Cranberry-Balsamic Chicken Thighs

Cranberry-Balsamic Chicken Thighs

1 Review
From: EatingWell Magazine, January/February 2018

To round out this healthy chicken dinner recipe, put some farro on to cook before you start cooking the chicken. Add some steamed broccoli and serve with a glass of pinot noir.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 bone-in chicken thighs (about 1½ pounds)
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups cranberries, thawed if frozen
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon chopped fresh thyme, plus more for garnish


  • Prep

  • Ready In

  1. Sprinkle chicken with ¼ teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
  2. Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 10 to 12 minutes.
  3. Transfer the chicken to a serving platter. Increase heat to high, add the remaining ¼ teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

Nutrition information

  • Serving size: 1 thigh & 3 Tbsp. sauce
  • Per serving: 317 calories; 18 g fat(4 g sat); 1 g fiber; 16 g carbohydrates; 23 g protein; 6 mcg folate; 80 mg cholesterol; 13 g sugars; 9 g added sugars; 178 IU vitamin A; 6 mg vitamin C; 20 mg calcium; 2 mg iron; 364 mg sodium; 219 mg potassium
  • Carbohydrate Servings: 1

Reviews 1

January 12, 2018
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By: hmraw
I LOVED this! I had to substitute rehydrated cranberries because I did not have any other kind. Will definitely make this again!
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