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Cranberry Chicken with Sweet-Tart Cranberry Glaze and Thyme Recipe

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3.8 from 65 reviews

This Cranberry Chicken recipe features tender boneless skinless chicken thighs pan-seared to a golden brown and topped with a tangy, sweet, and spiced cranberry glaze made from fresh cranberries, shallots, apple cider vinegar, and warming spices. Perfect for a vibrant weeknight dinner that combines savory and fruity flavors in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Chicken

  • 1 1/4 pounds boneless skinless chicken thighs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons extra-virgin olive oil (divided)

Cranberry Glaze

  • 3 tablespoons minced shallot
  • 12 ounces fresh cranberries (rinsed or frozen and thawed)
  • 3/4 cup water
  • 1/3 cup apple cider vinegar
  • 1 tablespoon honey (or more to suit your taste preferences)
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon allspice
  • 1-2 tablespoons chopped fresh thyme (for serving)

Instructions

  1. Season: Remove the chicken from the refrigerator and place it on a plate or tray. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Allow the chicken to come to room temperature while you prepare the glaze.
  2. Cook the Shallots and Cranberries: In a large, deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the minced shallot and sauté until fragrant and starting to brown, about 2 minutes. Next, add the fresh cranberries, water, apple cider vinegar, and honey. Cook this mixture, stirring often to ensure even cooking, until the berries soften and begin to lose their shape—approximately 5 to 8 minutes. Most of the liquid should reduce during this process.
  3. Smash the Berries and Season: Using the back of a wooden spoon, roughly mash the softened cranberries in the pan until they burst and create a thick glaze. Stir in ground ginger, 1/2 teaspoon kosher salt, and allspice. The mixture should become quite thick. Remove the glaze from the skillet and transfer it to a bowl for later use.
  4. Prepare the Skillet for Searing: Wipe the skillet clean with a paper towel to remove any residue. Add the remaining 1 tablespoon of olive oil and heat it over medium-high heat until hot and shimmering.
  5. Sear the Chicken: Place the chicken thighs in a single layer in the skillet, seasoning-side down. Let cook undisturbed for 5 to 7 minutes until the first side is golden brown and releases easily from the pan. Avoid moving the chicken around for optimal browning. Flip the chicken and continue cooking for another 4 to 6 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
  6. Serve: Transfer the cooked chicken to a serving plate. Spoon the thick cranberry glaze over the top. Allow the chicken to rest for 5 minutes, then sprinkle with freshly chopped thyme. Serve with extra cranberry glaze on the side for dipping.

Notes

  • Use fresh cranberries for best flavor, but frozen (thawed) cranberries work well too.
  • Adjust the honey quantity in the glaze to balance tartness according to your preference.
  • Letting chicken come to room temperature before cooking helps it cook evenly.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F.
  • Serve with sides like roasted vegetables or rice to complete the meal.
  • The cranberry glaze can be made ahead and reheated gently before serving.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/cranberry-chicken-with-sweet-tart-cranberry-glaze-and-thyme-recipe/