Cranberry Apple Orchard Chicken is full of sweet, tart, and savory flavors! Juicy chicken thighs are topped with tender apples, fresh cranberries, and a sweet lemon sauce. It is a fun one-pan dinner that tastes like fall but is delicious any time of year!
I love my Apple Orchard Chicken so much, and I have to admit, adding cranberries makes it just as delicious! If you love cranberries as much as I do, be sure to check out my cranberry recipes for even more tasty ideas.
Ingredients & Substitutions
- Chicken thighs: Boneless, skinless chicken thighs stay juicy and cook up tender in the skillet. You can use boneless, skinless chicken breasts, but they may cook faster, so check the temperature as they cook.
- Seasonings: Italian seasoning, paprika, chili powder, kosher salt, and black pepper add herby flavor, color, and a little heat to the chicken. You can reduce or leave out the chili powder if you prefer less heat.
- Extra virgin olive oil: Used to brown the chicken. Another cooking oil, such as avocado oil, will also work.
- Unsalted butter: Helps cook the shallots and adds richness to the sauce. If using salted butter, you may want to reduce the added salt slightly.
- Shallots: Add a mild onion flavor to the cranberry apple mixture. If needed, you can use about ½ cup of thinly sliced yellow onion instead.
- Light brown sugar: Sweetens the sauce and helps coat the apples and cranberries. Dark brown sugar will also work, with a slightly deeper flavor.
- Lemons: Fresh lemon juice adds a bright, tart flavor that balances the brown sugar and fruit. Fresh lemon slices make a nice garnish, but you can leave them off if you prefer.
- Honeycrisp apples: Hold their shape well as they cook and add a sweet crunch. Fuji or Pink Lady apples are good substitutes.
- Fresh or frozen cranberries: Both work well in this recipe. There is no need to thaw frozen cranberries first. Dried cranberries are not the best substitute because they won’t soften and burst in the same way.
- Fresh thyme or rosemary: Adds a fresh, savory touch to the finished dish. Use whichever you have on hand, or skip the garnish.
FAQs
Can I make Cranberry Apple Orchard Chicken ahead of time?
This dish is best served fresh, but you can prepare the seasoning and slice the shallots ahead of time to make dinner easier. For the best texture, cook the chicken and fruit mixture just before serving.
How do I know when the chicken is done?
Use a meat thermometer to check the thickest part of each chicken thigh. The chicken should reach an internal temperature of 165°F before serving.
Can I make the sauce less sweet?
Yes! You can reduce the brown sugar to suit your taste. The cranberries and lemon juice will still add a tart flavor that balances the sauce.
What can I do if my cranberries don’t burst?
Some cranberries may stay whole, and that’s okay! If you want more of them to burst into the sauce, gently press a few with the back of a spoon as they cook.
Can I make this recipe in the oven?
Yes, although the cooking method will be a little different. Sear the seasoned chicken in an oven-safe skillet, prepare the cranberry apple mixture, then return the chicken to the skillet and bake at 375°F until the chicken reaches 165°F. Check the fruit and sauce as it cooks to prevent them from becoming too soft or drying out.
What To Serve With Cranberry Apple Orchard Chicken
Cranberry Apple Orchard Chicken pairs well with simple sides that balance its sweet and tangy sauce. Here are a few ideas to round out the meal!
- Wild Rice: Its nutty flavor pairs nicely with the apples and cranberries.
- Roasted Sweet Potatoes: Their natural sweetness goes well with the tart cranberries and lemon sauce.
- Roasted Carrots: Tender, slightly sweet carrots are an easy side for the chicken.
- Dinner Rolls: Soft rolls are perfect for soaking up the extra sauce.
- A Simple Side Salad: Fresh greens and a light dressing balance the sweet fruit sauce.
How To Store Cranberry Apple Orchard Chicken
Refrigerate: Store leftover chicken and the cranberry apple mixture together in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat: Warm the chicken and sauce in a skillet over medium-low heat until heated through. Add a splash of chicken broth or water if the sauce has thickened too much. You can also reheat individual portions in the microwave.
Freeze: Store the cooled chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The apples may be softer after freezing and thawing, but the dish will still be tasty.
Cranberry Apple Orchard Chicken
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Cranberry Apple Mixture
- 1 tablespoon unsalted butter
- 2 medium shallots, thinly sliced
- ⅓ cup (67 g) light brown sugar, packed
- 2 medium lemons, juiced (about 3 tablespoons)
- 2 large Honeycrisp apples, cored, sliced into ½-inch slices
- ½ cup fresh or frozen cranberries
- Fresh thyme sprigs or rosemary, for garnish
- 1 medium lemon, sliced, for garnish
Instructions
- Pat the chicken thighs dry with paper towels. In a small bowl, mix the Italian seasoning, paprika, chili powder, salt, and pepper. Season the chicken evenly on both sides.
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 6 to 8 minutes per side, or until golden brown and the thickest part reaches 165°F. Transfer the chicken to a plate and cover loosely with foil to keep warm.
- In the same skillet, melt the butter. Add the shallots and cook for 2 to 3 minutes, stirring occasionally, until softened.
- Stir in the brown sugar and lemon juice, scraping up any browned bits from the bottom of the skillet.
- Add the apple slices and cranberries. Cook for 5 to 7 minutes, stirring occasionally, until the apples begin to soften, the cranberries start to burst, and the fruit is coated in the sauce.
- Return the chicken to the skillet and turn to coat it in the sauce. Let it warm through briefly.
- Garnish with fresh thyme or rosemary and lemon slices. Serve immediately.
Did you make this recipe?
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