One Pan Cranberry Garlic Braised Chicken | Chivilla Bay

Prep Time: 5 minutes | Cook Time: 35 minutes | Servings: 8
Author: Olivelle (styled by Chivilla Bay)

Fall Comfort with a Little Drama 🍗🍂

This One Pan Cranberry & Garlic Braised Chicken tastes like autumn decided to show off.

Tender chicken thighs simmer alongside sweet-tart cranberries, buttery garlic cloves, fragrant rosemary, and a rich savory braising sauce that practically begs for mashed potatoes or crusty bread nearby. The Blood Orange Olive Oil and Harvest Fig Balsamic bring just enough brightness and depth to make this dish feel cozy and elegant all at once.

And the best part? It all happens in one pan. Fewer dishes. More flavor. Tiny kitchen victory parade. ✨

This is the kind of dinner that makes the whole house smell incredible long before anyone sits down at the table.

Ingredients

8 chicken thighs
1 tbsp Butcher’s Spice Blend
3 tbsp Blood Orange Infused Olive Oil
15 to 20 cloves garlic, peeled
1 cup cranberries, fresh or frozen
1 cup chicken stock
3 tbsp Harvest Fig Barrel Aged Balsamic
4 rosemary sprigs

Directions

Season the chicken thighs generously with Butcher’s Spice Blend.
In a large cast iron skillet or wide sauté pan, heat the Blood Orange Infused Olive Oil over medium-high heat.
Once hot, add the chicken thighs and sear for about 3 minutes per side until golden brown.
Add the garlic cloves, cranberries, chicken stock, and Harvest Fig Barrel Aged Balsamic to the pan.
Reduce heat to low, cover, and simmer for about 20 minutes until the chicken is fully cooked and tender.
Add the rosemary sprigs during the final few minutes of cooking to infuse the dish with fresh herb flavor.
Serve warm with spoonfuls of the braising liquid over the chicken. Bonus points if there’s bread nearby to soak up every last drop. 😌