Why This Recipe Deserves a Spot on Your Table
There’s something about fall that just begs for a cozy, sweet-savory dinner—and this cranberry balsamic chicken might be my favorite one yet. Think juicy chicken thighs simmered in a tangy cranberry glaze with notes of fresh orange, rosemary, and a splash of balsamic to balance it all out. It’s the kind of dinner that smells like fall while it cooks and tastes like you spent hours on it—even though it’s done in under 45 minutes. 🙌
This recipe checks all the boxes:
✔️ One pan
✔️ Minimal prep
✔️ Healthy-ish but still rich and comforting
✔️ Festive enough for guests, simple enough for weeknights
Whether you’re planning a small holiday dinner or just trying to level up a random Tuesday night, this cranberry balsamic chicken is it. It’s naturally gluten-free, super adaptable (yes, you can totally use frozen or dried cranberries), and the leftovers reheat like a dream.
I originally made this as a “let’s use what’s in the fridge” situation—but it turned into a dish I make every single fall, multiple times. It’s flavorful, it’s unexpected, and it’s that perfect balance of cozy and elevated.
Ready to make your kitchen smell like a fall dream? Let’s get into it. 🍽️🍂
What Makes This Cranberry Balsamic Chicken Special
This isn’t just your average chicken dinner. This is the type of easy fall chicken recipe that feels fancy with almost zero extra effort. What makes it truly shine? The cranberry balsamic glaze. It’s tart, sweet, savory, and slightly citrusy—all in one perfectly balanced sauce that clings to every juicy bite of chicken.
The real magic happens when the cranberries simmer down and burst, releasing their natural pectin and thickening the glaze into a syrupy, flavor-packed coating. Add in rosemary and fresh orange juice, and you’ve got a combo that screams fall without being overly sweet or too heavy.
Plus, this recipe is:
- One-pan friendly (hellooo easy cleanup)
- Naturally gluten-free and packed with flavor
- Customizable based on what’s in your fridge (yes, you can sub dried cranberries or use boneless chicken)
It’s the kind of dish that makes your kitchen smell like a cozy cabin getaway but still fits into a weeknight. Whether you’re hosting a fall dinner party or need a new rotation for weeknight comfort food, this one’s going to impress.
Next up: let’s break down everything you need to make it happen 👇
Ingredients Breakdown + Easy Substitutions
Let’s talk ingredients. This cranberry balsamic chicken comes together with mostly pantry staples—plus a few seasonal stars that take it to the next level. Here’s everything you’ll need (plus simple swaps to make it work with what you’ve got).
For the Chicken:
- 6 chicken thighs – Bone-in, skin-on = max flavor and juiciness, but you can totally use skinless or boneless thighs if that’s what you have. Chicken breasts work too, but you’ll want to reduce cook time slightly.
- 2 tablespoons olive oil – For searing. Avocado oil or ghee work great too.
- Salt & pepper – Be generous! We’re layering flavors here.
For the Cranberry Balsamic Glaze:
- 2 cloves garlic, finely chopped – Adds depth and richness to the glaze.
- 4 cups fresh or frozen cranberries – Frozen work just as well as fresh. If you’re using dried cranberries, see note below!
- 3 sprigs fresh rosemary – Optional but recommended. It infuses the sauce with cozy holiday vibes.
- 1 ¼ cup chicken broth – Adds moisture and balances the acidity. If using dried cranberries, increase this to 2 ½ cups.
- ⅓ cup fresh orange juice + ½ tsp zest – Adds brightness and balances the tartness. No fresh oranges? Sub bottled OJ and skip the zest.
- 2 tablespoons balsamic vinegar – This is where the tangy richness comes in. Don’t skip it.
- 3 tablespoons honey – Sweetens the glaze and balances the cranberries. Reduce to 2 tbsp if using dried cranberries (they’re already sweet).
- 1 tablespoon Dijon mustard – Adds complexity and pulls everything together.
- Salt & pepper to taste – Always adjust to your preference at the end.
Dried Cranberries Note:
If you’re using dried cranberries, soak them in hot water for 10 minutes before cooking. You’ll also need to increase the broth to account for absorption.
