If I could say two things about this recipe, it would be this. First, I love one skillet meals. There is nothing worst than finishing up your dinner, sitting back, only to peer over to a kitchen with a sink full of dishes. So, I’ve become kinda obsessed with meals that come together in one skillet. One pan. Wham. Bam. Done and delicious.
Second, I love chicken thighs. Chicken breasts can be so touchy. Overcooking by just one minute or two can make them dry and disappointing. Thighs, on the other hand, are juicy and moist and give you a little wiggle room when you’re cooking them.
If you love one skillet meals as much as I do, you have GOT to try this Caprese Chicken Skillet, or this One Skillet Lemon Butter Chicken, and you’ll love this Creamy White Wine Chicken! As I was linking those one skillet meals, I realized there were SO many more, so if you want to peruse the long list, head up to the top of this page and type “one skillet” in the search bar. Lots of yummy options!!
Apparently I’ve gotten quite carried away with one skillet chicken and I’m not mad about it. The sauce in this recipe is drool-worthy. It’s one of those sauces you just can’t get enough of and will be licking your plate to get every last drop!
Plus, you get an extra serving of veggies and some holiday flair with the cranberries. It’s a beautiful touch that make this dish perfect for the holidays!
So let’s jump into the recipe and make this Lemon Cranberry Chicken Skillet! Heat a large skillet over medium-high heat and melt 1 tablespoon of the butter.
Rub the paprika, ½ teaspoon of the salt and ½ teaspoon of the pepper all over the chicken.
Sear the chicken thighs, about 2 minutes per side. Once seared, set the chicken aside on a plate and turn the heat down to medium.
Add the remaining butter, garlic, and cauliflower to the skillet and saute for about 5 minutes before adding the broth, heavy cream, cheese, lemon juice, and remaining salt and pepper to the skillet.
Bring the mixture to a boil and reduce the heat to simmer for 5 minutes. Remove the skillet from the heat and add the arugula, cranberries, and chicken back to the skillet.
Slide the skillet into the oven and bake for about 30 minutes, or until the chicken is fully cooked.
Recipe
Lemon Cranberry Chicken Skillet
This Lemon Cranberry Chicken Skillet is the perfect festive holiday dinner, loaded with flavor and color. It’s a crowd pleaser everyone will love!
Ingredients
- 3 Tbsp. butter, divided
- 1 lb. chicken thighs, boneless and skinless
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 garlic cloves, pressed
- 1/2 head cauliflower, chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- ⅓ cup Parmesan cheese
- 1 lemon, juiced
- 1 cup arugula
- ½ cup fresh cranberries
Instructions
- Preheat the oven to 400F. Heat a large skillet over medium-high heat and melt 1 tablespoon of the butter.
- Rub the paprika, ½ teaspoon of the salt and ½ teaspoon of the pepper all over the chicken.
- Sear the chicken thighs, about 2 minutes per side. Once seared, set the chicken aside on a plate and turn the heat down to medium.
- Add the remaining butter, garlic, and cauliflower to the skillet and saute for about 5 minutes before adding the broth, heavy cream, cheese, lemon juice, and remaining salt and pepper to the skillet.
- Bring the mixture to a boil and reduce the heat to simmer for 5 minutes.
- Remove the skillet from the heat and add the arugula, cranberries, and chicken back to the skillet.
- Slide the skillet into the oven and bake for about 30 minutes, or until the chicken is fully cooked.
Enjoy!! xo
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