Cranberry Rosemary One Pan Chicken Recipe – Easy Holiday Dinner Idea
Cranberry rosemary one pan chicken is the perfect festive dish for the holidays! Juicy chicken baked with tart cranberries, fresh rosemary, and a savory glaze creates a flavorful, elegant meal that’s simple to prepare and ideal for Christmas dinner, Thanksgiving, or cozy winter nights.
Equipment
- Large oven-safe skillet or baking dish
- Tongs
- Measuring Cups and Spoons
- Cutting board and knife
- Meat thermometer
Ingredients
- 4 bone-in chicken thighs (skin-on for flavor)
- 1 cup fresh or frozen cranberries
- 2–3 fresh rosemary sprigs
- 3 garlic cloves, minced
- ½ cup chicken broth (or dry white wine)
- 2 tbsp maple syrup (or honey)
- 2 tbsp olive oil
- Salt & pepper to taste
- Optional garnish: fresh parsley or orange zest
Instructions
- Sear Chicken: Season chicken with salt and pepper. Heat olive oil in skillet. Sear thighs skin-side down until golden, about 5–7 minutes. Flip briefly.
- Add Aromatics: Stir in garlic, rosemary sprigs, and cranberries.
- Make Sauce: Pour in broth/wine and maple syrup. Stir gently to combine.
- Bake: Transfer skillet to oven preheated at 190°C (375°F). Bake 20–25 minutes until chicken reaches 75°C (165°F) internal temperature.
- Finish & Serve: Garnish with parsley or orange zest. Serve hot with sides like mashed potatoes or roasted vegetables.
Notes
- Add orange zest for citrus brightness.
- Swap maple syrup for honey.
- Use chicken breasts instead of thighs (adjust cooking time).
- Vegan option: substitute tofu or chickpeas.
- Gluten-free: thicken sauce with cornstarch if desired.