A warm, seasonal chicken dish simmered in a tangy cranberry glaze, this Cranberry Chicken Skillet is the perfect way to transform leftover cranberry sauce into a comforting dinner. It’s simple, aromatic, and ideal for a cozy weeknight meal during the colder months.
Why You’ll Love This Recipe
This recipe brings together savory, juicy chicken with the naturally sweet-tart flavor of cranberries, creating a beautifully balanced dish. It requires minimal prep, uses everyday ingredients, and cooks in one skillet for easy cleanup. The sauce becomes glossy and rich as it simmers, making every bite flavorful and satisfying. It’s also a versatile recipe that fits clean eating lifestyles while delivering restaurant-quality comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs bone-in chicken thighs with skin
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup gluten-free flour
2 Tbsps clarified butter or ghee
1 sweet onion, small diced
4 garlic cloves, crushed
2 celery ribs, diced very small
1 cup homemade cranberry sauce
1 cup chicken bone broth (plus more if needed)
Fresh thyme for garnish
Directions
Season the chicken thighs on both sides with sea salt and ground black pepper. Lightly coat each piece in gluten-free flour.
Heat the clarified butter or ghee in a large skillet over medium-high heat. Place the chicken skin side down and sear for about 3 minutes, or until the skin turns golden. Flip and cook for an additional 3 minutes, then remove the chicken from the skillet and keep warm.
In the same skillet over medium heat, sauté the onion, garlic, and celery for about 4 minutes, or until softened.
Add the cranberry sauce and chicken bone broth to the skillet. Bring the mixture to a boil, stirring and scraping the browned bits from the bottom of the pan.
Reduce the heat to low. Return the chicken to the skillet and simmer partially covered for 15–20 minutes, or until the chicken is fully cooked through. Add an additional 1/4 cup broth if the sauce becomes too thick.
Use boneless skinless chicken thighs for a quicker cooking time.
Swap the homemade cranberry sauce for a refined-sugar-free store-bought version if you’re in a pinch.
Add sliced carrots or mushrooms to the sauté step for extra vegetables and flavor.
Stir in a splash of fresh orange juice for a citrusy twist to the sauce.
Sprinkle with toasted almonds just before serving for added texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken in a covered skillet over low heat with a splash of broth to maintain moisture, or reheat in the microwave in 30-second intervals until warmed through.
This dish may also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
How do I know when the chicken is cooked through?
Chicken thighs are done when they reach an internal temperature of 165°F and the juices run clear.
Can I use chicken breasts instead of thighs?
Yes, but breasts cook faster, so reduce the simmering time to avoid drying them out.
Is this recipe gluten-free?
Yes, as long as you use gluten-free flour for coating the chicken.
Can I make this dairy-free?
Absolutely. Use ghee if tolerated or a dairy-free cooking oil instead.
Can I use canned cranberry sauce?
Homemade cranberry sauce tastes best, but a low-sugar canned version works in a pinch.
What can I serve with cranberry chicken?
It pairs well with rice, mashed potatoes, couscous, roasted vegetables, or a simple green salad.
Can I make this recipe ahead of time?
Yes. Prepare the dish fully, cool it, and refrigerate. Reheat gently before serving.
Can I make the sauce thicker?
Simmer uncovered for a few extra minutes, or whisk in a teaspoon of gluten-free flour blended with broth.
Can I add herbs besides thyme?
Rosemary, parsley, or sage also complement cranberry flavors well.
How can I prevent the sauce from becoming too tart?
If your cranberry sauce is very tart, stir in a teaspoon of honey to balance it.
Conclusion
This Cranberry Chicken Skillet is a beautiful way to bring seasonal flavors to your dinner table with minimal effort. The combination of seared chicken, fragrant vegetables, and a sweet-tart cranberry sauce creates a cozy, memorable meal perfect for winter nights. It’s simple, wholesome, and sure to become a seasonal favorite.
A cozy one-skillet chicken dinner simmered in a sweet-tart cranberry glaze with fragrant vegetables—perfect for a comforting, seasonal meal.
Author:Sophia
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
2 lbs bone-in chicken thighs with skin
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup gluten-free flour
2 Tbsps clarified butter or ghee
1 sweet onion, small diced
4 garlic cloves, crushed
2 celery ribs, finely diced
1 cup homemade cranberry sauce
1 cup chicken bone broth (plus more if needed)
Fresh thyme for garnish
Instructions
Season chicken thighs with sea salt and black pepper. Lightly coat with gluten-free flour.
Heat clarified butter or ghee in a large skillet over medium-high heat. Sear chicken skin side down for 3 minutes until golden, flip, and cook another 3 minutes. Remove and keep warm.
In the same skillet, sauté onion, garlic, and celery over medium heat for 4 minutes, until softened.
Add cranberry sauce and chicken bone broth. Stir and scrape browned bits from the bottom. Bring to a boil.
Reduce heat to low and return chicken to the skillet. Simmer partially covered for 15–20 minutes, until chicken is fully cooked through. Add 1/4 cup more broth if needed to thin the sauce.
Garnish with fresh thyme and serve warm.
Notes
Use boneless thighs for quicker cooking.
Balance tartness with a teaspoon of honey if cranberry sauce is very tart.
Add extra broth to loosen sauce as needed.
Pairs well with rice, mashed potatoes, or roasted vegetables.
