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30-Minute Chicken Liver and Onions

This nutrient-dense chicken liver and onions recipe calls for just 5 ingredients, plus salt and pepper and comes together in under 30 minutes. Flavorful from caramelized onions, garlic, and lots of black pepper for some fiery heat, this old fashioned chicken liver and onions recipe will be a keeper! Make sure to add this superfood to your meal plan this week!

chicken liver and onions on a white plate with two forks in the front.

You want the health benefits of liver but are apprehensive about eating it because of its rich, bold, and gamey taste? I got you.

The trick to making liver taste not only palatable but downright delicious is a combination of caramelized onions, garlic, and a generous helping of black pepper. That trifecta of flavors masks the liver taste in this sauteed liver and onions recipe. Plus, I offer a whole list of tips and tricks to make this humble cut of chicken shine. It's easy and seriously tasty!

Looking for more easy liver recipes? 
Check out beef liver pate, creamy chicken livers, and cod liver pate recipe.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 20-25 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: GAPS, Low-Carb, Keto, Paleo, Ancestral diet
  • Tools Needed: sharp knife, cutting board, and skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love Sauteed Liver and Onions

  • Avoid food waste - Embrace nose-to-tail eating and honor the whole animal instead of just the most common cuts like chicken breasts and thighs.
  • Suitable for dietary needs - This recipe for chicken livers and onions is compatible with most healing diets.
  • Classic dish simplified - You'll find old fashioned liver and onions recipes often call for flour and gravy but we're keeping things simple here. Just lots of onion, garlic, and black pepper to give it ample flavor without the stress.
  • Bold Flavor Profile: I just love how black pepper and sweet caramelized onions are combined with the livers. It creates a perfect savory blend of flavors that's irresistibly delicious.
  • Nutrient dense - Organ meats like chicken livers are incredibly nutrient-dense in comparison to muscle meats like chicken thighs, breasts, drumsticks, etc.. Additionally, chicken liver is a rich source of absorbable iron, selenium, zinc, vitamin B12, folate, and vitamin C.

Ingredients for Chicken Liver and Onions

Learn how to make old-fashioned liver and onions recipe with 5 simple ingredients, plus salt and pepper. See the recipe card for exact quantities.

ingredients for chicken livers and onions on a white countertop.
  • Chicken livers: Pasture-raised chicken livers are a rich source of protein, iron, and essential nutrients. Use the freshest and best quality of chicken livers you have access to. When I can't purchase them from my local farmer, I check with Whole Foods meat counter.
  • Onions: Yellow onions add a subtle sweetness and a depth of flavor. Caramelizing them in butter and oil helps to build a flavorful base.
  • Healthy fats: A blend of butter and avocado oil adds richness and flavor and helps to add creamy moisture.
  • Garlic: Adds an aromatic flavor that complements the savory notes of chicken livers and onions.
  • Salt and black pepper: Salt enhances the overall flavor of the dish while the generous amounts of black pepper gives it the fire that liver needs.

Substitutions and Variations

  • Dairy free - Swap out the butter with ghee or another healthy fat like beef tallow to make it completely dairy free and Whole30 compliant.
  • Deluxe - Top with bacon crumbles, shredded cheddar, and sliced green onions to make it deluxe. And consider serving it over baked potato to make it a whole meal.
  • Bulk it up - If you want to make it a complete main course, consider adding some chicken muscle meat to the skillet. Boneless skinless chicken breasts and thighs will both work. 
💭Tips to Make it Nutrient-Dense
Did you know? Organ meats are incredibly nutrient dense, and therefore, you don't need a lot of it to reap the same benefits that muscle meats offer.
So what? Prioritize quality over quantity. Choose free-range chicken livers from chickens raised on pasture and fed organic feed. Although they may cost more than conventional livers, the higher quality is definitely worth it.
liver and onions on a white plate with two forks on the side.

How to Make Chicken Liver and Onions

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

sliced onions in a cast iron skillet being sauteed.

Step 1. Caramelize

In a large skillet over medium-low heat, melt 2 tablespoons of butter and avocado oil. When the butter and oil are heated, add sliced onions and cook until caramelized, approximately 10-15 minutes, stirring regularly.

chicken livers cleaned on a wooden cutting board.

Step 2. Clean and Cut

While the onions are caramelizing, rinse the chicken livers under cold running water and pat them dry with a paper towel. Cut them into thin pieces, removing any thin, string-like membranes.

caramelized onions and liver in the center in a cast iron skillet.

Step 3. Saute

Move the onions to the edge of the skillet and add the remaining butter. Add the chicken livers to the center of the skillet and cook, stirring occasionally, for about 5 minutes or until cooked through.

caramelized onions and chopped liver in a cast iron skillet being sauteed.

Step 4. Season

Add minced garlic, salt, and black pepper and stir to combine. Cook until garlic becomes fragrant (approximately 2 minutes), then remove from heat and serve immediately.

Helpful Tips for Sauteed Livers and Onions

  1. Clean chicken livers. Though I generally don't wash chicken meat (because that just spreads the germs throughout the sink), I do try to clean liver well. Rinse it in a colander under running cold water, pat it dry with a paper towel, and remove any stringy, connective tissue attached to the livers.
  2. Caramelize onions. Take your time to caramelize the onions. Stir them regularly but not frequently to allow them to have direct exposure to heat.
  3. Don't overcook the livers. Chicken livers cook quickly. In fact, most of the cooking time will be spent on the onions. So be mindful not to overcook them. After adding the chicken livers, cook them just until they are no longer angry pink (subtle pink is good).
  4. Don't burn the garlic. I prefer to add garlic at the very end and saute it just until fragrant to prevent it from burning. Stir well to evenly distribute and allow them to meld together.

Troubleshooting

  • Onions are burning? Try reducing the heat to get even caramelization going.
  • Onions are not caramelizing? Increase the heat to medium or medium-high but watch them carefully. They can go from translucent to burnt quickly.
  • Overcooked the livers? It happens to the best of us. Give a splash of coconut aminos or Worcestershire sauce to add back some moisture. 
💭Meal Prep Suggestion: Make this on the weekend to add a serving to your morning breakfast eggs. It's a great energy booster and packs in nutrition to start the day right.
liver and onions on a fork with plateful in the background.

Serving Suggestions

This chicken liver and onions recipe is more like a hefty appetizer, starter, or a small side to a meal. While it lacks that satiety factor that a good bake, like chicken potato broccoli casserole or spinach artichoke chicken casserole offers, it certainly makes up in taste and nutrition. 

Think of it like your BFF to go with your morning eggs and a side of raw sauerkraut. Such a superfood of a breakfast to start the day off! But here are some other serving suggestions:

Side dish: Add it to a serving of cottage cheese mashed potatoes, Instant Pot buckwheat, or white rice cooked in chicken feet broth. For the ultimate nutrition, serve this with a ferment like simple kimchi recipe or red cabbage sauerkraut and pair it with any main course.

Main dish: Pair chicken liver and onions with no-soup tuna casserole or lazy cabbage rolls. It also goes great with a basic protein source like pork tenderloin or air fryer lamb loin chops.  If you wanted something lighter, serve it with tuna potato salad. 
More chicken liver and onions pairing suggestions:

Storage and Reheating Instructions

How long do chicken livers and onions last in the refrigerator?

To store: Store leftover sauteed liver and onions in an airtight container and store in the refrigerator for up to 3-4 days. 

Storage containers: These glass snap containers are perfect for leftovers.

