Chef Maria Reynolds - Holiday Cooking Specialist
👨‍🍳 Culinary Arts Graduate & Holiday Recipe Developer

Recipe by Mitchell

🎓 Le Cordon Bleu Culinary Arts Graduate ⏰ 15+ Years Professional Cooking Experience 🍽️ Featured in Food & Wine Magazine

❤️ My Recipe Story

"I developed this recipe one Thanksgiving when I wanted something special but didn't have hours to spend in the kitchen. The combination of tart cranberries with sweet honey created this gorgeous glaze that had everyone asking for seconds. Now it's become our family tradition, appearing on our table every holiday season and whenever we want to make a regular Tuesday feel a little more special."

As a classically trained chef specializing in approachable home cooking, I believe that impressive meals don't require complicated techniques. My philosophy centers on using quality seasonal ingredients and letting their natural flavors shine through simple preparations that deliver restaurant-quality results.

View All Mitchell's Recipes →
Golden-brown chicken thighs glazed with deep ruby cranberry sauce, garnished with fresh rosemary sprigs and surrounded by whole burst cranberries on a white ceramic plate

Why This Cranberry Chicken Recipe Works

The secret to this dish lies in the combination of bone-in, skin-on chicken thighs and the dual cooking method. Searing the chicken first creates that irresistible crispy skin while locking in the juices. Finishing in the oven allows the meat to cook through gently while the glaze reduces and intensifies around it. This technique ensures you get perfectly cooked chicken with a beautifully caramelized exterior every single time.

Fresh cranberries are essential here because they provide that signature tart punch that balances the sweetness of honey. As the cranberries cook, they burst and release their pectin, which naturally thickens the glaze without any cornstarch or flour. The addition of orange juice brightens the sauce while balsamic vinegar adds depth and complexity. Fresh herbs like rosemary and thyme bring an earthy, aromatic quality that makes this dish feel special and elevated.

💡 Professional Tip

Don't skip the resting period after removing the chicken from the oven. Those 5 minutes allow the juices to redistribute throughout the meat and give the glaze time to thicken to that perfect coating consistency. If your glaze seems too thin, simply spoon it into a small saucepan and simmer for 2-3 minutes while the chicken rests.

Frequently Asked Questions

Yes! You can prepare the cranberry glaze up to 2 days in advance and store it in the refrigerator. When ready to serve, sear the chicken as directed, add the pre-made glaze to the skillet, and proceed with baking. You can also make the entire dish ahead and reheat it gently in a 325°F oven for 15-20 minutes, though the skin won't be quite as crispy.

Absolutely! Frozen cranberries work wonderfully in this recipe. No need to thaw them first - just add them directly to the skillet. They may release slightly more liquid than fresh cranberries, so you might need to simmer the glaze for an extra 2-3 minutes to achieve the right consistency. The flavor will be virtually identical.

You can use boneless skinless thighs, but reduce the cooking time to 15-18 minutes in the oven and check for doneness at 165°F. The dish won't have that crispy skin element, but it will still be delicious. For chicken breasts, I'd recommend pounding them to even thickness and reducing oven time to 12-15 minutes, as they can dry out more easily than thighs.

Maple syrup is an excellent substitute that adds a different but equally delicious flavor profile. Brown sugar or coconut sugar also work well - use about ⅓ cup and add an extra tablespoon of orange juice to maintain the right consistency. For a less sweet version, reduce the sweetener to ¼ cup and add a tablespoon of apple cider for balance.

The chicken is done when an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F. Visually, the juices should run clear when pierced, and the meat should no longer be pink near the bone. The glaze should be thick enough to coat the back of a spoon and have a syrupy consistency. If the chicken reaches temperature but the glaze is still thin, remove the chicken and reduce the glaze on the stovetop.

This pairs beautifully with creamy mashed potatoes or garlic herb rice to soak up the delicious glaze. Roasted Brussels sprouts, green beans almondine, or a simple arugula salad provide nice contrast. For a complete holiday meal, add roasted sweet potatoes and sautéed green beans. The bright, tart glaze also complements rich sides like wild rice pilaf or butternut squash.

Yes! Try adding ½ cup of fresh or frozen blueberries for a mixed berry glaze, or add diced apple or pear for extra texture and sweetness. A handful of pomegranate arils added in the last 5 minutes of cooking creates a beautiful jeweled effect. You could also add dried cranberries along with fresh ones for a more intense cranberry flavor.

Store leftover chicken and glaze in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of water or chicken broth to prevent drying out. You can also reheat individual portions in the microwave at 50% power in 30-second intervals. The chicken freezes well for up to 3 months - thaw overnight in the refrigerator before reheating.

