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Pan-Seared Chicken With Garlic Cranberry Sauce

Created by
  Published on December 29th, 2021
  Reading time: < 1 minute
  Last modified April 13th, 2023
chicken
ChefRhonda PlataDifficultyBeginnerRating
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Even after the holidays are over, cranberry sauce makes the perfect pairing for roasted poultry. Not only are these chicken thighs ideal for ketogenic macros, the skin locks in the moisture, giving you an even juicier protein dish.

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Nutrition Facts

Serving Size 2 chicken thighs

Servings 2

1g
Net Carbs

Amount Per Serving
Calories 504
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 2g1%
Dietary Fiber 1g4%
Sugars 2g
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 1 ½ lbs chicken thighs, skin on and bone-in
 ¼ tsp sea salt
 1 ½ tsp extra-virgin olive oil
 ½ cup frozen cranberries
 1 cup chicken broth, divided
 2 garlic cloves, minced
 ½ tsp dried thyme
 1 tbsp coconut aminos

Directions

Directions
1

Preheat the oven to 375°F. Season both sides of the chicken thighs with the salt.

2

In a large cast-iron skillet, or another oven-safe pan, heat the oil over medium-high heat. Brown the seasoned chicken thighs starting with skin-side down for 5 to 7 minutes then flip and brown the other side for another 2 to 3 minutes.

3

Add the frozen cranberries and half of the broth to the pan. Transfer to the oven and bake for 12 to 15 minutes or until the chicken is cooked through. Remove the chicken, place it on a plate and keep warm.

4

Place the pan with the cranberries over medium heat and add the garlic, thyme, coconut aminos, and the remaining stock and stir to combine. Bring the sauce to a gentle boil and let it simmer until the sauce has thickened, about 8 minutes. Season with additional salt if needed.

5

To serve, divide the cranberry sauce and chicken between plates. Enjoy!

Ingredients

Ingredients

Ingredients
 1 ½ lbs chicken thighs, skin on and bone-in
 ¼ tsp sea salt
 1 ½ tsp extra-virgin olive oil
 ½ cup frozen cranberries
 1 cup chicken broth, divided
 2 garlic cloves, minced
 ½ tsp dried thyme
 1 tbsp coconut aminos

Directions

Directions

Directions
1

Preheat the oven to 375°F. Season both sides of the chicken thighs with the salt.

2

In a large cast-iron skillet, or another oven-safe pan, heat the oil over medium-high heat. Brown the seasoned chicken thighs starting with skin-side down for 5 to 7 minutes then flip and brown the other side for another 2 to 3 minutes.

3

Add the frozen cranberries and half of the broth to the pan. Transfer to the oven and bake for 12 to 15 minutes or until the chicken is cooked through. Remove the chicken, place it on a plate and keep warm.

4

Place the pan with the cranberries over medium heat and add the garlic, thyme, coconut aminos, and the remaining stock and stir to combine. Bring the sauce to a gentle boil and let it simmer until the sauce has thickened, about 8 minutes. Season with additional salt if needed.

5

To serve, divide the cranberry sauce and chicken between plates. Enjoy!

Pan-Seared Chicken With Garlic Cranberry Sauce
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

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