To freeze: Freeze in a freezer-safe container or a ziplock bag, removing as much air as possible to avoid freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge.

To reheat: Heat a skillet over medium heat and add the livers and onions. Add a splash of water or broth (chicken, beef bone broth, or meat stock will all work) to thin it out and loosen it a bit. Stir occasionally until heated through, about 5 minutes.

chopped liver and onions on a white plate with green parsley on top.

Frequently Asked Questions

Do I need to soak the livers before cooking?

No, there's no need to soak the chicken livers before cooking. Fresh chicken livers are much milder than beef in both taste and texture. Besides, any gamey and robust flavors that are present will be masked by the sweetness of caramelized onions and the seasonings.

What kind of skillet should I use for this recipe?

I recommend using a large cast iron skillet or a stainless steel pan for better browning and caramelization. Avoid non-stick pans because of the teflon coating that can degrade at high temperatures, potentially releasing harmful chemicals into your food.

Do you wash chicken livers before cooking?

Unlike muscle meats, I always recommend washing the chicken livers well under cold running water to remove excess blood and impurities. After rinsing, pat them dry with paper towels and remove any string-like membranes for best results. 

Looking for more organ meat recipes? Here are some ideas:
Did you make this Chicken Liver and Onions Recipe? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

chopped and sauteed liver with onions on a white plate with green parsley garnished.
Print Recipe
5 from 2 votes

Chicken Liver and Onions Recipe

This old fashioned chicken liver and onions recipe is quick to make and so flavorful! With just 5 simple ingredients and 30 minutes, you can have a nutrient-dense dish ready to serve.
Prep Time5 minutes
Cook Time23 minutes
Total Time28 minutes
Course: Appetizer, Main Course
Cuisine: American, European, Slavic
Keyword: chicken liver and onions, chicken liver and onions recipe, recipe for chicken livers and onions, sauteed liver
Servings: 6 servings
Calories: 215kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons avocado oil
  • 1 pound chicken livers cut into 1" pieces
  • 2 yellow onions sliced into half-moons or quarter-moons
  • 3 garlic cloves minced
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  • Saute: In a large skillet over medium-low heat, melt 2 tablespoons of butter and avocado oil. When the butter and oil is heated, add sliced onions and cook until caramelized, approximately 10-15 minutes, stirring frequently.
  • Cut: While the onions are caramelizing, rinse the chicken livers under cold running water and pat them dry with a paper towel. Cut them into thin pieces.
  • Cook: Move the onions to the edge of the skillet and melt the remaining butter. Add the chicken livers to the center of the skillet and cook, stirring occasionally, for about 5 minutes or until cooked through.
  • Season: Add minced garlic, salt, and black pepper and stir to combine. Cook until garlic becomes fragrant (approximately 2 minutes), then remove from heat and serve immediately.

Notes

Storage: Store leftover livers and onions in an airtight container and store in the refrigerator for up to 3-4 days. 
To reheat, transfer the desired amount to a small skillet and reheat over medium-heat. Add a splash of water or broth to loosen it a little and add moisture. 
Helpful Tips:
  • Clean chicken livers. Though I generally don't wash chicken meat (because that just spreads the germs throughout the sink), I do try to clean liver well. Rinse it in a colander under running cold water, pat it dry with a paper towel, and remove any stringy, connective tissue attached to the livers.
  • Caramelize onions. Take your time to caramelize the onions. Stir them regularly but not frequently to allow them to have direct exposure to heat.
  • Don't overcook the livers. Chicken livers cook quickly. In fact, most of the cooking time will be spent on the onions. So be mindful not to overcook them. After adding the chicken livers, cook them just until they are no longer angry pink (subtle pink is good).
  • Don't burn the garlic. I prefer to add garlic at the very end and saute it just until fragrant to prevent it from burning. Stir well to evenly distribute and allow them to meld together.

Nutrition

Calories: 215kcal | Carbohydrates: 5g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 281mg | Sodium: 832mg | Potassium: 238mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8610IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 7mg

Ranch Chicken Potato Broccoli Casserole

This hearty broccoli potato chicken casserole is loaded with a creamy ranch sauce, broccoli, roasted chicken, chunky potatoes, bacon, and, of course, cheese - perfect for a busy weeknight or meal prep.

Broccoli, chicken, and potatoes in a baking pan and on a white plate with a fork in it.
Looking for more potato recipes? 
Check out dill potatoes, mashed potatoes with cottage cheese, and roasted garlic potatoes.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 30 minutes to cook
  • Cooking Method: Stove-top and oven-baked
  • Dietary Info: Primal, Gluten-free and Grain-free
  • Tools Needed: casserole dish
  • Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

How I took this Potato Chicken Broccoli Casserole from Meh to Mmm

If creamy casseroles are your love language, you're about to fall hard for this one. It's got everything: hearty chicken, tender potatoes, sneaky broccoli (for balance, obvs!), crispy bacon, and a ranch cream sauce that'll have you licking the spoon.

I'll be honest - I had to tweak this recipe a lot from the original. The first version was a one-pan, dump-and-bake situation that left me with a watery mess instead of that rich, cheesy, cozy casserole I was going for. And while quite a few of you still liked it, I think you'll love this one even more. Turns out, flavor and texture need a little more love.

This version? She's the one.

image of Prepare and Nourish owner

Ingredients for Broccoli Potato Chicken Casserole

Ingredients for Chicken, Potato, and Broccoli Casserole
  • Chicken: The cooked chicken adds lean protein, making this casserole incredibly satisfying. You can use shredded or cubed chicken, whether it's from oven-roasted chicken or whole chicken broth.
  • Veggies: Yukon gold potatoes and broccoli florets add a heartiness, creaminess, and a pop of color.
  • Creamy sauce: The creamy ranch sauce is made by combining the softened cream cheese, chicken broth, heavy cream, ranch seasoning, and sea salt together. This velvety sauce adds a rich, flavorful coating that ties everything together.
  • Finishers: Lastly, the casserole is topped with cheddar cheese (no one is ever mad about the cheese), bacon bits, and fresh green onions. I like to make a batch of bacon crumbles and keep them on hand for easy topping.

Substitutions and Variations

  • No cooked chicken? - Saute about 1 pound of chicken thighs or breasts until cooked through, then chop or shred. You can also use ground turkey or sausage for a twist.
  • Other seasonings - Out of sheer convenience, I like to use my DIY ranch seasoning because it has all the flavor without the fuss. But I want to try Italian seasoning next for a change.
Baked chicken, potatoes, and broccoli in a baking pan with a serving spoon in it.

How to Make Broccoli Chicken Potato Bake

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Potatoes in a pan with water.

Step 1. Boil

Add the diced potatoes to a pot of salted water and boil for 6-8 minutes, just until they are fork-tender. 

Add broccoli to the pan with water and potatoes.

Step 2. Steam

In the last 2 minutes of boiling, add the broccoli florets to the same pot. Cover and steam for about 2 minutes. Then drain everything well and set aside. 

Simmer the broth with cream cheese in a skillet.

Step 3. Melt

In a medium skillet over medium heat, add the softened cream cheese and chicken broth. Whisk until the cream cheese is melted and smooth.

Whisk the cream cheese with broth and herbs until smooth.

Step 4. Whisk

Lower the heat and stir in the heavy cream. Add the ranch seasoning and sea salt, and whisk to combine. Simmer on low heat until the sauce thickens slightly.

Boiled potatoes, broccoli, and chicken in a baking pan with a wooden spatula.

