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!

Prep: 10 minCook: 45 minTotal: 55 min
Servings: serves 4


  • 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 


  1. Preheat the oven to 400F. Heat a large skillet over medium-high heat and melt 1 tablespoon of the butter. 
  2. Rub the paprika, ½ teaspoon of the salt and ½ teaspoon of the pepper all over the chicken. 
  3. 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.
  4. 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. 
  5. Bring the mixture to a boil and reduce the heat to simmer for 5 minutes. 
  6. Remove the skillet from the heat and add the arugula, cranberries, and chicken back to the skillet. 
  7. Slide the skillet into the oven and bake for about 30 minutes, or until the chicken is fully cooked. 
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