Keto Cranberry Chicken Thighs

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    50 min

Keto Cranberry Chicken Thighs

39 ratings

These festive chicken thighs are a tangy and savory treat! The crispy skin pairs perfectly with blistered cranberries and herbs. We also sear the chicken in bacon fat because everything is better with bacon!

  • Net Carbs

    2.1 g

  • Fiber

    0.8 g

  • Total Carbs

    2.8 g

  • Protein

    21.7 g

  • Fats

    20.6 g

282 cals

Keto Cranberry Chicken Thighs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Bacon

    Bacon

    2 slice - 6" long

  • Chicken Thighs Skin On Bone In by Bell & Evan's

    4 thigh

  • Salt

    Salt

    ¼ teaspoon

  • Thyme, Dried

    Thyme, Dried

    1-½ teaspoon

  • Garlic Powder

    Garlic Powder

    0.5 teaspoon

  • Black Pepper

    Black Pepper

    ¼ teaspoon

  • Cranberries, Fresh

    Cranberries, Fresh

    ½ cup, whole pieces

  • Rosemary, Fresh

    Rosemary, Fresh

    2 tablespoon

  • Chicken Broth

    Chicken Broth

    2 tablespoon

  • Balsamic Vinegar

    Balsamic Vinegar

    2 teaspoon

Recipe Steps

steps 5

50 min

  • Step 1

    Preheat the oven to 375 degrees Fahrenheit. Bake the bacon in a large, oven safe pan until crisp. Set the bacon aside and reserve the bacon fat in the pan.
    Step 1
  • Step 2

    In a small bowl, mix the thyme, garlic powder, salt and pepper together. Sprinkle the mixture all over the chicken thighs.
    Step 2
  • Step 3

    Heat the pan with residual bacon fat over medium high heat on the stove top. Once hot, add the chicken thighs skin side down to the pan. Allow the thighs to sear undisturbed for about 5-7 minutes, or until the skin begins to brown and get crispy.
    Step 3
  • Step 4

    Flip the chicken over and allow them to sear for an additional 3 minutes. Sprinkle the cranberries around the chicken thighs and add the balsamic vinegar and broth. Nestle the sprigs of rosemary around the chicken.
    Step 4
  • Step 5

    Place the chicken in the oven for about 25-30 minutes, or until the thighs reach an internal temperature of at least 165 degrees. For more crispy skin, you can broil the thighs for about 30-45 seconds. Chop the reserved bacon and scatter it around the chicken. Serve with your favorite low-carb side.
    Step 5

Comments 30

  • FabulousArugula191126

    FabulousArugula191126 22 days ago

    Great combination of flavors!

    • Keto_UK

      Keto_UK 3 years ago

      Really nice. I added extra cranberries and bacon.

      • RousingKale923659

        RousingKale923659 3 years ago

        This. Was. FANTASTIC! So juicy and so flavorful. Made with broccoli and caramelized onions. Will definitely be making this again- soon!

        • MommaMia

          MommaMia 4 years ago

          I don’t eat thighs, I used boneless pork chops and served over baby spinach leaves. The family loved it, it has been added to my monthly rotation.

          • andernoah

            andernoah 3 months ago

            Then why comment 😂😂

        • EDB

          EDB 4 years ago

          Extra cranberries extra chicken stock great dish. Five stars

          • Anonymous

            Anonymous 4 years ago

            I used skinless boneless chicken...oops Still a very filling meal. I thought the cranberries were going to be too tart. I think the rosemary helps to balance the tartness. I followed the suggestion of most and added more broth. Im glad I did. VERY flavorful and went well with crispy bacon and kale.

            • Pam

              Pam 4 years ago

              Yum!! Such a good fall dish! I will make again soon. I added extra cranberries and broth.

              • Jimmy

                Jimmy 4 years ago

                Everything I was hoping for!

                • Kimberly

                  Kimberly 5 years ago

                  This is amazing!!! I did add 1/2 cup more chicken stock to make a pan sauce! I will be making this again!

                  • Goldie

                    Goldie 5 years ago

                    This would be five star but I just can't eat the skin.

                    • Goldie

                      Goldie 5 years ago

                      This would be a five star but I just can't eat the skin.

                      • The Real Me

                        The Real Me 5 years ago

                        Yummy

                        • Ginannst

                          Ginannst 5 years ago

                          Are the macros given just for the chicken or does it include the cranberries as well? Not sure if cranberries are just to infuse flavor into chicken.

                          • Donna

                            Donna 5 years ago

                            Loved it, chicken flavorful, cranberries and pan dripping delicious . Thanks

                            • herb.lafond@gmail.com

                              herb.lafond@gmail.com 5 years ago

                              This was awesome both my 16 year old son and my wife loved it we will definitely make it again.

                              • LisaP

                                LisaP 5 years ago

                                Made this dish for dinner this evening. Whole family LOVED IT!!!

                                • DebAnn

                                  DebAnn 5 years ago

                                  Omg this sounds good and perfect for the upcoming holiday season

                                  • Jenn

                                    Jenn 5 years ago

                                    Is it possible to use pork instead of chicken?

                                    • sadunn103388f4

                                      sadunn103388f4 5 years ago

                                      Can I use boneless skinless thighs?

                                      • MaryH

                                        MaryH 6 years ago

                                        MaryH I’m trying this tonight. It sounds so good and worth the try. Edit | Reply | favorite_border | a month ago | flag MaryH Well I tried it and the cranberries burned and the thighs stuck to the pan but at least the chicken was cooked. Edit | favorite_border | 3 weeks ago | flag MaryH Made this according to recipe but I added more chicken broth, about a cup which kept everything from sticking or burning. It made a wonderful sauce to go over the chicken. I had asparagus with it and the sauce added new flavor to the veggie. I have enough for leftovers next week and I expect things will even get yummier having to sit for awhile in the frig. Edit | favorite_border | 2 days ago |

                                        • Tuckerwr

                                          Tuckerwr 6 years ago

                                          I want to try this recipe. How can I save this recipe? I want to add this recipe to my food. Is there a way to do this. Thanks

                                          • EGW

                                            EGW 6 years ago

                                            Save to your favorites

                                        • Geeves

                                          Geeves 6 years ago

                                          Excellent

                                          • Anonymous

                                            Anonymous 6 years ago

                                            This is so good. I used frozen cranberries and it was fine. It was great over mashed cauliflower. Delicious.

                                            • MaryH

                                              MaryH 6 years ago

                                              Can you substitute fresh cranberries with dry unsweetened ones. I do not have or get fresh cranberries.

                                              • KinkyCurls

                                                KinkyCurls 6 years ago

                                                My opinion: I would think so, but soak them in some hot water to reconstitute them. For a quantity of dry to use compare nutritional information between fresh and dried. You won't be using 3/4 cup of dried.

                                            • Cheryl Schow

                                              Cheryl Schow 6 years ago

                                              what will it to the values it I take the skin off the chicken

                                              • Sorrowslady

                                                Sorrowslady 5 years ago

                                                Keep it on for the fat

                                            • Weaver

                                              Weaver 6 years ago

                                              Used Cornish hen instead of thighs. Delicious! Will use this recipe again!