Step 5. Toss

In a large 9x13” baking dish, combine the cooked chicken, potatoes, and broccoli together.

Boiled potatoes, broccoli, and chicken in a baking pan, topped with grated cheese.

Step 6. Bake

Pour the creamy ranch sauce over everything and toss to coat. Top with mozzarella cheese and bacon bits. Bake the casserole until the cheese is melted and bubbly.

Helpful Tips

  1. Cut into uniform pieces - Dice potatoes evenly into ½-inch cubes so they cook evenly and don’t fall apart. 
  2. Parboil, don’t overboil - Boiling the potatoes and lightly steaming the broccoli first helps them to hold their texture - no one wants a soggy, watery casserole (trust me, I tried). 
  3. Whisk the sauce low and slow - Don’t rush the cream cheese melting - give it time to fully blend into the broth for a smooth, rich sauce without clumps. 
  4. Cool slightly before serving - Letting the casserole rest helps the sauce thicken and makes it easter to slice clean portions.

Troubleshooting

  • Sauce looks curdled or clumpy? The cream cheese likely didn’t melt fully before adding the cream. Keep the heat low and whisk until completely smooth before proceeding
💭Meal Prep Suggestion!
This casserole is perfect for meal prep. You can prep all the components ahead of time—cook the chicken, parboil the potatoes and broccoli, and make the ranch sauce—then store them separately in the fridge. When you're ready to eat, just assemble and bake. Or, assemble the entire dish ahead, cover, and refrigerate for up to 2 days before baking. It also freezes great after baking—just portion it out for easy grab-and-reheat meals!
Broccoli, chicken, and potatoes in a baking pan and on a white plate with a fork in it.

Serving Suggestions

We love pairing this chicken broccoli potato casserole with a simple salad on the side. I’m totally a meat-and-potatoes kind of girl, but let’s be honest -a little leafy green never hurt anybody (and it makes us feel like we have our lives together).

Side dish: Serve this a roasted veggie like air fryer zucchini, roasted bok choy, and buttery green beans.

Fresh salads: Cucumber dill salad or avocado cabbage slaw are both great. But a personal favorite of mine is my Olive Garden copycat house salad with the accompanying Olive Garden house dressing. The best!

Broccoli, chicken, and potatoes in a baking pan with a serving spoon in it.

Frequently Asked Questions

How do I store and reheat chicken broccoli potato casserole?

Transfer the leftover potato broccoli bake to an airtight container and store in the refrigerator for up to 4 days. These glass snap containers are perfect for leftovers. Reheat in a 350°F oven, covered with foil, for 20–25 minutes or until warmed through. 

Can I freeze broccoli potato chicken casserole?

Yes, for longer storage, wrap the entire dish tightly in parchment paper and aluminum foil and freeze for up to 3 months. When ready to reheat, thaw overnight in the fridge.

Why is my casserole too runny?

If your casserole turns out too runny, it’s usually because there was too much moisture—either the potatoes and broccoli weren’t drained well after boiling, or the cream sauce wasn’t thickened enough before combining everything. Another common issue is covering the casserole while baking, which traps steam and adds extra moisture, so don't do that. Be sure to simmer the sauce until slightly thick, drain the veggies well, and bake uncovered for the best texture. Letting it rest before serving also helps the sauce set up nicely.

Looking for more casserole recipes? Here are some ideas:
Did you make this broccoli chicken potato bake? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Baked chicken, potatoes, and broccoli in a baking pan with a serving spoon in it.
Print Recipe
5 from 2 votes

Ranch Chicken Potato Broccoli Casserole

This broccoli potato chicken casserole with creamy ranch sauce, bacon, and cheese is hearty, comforting, and full of flavor!
Prep Time15 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: chicken broccoli and potato casserole, chicken broccoli potato casserole, chicken potato broccoli casserole
Servings: 8 servings
Calories: 465kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 ½ pounds Yukon gold potatoes peeled and diced into ½” cubes
  • 8 ounces broccoli florets chopped into bite-sized pieces
  • 2 cups cooked chicken shredded or cubed
  • 1 cup shredded mozzarella cheese
  • 1 cup bacon bits or 4 bacon strips, cooked and crumbled
  • 2 green onions sliced

Ranch Cream Sauce

  • 4 ounces cream cheese softened to room temperature
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons ranch seasoning
  • 1 teaspoon sea salt

Instructions

  • Preheat the oven to 375°F (190°C).
  • Add the diced 1 ½ pounds Yukon gold potatoes to a pot of salted water and boil for 6-8 minutes, just until they’re fork-tender.
  • In the last 2 minutes of boiling, add the 8 ounces broccoli florets to the same pot. Cover and steam for 2 minutes. Drain well and set aside.
  • In a medium skillet over medium heat, add the softened 4 ounces cream cheese and ½ cup chicken broth. Whisk until the cream cheese is melted and smooth.
  • Lower the heat and stir in the 1 cup heavy cream. Add the 2 tablespoons ranch seasoning and 1 teaspoon sea salt, and whisk to combine. Simmer on low heat for about 5 minutes, until the sauce thickens slightly.
  • In a large 9x13” baking dish, combine 2 cups cooked chicken, potatoes, and broccoli together.
  • Pour the creamy ranch sauce over everything and toss to coat. Top with 1 cup shredded mozzarella cheese and 1 cup bacon bits. Bake the casserole for 20 minutes or until the cheese is melted and bubbly. Garnish with 2 green onions.

Notes

Storage: Transfer the leftover potato broccoli bake to an airtight container and store in the refrigerator for up to 4 days. For longer storage, wrap the entire dish tightly in parchment paper and aluminum foil and freeze for up to 3 months. When ready to reheat, thaw overnight in the fridge. Reheat in a 350°F oven, covered with foil, for 20–25 minutes or until warmed through.
Helpful Tips:
  1. Cut into uniform pieces - Dice potatoes evenly into ½-inch cubes so they cook evenly and don’t fall apart.
  2. Parboil, don’t overboil - Boiling the potatoes and lightly steaming the broccoli first helps them to hold their texture - no one wants a soggy, watery casserole (trust me, I tried).
  3. Whisk the sauce low and slow - Don’t rush the cream cheese melting - give it time to fully blend into the broth for a smooth, rich sauce without clumps.
  4. Cool slightly before serving - Letting the casserole rest helps the sauce thicken and makes it easier to slice clean portions.
Troubleshooting:
Sauce looks curdled or clumpy? The cream cheese likely didn’t melt fully before adding the cream. Keep the heat low and whisk until completely smooth before proceeding.

Nutrition

Calories: 465kcal | Carbohydrates: 29g | Protein: 25g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 1305mg | Potassium: 559mg | Fiber: 6g | Sugar: 3g | Vitamin A: 931IU | Vitamin C: 43mg | Calcium: 160mg | Iron: 1mg

This recipe has been updated with helpful notes. The original was a simple dump-and-bake one-pan meal, but it turned out a bit runnier than I'd like. This version is now creamier, heartier, and packed with more flavor.

Easy 5-Minute Cod Liver Pâté Recipe

This easy 5-minute Cod Liver Pate recipe will show you how you can quickly and easily turn canned cod livers into a creamy, rich, and delicious spread. This cod liver recipe is an easy way to enjoy the savory flavors and health benefits of cod livers. Serve this nutritional powerhouse as a simple breakfast with toast or a fancy appetizer with crackers.

cod liver pate in a white ramekin with lemon slices on the side on a cutting board.

