Name: Easy Cranberry Baked Chicken Thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 6 bone-in or boneless skinless chicken thighs; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 small onion, thinly sliced; 1 cup whole berry cranberry sauce (canned or homemade); 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; Salt and pepper to taste; Fresh rosemary or thyme for garnish (optional)

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These easy cranberry baked chicken thighs are a flavorful, fuss-free dinner that always hits the right notes—sweet, savory, tangy, and satisfying. With just a handful of ingredients and minimal prep, I get tender, juicy chicken coated in a glossy cranberry glaze that tastes like it’s been cooking all day.

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together. It’s a one-pan dish that delivers bold flavor without a long list of ingredients or complicated steps. The cranberry sauce gives the chicken a festive flair, making it perfect for the holidays—but I also make it year-round because it’s just that good. It’s ideal for weeknights when I want something hearty, a little different, and still super easy. Easy Cranberry Baked Chicken Thighs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in or boneless skinless chicken thighs
Olive oil
Garlic (minced)
Onion (thinly sliced)
Whole berry cranberry sauce (canned or homemade)
Balsamic vinegar
Dijon mustard
Salt and pepper
Fresh rosemary or thyme (optional, for garnish)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I season the chicken thighs with salt and pepper on both sides.
In a small bowl, I stir together the cranberry sauce, balsamic vinegar, Dijon mustard, and minced garlic to make a tangy-sweet glaze.
I spread the sliced onions in the bottom of the baking dish, then place the chicken thighs on top.
I pour the cranberry mixture over the chicken, coating each piece generously.
I bake uncovered for 35–45 minutes, depending on the thickness of the thighs, until the chicken is cooked through and the glaze is bubbling and slightly thickened.
If I want a more caramelized top, I broil the chicken for 2–3 minutes at the end.
I let it rest a few minutes, then spoon some of the pan sauce over each piece before serving.

Servings and timing

This recipe makes 4–6 servings. It takes about 10 minutes to prep and around 40 minutes to bake, so I can have a beautiful dinner ready in under an hour with almost no effort.

Variations

I sometimes use boneless, skinless chicken breasts or drumsticks instead—just adjust the baking time. For a more savory twist, I add chopped rosemary or swap the balsamic for red wine vinegar. If I want extra heat, I stir a pinch of red pepper flakes into the cranberry glaze. I’ve also added orange zest or juice to the glaze for a citrusy pop.

Storage/Reheating

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. I reheat them in the oven at 350°F (175°C) until warm, or microwave them for a quick lunch. The cranberry glaze thickens even more overnight, which I actually love—it makes the next-day flavors even better. I don’t recommend freezing this dish as the sauce texture can change, but it’s perfect for make-ahead meals during the week. Easy Cranberry Baked Chicken Thighs

FAQs

Can I use fresh cranberries instead of sauce?

Yes, I can make a quick cranberry sauce by simmering fresh cranberries with a bit of sugar and water until they burst. Once cooled, I use it just like the canned version in the recipe.

Can I make this recipe ahead of time?

Absolutely. I often assemble the whole dish a few hours ahead, cover it, and keep it in the fridge until I’m ready to bake. It saves time and still comes out perfectly.

What side dishes go well with cranberry chicken?

I like serving it with mashed potatoes, wild rice, or roasted vegetables. The tangy-sweet sauce also pairs really well with a simple green salad or couscous.

Can I make this dish with chicken breasts?

Yes, but I reduce the baking time slightly to avoid overcooking. Boneless breasts usually take around 25–30 minutes depending on size.

Is this dish sweet or savory?

It’s both. The cranberry sauce brings a natural sweetness, but the garlic, mustard, and vinegar add a savory and tangy depth that balances everything out.

Conclusion

These easy cranberry baked chicken thighs are one of my go-to dishes when I want something simple but full of flavor. The juicy chicken, glossy glaze, and mix of sweet and savory make it a crowd-pleaser any night of the week. Whether I’m cooking for family or just myself, this recipe never disappoints—and the leftovers are just as good the next day.