Pan Seared Chicken Thighs With Cranberry Dijon Gravy

If I had a dollar for every time I said I loved one pan chicken recipes, man I'd be (almost) rich.

These pan seared chicken thighs with cranberry Dijon sauce are juicy, tender and SO flavorful.

And yes, they're made on the stove top in one pan for a quick and easy dinner you can have ready in just 30 minutes!

Made with boneless skinless chicken thighs, cranberries, Dijon, rosemary and thyme, it's an easy fall/winter dinner recipe that doesn't disappoint.

Now that we set the clocks ahead, it's getting dark by 5pm which means I'm sneaking into my PJ's by 5:05pm...any one else with me?

It also means comfort food season has officially begun, so I prefer my smothered chicken thighs with cranberry Dijon gravy to be served over a heaping pile of roasted garlic mashed potatoes.

Thank god for stretchy pants ;).

• boneless, skinless chicken thighs
• salt and pepper
• dried thyme
• dried rosemary
• ground ginger
• flour
• olive oil
• butter
• balsamic vinegar
• onion
• garlic
• homemade cranberry sauce
• Dijon mustard
• chicken broth

Let's talk cranberry sauce for a minute.

I highly recommend using homemade cranberry sauce with fresh cranberries in this chicken thigh recipe.

Canned cranberry sauce will work if you have to use it, but I would suggest using only the whole berry cranberry sauce, not the jellied.

I promise the homemade cranberry sauce will be worth it and it's SO easy to make. Any leftover sauce can be stored for up to 1 week.

You could make this using bone-in chicken thighs; just adjust the cooking time to make sure the chicken is cooked all the way through or reaches an internal temperature of at least 165F.

1. Combine ¼ cup of flour, salt, pepper, and ¼ teaspoon each: ginger, thyme rosemary in a shallow bowl.
2. Pat dry your chicken thighs and dredge each side in the flour mixture, shaking off any excess flour. Set aside on a plate.
3. Heat olive oil and butter over medium heat in a large skillet or cast iron pan. Once hot, add chicken thighs, working in batches to not crowd the pan (you may have to do 2 thighs at a time).
4. Cook about 4-5 minutes per side or until golden brown. Remove and set aside.
5. In the same pan, add balsamic vinegar. Using a wooden spoon, scrape up any brown bits on the bottom of the pan. Stir in onion and garlic, cook for 1-2 minutes until fragrant.
6. Add remaining 1 tablespoon of flour. Stir for 1 minute, then add cranberry sauce, Dijon and remaining ¼ teaspoon each of ginger, thyme and rosemary. Stir to combine (mixture will be thick).
7. Slowly whisk in chicken broth. Once combined, bring to a simmer, lower to medium-low heat, add chicken back to pan and cook additional 2-3 minutes.
8. Serve over mashed potatoes if desired.

• Let your chicken sit at room temperature for 30 minutes before pan-searing. This will ensure even cooking.
• Don't over crowd your pan. If your skillet can only fit two comfortably, then work in batches.
• Deglaze the pan using the balsamic vinegar. This adds great flavor by bringing up all those brown bits from the chicken! If you don't have balsamic vinegar, use white wine or chicken broth.

Boneless chicken thighs take anywhere from 12-15 minutes to pan fry.

You can cut into a piece to make sure it is no longer pink or you use a thermometer to check that the internal temperature is at least 165 F.

• mashed potatoes (my fav!)
• green beans
• wild rice
• oven roasted potatoes (or sweet potatoes)
• roasted broccoli

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