If you've been in the crunchy community for any length of time, you've certainly heard of the health benefits of cod liver oil. Cod liver and its oil are rich in omega-3 fatty acids and vitamins A and D, which may be linked to reduced inflammation. According to this Healthline article, regular consumption of cod liver oil may benefit stronger bones, better eye health (thanks to vitamin A), and reduced joint and arthritic symptoms.

But as with most supplementation, if I can go directly to the food source instead of relying on capsules - I will. For example, I'd gladly enjoy beef liver pate over liver pills any day. Don't get me wrong - I'm thankful to have good quality resources like Perfect Supplements beef desiccated beef liver powder when you can't stomach beef or cod liver.

But wouldn't you much rather indulge in a good pate recipe spread over a sourdough toast? If so, this cod liver pate recipe is for you. It's a nutritional powerhouse that's so creamy, flavorful, and incredibly easy to make. 

Looking for more delicious and unique condiments? 
Check out oven garlic confit recipe, red cabbage sauerkraut, and garlic yogurt sauce.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 20 minutes to chill
  • Cooking Method: No-cook
  • Dietary Info: Whole 30, GAPS, Paleo, Low-Carb/Keto, WAPF
  • Tools Needed: mixing bowl, immersion blender
  • Skill Level: Easy

What is WAPF? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Key Features & Benefits

  • Health benefits from food - Enjoy the health benefits of cod liver oil directly from the food source.
  • No-cook spread - This cod liver recipe is incredibly quick to make. Use an immersion blender or a food processor. You can even use a fork and whisk just until smooth.
  • Suitable for dietary needs - The cod liver pate nutrition profile makes it an excellent food for most healing diets.
  • Versatile serving options - Enjoy it as a simple but nourishing breakfast or a fancy foie de morue hors d'ouvres.
  • Bold flavor profile: Let's face it, it's not your usual spread but has rich creaminess and savory flavor.

Ingredients for Cod Liver Pate Recipe

Learn how to make cod liver pâté with 2 simple ingredients. This easy recipe literally comes together in less than 5 minutes.

ingredients for cod liver pate including tinned cod livers, lemon, crackers, and dill.
  • Tinned cod livers: I have loved and used King Oscar Norwegian cod liver for many years and can usually find it at my local European, Ukrainian, or Russian grocery store. However, recently I discovered iCan Icelandic cod liver and am so in love with it. It's wild-caught cod and has a clean and smooth taste. Whatever brand you use, make sure it's cod liver in own oil with nothing else added to it.
  • Lemon: A squeeze of lemon is enough to cut through the richness of the cod livers. Even that is optional but I love the fresh and bright flavor it adds.
  • Fresh dill: This aromatic herb is used as garnish. Dill pairs wonderfully with seafood and chopped fresh dill makes an excellent yet simple topping. You can use other fresh herbs or even parsley substitute in a pinch.
  • Bread or crackers: To serve cod liver pate.

See the recipe card for exact quantities.

💭Make it Nutrient-Dense: Check the ingredient label to make sure the cod livers aren't preserved with other oils and are sourced from wild-caught cod fish only. Both of those things should be indicated on the label.
opened canned cod livers on white countertop.

How to Make Cod Liver Pâté

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

cod livers in a glass bowl with a fork on the side.

Step 1. Transfer

Using a slotted spoon or a fork, transfer the cod livers from the cans into a dish, being careful not to transfer too much oil. Add lemon juice.

cod livers being blended into a paste.

Step 2. Process

Using an immersion blender, process into a smooth consistency. Add more cod liver oil as needed to achieve the desired consistency.

Helpful Tips for Cod Liver Recipe

  1. Cut oil with lemon - The lemon lightens the texture and adds a touch of bright acidity to balance the richness. Add to taste, but don't overdo it as it will also change the consistency.
  2. Adjust consistency slowly - Start with a little oil and increase as needed, being careful not to overprocess. Don't blend to a smooth consistency because it won't emulsify completely. You just want it combined well.
  3. Chill properly afterward - For best results, chill the cod liver pâté for at least 20-30 minutes. This allows the flavors to meld together and the texture to firm up.
  4. Stir before serving - Due to the natural oils in cod livers, you may notice some oil pooling on the surface of the pâté, especially after refrigeration. To prevent this, simply give the pate a quick stir before serving to redistribute the oils and ensure a uniform texture throughout.
cod liver pate in a small white ramekin with lemon slice and fresh dill.

Serving Suggestions

If enjoying this as a small meal like breakfast or lunch, I love spreading cod liver pâté over a slice of toasted sourdough bread. But it's also great served in a small dish with crackers as an appetizer before a hearty meal. Add some sumac onions or thinly sliced red onion for an extra kick. 
Cod Liver Pâté pairing suggestions:

Storage Instructions

How long does cod liver pate last in the refrigerator?

To store: Transfer cod liver pate into an airtight container and store in the fridge for up to 3 days. It will become firm, and you may see oil solidify on the top. That is normal. Let stand at room temperature for 30 minutes, stir, and enjoy.

Storage containers: These tulip jelly jars are perfect for leftovers.

To freeze: You can freeze cod liver pate for longer storage, but the texture may change slightly upon thawing, becoming slightly grainy, so I don't recommend it. If necessary though, freeze for up to 3 months in a glass container with plenty of headspace.

cod liver pate in a small ramekin with fresh dill and lemon slice and crackers.

Frequently Asked Questions

Is cod liver pate good for you?

Cod liver is an incredibly nutrient-dense food, and like most nutritious foods, it should be consumed in moderation. The cod liver pate nutrition profile reflects its high content in omega-3 fatty acids, essential vitamins like A and D, and minerals. These may be beneficial for heart health, vision, and immune function among other things.

What can I do with the remaining cod liver oil in the tin?

Maximize the health benefits of your cod liver oil in the can by using the remaining oil in other recipes. You can always use it as a dipping oil—just add a few fresh herbs, like fresh dill, parsley, or basil, and drizzle some lemon juice. You can also add it to seafood recipes like salmon fish head soup, fish fumet, and healthy Caesar salad dressing.

Can I eat canned cod liver straight from the can?

Yes! Tinned cod livers are already cooked and safe to eat. You can process it into a smooth pate or skip this recipe altogether and eat cod liver straight from the can. Spoon some livers out onto a piece of toast and using the back of the fork, mash into a smooth consistency. Drizzle with fresh lemon juice and garnish with fresh herbs. 

Looking for more organ meat recipes? Here are some ideas:
Did you make this Cod Liver Recipe? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

cod liver pate in a white ramekin with crackers on the side.
Print Recipe
5 from 4 votes

Cod Liver Pate Recipe

This quick and easy cod liver pate recipe takes a nutritional powerhouse and turns it into a nutrient-dense and flavorful spread.
Prep Time5 minutes
Chill Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American, European, Russian
Keyword: cod liver pate, cod liver pate recipe, cod liver recipe
Servings: 4 servings
Calories: 138kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Process: Transfer the cod livers and 2 teaspoons of own oil to a small shallow dish or a food processor. Add 1 tablespoon of lemon juice. Blend into a smooth consistency using an immersion blender or a food processor. Add more cod liver oil as needed to achieve the desired consistency.
  • Chill: Transfer to the refrigerator and chill for 20 minutes for flavors to meld and the texture to firm up.
  • Serve: Toast some bread in a skillet or a toaster until slightly browned. Spread the pate and garnish with fresh parsley.