Step-by-Step Cooking Instructions
Let’s bring this cranberry balsamic chicken to life. This recipe is cozy, flavorful, and shockingly simple once you get going. You’ll sear the chicken, simmer the glaze, and let the magic happen—all in one pan. Here’s how:
Step 1: Season the Chicken (5 minutes)
Pat your chicken thighs dry with a paper towel (this helps them crisp up!).
Generously season both sides with salt and freshly ground black pepper.
Pro Tip: Want extra flavor? Add a pinch of garlic powder or smoked paprika to your seasoning blend.
Step 2: Sear the Chicken (8–10 minutes)
In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat.
Place the chicken thighs skin-side down (if using skin-on) and sear for 4–5 minutes per side, until golden brown. They don’t need to cook through—just build that crispy exterior and flavor.
Optional: Remove chicken and set aside on a plate while you build the glaze.
Step 3: Start the Glaze (3–5 minutes)
In the same pan (don’t wipe it out!), reduce heat to medium. Add the chopped garlic and stir for about 30 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. That’s where the flavor lives!
Step 4: Add the Cranberries + Flavor (10 minutes)
Add cranberries, orange juice, zest, honey, balsamic vinegar, Dijon mustard, rosemary sprigs, and a pinch of salt and pepper.
Bring to a gentle simmer, stirring occasionally. Let the cranberries pop and break down—you’ll see the sauce thicken and turn beautifully glossy.
Using dried cranberries? They’ll take a bit longer to soften. Let them simmer 8–10 minutes and add a splash more broth if needed.
Step 5: Return Chicken to Pan + Simmer (15–20 minutes)
Nestle your seared chicken thighs back into the glaze. Spoon a little of the sauce over each piece.
Cover and let everything simmer gently for 15–20 minutes, until the chicken is cooked through (internal temp should be 165°F).
Remove lid for the last 5 minutes if you want to reduce the glaze a bit more.
Step 6: Serve + Spoon on That Glaze (5 minutes)
Remove rosemary sprigs, taste the sauce, and adjust seasoning if needed (a pinch of salt, splash more vinegar, or a drizzle of honey can bring balance).
Plate your chicken thighs and spoon that dreamy cranberry balsamic glaze over the top.
That’s it!
You just made cranberry chicken that feels holiday-level impressive with weeknight-level effort.
Next up? I’ll walk you through what to serve it with so your dinner feels complete—even if you’re winging it at 5:45 PM.
Serving Suggestions + Pairings
You’ve got your gorgeous cranberry balsamic chicken—now let’s build a dinner plate that delivers. Whether you’re hosting guests or just trying to get something impressive on the table between soccer practice and bath time, these easy pairings will round things out beautifully:
Cozy Sides That Slay:
- Garlic mashed potatoes – the creamy, cozy base this glaze deserves
- Wild rice or quinoa – adds a nutty bite and makes it feel elevated
- Roasted Brussels sprouts – crispy, caramelized, and balances the sweetness
- Maple-glazed carrots – sweet-on-sweet but in the best way
- Simple green salad with a citrus vinaigrette – for a fresh, zippy contrast
Wine Pairing Vibes:
- Pinot Noir – light enough for chicken, bold enough for cranberries
- Sauvignon Blanc – crisp and citrusy, it complements the glaze beautifully
Hosting Upgrade Tips:
- Sprinkle fresh rosemary or orange zest on top before serving
- Plate it with a side of crusty bread to soak up every drop of glaze
- Serve it on a big white platter with extra glaze drizzled for ✨main character energy✨
Storage, Reheating & Meal Prep Tips
Leftovers? You’re gonna want them. This cranberry balsamic chicken only gets better as the glaze soaks into the chicken overnight—making it a meal prep MVP and next-day flavor bomb.
How to Store:
- Let the chicken cool fully, then store in an airtight container with plenty of glaze spooned over the top.
- Keeps in the fridge for up to 4 days.
Reheating Tips:
- Reheat in a skillet over medium-low heat with a splash of broth or water to loosen the glaze.
- Microwave works too—just cover and heat in 60-second bursts until warmed through.
Pro tip: The glaze thickens in the fridge. Don’t panic—it’ll loosen as it warms.
Make-Ahead Magic:
- You can make the cranberry balsamic glaze a day ahead and store it separately. Just reheat and pour over freshly seared chicken when ready.
