One Pan Cranberry Roasted Skillet Chicken

By Rena |

One Pan Cranberry Roasted Skillet Chicken – baked chicken thighs with cranberries and feta cheese then topped with fresh rosemary. Very easy to make and your family will love it! A great Thanksgiving main too!

roasted chicken skillet topped with feta cheese

Looking for an easy baked chicken recipe? Then this One Pan Cranberry Roasted Skillet Chicken is just for you. It is easy to put together and full of flavor that your family will enjoy over dinner. It’s also a great alternative to the usual Thanksgiving mains. I served this with a side of quinoa and salad and it was just perfect!

If you’re looking for other delicious chicken recipes, why not also try my Grilled Cilantro Lime Chicken or my Creamy Tuscan Chicken!

why you’ll love this skillet chicken recipe

  • Packed with flavor! Golden chicken thighs, covered with roasted cranberries and crumbly feta. It’s a wonderful mix of tangy, savory, and subtly sweet – yum!
  • An easy chicken recipe. Cooked up in one pan, only a handful of ingredients needed, it’s such a simple and delicious recipe to whip up!
  • Great for thanksgiving. Fed up with the usual roast turkey? Why not pull out this beautiful and mouthwatering dish for your guests, a guaranteed crowd-pleaser.
  • Perfectly cooked chicken. The chicken is seared then baked, keeping it moist and super succulent!

ingredients you’ll need

  • Chicken Thighs
  • Olive Oil
  • Sweet Onion
  • Dried Cranberries
  • Garlic Cloves
  • Chicken Broth: Or water.
  • Crumbled Feta Cheese
  • Fresh Thyme
  • Salt & Pepper

how to make this skillet chicken

  • Sear the chicken – In a large skillet with oil, garlic, and onions, sear the chicken until golden – about 3 to 4 mins.
  • Bake – Add broth to the skillet, with the cranberries and fresh thyme. Roast in the oven for 15-20 mins, or until the chicken is cooked through.
  • Garnish – remove from the oven, sprinkle with feta cheese, and fresh thyme – enjoy!

chicken thighs topped with feta cheese and cranberries

recipe notes and tips

  • Before I season the chicken thighs I love to wash them thoroughly with distilled vinegar. This helps bring out the seasoning really well.
  • Make sure to dab the chicken dry, the drier exterior will encourage better browning.
  • Don’t move the chicken around when it is searing. You will have the best browning if you let the chicken sit still and only move once when flipping.
  • Cook in oil so the chicken won’t stick, however, don’t use too much or it will splatter.
  • Use an instant-read meat thermometer to check the temp. It should register between 160-165 F. This is not only for safety but also means you can remove before drying out the chicken.
  • Don’t throw away the brown bits! The browned pieces in the juice from the pan make for a love sauce, don’t throw it out, throw it on!
  • Omit the feta if you want it dairy-free.

faq’s

can I use other herbs?

Thyme works great with chicken, but feel free to mix things up! Things like oregano, marjoram, parsley, basil add a different flavor profile. Be aware that you may need to pile on the parsley a bit more as it has a lighter flavor.

using fresh cranberries

This Skillet Chicken works great with dried cranberries, but fresh cranberries are awesome! In the U.S fresh cranberries are usually available from the start of Fall through to December. Choose cranberries that look plump and have a rich, dark color to them. Also, they should also be firm to the touch.

Give the fresh cranberries a good rinse in water to clean them off and remove any stems. Make sure to pat them dry with a kitchen towel before using them. Fresh cranberries are tart, so you can toss them in a bit of brown sugar with some white wine vinegar before adding to the recipe.

overhead shot of chicken thighs topped with feta cheese and cranberries

close up of skillet chicken topped with feta cheese and cranberries

what to serve with this skillet chicken

This dish goes well with a whole host of sides! From salads to roasted veggies and potatoes, you can pair up with loads of tasty treats. Why not try:

 top down shot of skillet chicken

A few other recipes to check out:

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roasted chicken in skillet

One Pan Cranberry Roasted Skillet Chicken

Easy to make Baked chicken thighs with garlic and cranberries and topped with feta cheese and fresh thyme 
5 from 3 votes
Print Pin Rate
Course: chicken thighs
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 463kcal
Author: Rena

Ingredients

  • 6-8 Chicken Thighs (bone-in, skin-on), about 1.5 lbs
  • 1 Tbsp Olive Oil
  • 1 Medium Sweet Onion diced
  • 1/3 Cup Dried Cranberries or fresh cranberries
  • 2-3 Garlic Cloves minced or pressed
  • 3/4 Cup Chicken Broth or Water
  • 1/4 Cup Crumbled Feta Cheese
  • 5-6 Sprigs Fresh Thyme
  • Sea salt and pepper, to taste

Instructions

  • Preheat the oven to 350F. Season the chicken on both sides with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Add garlic and onion, cook until fragrant, for 1 minute.
  • Add chicken, skin side down, and sear until golden on both sides, about 3-4 minutes.
  • Add broth and sprinkle with cranberries and fresh thyme, then roast in the preheated oven for 15-20 minutes, or until chicken is cooked through and no longer pink inside.
  • Remove from the oven and sprinkle with feta cheese and fresh thyme. Enjoy!

Notes

Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
  • Before I season the chicken thighs I love to wash them thoroughly with distilled vinegar. This helps bring out the seasoning really well.
  • Make sure to dab the chicken dry, the drier exterior will encourage better browning.
  • Don’t move the chicken around when it is searing. You will have the best browning if you let the chicken sit still and only move once when flipping.
  • Cook in oil so the chicken won't stick, however, don't use too much or it will splatter.
  • Use an instant-read meat thermometer to check the temp. It should register between 160-165 F. This is not only for safety but also means you can remove before drying out the chicken.
  • Don't throw away the brown bits! The browned pieces in the juice from the pan make for a love sauce, don't throw it out, throw it on!
  • Omit the feta if you want it dairy-free.

Nutrition

Calories: 463kcal | Carbohydrates: 10g | Protein: 29g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 174mg | Sodium: 397mg | Potassium: 382mg | Sugar: 6g | Vitamin A: 230IU | Vitamin C: 5.5mg | Calcium: 70mg | Iron: 1.5mg
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Reader Interactions

Comments

  1. Carrie says

    5 stars
    Delicious! I used a couple large shallots because it was what I had available, put in more dried cranberries, and instead of broth I used a combo of white wine (pinot grigio) and apple cider. Love the cranberry-shallot mixture with the feta. Gives the chicken a lot of excellent flavor!

  2. Lyra says

    5 stars
    So I am only tweaking this recipe a little. I have a whole chicken I am going to cut into pieces and unfortunately I am going to have to leave out the cheese this time around. Looking forward to trying this new recipe.

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