Notes

Note: Nutrition facts do not include bread or crackers for serving. 
Storage: Store cod liver pate in an airtight container and in the fridge for up to 3 days. It will become firm, and you may see oil solidify on the top. That is normal. Let stand at room temperature for 30 minutes, stir, and enjoy.
Helpful tips: 
  • Cut oil with lemon - The lemon lightens the texture and adds a touch of bright acidity to balance the richness. Add to taste, but don't overdo it as it will also change the consistency.
  • Adjust consistency slowly - Start with a little oil and increase as needed, careful not to overprocess. Don't blend to a smooth consistency because it won't emulsify completely. You just want it combined well.
  • Chill properly afterward - For best results, Chill the cod liver pâté for at least 20-30 minutes. This allows the flavors to meld together and the texture to firm up.
  • Stir before serving - Due to the natural oils in cod livers, you may notice some oil pooling on the surface of the pâté, especially after refrigeration. To prevent this, simply give the pâté a quick stir before serving to redistribute the oils and ensure a uniform texture throughout.

Nutrition

Calories: 138kcal | Carbohydrates: 3g | Protein: 3g | Fat: 0.1g | Saturated Fat: 5g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Cholesterol: 75mg | Sodium: 161mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 0.2mg

Easy Fried Cabbage and Sausage Skillet Recipe

This Easy Fried Cabbage and Sausage Skillet recipe is flavorful, comes together quickly in one pan, and is the perfect solution to your dinner dilemma. Browned Polish sausage, tender-crisp cabbage, and caramelized onions come together to create a delicious and satisfying meal that's ready in no time. Serve it as a standalone main dish or pair it with other sides - either way, this sauteed cabbage and sausage recipe will be a hit on busy weeknights!

cabbage and sausage rounds in a stainless steel skillet with a large serving spoon.

I don't think cabbage gets the credit it deserves. It's often overlooked, grossly underappreciated, and severely underrated.

But let me tell you - cabbage is a culinary superstar waiting to shine. It's incredibly budget-friendly, versatile, and deliciously nutritious. From raw sauerkraut, to classic entrees including healthy cabbage rolls, and comforting soups like Russian borscht, cabbage can do it all.

Its' crunchy texture and mildly sweet flavor makes it a perfect addition to a wide range of recipes, spanning simple to sophisticated.

If you've been holding out on cabbage - this easy sauteed cabbage and sausage recipe is your sign to try this humble cruciferous vegetable. It's flavorful, satisfying, and best of all, it's ready with little hands-on time needed (other than initial chopping).

It's perfect for hectic weeknights when you need something tasty on the dinner table. Trust me, once you try it, you'll wonder why you ever gave cabbage a second thought. 

Looking for more simple cabbage recipes? 
Check out cabbage cucumber salad, roasted red cabbage steaks, and butter cabbage.
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Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 30 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: GAPS, Low-Carb, Keto, Primal, WAPF
  • Tools Needed: sharp knife, cutting board, and deep skillet
  • Skill Level: Easy

What is WAPF? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Key Features & Benefits

  • Avoid food waste - If you have leftover cabbage from making unpasteurized sauerkraut or borsch, this is a great dish to use that up. You can also use whatever sausage links you have on hand.
  • Suitable for dietary needs - Just make sure you check the ingredient list for the sausage but it's otherwise a good recipe for most healing diets.
  • Versatile serving options - Serve it as a main dish or an easy side.
  • Comfort food flavor: The main ingredients are cabbage and sausage, and flavored with garlic, butter, salt, and pepper—total comfort food material.
  • Meal prep friendly - Make this over the weekend to enjoy all week long.

Ingredients for Fried Cabbage and Sausage

Learn how to make fried cabbage with sausage with 4 simple ingredients plus seasonings. This easy recipe has a 15-minute prep time and 30 minutes of cooking time.

ingredients for fried cabbage with sausage.
  • Green cabbage: Also known as white cabbage. You'll need one small head or half of a large head of cabbage, approximately 2 pounds. Look for sweet green cabbage that has firm leaves and tight in the center, indicating it is fresh and at it's peak.
  • Polish sausage: Use your favorite Polish sausage in this recipe. I love the brand Teton Waters Ranch uncured Polish beef sausage as they are made with 100% grass fed beef and naturally cured with celery powder and other seasonings.
  • Yellow onion: Adds sweetness and depth of flavor. When sauteed, the onions become soft and caramelized, adding a subtle sweetness and aroma.
  • Butter: Used as a cooking fat that adds incredible richness to the dish. It helps to brown the sausage and onions, enhancing their flavor. It also offers a velvety texture to the finished dish. If using salted butter, hold off on additional salt until after you do a proper taste test.
  • Garlic powder: Adds a robust garlic flavor without the sharpness that fresh garlic brings.
  • Salt and black pepper: Sea salt enhances the natural flavors while black pepper adds a slight kick.

See the recipe card for exact quantities.

Substitutions and Variations

  • Another sausage - Instead of Polish, try a different variety of sausage, such as turkey sausage, smoked sausage, or even salty kielbasa sausage.
  • Fresh vegetables - Add your favorite vegetables like bell peppers, carrots, or a combination of cabbage types (red and green) to this skillet meal.
  • Spices - Give this cabbage and sausage recipe a kick with red pepper flakes or Cajun seasoning for a touch of smoky flavor. The Cajun will also give this dish southern flare.
  • Add acidity - Add a tiny splash of vinegar or even diced tomatoes to give it extra moisture and add a touch of acidity to balance the sweetness of the cabbage. I don't find that's necessary thanks to the savory sausage but some may appreciate it.
💭Make it Nutrient-Dense: While butter adds richness and velvety texture, if you must swap it with a dairy-free alternative I recommend another saturated fat like bacon drippings (from all those bacon crumbles), lard, or beef tallow. The flavor is fantastic and no oil will ever compare. And traditional fats like these have the most robust nutrient profile. If you must use a regular cooking oil, olive oil or avocado oil would be my preference.
sauteed cabbage and sausage with fresh herbs.

How to Make Sauteed Cabbage and Sausage

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

sausage rounds in a stainless steel pan browned in butter.

Step 1. Brown

In a deep large skillet, melt butter over medium-high heat. Add the sausage rounds and arrange them in a single layer. Cook on high heat until golden brown on both sides (approximately 5 minutes per side).

caramelized onions with sausage rounds in a large skillet.

Step 2. Saute

Meanwhile, peel the onion and cut it into halves, then quarters. Slice crosswise. Reduce heat to medium and add the sliced onions to the pan. Saute until they are translucent with a golden-brown tint (approximately 6 minutes).

sliced cabbage with seasonings in a large pan.

Step 3. Steam

Cut the cabbage into half, then quarters, then eighths. Remove the core and slice into strips crosswise. Add the chopped cabbage to the onions, season with garlic powder, salt, and pepper, and carefully stir to combine. Cover the pan and cook until tender. 

fried cabbage and sauasage in a stainless steel pan.

Step 4. Cook

Uncover the skillet and increase heat to medium-high heat until all liquid has evaporated, stirring occasionally. Serve immediately.

Helpful Tips for Cabbage and Sausage Skillet

  1. Start with a hot pan - Make sure your skilet is hot before adding the butter and sausage. A hot pan will help achieve a nice sear on the sausage, adding flavor and texture.
  2. Brown properly - Cut the sausage at a bias (diagonally) to give it more surface area to brown. And cook the sausage slices undisturbed to achieve that golden brown color on both sides. This adds flavor and visual appeal.
  3. Go low and slow for onions - When adding the onions, cook them over medium heat until they are translucent and slightly caramelized. As they start to release natural juices, use that to deglaze the pan to release browned bits from the sausage.
  4. Crowd the pan - It's okay to crowd the pan when adding cabbage because it will significantly reduce once cooked down. After adding cabbage, cover the pan with a lid and steam for about 10 minutes. 
💭Meal Prep Suggestion: This easy cabbage skillet is great to make ahead and kept in your fridge for a tasty meal throughout the week. It comfortably feeds 6 people and reheats wonderfully on the stovetop.
close up of sliced cabbage with polish sausage rounds.

