Savory Rosemary Chicken Thighs with Tangy Cranberry Sauce

A quick and easy recipe for rosemary chicken thighs paired with a tangy cranberry sauce, perfect for dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 thighs

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

6 pieces boneless chicken thighs Substitution: Bone-in thighs can be used but may require longer cooking time.
coarse salt Essential for bringing out the chicken’s natural flavor.
freshly cracked black pepper Essential for bringing out the chicken’s natural flavor.

For the Sauce

¼ cup red wine vinegar Adds a nice acidity to balance the sweetness.
1 cup cranberry juice Adds a sweet, fruity depth.
1 cup fresh cranberries Provides tartness and texture. Substitution: Thawed frozen cranberries work if fresh aren’t available.
¼ tsp salt Enhances the overall flavor profile.
¼ tsp pepper Offers a subtle kick that complements the sweetness.

For Cooking

1 tbsp olive oil Used to sear the chicken for a crispy texture.
2 cloves garlic Minced.
1 tbsp rosemary Chopped. Substitution: Use 1 tsp dried rosemary if fresh is unavailable.
2 tbsp butter Adds a rich, velvety finish to the sauce.

Equipment

large cast iron skillet

Method

Step-by-Step Instructions

Prepare the Cranberry Mixture: In a medium bowl, whisk together the red wine vinegar, cranberry juice, fresh cranberries, salt, and pepper. Set aside.
Season the Chicken Thighs: Generously season the chicken thighs with salt and pepper on both sides. Let them sit at room temperature.
Preheat the Skillet: Preheat a large cast iron skillet over medium heat for 4-5 minutes and add olive oil.
Sear the Chicken: Cook the chicken thighs undisturbed for 8-10 minutes until golden-brown, then flip and cook for another 5 minutes.
Sauté Garlic and Rosemary: In the same skillet, add minced garlic and chopped rosemary. Sauté for 1 minute until fragrant.
Make the Cranberry Sauce: Pour in the cranberry mixture, scraping the bottom for browned bits, and simmer for 5 minutes.
Combine Chicken and Sauce: Return chicken to the skillet, spoon sauce over, and add butter. Allow butter to melt into the sauce.
Serve and Enjoy: Once heated through, serve the chicken thighs with additional sauce and your choice of sides.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 8gVitamin C: 2mgCalcium: 1mgIron: 4mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months. Reheat gently in a skillet.

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