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Creamy Cranberry Chicken

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

This Creamy Cranberry Chicken dish is a big plate full of cozy and filled with so many wonderful flavors. The chicken is so tender it falls off the bone and the creamy baby potatoes with Brussels all covered in the most delicious cranberry cream sauce make the perfect side. You won’t believe how easy it is too! The sauce is blended first and the chicken is browned in a skillet and then it all goes into a big baking dish and the oven does the rest! Unbelievably flavorful and such a pretty fall dish!

6 chicken thighs, bone & skin on,
pat dry & sprinkle with salt & pepper
1.5 lbs baby whole potatoes
1 bag frozen Brussels or frozen
1 tbsp ghee
13.5 oz coconut cream
3 cloves garlic, peeled
3 dates, pitted
1 cup dried cranberries, unsweetened, plus extra for garnish
1 cup chicken bone broth
1 tsp onion flakes
1 tsp thyme
1 tsp salt
1/2 tsp pepper
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 350˚
Add coconut cream, chicken broth, garlic, dates, cranberries & spice to a high speed blender till creamy & set aside
Melt ghee in large skillet
Brown chicken skin side down, 5-7 minutes or till golden, flip and cook 5 minutes more
Move chicken to a large casserole dish
Add potatoes
Add sauce
Bake 30 minutes
Add Brussels & bake 30 minutes longer (note if using fresh put them in with potatoes)
Garnish with cranberries
Enjoy this recipe by Penny's Primal!

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