Serving Suggestions

What to make with cabbage and sausage? Is it main entree? A side? I admit, it's one of those weird dishes that you're not sure how to serve. But I have you covered!

I love serving this fried cabbage and sausage skillet meal as a quick and complete meal. Just garnish with fresh parsley (or parsley substitute) or fresh chopped dill and enjoy! It has fiber. It has protein. And it has lots of flavor. However, you can also serve it as a side dish with a hearty protein and a light salad. Here are some suggestions:

Another side: Serve this hearty dish over a serving of cottage cheese mashed potatoes or Instant Pot buckwheat to absorb all the savory juices. 

Main dish: Serve with salt and pepper chicken wings or no-flour pan fried pork chops. If you love pork and cabbage together as much as I do, you will also find this side delicious with air fryer pork tenderloin medalions. 

Fresh salads: Pair this skillet meal with a light side like cucumber dill salad, or whip up this easy and fresh onion tomato cucumber salad recipe. Cabbage and sausage will go great with most light salads.
More fried cabbage and sausage pairing suggestions:

Storage and Reheating Instructions

How long does fried cabbage and sausage last in the refrigerator?

To store: Transfer leftover fried cabbage and sausage into an airtight container and store in the refrigerator for up to 3-4 days.

Storage containers: These glass snap containers are perfect for leftovers.

To freeze: To freeze, portion the cooled cabbage and sausage into freezer-safe containers and freeze for up to 2-3 months. Thaw overnight in the fridge. Keep in mind that the texture may change upon thawing.

To reheat: Transfer the desired portion to a small skillet and reheat over medium-heat. Add a splash of water to loosen the cabbage a little and add moisture.

cabbage with polish sausage fried in a pan with fresh herbs garnished.

Frequently Asked Questions

How do I choose a good cabbage at the store?

When at the grocery store, look for cabbage heads that are firm, compact, and heavy for their size. Avoid cabbages with severely wilted or discolored outer leaves, but also keep in mind that you will be peeling those off anyway. The best test is to gently press into the heads with your fingers and notice how firm they are.

How do you cook cabbage without making it soggy?

There are several things you can do to prevent the cabbage from becoming soggy. One, use quick cooking methods like sauteeing, stir-frying, or roasting using high heat. You also want to make sure you cut the cabbage into thin strips so it cooks quickly and evenly. And lastly, after steaming the cabbage, remove the lid to allow any moisture to evaporate.

Do you rinse cabbage before frying?

The short answer is NO! In fact, if you rinse the cabbage head, you will inadvertently add water (read: moisture) to the skillet, which will cause the dish to become soggy and waterlogged. The great thing about cabbage is that once you remove the outer leaves, the interior part of the cabbage head is clean, free from any pesticide residue, and good for use in recipes. 

Looking for more one-pan recipes? Here are some ideas:
Did you make this Fried Cabbage and Sausage Skillet? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

fried cabbage and sausage with dill and fresh parsley garnish in a skillet.
Print Recipe
5 from 3 votes

Fried Cabbage and Sausage

Quick, flavorful, and simple to make, this Fried Cabbage and Sausage recipe is great as a main dish or an easy side!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: American, Russian
Keyword: fried cabbage and sausage, sauteed cabbage and sausage
Servings: 6 servings
Calories: 267kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 tablespoons butter
  • 12 ounces Polish sausage cut into rounds
  • 1 yellow onion
  • 2 pounds cabbage (1 small head)
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Instructions

  • Brown: In a large deep skillet, melt butter over medium-high heat. Add the sausage rounds and arrange them in a single layer. Cook on high heat until golden brown on both sides, approximately 5 minutes per side.
  • Saute: Meanwhile, peel the onion and cut into halves, then quarters. Slice crosswise. Reduce heat to medium and add the sliced onions to the pan. Saute until they are translucent with a golden-brown tint (approximately 6 minutes).
  • Steam: Cut the cabbage into half, then quarters, then eighths. Remove the core and slice into strips crosswise. Add the chopped cabbage to the onions, season with garlic powder, salt, and pepper, and carefully stir to combine. Cover the pan with a lid to allow the cabbage to steam and cook until tender (approximately 10 minutes).
  • Cook: Uncover the skillet and increase heat to medium-high heat until all liquid has evaporated, stirring occasionally. Serve immediately.

Notes

Storage: Store leftover fried cabbage and sausage in an airtight container and store in the refrigerator for up to 3-4 days. 
To reheat, transfer the desired amount of cabbage and sausage to a small skillet and reheat over medium-heat. Add a splash of water to loosen the cabbage a little and add moisture.
Helpful Tips:
  • Start with a hot pan - Make sure your skilet is hot before adding the butter and sausage. A hot pan will help achieve a nice sear on the sausage, adding flavor and texture.
  • Brown properly - Cut the sausage at a bias to give it more surface area to brown. Cook the sausage slices undisturbed to achieve that golden brown color on both sides. This adds flavor and visual appeal.
  • Go low and slow for onions - When adding the onions, cook them over medium heat until they are translucent and slightly caramelized.
  • Crowd the pan - It's okay to crowd the pan when adding cabbage because it will significantly reduce once cooked down. After adding cabbage, cover the pan with a lid and steam for about 10 minutes.  

Nutrition

Calories: 267kcal | Carbohydrates: 12g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 943mg | Potassium: 434mg | Fiber: 4g | Sugar: 6g | Vitamin A: 266IU | Vitamin C: 57mg | Calcium: 74mg | Iron: 2mg

Healthy Spinach Chicken Artichoke Casserole Recipe

This Healthy Spinach Chicken Artichoke Casserole recipe brings your favorite dip and hearty chicken together for a satisfying meal that's ready to be served in 30 minutes! It's a healthier twist on classic comfort food with chicken, spinach, and artichoke hearts with creamy cottage cheese for an extra boost of protein.

chicken artichoke casserole in black baking dish with prosciutto pieces on top with green parsley.
Looking for more easy chicken recipes? 
Check out Chicken Potato Casserole, Sheet-Pan Balsamic Chicken, and Healthy Butter Chicken.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 15-20 minutes to bake
  • Cooking Method: Oven-baked
  • Dietary Info: Low Carb and Keto, Primal, Gluten-free and Grain-Free, WAPF
  • Tools Needed: sharp knife, cutting board, and medium-size baking dish
  • Skill Level: Easy

What is WAPF? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Artichoke Chicken Casserole

Every time I make this dish, it's always a hit. It's incredibly satiating (45 grams of protein in one serving!) and has a refreshing flavor profile (that says a lot for a creamy chicken casserole -- the lemon is the real hero here!).

My favorite part about this spinach artichoke chicken casserole is that it takes just 10 minutes to prep and can be made in one bowl or dish!

