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- 4 bone-in chicken thighs, skin-on - 1 cup fresh or frozen cranberries - 1 cup dried apricots, chopped - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon honey - 2 teaspoons dried thyme - Salt and pepper to taste - 1 cup chicken broth - Zest of 1 orange When you gather your ingredients, fresh is best, but frozen cranberries work too. If you can't find dried apricots, try dried figs or prunes. Both add a sweet touch. Use any onion type you prefer, but yellow onions are a classic choice. For garlic, fresh is always tasty, but jarred minced garlic can save time. If you want a lighter dish, remove the skin from the chicken thighs. You can also swap olive oil for any cooking oil. To make your dish pop, consider adding fresh thyme leaves as a garnish. They add a lovely color and flavor. You could also sprinkle some orange zest on top for a bright, citrus taste. Serve the chicken on a bed of quinoa or rice for a hearty meal. If you have it on hand, chopped parsley or green onions make great garnishes too! {{ingredient_image_1}} First, you need to preheat your oven to 375°F (190°C). This step is crucial for even cooking. While the oven heats, grab your large oven-proof skillet. It will hold all the goodness of your dish. Next, heat one tablespoon of olive oil in the skillet over medium heat. Add in the diced onion. Cook for about five minutes until it turns soft and clear. Then, add two cloves of minced garlic and cook for one more minute. Now, take your four chicken thighs. Season them with salt, pepper, and two teaspoons of dried thyme. Push the onions to one side and lay the chicken thighs skin side down. Sear for five to seven minutes until the skin is golden brown. Flip them over and sear for another five minutes. Once the chicken is seared, remove any extra fat from the skillet. Leave just a thin layer. Now it's time to add flavor. Add one cup of cranberries, one cup of chopped dried apricots, one tablespoon of honey, one cup of chicken broth, and the zest of one orange. Mix everything gently to combine. This step makes the sauce rich and flavorful. Bring the mixture to a simmer. Then, carefully transfer the skillet to your preheated oven. Bake for 25 to 30 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C). After baking, take the skillet out and let the chicken rest for five minutes. This helps keep the meat juicy. Serve and enjoy your delicious Cranberry Apricot Chicken Thighs! To get a nice sear on your chicken thighs, start with a hot skillet. Use medium heat and allow the pan to get warm before adding oil. When you place the chicken in, listen for that sizzle! Sear the skin side for 5 to 7 minutes. This will give you a golden color and crispy skin. Flip the chicken and sear the other side for about 5 minutes. Adding herbs and spices can take your chicken to the next level. I use dried thyme for a warm flavor. Don't forget to season with salt and pepper! The fresh zest of an orange brightens the dish. You can also experiment with rosemary or sage for a different taste. One common mistake is overcrowding the pan. If you add too many chicken thighs at once, they won’t sear well. Also, don’t skip resting the chicken after cooking. Letting it rest for 5 minutes helps keep it juicy. Lastly, always check the temperature. Your chicken should reach 165°F (74°C) to be safe to eat. Pro Tips Choose Fresh Ingredients: Using fresh cranberries and apricots will enhance the flavor and texture of the dish significantly. Perfectly Sear the Chicken: Ensure the skillet is hot enough before adding the chicken to get a nice golden-brown crust, which adds depth to the flavor. Let It Rest: Allowing the chicken to rest after baking ensures the juices redistribute, resulting in more tender and juicy meat. Serve with a Side: Pair the dish with a side of quinoa or rice to soak up the delicious sauce for a complete meal experience. {{image_2}} You can switch up the flavors in Cranberry Apricot Chicken Thighs easily. Change the dried apricots to dried cherries for a tart twist. Use fresh peaches instead of apricots for a sweeter taste. If you want a kick, add a dash of red pepper flakes to the sauce. You can even swap out the thyme for rosemary for an earthy flavor. Each change brings a new life to this dish. If you prefer using chicken breasts, adjust the cooking time. Cook the chicken breasts for about 20-25 minutes in the oven. They cook faster than thighs, so keep an eye on the temperature. Always ensure your chicken reaches 165°F (74°C) to be safe. If you use boneless thighs, check them at around 25 minutes. Cooking times can vary based on the size of the chicken pieces, so use a meat thermometer for best results. For a tasty vegetarian option, try using chickpeas or tofu instead of chicken. Sauté the chickpeas or tofu until golden. Then mix them with the cranberry-apricot sauce. This gives you a protein-packed dish with great flavor. You can also serve the sauce over roasted vegetables for a hearty meal. This way, you keep all the delicious flavors while making it meat-free. Store leftover chicken thighs in an airtight container. This keeps the chicken fresh. Let the chicken cool down before sealing. Refrigerate the leftovers for up to four days. To reheat, place the chicken in a skillet. Add a splash of broth or water. Heat it on low until warm, about 10 minutes. You can also use a microwave. Heat in short bursts, checking often. You can freeze leftover chicken thighs. Place them in a freezer-safe bag. Remove as much air as possible. Freeze for up to three months. To thaw, move the chicken to the fridge overnight. Reheat it the next day for best taste. Yes, you can! Try using cherries or peaches. Both fruits pair well with chicken. They add a sweet and tart balance. If you use fresh fruits, adjust the cooking time. Fresh fruits may cook faster than dried ones. I recommend serving this dish with rice or quinoa. They soak up the delicious sauce. You can also add steamed veggies for color and nutrition. Green beans or broccoli work well. A simple salad can add freshness too. Absolutely! Cranberry Apricot Chicken Thighs are great for meal prep. You can make a batch ahead of time. Store the chicken in airtight containers. It stays tasty in the fridge for about four days. Reheat it in the oven or microwave when ready to eat. Check the internal temperature with a meat thermometer. It should reach 165°F (74°C). If you don't have one, cut into the thickest part. The juices should run clear, not pink. This ensures the chicken is safe to eat. Cranberry Apricot Chicken Thighs are easy to make and tasty. We covered all the important steps, from gathering ingredients to baking and serving. I shared tips on searing and avoiding common mistakes. Plus, we explored fun variations and storage ideas. You can enjoy this dish your way. Try new ingredients or change the cooking times. This recipe is perfect for meal prep, too. With these ideas, your cooking will surely impress.

Cranberry Apricot Chicken Thighs

A delicious dish featuring chicken thighs cooked with cranberries and apricots for a sweet and savory flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces bone-in chicken thighs, skin-on
  • 1 cup fresh or frozen cranberries
  • 1 cup dried apricots, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoons dried thyme
  • to taste salt and pepper
  • 1 cup chicken broth
  • zest of 1 orange

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large oven-proof skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  • Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
  • Season the chicken thighs with salt, pepper, and dried thyme. Push the onions to one side of the skillet and add the chicken thighs, skin side down. Sear for about 5-7 minutes until the skin is golden brown, then flip and sear the other side for another 5 minutes.
  • Remove excess fat from the skillet, leaving just a thin layer. Add the cranberries, dried apricots, honey, chicken broth, and orange zest to the skillet, giving everything a gentle stir to combine.
  • Bring the mixture to a simmer, then transfer the skillet to the preheated oven. Bake for 25-30 minutes or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
  • Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute within the meat.

Notes

Serve the chicken thighs atop a bed of quinoa or rice, spooning the cranberry-apricot sauce generously over the top. Garnish with fresh thyme for added freshness.
Keyword apricots, chicken, cranberries, oven-baked, thighs