home search glass cart save
more
Cranberry Balsamic Chicken Thighs
play icon

10 INGREDIENTS • 7 STEPS • 30MINS

Cranberry Balsamic Chicken Thighs

Recipe

5.0

4 ratings
Tender chicken thighs topped with a sweet and tangy sauce. This quick and festive Cranberry Balsamic Chicken Thigh recipe is perfect for holiday gatherings, or even weeknight dinners during the colder months.
Add to plan
Tender chicken thighs topped with a sweet and tangy sauce. This quick and festive Cranberry Balsamic Chicken Thigh recipe is perfect for holiday gatherings, or even weeknight dinners during the colder months.
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

30MINS

Total Time

$1.69

Cost Per Serving

Ingredients

Servings
2
us / metric
Chicken Thigh
4
Chicken Thighs
about 1.5 lbs
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
as needed
Olive Oil
Fresh Cranberry
150 g
Fresh Cranberries
or Frozen Cranberries
Balsamic Vinegar
4 Tbsp
Balsamic Vinegar
Honey
3 Tbsp
Honey
Fresh Thyme
1 tsp
Fresh Thyme
Pomegranate Juice
3 Tbsp
Pomegranate Juice
Fresh Parsley
to taste
Fresh Parsley, chopped
for garnish
optional

Nutrition Per Serving

VIEW ALL
Calories
441
Fat
9.2 g
Protein
44.8 g
Carbs
44.1 g
Add to plan
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

We paired this dish with our delicious Glazed Carrot and Chickpea Salad - the recipe is also on the app!

Cooking Instructions

Hide images
step 1
Season Chicken Thighs (4) with Salt (to taste) and Ground Black Pepper (to taste).
step 2
Heat a generous splash of Olive Oil (as needed) in a large skillet over medium-high heat. Place thighs in the pan, and reduce heat to medium. Cook for 7 minutes until golden brown.
step 3
Using tongs, flip the chicken. Add Fresh Cranberries (150 g), Balsamic Vinegar (4 Tbsp), Honey (3 Tbsp), and Fresh Thyme (1 tsp) to the pan. Bring the mixture to a simmer over high heat. Once simmering, reduce heat to medium.
step 4
Cover the pan for 5 minutes, stir, and use a spoon or spatula to break open the berries. Cover for another 4-8 minutes or until a meat thermometer inserted in the thickest part reads 165 degrees F (75 degrees C).
step 4 Cover the pan for 5 minutes, stir, and use a spoon or spatula to break open the berries. Cover for another 4-8 minutes or until a meat thermometer inserted in the thickest part reads 165 degrees F (75 degrees C).
step 5
Once the chicken is cooked, remove it from the pan.
step 6
Season to taste with Salt (to taste), Ground Black Pepper (to taste), and additional honey if desired. Add in Pomegranate Juice (3 Tbsp) and increase the heat to high. Stir until the sauce has thickened, about 1 minute.
step 7
Serve the chicken with the sauce, garnished with Fresh Parsley (to taste) if desired.
0 Saved
top
Version v3.130.2