Think of this like a hearty spinach artichoke dip but made into a meal. It also offers sophistication in cottage cheese, Gruyere cheese, and crispy prosciutto, making it a flavorful and protein-packed dish any time of the week.

image of Prepare and Nourish owner

Ingredients

ingredients for chicken recipe including cottage cheese, spinach, and chicken.
  • Chicken breasts: Skinless, boneless chicken breasts are lean, high in protein, and cook quickly, matching the short cooking time of the other ingredients.
  • Cottage cheese: Adding whole-milk cottage cheese increases the protein and helps to make it creamy and satisfying.
  • Mayonnaise: Adds richness and creaminess to the casserole and helps to bind the ingredients together, creating a smooth texture. Use homemade avocado oil mayonnaise for the best flavor and quality.
  • Lemon: Lemon zest and juice helps to balance the richness of the other ingredients.
  • Artichoke hearts: Use brined or water-packed artichoke hearts, not marinated in oil artichoke hearts. You'll need just one can, drained.
  • Seasonings: A simple blend of garlic powder and dried parsley adds a savory and herby flavor.
  • Spinach: Chicken spinach artichoke casserole won't be the same without spinach. Fresh spinach is best, but frozen spinach would work in a pinch (just thaw and squeeze out the liquid first).
  • Gruyere cheese: Rich, nutty cheese that melts beautifully and adds wonderful flavor.
  • Parmesan cheese: Adds salty and slightly crispy texture on top as it bakes.
  • Prosciutto (not pictured): This is optional but adds a nice finishing touch, slight crunch, and depth of flavor.

Substitutions and Variations

  • Chicken thighs - Because I'm trying to meet my daily protein goal, I used boneless skinless chicken breasts here, but I much prefer chicken thighs, and they would be a better meat option for their flavor and texture. Note: If subbing with chicken thighs, add 5-10 more minutes to cooking time.
  • Roast chicken meat - Use about 3 cups of leftover roast chicken meat if you don't want to mess with raw chicken and reduce the bake time by 5-7 minutes, just until everything is heated through and melted.
  • Make it more creamy - Add cream cheese or sour cream to give it more creaminess.
  • Deluxe - Top with bacon crumbles, green onions, and bread crumbs to give it more of that loaded texture.
  • Use a different cheese - I love Gruyere cheese for its rich, nutty flavor. But you can use a more common cheese like mozzarella cheese or shredded cheddar cheese. To bump up the flavor, try smoked gouda or manchego cheese.
graphic of fork and spoon connected in a plant.

Make it Nutrient-Dense

My favorite brand of cottage cheese is the Good Culture or Nancy's because they have the highest quality cottage cheese on the market with incredible flavor.

Good culture has the double cream classic with 6% milkfat and you can almost see the yellow hue in the extra cream.

That is a sign of carotenoids from the cow's diet of fresh pure grass and is particularly rich with fat-soluble vitamins A, D, E, and K2.

chicken artichoke casserole in a black oval baking dish with fresh parsley garnish.

How to Make Chicken Spinach Artichoke Casserole

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

cottage cheese, lemon zest, mayo, and parsley with a whisk to the side.

Step 1. Mix

In a large mixing bowl, combine cottage cheese, mayonnaise, lemon zest, lemon juice, garlic powder, and dried parsley.

cubed raw chicken on a white plate.

Step 2. Cut

Pat dry chicken breasts with a paper towel. Cube them into 1" pieces.

in a glass bowl, spinach, artichoke hearts, grated cheese, and raw chicken.

Step 3. Toss

Combine the chicken with the creamy mixture. Add drained artichoke hearts, roughly chopped spinach, and ¾ cups of shredded cheese. Fold all ingredients until evenly coated.

artichoke spinach and chicken in a baking dish with prosciutto.

Step 4. Bake

Transfer the mixture to a medium-size casserole dish. Top with remaining cheese, tear up prosciutto into small pieces, and tuck them evenly across the top of casserole. Sprinkle with Parmesan cheese and bake in a preheated oven until chicken is cooked through.

Helpful Tips

  1. Start with dry chicken - Be sure to pat it dry with paper towels to remove as much moisture as possible. This helps reduce the overall moisture content in this easy chicken dinner and helps the seasonings adhere better.
  2. Coarsely chop - Use quartered artichoke hearts and roughly chop spinach to evenly distribute it throughout the chicken bake.
  3. Go easy on garnish - I keep it simple with torn prosciutto pieces tucked on top of the chicken casserole, and finished with freshly grated parmesan. The best part is that it crisps up during baking.

Troubleshooting

  • Chicken too dry? The biggest reason for dry chicken is overcooking it. Cubed chicken only needs 15-20 minutes in an oven. Use an instant-read thermometer and remove it at 165°F.
  • Casserole too watery? To reduce a watery casserole, use whole milk cottage cheese instead of low-fat cottage cheese. Use for fresh spinach. If using frozen spinach, thaw and squeeze out excess moisture.

Product Highlight!

Instant-Read Meat Thermometer

Never settle for dry chicken ever again and use a meat thermometer. This one is super inexpensive and will save you lots of trouble from overcooked chicken.

Grab yours →
image of an instant-read meat thermometer.
💭Meal Prep Suggestion!
This artichoke chicken bake comfortably feeds four. But you can easily scale it up for easy lunches throughout the week. Portion out the baked casserole into individual servings for grab and go lunch.
chicken artichoke casserole on a white plate with casserole dish in the background.

Serving Suggestions

This chicken spinach artichoke casserole is more like hearty main entree for family dinner or weekend get together. A single serving of this clocks in at 45 grams of protein - incredibly hearty and satisfying!

Serve it directly in the baking dish garnished with fresh herbs and slices of lemon for a beautiful presentation. To make it a complete meal, serve over al dente pasta or consider these ideas:

Hearty sides: Serve with your favorite grain and let them absorb the tangy and refreshing juices from the casserole. Try millet Instant Pot or fluffy white rice. If you want a low-carb and grain-free option, serve this chicken casserole over long strands of spaghetti squash.

Fresh salads: Or to keep things light, serve it with a fresh salad like chopped Mediterranean salad or cucumber tomato salad. Or if you want to finish up that prosciutto, whip up this salad with arugula and goat cheese.

spinach artichoke chicken casserole with prosciutto on top.

Frequently Asked Questions

How to store and reheat chicken and artichoke casserole?

Store leftover chicken casserole in an airtight container in the refrigerator for up to 3-4 days. These glass snap containers are perfect for leftovers. To reheat, transfer to a small covered skillet and reheat on the stovetop over medium-low heat. If it seems a little dry, add a splash of cream, water, or chicken feet bone broth to soften it up a bit.

Can I freeze artichoke chicken casserole ?

Unfortunately, this casserole won't freeze well because of the cottage cheese. Dairy will separate upon thawing so enjoy this spinach artichoke chicken casserole fresh!

Can I serve this artichoke chicken casserole recipe as a dip?

No, it's too chunky to work as a dip, and the juices aren't creamy. To make it dippable, add cream cheese and finely dice everything.