Final Thoughts
If you’re looking for that one fall dinner that feels equal parts cozy, elevated, and shockingly easy—this cranberry balsamic chicken is it. It’s sweet. It’s savory. It’s giving “holiday vibes on a Tuesday.”
Save this recipe, pin it, share it with your bestie who always texts “what’s for dinner?”—and most importantly, TAG ME on Instagram if you make it (@natashapehrson). I live for seeing your creations in the wild.
And hey, if you want more feel-good, confidence-boosting meals like this… stick around. We’re just getting started. 🫶🍗🍷
Equipment & Tools
The Plan Twice Method gives you a simple, flexible plan that works for real life—plus a smart little tool (hi, Penny 💅🤖) that builds your week for you.
Less stress. More done-for-you dinners. You in?
Cranberry Balsamic Glazed Chicken Thighs
Print Recipe
Ingredients
For The Chicken
- 6 Chicken Thighs, bone-in, skin-on or skinless
- 2 tbsp Olive Oil
- Salt & Freshly Ground Black Pepper, to taste
For The Cranberry Balsamic Glaze
- 2 cloves Garlic, finely chopped
- 4 cups Fresh or Frozen Cranberries
- 3 Sprigs Fresh Rosemary
- 1 1/4 cup Chicken Broth
- 1/3 cup Fresh Orange Juice
- 1/2 tsp Orange Zest
- 2 tbsp Balsamic Vinegar
- 3 tbsp Honey
- 1 tbsp Dijon Mustard
- Salt and Pepper to taste
Instructions
- 1. Prepare the Chicken: Season chicken thighs with salt and pepper. Pound the thickest part lightly for even cooking.
- 2. Sear the Chicken: Heat olive oil over medium-high heat in a large skillet. Add chicken thighs, cooking without flipping for about 2 minutes until golden brown. Flip and brown the other side for 2 minutes. Transfer chicken to a plate. Chicken does not need to be fully cooked at this stage.
- 3. Make the Sauce: Reduce heat to medium. Add garlic to the pan and sauté for 30 seconds until fragrant. Add cranberries, rosemary, chicken broth, orange juice, orange zest, balsamic vinegar, honey, and mustard. Season lightly with salt and pepper (the sauce will reduce and intensify in flavor).
- 4. Cook the Chicken in Sauce: Return the chicken to the pan and let it simmer, uncovered, over medium-low heat for about 15 minutes, or until it reaches an internal temperature of 165°F. Remove the rosemary sprigs. Taste the sauce and adjust as needed—cranberries can vary in tartness. If it’s too sour, stir in a little extra honey; if it’s too sweet, balance with a splash of balsamic vinegar. Add more salt if necessary.
- 5. Serve: Transfer chicken to plates and spoon the cranberry-balsamic glaze over the top. Serve hot—I recommend pairing it with creamy mashed potatoes and steamed green beans for a classic, cozy meal.
Notes
Ingredient Notes
- Chicken Thighs: Bone-in adds flavor; skin-on crisps nicely if desired. Pound for even cooking.
- Cranberries: Fresh or frozen are ideal for bright tartness. For dried cranberries, adjust honey and broth as noted below.
- Garlic & Rosemary: Aromatics give depth and fragrance to the glaze.
- Orange Juice & Zest: Adds sweetness and citrus brightness; zest enhances aroma.
- Balsamic Vinegar & Honey: Sweet-tart balance that complements the cranberries.
- Dijon Mustard: Adds subtle depth to the dish.
Customization Ideas
- Dried Cranberries: Use ½ cup dried cranberries; reduce honey to 2 tbsp and increase broth to 1 cup. Simmer longer if the sauce is too thin.
- Alternative Protein: Try chicken breasts or bone-in, skin-on chicken thighs; make sure to adjust the cooking time accordingly.
Storage & Make Ahead
- Refrigerator: Store cooked chicken with sauce in an airtight container for up to 3 days.
- Freezer: Fully cooked chicken can be frozen with sauce for up to 1 month; thaw overnight in the refrigerator and reheat gently on the stovetop.
- Meal Prep Tip: Keep chicken and sauce separate from any vegetable sides until ready to reheat to preserve texture.
Previous Post
Comments