Dinner
Cranberry-Balsamic Chicken Thighs
Juicy bone-in chicken thighs turn deep golden in a pan, then simmer in a glossy cranberry-balsamic glaze sweetened with honey and brightened with thyme. Each bite delivers sweet-tart richness that clings to the tender meat.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 317
- Protein
- 23g
- Carbs
- 16g
- Fat
- 18g
- Fiber
- 1g
- Sugar
- 13g
- Sodium
- 364mg
Ingredients
- 4 bone-in chicken thighs (about 1 1/2 pounds)
- 1/2 tsp salt, divided
- 1/4 tsp pepper
- 1 tbsp extra-virgin olive oil
- 1 1/2 cup cranberries, thawed if frozen
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp chopped fresh thyme, plus more, for garnish
Instructions
- Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
- Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
- Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.