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Cranberry Rosemary Chicken Skillet

Juicy skillet-seared chicken thighs simmered in a tangy cranberry rosemary sauce for an easy one-pan dinner packed with sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Autumn
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in chicken thighs skin-on
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
Cranberry Sauce
  • 1 cup fresh cranberries
  • 3 cloves garlic minced
  • 0.5 onion finely chopped
  • 1 tbsp fresh rosemary chopped
  • 0.5 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar

Equipment

  • Large skillet
  • Tongs
  • Cutting board
  • Chef’s knife

Method
 

  1. Season chicken thighs with salt, pepper, and paprika.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Sear chicken skin-side down for 6–7 minutes until golden and crispy.
  4. Flip chicken and cook another 4 minutes, then remove temporarily.
  5. Sauté chopped onion in the skillet until soft, then add garlic and rosemary.
  6. Stir in cranberries, chicken broth, honey, and balsamic vinegar.
  7. Return chicken to the skillet and simmer 15–18 minutes until cooked through.
  8. Spoon cranberry sauce over chicken, garnish with rosemary, and serve.

Notes

Fresh cranberries provide the best flavor and color. Adjust sweetness with additional honey if desired.