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Cranberry Apple Skillet Chicken

Tender juicy chicken in a sweet and savory sauce full of apple cider, cranberries and apple slices. After searing the chicken thighs on the stove top the one pan dish is finished in the oven.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 666kcal
Author Toni Dash


  • 2 pounds Chicken thighs 4-6, skin-on bone-in (see Notes)
  • Salt and Pepper
  • 3 tablespoon Olive Oil
  • 1 teaspoon fresh Rosemary diced
  • 1 Garlic Clove diced
  • ½ cup Chicken Broth
  • ½ cup Apple Cider
  • 1 cup Cranberries fresh or frozen and thawed
  • 1 Apple peeled, cored and sliced into ¼-inch thick slices
  • 2 tablespoons Light Brown Sugar
  • 1 tablespoon Country Mustard


  • Heat oven to 400 degrees F.
  • Lightly salt and pepper the chicken thighs.
  • Combine 1 tablespoon olive oil, rosemary and the garlic clove in a small bowl. Mix together and brush onto both sides of the chicken.
  • On the stove top heat a large cast iron skillet (10 inch) or a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil.
  • When the oil is rippling on the top place chicken thighs skin side down in the oil. Cook for 5 minutes. Flip over taking care to release the skin from the pan (do not allow the skin to stick and tear off).
  • Cook an additional 5 minutes. Remove the chicken from the pan.
  • While the chicken is cooking, in a small bowl combine the cranberries, apple slices, brown sugar and mustard. Toss to combine and coat the fruit.
  • Combine the chicken stock and apple cider.
  • Reduce the heat to medium. Slowly pour the liquids into the pan and use a heat proof spatula to deglaze the pan removing any stuck bits of food on the pan. Remove the pan from the heat.
  • Add chicken back to the pan skin side up.
  • Spoon the cranberry apple mixture into the pan evenly around the chicken.
  • Bake in the oven for 20-25 minutes until the chicken reaches 165 degrees internal temperature.
  • Remove from oven and allow to rest for a few minutes before serving hot.


Ingredient Notes
  • Use similar size chicken thighs so they will all cook in the same amount of time.
  • To check for doneness use the internal temperature of the chicken. It should reach 165 degrees F to be considered 'cooked'.
  • If using larger thighs begin to check for doneness at the time suggested in the recipe. Extend the time monitoring closely, as needed to fully cook the chicken.
  • If fresh cranberries are not available frozen and thawed cranberries can be substituted.
How to store
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.


Calories: 666kcal | Carbohydrates: 20g | Protein: 37g | Fat: 49g | Saturated Fat: 12g | Cholesterol: 222mg | Sodium: 329mg | Potassium: 588mg | Fiber: 2g | Sugar: 14g | Vitamin A: 216IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 2mg