What if you could capture all the cozy, festive flavors of autumn in a single skillet, creating a meal that’s both elegant enough for guests and easy enough for a weeknight? Imagine perfectly crispy chicken skin, tender, juicy meat, and a luscious pan sauce bursting with sweet apples and tart cranberries. It sounds like a gourmet dream, but it’s surprisingly simple to achieve.

This recipe for Apple & Cranberry Roasted Chicken Thighs is your new go-to for a stunning and delicious one-skillet dinner. The beautiful balance of sweet, savory, and tangy flavors creates a truly memorable dish that tastes like it took hours to prepare. Get ready to fill your kitchen with the incredible aromas of fall and serve up a meal that’s pure comfort.

Ingredients

This recipe uses a wonderful mix of fresh produce and pantry staples to build a complex, delicious sauce for the chicken.

Ingredient	Amount/Quantity
Frozen or Fresh Cranberries	1 cup
Packed Light Brown Sugar	2 Tbsp.
Cornstarch	1 Tbsp.
Reduced-Sodium Soy Sauce	2 tsp.
Dry White Wine (like Sauvignon Blanc)	½ cup plus 1 Tbsp., divided
Bone-in, Skin-on Chicken Thighs	6
Kosher Salt	To taste
Freshly Ground Black Pepper	To taste
Extra-Virgin Olive Oil	1 Tbsp.
Large Shallot, very thinly sliced	1
Garlic Cloves, finely chopped	3
Low-Sodium Chicken Broth	1 cup
Crisp Honeycrisp Apples	2 (about 1 lb.), cored & cut into 8 wedges
Fresh Thyme Leaves, chopped	1 Tbsp., plus more for serving
Fresh Parsley Leaves, chopped	For serving

Timing

This impressive skillet dinner comes together in under an hour, making it a perfect choice for a busy weeknight when you’re craving something special.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: Approximately 55 minutes

Step-by-Step Instructions

Follow these simple steps to create a beautiful and flavorful one-skillet chicken dinner that’s sure to impress.

Step 1: Prepare the Cranberry Mixture & Preheat

First, preheat your oven to 425°F (220°C). In a medium bowl, toss together the cranberries, brown sugar, cornstarch, soy sauce, and 1 tablespoon of the white wine. Set this mixture aside.

Actionable Tip: Tossing the cranberries with cornstarch now is a key step. The cornstarch will dissolve into the pan liquids and help thicken the sauce into a rich, glossy consistency as it bakes in the oven.

Step 2: Sear the Chicken Thighs

Pat the chicken thighs completely dry with paper towels and season them generously on all sides with kosher salt and black pepper. Heat the olive oil in a large, high-sided, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook, without moving them, for 5 to 6 minutes, until the skin is deeply golden brown and crispy. Flip and cook for another 5 minutes on the second side. Transfer the seared chicken to a plate.

Actionable Tip: The secret to ultra-crispy skin is two-fold: patting the skin completely dry and placing it in a hot, oiled skillet without moving it. This allows a beautiful crust to form.

Step 3: Sauté the Aromatics

Reduce the heat to medium and carefully pour off all but 1 tablespoon of the rendered chicken fat from the skillet. Add the sliced shallot and cook, stirring occasionally, for about 2 minutes until it becomes tender and translucent. Add the finely chopped garlic and cook for 1 minute more, stirring constantly, until fragrant.

Actionable Tip: Be careful not to burn the garlic. As soon as you can smell its wonderful aroma, it’s ready for the next step. Burnt garlic will make the entire dish bitter.

Step 4: Deglaze and Build the Sauce Base

Pour the remaining ½ cup of wine into the skillet and increase the heat to high. As the wine bubbles, use a wooden spoon to scrape up any browned bits (the fond) from the bottom of the pan. Continue to cook until the liquid has mostly evaporated, about 2 minutes. Pour in the chicken broth and bring the mixture to a boil.

Actionable Tip: Don’t skip the deglazing step! Those browned bits stuck to the bottom of the pan are concentrated pockets of flavor. Scraping them up is essential for a rich, savory pan sauce.

Step 5: Combine Everything in the Skillet

Add the apple wedges and the prepared cranberry mixture to the skillet, scraping in any sugary juices left in the bowl. Stir everything to combine. Nestle the seared chicken thighs skin-side up into the fruit mixture and sprinkle the chopped thyme over the chicken.

Actionable Tip: Make sure the chicken skin stays above the liquid. This is crucial for keeping it wonderfully crispy as it finishes cooking in the oven.

