Cranberry Apple Orchard Chicken
Cranberry Apple Orchard Chicken is a fun, fruity dinner with juicy chicken thighs, tender apples, and tart cranberries, all coated in a sweet and tangy lemon sauce! It is full of fall flavor and makes a delicious meal any time of year.
Servings: 4 people
Calories: 466kcal
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.
Nutrition
Serving: 1portion | Calories: 466kcal