Braised Chicken over Cranberry Sauce Casserole

 

Ingredients

For the Chicken:

2 to 2½ lbs bone-in, skin-on chicken thighs and drumsticks

1½ tsp kosher salt, divided

½ tsp freshly ground black pepper

2 tbsp vegetable oil or light olive oil

For the Cranberry Braising Sauce:

1 small yellow onion, thinly sliced

2 garlic cloves, minced (optional but recommended)

1½ cups fresh or frozen cranberries

½ cup fresh orange juice (or substitute with chicken broth for less sweetness)

⅓ cup packed brown sugar

¼ cup chicken broth

1 tbsp apple cider vinegar

1 tsp dried thyme (or 1 tbsp fresh, chopped)

½ tsp dried rosemary, crumbled

1 bay leaf

2 tbsp unsalted butter, cut into small pieces

For Thickening (Optional):

1 tbsp cornstarch

2 tbsp cold water

For Serving:

Chopped fresh parsley (optional)

Mashed potatoes, rice, or egg noodles

Instructions

Prep & Preheat

Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set aside.

Season & Sear the Chicken

Pat chicken pieces dry with paper towels—this ensures a golden crust. Season all sides with 1 teaspoon salt and the black pepper.

In a large skillet over medium-high heat, warm oil until shimmering. Add chicken, skin-side down, and sear undisturbed for 4–5 minutes per side until deeply golden. Work in batches if needed to avoid crowding. Transfer to the casserole dish, skin-side up.

Sauté the Aromatics

Reduce heat to medium. Add sliced onion to the same skillet and cook for 5 minutes, stirring, until soft and lightly caramelized. Add garlic (if using) and cook 30 seconds until fragrant. Remove from heat.

Build the Sauce

In a medium bowl, combine cranberries, orange juice, brown sugar, chicken broth, apple cider vinegar, thyme, rosemary, bay leaf, and remaining ½ teaspoon salt. Stir to dissolve sugar as much as possible.

Deglaze & Combine

Pour the cranberry mixture into the skillet with the onions. Stir gently, scraping up all those flavorful browned bits from the bottom. Let simmer 1 minute.

Assemble the Casserole

Carefully pour the cranberry-onion sauce over and around the chicken in the casserole dish. Dot the surface with butter pieces.

Braise to Tenderness

Cover tightly with foil and bake for 30 minutes. Then, remove foil and bake uncovered for 20–30 minutes more, until chicken is fork-tender and registers 165°F (74°C) internally. The cranberries will have burst, and the sauce will be rich and slightly thickened.

Optional Sauce Thickening

If you prefer a glossier, more cohesive sauce:

Transfer chicken to a warm plate and tent with foil.

Pour sauce into a small saucepan.

Whisk cornstarch and cold water into a smooth slurry, then stir into simmering sauce. Cook 1–2 minutes until thickened.

Return sauce and chicken to the casserole.

Finish & Serve

Discard the bay leaf. Taste and adjust seasoning—add a pinch of salt or splash of vinegar for brightness if needed. Sprinkle with fresh parsley.

Serve chicken over mashed potatoes, rice, or noodles, generously spooning the vibrant cranberry sauce over the top.

Serving Suggestions

Pair with roasted Brussels sprouts or green beans almondine

Drizzle extra sauce over a simple arugula salad with shaved Parmesan

Offer crusty bread on the side for soaking up every drop

Garnish with orange zest for a pop of color and citrus aroma

Frequently Asked Questions

Can I use boneless chicken?

Yes—but reduce cooking time by 10–15 minutes and monitor closely to avoid drying out.

Can I make this ahead?

Absolutely! Assemble (unbaked), cover, and refrigerate for up to 24 hours. Add 10 minutes to covered bake time. Reheats beautifully.

Can I skip the orange juice?

Yes—use all chicken broth for a less sweet, more savory profile. The vinegar will still provide brightness.

Are fresh cranberries necessary?

Frozen work perfectly! No need to thaw—just add them straight from the bag.

Allergy Information

Contains: None of the top 8 allergens (naturally dairy-free, nut-free, soy-free)

Gluten-free: Yes (verify broth labels)

Vegetarian? No (contains chicken and broth)

Dairy-free option: Omit butter or use plant-based alternative

Always check broth and spice labels for hidden allergens.

Nutrition Facts

(Per serving, recipe serves 6)

Calories: 580

Protein: 38g

Fat: 32g (Saturated: 10g)

Carbohydrates: 36g

Fiber: 3g

Sugar: 22g

Sodium: 680mg

Values may vary based on chicken skin consumption and ingredient brands.

This Braised Chicken over Cranberry Sauce Casserole is proof that elegance doesn’t require complexity. With its jewel-toned sauce, tender meat, and perfect balance of sweet, tart, and savory, it feels special enough for a holiday table—yet simple enough for a Tuesday night. So channel your inner “lady with the spoon,” braise with confidence, and serve a dish that doesn’t just feed the body, but delights the soul. And yes—it really does disappear fast.