Step 6: Roast to Perfection and Serve

Transfer the entire skillet to the preheated oven. Bake for 20 to 25 minutes, until the chicken is cooked through and the fruit is tender.

Actionable Tip: The most reliable way to check for doneness is with an instant-read thermometer. The chicken is perfectly cooked when the internal temperature of the thickest part of the thigh (without touching the bone) reaches 165°F (74°C). Garnish with fresh parsley and more thyme before serving.

Nutritional Information

This is an estimate for one serving (2 chicken thighs and a portion of the fruit sauce). Please note that values are approximate.

Calories: 550 kcal
Protein: 38 g
Carbohydrates: 30 g
Fat: 28 g
Saturated Fat: 8 g
Sugar: 20 g

Healthier Alternatives

This dish is already packed with wholesome ingredients, but you can make a few adjustments to suit your dietary needs.

Reduce the Sugar: You can cut the brown sugar in half or omit it entirely. The apples and cranberries will still provide a lovely natural sweetness.
Go Skinless: Use boneless, skinless chicken thighs for a leaner option. You can skip the initial searing step and simply add them to the skillet before it goes into the oven. Note that the cooking time may be slightly shorter.
No Alcohol: If you prefer not to cook with wine, you can replace it with an equal amount of additional low-sodium chicken broth and a teaspoon of apple cider vinegar to add a bit of acidity.

Serving Suggestions

This beautiful skillet is almost a complete meal in itself, but it pairs wonderfully with sides that can soak up the incredible pan sauce.

Perfect Pairings: Serve the chicken and fruit sauce over a bed of creamy polenta, fluffy quinoa, wild rice, or classic mashed potatoes.
Add Some Greens: A side of simple steamed green beans, roasted broccoli, or a fresh arugula salad with a lemon vinaigrette provides a perfect, vibrant contrast to the rich dish.
Presentation: Bring the whole skillet directly to the table for a rustic, family-style presentation that’s sure to impress.

Common Mistakes to Avoid

To ensure your skillet chicken turns out perfectly, watch out for these common issues.

Not Drying the Chicken Skin: Any moisture on the skin will prevent it from getting crispy in the hot pan. Solution: Be meticulous about patting the skin dry with paper towels.
Overcrowding the Skillet: If the chicken thighs are too close together, they will steam instead of sear. Solution: Use a large skillet that gives the chicken plenty of room. If necessary, sear the chicken in two batches.
Submerging the Chicken Skin: Placing the crispy skin down in the sauce before baking will make it soft and soggy. Solution: Always nestle the chicken skin-side up so it stays exposed to the dry heat of the oven.

Storing Tips

Leftovers of this dish are a fantastic treat for lunch the next day.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly when chilled.
Reheat: The best way to reheat is in a covered skillet over medium-low heat until the chicken is warmed through. You can also reheat it in the oven at 350°F for about 10-15 minutes. Avoid the microwave if you want to preserve the texture of the chicken skin.

Conclusion

This Apple & Cranberry Roasted Chicken Thighs recipe is a true testament to the beauty of one-skillet cooking. It effortlessly combines sweet, savory, and tangy notes to create a dish that is both comforting and sophisticated. It’s the perfect recipe to have in your back pocket for a chilly autumn evening, a festive gathering, or any night you want to make dinner feel a little special without a lot of fuss.

We hope you love this cozy and elegant meal! If you try this recipe, please leave a comment and a rating below to let us know how it turned out. We love hearing from you! For more delicious and easy dinner ideas, be sure to subscribe.

FAQs

Q1. Can I use chicken breasts instead of thighs?

Yes, you can use bone-in, skin-on chicken breasts. You would follow the same searing method, but they may require a slightly shorter time in the oven. Be sure to use a meat thermometer and cook them to an internal temperature of 165°F. Boneless, skinless breasts will cook much faster and are more prone to drying out.

Q2. What kind of apples are best for this recipe?

A firm, crisp apple that holds its shape well when cooked is ideal. Honeycrisp, Braeburn, Gala, or Pink Lady are all excellent choices. Avoid softer apples like Red Delicious, which can become mushy.

Q3. What can I substitute for the white wine?

If you prefer not to cook with alcohol, you can substitute the white wine with an equal amount of additional low-sodium chicken broth. Adding a splash of apple cider vinegar or lemon juice at the end can help replicate the acidity that the wine provides.

Q4. Can I make this dish ahead of time?

While it’s best served fresh to enjoy the crispy chicken skin, you can do some prep in advance. You can chop the shallot, garlic, and apples and make the cranberry mixture a day ahead and store them in the refrigerator. Then, you can simply sear the chicken and assemble the dish when you’re ready to cook.