes. - Can I make it ahead?
Yes — prepare the sauce and sear the chicken, then bake before serving. - Can I make this on the stovetop only?
Yes — simmer covered for 25 minutes on low heat after searing. - What sides pair best?
Mashed potatoes, couscous, or roasted carrots complement it perfectly. - Can I add more sweetness?
Yes — add an extra tablespoon of honey or a splash of orange juice. - Can I skip balsamic vinegar?
Substitute with apple cider vinegar or a squeeze of lemon juice. - How do I get a glossy sauce?
Add butter at the end and simmer until slightly thickened. - Can I use dried cranberries?
Yes — rehydrate them in warm broth before adding to the sauce. - Can I make it dairy-free?
Skip the butter or replace with olive oil.
🏁 Conclusion
These Cranberry Rosemary One Pan Chicken Thighs are a show-stopping blend of holiday flavors — perfectly roasted chicken glazed in a sweet-tart cranberry rosemary sauce that’s both festive and comforting.
With minimal prep and one-pan cleanup, it’s the perfect balance of rustic simplicity and gourmet flair. Whether for a cozy weeknight dinner or a holiday feast, this dish is guaranteed to impress with its flavor and presentation.
Cranberry Rosemary One Pan Chicken Thighs – Sweet, Savory & Perfectly Caramelized Holiday Comfort
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Ingredients
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Equipment
Method
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- 💡 Pro Tip: Drying the skin ensures it crisps beautifully during searing.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place chicken thighs skin-side down and sear for 5–6 minutes, until the skin is golden and crisp.
- Flip and cook the other side for 3 minutes, then transfer to a plate (they’ll finish cooking in the oven).
- In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
- Add cranberries, honey, balsamic vinegar, and chicken broth.
- Simmer for 3–4 minutes, stirring, until the cranberries start to soften and burst, creating a rich, ruby-colored sauce.
- Stir in chopped rosemary and a tablespoon of butter for silky texture.
- Return the chicken thighs to the pan, skin-side up, nestling them into the cranberry mixture.
- Spoon some sauce over each piece.
- Transfer the skillet to the oven and roast for 20–25 minutes, until chicken is cooked through (internal temp: 165°F / 74°C).
- Remove from the oven and let rest for 5 minutes.
- Garnish with extra rosemary and a sprinkle of orange zest for brightness.
- Serve with mashed potatoes, wild rice, or roasted vegetables — and don’t forget to drizzle that cranberry glaze over the top!
Notes
🧊 Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days. Freeze: Freeze for up to 2 months (without garnishes). Reheat: Warm in a skillet over medium heat, adding a splash of broth to revive the sauce.🥄 Variations
Maple Dijon Version: Replace honey with maple syrup and add a teaspoon of Dijon mustard. Orange Glazed Chicken: Add orange juice and zest for a citrusy twist. Cranberry Apple Medley: Add diced apples with cranberries for sweetness and texture. Crispy Skin Finish: Broil for 2 minutes after baking for extra crispiness. Spicy Glaze: Stir in ½ teaspoon chili flakes or a dash of cayenne. White Wine Upgrade: Replace half the broth with white wine for richness. Herb Blend: Mix rosemary with thyme and sage for a deeper holiday aroma. Boneless Chicken Option: Use boneless thighs or breasts and reduce baking time by 5 minutes. Vegetarian Version: Use roasted cauliflower or tofu instead of chicken and cook in the same glaze. Pomegranate Garnish: Sprinkle fresh pomegranate seeds for a jewel-toned finish.❓ 10 FAQs
Can I use frozen cranberries?Yes — no need to thaw; they’ll cook down beautifully in the sauce. Can I use chicken breasts?
Absolutely — reduce baking time to about 18–20 minutes. Can I make it ahead?
Yes — prepare the sauce and sear the chicken, then bake before serving. Can I make this on the stovetop only?
Yes — simmer covered for 25 minutes on low heat after searing. What sides pair best?
Mashed potatoes, couscous, or roasted carrots complement it perfectly. Can I add more sweetness?
Yes — add an extra tablespoon of honey or a splash of orange juice. Can I skip balsamic vinegar?
Substitute with apple cider vinegar or a squeeze of lemon juice. How do I get a glossy sauce?
Add butter at the end and simmer until slightly thickened. Can I use dried cranberries?
Yes — rehydrate them in warm broth before adding to the sauce. Can I make it dairy-free?
Skip the butter or replace with olive oil.
