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Pan-Seared Chicken With Garlic Cranberry Sauce

Created by
  Published on December 29th, 2021
  Reading time: < 1 minute
  Last modified May 18th, 2022
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

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

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