Cranberry Jalapeño Chicken Skillet
Serves 4
5 mins prep
25 mins cook
0 mins total
This Cranberry Jalapeño Chicken Thigh Skillet is a savory and festive dish that perfectly balances sweet, tangy, and spicy flavors. Juicy chicken thighs are seasoned with aromatic herbs and garlic, then paired with honey-tossed cranberries, creamy goat cheese, and spicy jalapeño. A quick roast in the oven creates a rich, flavorful meal that’s perfect for any occasion.
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Preheat the oven:
Preheat your oven to 425°F (220°C).
Season the chicken:
In a small bowl, mix garlic powder, smoked paprika, thyme, rosemary, salt, and black pepper. Pat the chicken thighs dry, then rub the seasoning mixture evenly over both sides.
Pan-sear the chicken:
Heat olive oil in a cast iron or oven-safe skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Prepare the cranberries:
In a small bowl, toss the cranberries with 1 tablespoon of honey
Add garlic and combine flavors in the skillet:
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds, then add the honey-tossed cranberries and balsamic vinegar. Stir to combine, then return the seared chicken thighs to the skillet.
Top with jalapeño and goat cheese:
Scatter the sliced jalapeño over the chicken and cranberries, then sprinkle the goat cheese on top.7. Roast the dish:
Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the cranberries are softened and bubbling.
Roast the dish:
Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the cranberries are softened and bubbling.
Serve:
Remove from the oven and let rest for 5 minutes. Spoon the sauce over the chicken before serving.