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.
Total Time
30min
5.0
4 Ratings
Author: SideChef
Servings:
2
Ingredients
•
4
Chicken Thighs
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Olive Oil
•
1 1/2
cups
Fresh Cranberries
or Frozen Cranberries
•
4
Tbsp
Balsamic Vinegar
•
3
Tbsp
Honey
•
1
tsp
Fresh Thyme
•
3
Tbsp
Pomegranate Juice
•
to taste
Fresh Parsley
, chopped
(optional)
Cooking Instructions
1.
Season Chicken Thighs (4) with Salt (to taste) and Ground Black Pepper (to taste).
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.
3.
Using tongs, flip the chicken. Add Fresh Cranberries (1 1/2 cups), 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.
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).
5.
Once the chicken is cooked, remove it from the pan.
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.
7.
Serve the chicken with the sauce, garnished with Fresh Parsley (to taste) if desired.
Author's Notes
We paired this dish with our delicious Glazed Carrot and Chickpea Salad - the recipe is also on the app!
Nutrition Per Serving
CALORIES
441
FAT
9.2 g
PROTEIN
44.8 g
CARBS
44.1 g
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