Pan-Seared Chicken With Garlic Cranberry Sauce
ChefRhonda PlataDifficultyBeginnerEven 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.
Servings 2
Serving size 2 chicken thighs
Net Carbs
- Amount Per Serving
- Calories 504
- % Daily Value *
- Total Fat 20g26%
- Protein 39g
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Total Sugars 2g
* 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
Directions
Preheat the oven to 375°F. Season both sides of the chicken thighs with the salt.
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.
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.
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.
To serve, divide the cranberry sauce and chicken between plates. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 375°F. Season both sides of the chicken thighs with the salt.
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.
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.
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.
To serve, divide the cranberry sauce and chicken between plates. Enjoy!
Notes
