Imagine sinking your teeth into succulent, pan-fried chicken thighs, perfectly crisped to golden perfection, and drizzled with a luscious, tangy cranberry sauce that dances on your palate. This delightful dish isn't just a feast for the eyes; it's a symphony of flavors that will elevate any dinner table! Whether you're looking for a quick weeknight meal or an impressive dish for guests, this recipe for Pan Fried Chicken Thighs with Cranberry Sauce is sure to become a family favorite. Ready to impress your taste buds? Let’s dive into the details!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup cranberry sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1 cup cranberry sauce, 2 tablespoons olive oil, salt, pepper, and fresh parsley for garnish.
- Pat the chicken thighs dry with paper towels to remove excess moisture. This helps achieve a crispy skin when frying.
- Season both sides of the chicken thighs generously with salt and pepper, ensuring even coverage for flavor.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to heat until it shimmers but does not smoke.
- Carefully place the seasoned chicken thighs skin-side down in the hot skillet. Avoid overcrowding the pan; if necessary, cook in batches.
- Cook the chicken thighs for about 6-8 minutes on the skin side without moving them, until the skin is golden brown and crispy.
- Using tongs, flip the chicken thighs over and reduce the heat to medium. Continue to cook for an additional 6-8 minutes, or until the internal temperature reaches 165°F (75°C).
- Once cooked, transfer the chicken thighs to a plate and cover loosely with aluminum foil to keep warm while you prepare the cranberry sauce.
- In the same skillet, add the 1 cup of cranberry sauce, scraping up any browned bits from the bottom of the pan to incorporate the flavors.
- Stir the cranberry sauce over medium heat until it warms through, about 3-5 minutes. Taste and adjust seasoning if necessary.
- To serve, place the chicken thighs on plates and spoon the warm cranberry sauce over the top.
- Garnish with freshly chopped parsley for a pop of color and added freshness.
- Enjoy your pan-fried chicken thighs with cranberry sauce alongside your favorite sides!
Tips
- Patience is Key: For the crispiest skin, ensure you pat the chicken thighs dry before seasoning. This removes excess moisture that can prevent that coveted crunch.
- Temperature Matters: Make sure your skillet is hot enough before adding the chicken. A shimmering oil indicates it's ready, which helps achieve that perfect golden crust.
- Don’t Rush the Flip: Allow the chicken to cook undisturbed on the skin side for 6-8 minutes. This ensures the skin gets crispy and doesn't tear when you flip it.
- Use a Meat Thermometer: To guarantee your chicken is cooked perfectly, use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
- Enhance the Sauce: Feel free to add a splash of balsamic vinegar or a sprinkle of brown sugar to the cranberry sauce for an extra layer of flavor.
- Garnish for Presentation: A sprinkle of fresh parsley not only adds a pop of color but also brightens the dish with its fresh flavor.
- Pair it Right: Serve your chicken thighs with sides like mashed potatoes, roasted vegetables, or a simple green salad to complete the meal.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 13g
Protein: 40g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 220mg