Recipe Troubleshooting Guide

✅

Chicken Skin Not Crispy

Problem: The chicken skin is rubbery or soggy instead of crispy and golden.

Solution: Make sure to thoroughly pat the chicken dry before seasoning - moisture is the enemy of crispy skin. Use a heavy skillet that maintains heat well, and don't move the chicken while searing. Let it develop a golden crust for a full 5-6 minutes before flipping. If the skin softens during baking, place the skillet under the broiler for 1-2 minutes at the end of cooking to re-crisp it.

✅

Glaze Too Thin

Problem: The cranberry glaze is watery and won't coat the chicken properly.

Solution: Continue simmering the glaze on the stovetop after removing the chicken. Let it reduce for 3-5 minutes until it coats the back of a spoon. If you're in a hurry, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering glaze. Remember that the glaze will thicken as it cools, so don't over-reduce it.

✅

Glaze Too Thick or Burnt

Problem: The glaze has become too thick, sticky, or shows signs of burning on the edges.

Prevention: Thin the glaze by stirring in 2-3 tablespoons of warm chicken broth or orange juice. If you notice burning during the searing phase, reduce heat to medium and add a splash of liquid before adding the chicken back. Always use an oven-safe skillet that distributes heat evenly, and place it in the center of the oven to prevent edge burning.

✅

Chicken Overcooked and Dry

Problem: The chicken thighs are dry and tough instead of juicy and tender.

Recovery: Bone-in, skin-on thighs are forgiving, but overcooking will dry any meat. Always use a meat thermometer and remove the chicken at exactly 165°F - it will continue cooking slightly while resting. If you accidentally overcook it, serve with extra glaze or a drizzle of olive oil. For future batches, check temperature at 20 minutes rather than waiting the full time.

✅

Chicken Undercooked Inside

Problem: The chicken looks done on the outside but is still pink near the bone.

Prevention: This usually happens when the oven temperature is too high or the chicken is too cold when it goes in. Let chicken sit at room temperature for 15-20 minutes before cooking. If the outside is browning too quickly, cover the skillet loosely with foil and continue baking until the internal temperature reaches 165°F. For very large thighs, you may need an extra 5-10 minutes of cooking time.

✅

Flavor Balance Issues

Too Sweet: If the glaze is too sweet, add 1-2 teaspoons of balsamic vinegar or lemon juice to increase acidity and balance the sweetness. A pinch of salt can also help cut through excess sweetness.

Too Salty: If the dish is too salty, add more honey (1-2 tablespoons) and a splash of orange juice to dilute the salt. You can also add more cranberries to the glaze to help balance it out.

Bland: If the flavor is flat, add more fresh herbs, a pinch of salt, and a splash of balsamic vinegar. A small amount of orange zest can also brighten the flavors significantly. Don't forget to taste and adjust seasoning before serving.

Overhead view of recipe ingredients arranged on a marble surface: bone-in chicken thighs, fresh red cranberries in a bowl, honey in a glass jar, fresh rosemary and thyme sprigs, orange juice, and small bowls of salt and pepper

Choosing the Best Ingredients

Quality ingredients make all the difference in this recipe. For chicken, bone-in, skin-on thighs are essential because they stay moist during cooking and develop incredible flavor. Look for thighs that are roughly the same size so they cook evenly. If possible, choose organic or free-range chicken for better flavor and texture. The skin should look smooth and plump, not dry or torn.

Fresh cranberries are typically available from September through December, making this a perfect fall and winter dish. Look for firm, plump berries with a deep red color. Avoid any that are soft, shriveled, or have brown spots. If fresh cranberries aren't available, frozen work just as well and are available year-round. For the honey, use a good-quality variety - orange blossom or clover honey work particularly well with the cranberries. Fresh herbs are important here too; dried herbs won't provide the same aromatic quality that fresh rosemary and thyme bring to the glaze.

Essential Ingredient Notes

  • Chicken Thighs: Always choose bone-in, skin-on thighs for maximum flavor and moisture. Pat them completely dry before seasoning - this is crucial for achieving crispy skin. Let them come to room temperature for 15-20 minutes before cooking for more even results. If your thighs vary significantly in size, pound the larger ones slightly to ensure uniform cooking time.
  • Fresh Cranberries: Select firm, bright red cranberries without soft spots. Fresh cranberries can be frozen for up to a year, so stock up during peak season. Before using, rinse them under cold water and remove any stems or damaged berries. The natural pectin in cranberries is what creates the beautiful glaze consistency, so don't substitute with cranberry sauce or juice.
  • Fresh Herbs: Use fresh rosemary and thyme rather than dried for the best flavor. Fresh herbs add brightness and complexity that dried versions can't match. Strip thyme leaves from the stems before adding, but leave rosemary on the sprig for easy removal before serving. If you can only find dried herbs, use about one-third the amount and add them earlier in the cooking process.
Mid-cooking shot of chicken thighs sizzling in a cast iron skillet with the ruby-red cranberry glaze bubbling around them, fresh rosemary sprigs visible, steam rising from the pan

Mastering the Cooking Technique

The key to perfect cranberry glazed chicken lies in the two-stage cooking process. First, searing the chicken skin-side down in a hot skillet creates that golden, crispy exterior that adds both texture and flavor. Don't rush this step - let the chicken sit undisturbed for 5-6 minutes until it releases easily from the pan. This initial sear also renders some of the fat from the skin, which adds richness to your glaze.

