Lingonberry-Glazed Chicken Thighs with Thyme

Sharp-sweet lingonberry gives these chicken thighs a distinctly Nordic character, turning a simple one-pan dinner into something glossy, savoury and bright. Bone-in, skin-on thighs bring richness and stay succulent as they simmer, while Dijon mustard, garlic and fresh thyme keep the berry glaze from tasting overly sweet. Honey rounds out the tart fruit, and the reduced stock creates a sauce that clings to the crisp-edged chicken. It is practical enough for a weeknight but has enough depth to serve with buttery potatoes, grains or seasonal vegetables.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Nordic-inspired home cooking
Cooking style One-pot cooking • Freezer-friendly • Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Sweet-sharp balance: Lingonberries bring natural tartness, while honey rounds the glaze without making it overly sweet.
  • Savoury depth: Dijon mustard, garlic and thyme give the fruit glaze a more complex, dinner-worthy flavour.
  • Efficient cooking: The chicken browns and finishes in the same pan, so the sauce picks up flavour from the browned bits.
  • Golden skin: Starting the thighs skin-side down builds colour and texture before the chicken simmers in the glaze.

Get the most out of this recipe

Ingredient notes

  • Lingonberries: Their tart flavour is central to the dish. If the berries taste especially sharp, finish with a little more honey and simmer briefly to soften the edge.
  • Chicken skin: Pat the skin dry before seasoning so it browns cleanly and releases from the pan more easily.
  • Thyme: Fresh thyme works well because it can simmer in the sauce and be removed before serving, leaving a clean herbal note.

Texture tips

  • For better browning: Let the chicken cook undisturbed at the start; moving it too soon can tear the skin and reduce colour.
  • For a glossier glaze: Keep the sauce at a steady uncovered simmer so it reduces gradually and clings to the chicken.
  • Avoid a harsh boil: Lower the heat if the sauce is reducing too quickly; a gentler simmer keeps the chicken moist and the glaze smooth.

Serving ideas

  • Potatoes: Serve with boiled, mashed or roasted potatoes to soak up the sweet-tart pan sauce.
  • Greens or cabbage: Buttered greens, braised cabbage or a crisp slaw balance the richness of the chicken skin.
  • Grains: Pearl barley, rye berries or brown rice make it a more substantial dinner while keeping the Nordic-style flavour profile.

Make-ahead tips

  • Make ahead: The cooked chicken and glaze can be cooled and refrigerated, then reheated gently with a splash of stock to loosen the sauce.
  • Freezing: Freeze the cooked dish in a sealed container, then defrost overnight in the fridge before reheating.
  • Reheating: Warm gently in a frying pan until piping hot throughout; avoid boiling hard so the glaze stays glossy.

Equipment you'll need

Large frying pan Tongs Wooden spoon
Ingredients
Instructions
Print
  1. Season the chicken thighs all over with the fine sea salt and black pepper. Set a large frying pan over medium-high heat.
  2. Add the unsalted butter to the pan and let it foam. Lay in the chicken thighs skin-side down and cook for 6 to 8 minutes until the skin is deep golden, then turn and cook for 3 minutes on the second side.
  3. Reduce the heat to medium and add the garlic, stirring for 30 seconds until fragrant. Stir in the Dijon mustard and honey to make a smooth base.
  4. Add the lingonberry and chicken stock, then tuck in the fresh thyme. Bring to a gentle simmer, turning the chicken to coat it in the sauce.
  5. Simmer uncovered for 18 to 22 minutes, turning the chicken once or twice, until the thighs are cooked through and the sauce is glossy and clings to the chicken. If the sauce reduces too quickly, lower the heat slightly and keep it at a steady simmer.
  6. Lift out and discard the thyme sprigs. Spoon the lingonberry glaze over the chicken and serve straight away.

Made this recipe? Rate it — a comment is optional.

Recipe notes

Tips

  • For the best browning, pat the chicken skin dry before seasoning, and avoid moving it in the pan until it releases easily.
  • If you are using very tart lingonberries, add a little extra honey at the end and simmer for 1 minute to round out the flavour.
  • Chicken should be cooked until piping hot throughout; take extra care for young children, older adults, and anyone who is pregnant or immunocompromised.

Substitutions

  • Replace chicken thighs with chicken drumsticks; brown them well, then simmer a little longer until cooked through.
  • Replace Dijon mustard with whole-grain mustard for a milder heat and a more textured glaze.
  • Replace fresh thyme with fresh rosemary, using fewer sprigs as it is stronger.

Storage

  • Refrigerate up to 3 days
  • Cool, then refrigerate in a sealed container. Reheat gently in a frying pan with a splash of chicken stock until piping hot and the sauce loosens; avoid boiling hard so the glaze stays glossy. Freeze for up to 2 months and defrost overnight in the fridge before reheating.

Ratings & reviews

Liked this recipe? Share your feedback to support our cooking community.

Tried this recipe?

Choose 1–5 stars. A comment is optional.

If you leave a comment, use 10–500 characters.

Stay inspired

Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.

Pinterest
Lingonberry-Glazed Chicken Thighs with Thyme
Image by JustRecipes
Pinterest

Recipe overview

  • Servings: 4 servings
  • Total time: 45min (15min active)
  • Difficulty: Easy
  • Cuisine: Nordic
  • Allergens:
    Milk Mustard
Beginner friendly One pot Freezer friendly Kid friendly
Pinterest Signal WhatsApp

Plan your meals and get a complete grocery list automatically.

Add to meal planner

Equipment you'll need

Large frying pan Tongs Wooden spoon
Advertisement

Recommended tools for this recipe

Best overall

Misen Carbon Steel Nonstick Frying Pan 12 Inch

Versatile induction-ready pan
  • Works on all stovetops
  • Naturally nonstick when seasoned
  • Requires seasoning and maintenance

Got ingredients left?

Find recipes using ingredients from this recipe or what you already have at home.

Find recipes with these ingredients →

More variations

View all

More from this course

View all

Cook with these ingredients

Black pepper

1 cup ≈ 110.4 g
Convert ingredient→

Chicken stock

1 cup ≈ 240 ml
Convert ingredient→

Dijon mustard

1 cup ≈ 240 g
Convert ingredient→

Fine sea salt

1 cup ≈ 268.8 g
Convert ingredient→

Honey

1 cup ≈ 340 g
Convert ingredient→

Unsalted butter

10 oz ≈ 283 g
Convert ingredient→

More with similar ingredients

View all

You might also like

Make this recipe easier next time

Advertisement

These tools help you get better results with less effort.

Best overall

Misen Carbon Steel Nonstick Frying Pan 12 Inch

Versatile induction-ready pan
  • Works on all stovetops
  • Naturally nonstick when seasoned
  • Requires seasoning and maintenance
Best value

T-fal Ultimate Hard Anodized Nonstick Fry Pan 12 Inch

Best value nonstick pan
  • Excellent price-performance
  • Thermo-Spot heat indicator
  • Not induction compatible
Top quality

All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch

Premium nonstick performance
  • Top-tier build quality
  • Excellent heat distribution
  • Expensive

Browse alphabetically

Looking for a specific recipe? Choose a letter below to jump directly to recipes starting with that letter or number.

Explore the Recipe Index

Enjoy cooking with JustRecipes?

Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.

Add JustRecipes to Google

Every recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.