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Close up of the balsamic cranberry chicken in a skillet.
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Chicken and Cranberry with Balsamic Glaze

This Balsamic Cranberry Chicken brings together savory, tangy, and sweet in every bite. Juicy seared chicken simmers in a balsamic and cranberry glaze that feels special yet easy enough for any night of the week.
Author: Nikki Lee
Servings: 4 servings
Prep Time 15 minutes
Cook Time 20 minutes
Marinade Time 1 hour
Total Time 1 hour 35 minutes

Ingredients 

  • 1 14-ounce can cranberry sauce
  • 2 teaspoons orange zest
  • 2 Tablespoons orange juice
  • 1 Tablespoon maple syrup
  • 2 pounds bone-in skin-on chicken thighs about 4-5 thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 Tablespoons salted butter
  • ½ cup frozen or fresh cranberries thawed
  • ⅓ cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary plus rosemary sprigs for garnish

Instructions

  • Make the marinade. In a large bowl or gallon zip lock bag, combine the cranberry sauce, orange zest, orange juice, and maple syrup.
  • Season the chicken and chill. Season the chicken with salt and pepper, and place it in the marinade, stirring until all of the chicken is coated. Cover the bowl or seal the bag and refrigerate overnight or for at least 1 hour.
  • Sear the chicken. Heat a large non-stick skillet over medium-high heat to melt the butter. Once the pan is heated enough to sizzle (about 5 minutes), add the chicken, skin side down, and leave it untouched for about 5 minutes or until the skin is golden. You’ll know that it's ready to flip when the skin of the meat easily releases from the pan. If it sticks, don’t force it; it still needs a few more minutes.
  • Flip and make the sauce. Flip the chicken over and add the cranberries, balsamic vinegar, and rosemary to the skillet. Stir around the chicken and spoon some of the sauce over the chicken as it cooks. Simmer for about 10-15 minutes or until the internal temperature of the chicken reaches 165°F.
  • Garnish and serve. Serve warm with rosemary sprigs and cranberry sauce.

Notes

  • Storage: Once cooled, store the chicken in an airtight container in the refrigerator for 3–4 days. To reheat, place it in a casserole dish and warm in the oven at 350°F until heated through, or microwave smaller portions as needed.
  • Freeze: For longer storage, freeze it in a labeled freezer bag for up to 3 months.

Nutrition

Serving: 1 serving | Calories: 674 kcal | Carbohydrates: 50 g | Protein: 33 g | Fat: 38 g | Saturated Fat: 12 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 15 g | Trans Fat: 0.4 g | Cholesterol: 204 mg | Sodium: 786 mg | Potassium: 493 mg | Fiber: 2 g | Sugar: 39 g | Vitamin A: 398 IU | Vitamin C: 8 mg | Calcium: 37 mg | Iron: 2 mg

Find it online:

www.soulfullymade.com/balsamic-cranberry-chicken/