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Cranberry, maple and rosemary chicken thighs

By Ghislain Poirier Updated October 22, 2026 2 min read

A weeknight supper that tastes like fall: chicken thighs browned in a skillet, then simmered for a few minutes in a sauce of fresh cranberries, maple syrup and rosemary. One pan, 30 minutes, and a glossy red sauce that pleases kids and guests alike.

Cranberry, maple and rosemary chicken thighs

Fresh cranberries make an excellent savoury sauce, not just a sauce for turkey. Here, they burst in the skillet where the chicken has just browned, with a little maple syrup to soften their tartness, cider vinegar for brightness and rosemary for aroma. Thighs stay juicy and handle a few minutes of simmering in the sauce well.

Our recipe is inspired by two published recipes: Tasting With Tina's one-pan rosemary chicken thighs with cranberry sauce, and Flavour and Savour's cranberry, maple and rosemary chicken thighs. For more ideas with this little fruit, see our guide to cooking with fresh cranberries.

Prep
10 min
Cook
20 min
Servings
4
Season
Fall and winter
Rating
Not rated yet

Ingredients

  • 8 boneless, skinless chicken thighs, about 900 g (2 lb)
  • Salt and pepper
  • 15 ml (1 tbsp) canola oil
  • 2 cloves garlic, minced
  • 15 ml (1 tbsp) chopped fresh rosemary, or 5 ml (1 tsp) dried rosemary
  • 250 ml (1 cup) fresh or frozen cranberries
  • 125 ml (½ cup) chicken broth
  • 45 ml (3 tbsp) maple syrup
  • 15 ml (1 tbsp) cider vinegar
  • 15 ml (1 tbsp) butter

Directions

  1. Season. Pat the thighs dry with paper towel, then salt and pepper both sides.
  2. Brown. In a large skillet, ideally cast iron, heat the oil over medium-high heat. Brown the chicken for 5 to 6 minutes, turn it and cook 4 to 5 minutes more. Set aside on a plate.
  3. Flavour. Reduce the heat to medium. Sauté the garlic and rosemary for 30 seconds to 1 minute in the drippings, without letting them burn.
  4. Make the sauce. Add the cranberries, broth, maple syrup and vinegar, scraping the bottom of the pan. Simmer for 4 to 6 minutes, until most of the cranberries have burst.
  5. Finish. Return the chicken and its juices to the pan and simmer 3 to 5 minutes, spooning the sauce over it, until it reaches 74°C (165°F) in the centre. Add the butter and stir until melted.
  6. Serve. Adjust the seasoning and serve right away, topped with sauce.

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One pan, two steps

The two recipes we consulted work differently. Tasting With Tina browns the thighs in a skillet, 8 to 10 minutes on one side and about 5 on the other, then makes the sauce in the same pan with fresh cranberries, cranberry juice and red wine vinegar before returning the chicken. Flavour and Savour marinates the chicken in a mix of cranberries, maple syrup, tamari and rosemary, then bakes it at 190°C (375°F) for about 30 minutes.

We kept the single pan, faster on a weeknight, and the flavours of the second: maple syrup and rosemary. The cranberry juice is replaced with a little chicken broth, and the wine vinegar with cider vinegar. That is our choice: the sauce is less sweet, and the fresh cranberries already provide all the colour.

Cooking without guessing

Boneless thighs are more forgiving than breasts: they stay juicy even if they simmer a few minutes longer. But the only way to know they are cooked is a thermometer. Health Canada calls for an internal temperature of 74°C (165°F) for poultry pieces such as legs and thighs.

For the sauce, allow 4 to 6 minutes: the cranberries burst one after another, releasing their pectin, which naturally thickens the liquid. Crush a few against the side of the pan for a more cohesive sauce.

Variations and sides

  • Thyme instead of rosemary: 2 sprigs are enough.
  • Shallot: sauté a chopped shallot with the garlic.
  • Pork: the same sauce goes very well with pork chops or tenderloin, cooked to 71°C (160°F), according to Health Canada.
  • Sides: wild rice, mashed squash, or roasted root vegetables, like our maple thyme roasted parsnips.

And to end the meal in seasonal colours, there is our apple cranberry crisp.

Sources

Frequently asked questions

What temperature means the chicken is cooked?

According to Health Canada, poultry pieces such as breasts, legs, thighs and wings must reach an internal temperature of 74°C (165°F). Check with a thermometer inserted into the thickest part.

Can you use chicken breasts?

Yes, but cut them in half horizontally so they cook as fast as thighs, and check the internal temperature: 74°C (165°F). Breast dries out more easily than thigh.

Can you make the sauce with frozen cranberries?

Yes, without thawing them. They will take a minute or two longer to burst in the sauce.

What should you serve with this chicken?

Rice, mashed potatoes or squash, or roasted root vegetables. Wild rice goes especially well with cranberries.

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