How do I keep the chicken from drying out?

The key is to use bone-in, skin-on chicken thighs. They’re more forgiving and stay juicy. Also, avoid overcooking—165°F internal temp is perfect.

Can I use boneless chicken breasts instead?

Yes, but watch the cook time closely. Sear until golden, then reduce simmer time slightly. For more flavor, consider brining the breasts beforehand.

Frozen cranberries work just as well—no need to thaw. Avoid dried cranberries as they’re too sweet and lack the necessary tartness.

Absolutely. Make the sauce and sear the chicken in advance. Store separately, then finish cooking everything together when you're ready to serve.

Season chicken thighs with salt and pepper.
Heat olive oil in a large skillet. Sear chicken thighs skin-side down until golden, about 6-7 minutes. Flip and cook 4-5 minutes more. Remove and set aside.
In the same skillet, sauté garlic and onion until fragrant.
Add cranberries, orange juice, orange zest, chicken broth, maple syrup, and rosemary.
Bring to a simmer, then nestle chicken back into the skillet.
Cover and cook for 20 minutes, until chicken is cooked through and sauce thickens.
Serve hot with your favorite side.