Scrumptious one pan meal that goes from stove top to oven with ease! A recipe that can be made effortlessly!
Course Main Course
Keyword cranberry chicken thighs
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
4Chicken Thighs skin on
¼ cup Olive Oil
2tbsp Herbs de Provence
2 clovesGarlic minced
2tbs Orange Juice
1cup White Wine or chicken broth
1 ½ cup Fresh Cranberries dried can be used, reconstitute as directed
Preheat the oven at 425 degrees.
Combine herbs, garlic and olive oil together in a bowl. Rub on chicken thighs.
Heat cast iron skillet on stove top at medium high heat. Wait for the oil to heat up several minutes before placing chicken in pan to create the sear. Once fully heated, place in hot skillet.
Cook each side of the chicken for 5-7 minutes.
While the chicken is cooking, combine the brown sugar, balsamic vinegar, orange juice, and orange zest in a bowl and mix together. Add in the cranberries and mix together.
Remove the chicken from the pan and pour wine or chicken broth into the hot skillet. Scrape up the remnants on the bottom of the pan and cook for 2-3 minutes. Place chicken back in the pan and cover with the cranberry mixture.
Place skillet in heated oven for 15-20 minutes or once the chicken reaches 165 degrees internal temperature.
If your chicken thighs are large, cook the thighs in the oven for 5-7 minutes prior to putting the cranberry mixture in as they will cook too long and burn.