The second stage involves finishing the chicken in the oven, which allows gentle, even cooking while the glaze reduces and intensifies. Baking at 375°F strikes the perfect balance - hot enough to cook the chicken through and reduce the glaze, but not so hot that the glaze burns or the chicken dries out. As the chicken bakes, the cranberries continue to break down, their natural pectin thickens the sauce, and all those wonderful flavors meld together into something truly special.

The Perfect Glaze Consistency

A proper glaze should coat the back of a spoon and have a glossy, syrupy texture - not watery, but not as thick as jam either. The cranberries will naturally thicken the sauce as they break down and release their pectin. To test consistency, dip a spoon into the glaze and run your finger across the back; if the line holds without the sauce running back together immediately, it's ready. Remember that the glaze will thicken further as it cools, so don't over-reduce it while hot.

Cranberry Glazed Chicken Thighs with Fresh Herbs

Prep 10 min
Cook 35 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Chicken

  • 1½ cups fresh cranberries
    Fresh or frozen work equally well; frozen don't need thawing
  • ⅓ cup honey
    Orange blossom or clover honey work best
  • ¼ cup orange juice
    Freshly squeezed is ideal for best flavor
  • 2 tablespoons balsamic vinegar
    Adds depth and balances the sweetness
  • 3 cloves garlic, minced
    Fresh garlic is essential for aromatic depth
  • 2 sprigs fresh rosemary
    Remove before serving; dried won't work as well
  • 1 tablespoon fresh thyme leaves
    Strip leaves from stems before adding
  • ¼ teaspoon red pepper flakes (optional)
    Adds a subtle warmth without overpowering heat

For the Cranberry Glaze

  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
    Pat completely dry for crispiest skin; bring to room temp before cooking
  • 1 teaspoon salt
    Kosher or sea salt works best for even seasoning
  • ½ teaspoon black pepper
    Freshly ground pepper provides the best flavor
  • 1 tablespoon olive oil
    For searing; use one with a high smoke point

Instructions

  1. Season and Sear the Chicken

    Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crispy. Flip and sear for another 3 minutes. Remove chicken and set aside.

  2. Create the Cranberry Glaze

    In the same skillet, reduce heat to medium. Add cranberries, honey, orange juice, balsamic vinegar, minced garlic, and red pepper flakes. Stir gently and let simmer for 4-5 minutes until cranberries begin to burst and release their juices. Add rosemary sprigs and thyme leaves, stirring to combine.

  3. Combine and Bake

    Preheat oven to 375°F (190°C). Return chicken thighs to the skillet, nestling them into the cranberry glaze skin-side up. Spoon some glaze over the chicken. Transfer skillet to the oven and bake for 20-25 minutes until chicken reaches an internal temperature of 165°F and the glaze has thickened.

  4. Rest and Serve

    Remove skillet from oven and let chicken rest for 5 minutes. The glaze will thicken further as it cools. Spoon the cranberry glaze generously over each chicken thigh, garnish with fresh thyme, and serve immediately with your favorite sides.

Recipe Notes & Tips

Storage

Store leftover chicken and glaze in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of chicken broth. The chicken can be frozen for up to 3 months - thaw overnight in the refrigerator before reheating. The glaze alone can be stored for up to 1 week and used on other proteins.

Serving Suggestions

Serve over creamy mashed potatoes, wild rice pilaf, or garlic herb rice to soak up the delicious glaze. Pair with roasted Brussels sprouts, green beans almondine, or a simple arugula salad. For a complete holiday meal, add roasted sweet potatoes and cranberry sauce on the side. The dish also pairs beautifully with a crisp white wine like Pinot Grigio or a light Pinot Noir.

Variations

Try adding ½ cup of fresh or frozen blueberries for a mixed berry glaze. For a citrus twist, add 1 teaspoon of orange zest to the glaze. Maple syrup can replace honey for a different flavor profile. Add a splash of red wine or port for a more sophisticated sauce. For a spicier version, increase red pepper flakes to ½ teaspoon or add a diced jalapeño to the glaze.