Looking for more related recipes? Here are some ideas:
Did you make this Spinach Chicken Artichoke Casserole? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

spinach artichoke and chicken in a black baking dish with a wooden spoon.
Print Recipe
5 from 3 votes

Spinach Chicken Artichoke Casserole Recipe

This healthy spinach artichoke casserole takes comfort food and marries it with hearty chicken and cottage cheese for a satisfying meal!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken and artichoke casserole, chicken spinach artichoke casserole, spinach artichoke chicken casserole
Servings: 4 servings
Calories: 588kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 cup cottage cheese
  • ½ cup mayonnaise
  • 1 lemon, small about 2 teaspoons lemon zest and 3 tablespoons juice
  • 1 tablespoon garlic powder
  • 2 teaspoons dried parsley
  • 1 pound boneless, skinless chicken breast approximately 3 breasts
  • 1 cup Gruyere cheese shredded
  • 8 ounces artichoke hearts, brined drained and quartered
  • 2 cups spinach
  • ¼ cup Parmesan cheese
  • 3 strips prosciutto

Instructions

  • Mix: Preheat the oven to 400°F. oven to In a large bowl, combine cottage cheese, mayonnaise, lemon zest and juice, garlic powder, and dried parsley. Stir until combined well.
  • Cut: Pat dry chicken breasts with a paper towel. Cube the chicken breasts into small 1" pieces.
  • Combine: Transfer the chicken to the creamy dressing. Add drained artichoke hearts, roughly chopped spinach, and ¾ cup of shredded cheese. Fold all ingredients until they are all evenly coated with the creamy mixture.
  • Bake: Transfer the mixture to a medium-size baking dish. Top with remaining shredded cheese, tuck in torn pieces of prosciutto and sprinkle with Parmesan cheese. Bake uncovered for 25-30 minutes or until the chicken is cooked through.

Notes

Storage: Store leftover chicken artichoke casserole in an airtight container in the refrigerator for up to 4 days.
To reheat:  Transfer the desired amount of chicken bake to a small covered skillet and reheat on the stovetop over medium-low heat. If necessary, add a splash of cream, milk, broth, or water to loosen it up a bit.
Helpful tips:
  • Start with dry chicken - Be sure to pat it dry with paper towels to remove as much moisture as possible. This helps reduce the overall moisture content in the easy chicken dinner and helps the seasonings to adhere better.
  • Minimize moisture. Use whole milk cottage cheese, fresh spinach, and drain the artichokes well. If using frozen spinach, it's a good idea to squeeze out excess water.
  • Don't overcook it. The biggest culprit with chicken breast is the tendency to dry it out with excessive heat. Don't do it. Cubed chicken breast really does need only 15-20 minutes in a hot oven. If in doubt, insert an instant-read thermometer into a chicken piece and pull it out when it registers 165°F.
  • Meal Prep Suggestion: This recipe comfortably feeds four. But you can easily scale it up for easy lunches throughout the week. Portion out the baked casserole into invidivual servings for grab and go lunch. 
 

Nutrition

Calories: 588kcal | Carbohydrates: 9g | Protein: 45g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1073mg | Potassium: 670mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1903IU | Vitamin C: 20mg | Calcium: 483mg | Iron: 1mg

Easy Creamy Chicken Liver Recipe

This Creamy Chicken Liver recipe offers a delicious way to dive into the world of nutrient-dense organ meats. Smothered in a creamy sauce made with caramelized onions, mushrooms, thyme, and sour cream - even those who shy away from organ meats will be won over. Serve chicken livers with cream over your favorite side dish that will soak up the velvety sauce.

mushrooms and chicken gravy with fresh thyme sprigs garnished on top in a skillet.

If you've been apprehensive about the strong flavor of liver, this chicken liver gravy may change your mind. I admit that beef liver pate has a very strong flavor. It's smooth, delicious, and perfect on crusty bread, but, nevertheless, it still has a very robust, gamey flavor.

Chicken liver is different, though. It's much milder, and I find that it doesn't require soaking in lemon juice or milk.

But even better is chicken livers with cream! Here, chicken liver takes on a delicious, more palatable taste in the creamy sauce alongside savory ingredients like onions, mushrooms, fresh thyme, white wine, and sour cream.

It's the most deliciously luxurious way to hide that distinct rich flavor. And perhaps could be the gateway dish to get you to explore more organ meats. 

Looking for more tasty nutrient-dense recipes?
Check out beef tongue tacos or tacos de lengua, air fryer lamb loin chops, and air fryer duck.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 25-30 minutes to cook
  • Cooking Method: Stovetop
  • Dietary Info: Primal, Low-Carb/Keto, GAPS, WAPF
  • Tools Needed: sharp knife, cutting board, and large skillet
  • Skill Level: Intermediate

What is WAPF? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Key Features & Benefits

  • Nose-to-tail eating - Incorporating chicken liver into your diet allows you to embrace the whole animal, reducing waste and honoring the traditional practice of using every part of the animal for sustenance.
  • Nutrient dense - Compared to muscle meats, chicken liver boasts a heartier dose of essential vitamins and a variety of minerals per serving.
  • Cost efficient - Because chicken livers are considered a discard, they are often more budget-friendlier than premium cuts.
  • Delicious flavor profile: This creamy gravy features tender chicken livers that are hidden in savory and rich mushroom sauce.

Ingredients for Creamy Chicken Livers

Learn how to make creamy chicken liver recipe with 6 simple ingredients. This easy recipe comes together in 40 minutes.

ingredients like chicken livers, onion, mushrooms, white wine, and sour cream.
  • Chicken liver: The star of the dish - chicken livers, when cooked properly are tender and full of flavor. Use the freshest and best quality of chicken liver you have access to. When I can't get them from my local farmer, I check with the Whole Foods meat counter and opt for a local chicken farm that sells organic and pasture-raised chicken liver.
  • Onion: Yellow onion adds a subtle sweetness and depth of flavor. Sauteeing them in butter until translucent helps to build a flavorful base for the dish.
  • White mushrooms: With their earthy flavor and meaty texture, mushrooms complement chicken livers perfectly. I used white button mushrooms but you can use baby bella mushrooms or even a wild variety like chanterelles or morels.
  • Fresh thyme: Adds a welcoming herbal note to the chicken liver gravy, offsetting the rich flavors.
  • White wine: Dry white wine adds acidity and depth of flavor. It also helps to deglaze the pan, releasing any browned bits stuck to the bottom.
  • Sour cream: Provides creaminess and tanginess to the dish, balancing the richness of livers and adds a velvety texture. Use homemade sour cream for best flavor!
  • Butter: The fat helps to saute the onions, mushrooms, and chicken livers, creating a savory base for the creamy sauce. Use unsalted butter to better control the saltiness.

See the recipe card for exact quantities.

Substitutions and Variations

  • Sour cream subs - Use any combination of cream cheese, heavy cream, milk, or even Greek yogurt to achieve the smooth texture that sour cream offers.
  • Use a different cooking fat - I love using butter in a creamy gravy because it contributes towards the richness and is naturally high heat. But you can use olive oil or beef tallow (bone broth fat).
  • Add umami flavor - Add a few sliced garlic cloves and bay leaves during the simmering. You can even add a splash of Worcestershire sauce to really amp up the flavor.
  • Swap out wine. Replace white wine with chicken feet bone broth.
  • Give it a fiery flavor. Throw in a pinch of chili flakes or a whole red chili pepper during the simmering (don't forget to retrieve it later).
  • Try other herbs. Swap thyme with oregano, rosemary, or fresh parsley. 
💭Make it Nutrient-Dense: Organ meats are incredibly nutrient dense, and therefore, you don't need a lot of it to reap the benefits that muscle meats offer. Therefore, I prioritize quality over quantity. Choose free-range chicken livers from chickens raised on pasture and fed organic feed. Although they may cost more than conventional livers, the higher quality is definitely worth it.
mushrooms and chicken gravy with fresh thyme sprigs garnished on top.

How to Make Creamy Chicken Livers

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

sliced onions added to stainless steel skillet.

Step 1. Saute

In a large skillet skillet over medium-high heat, melt 2 tablespoons butter. Add sliced onion and cook until translucent, stirring occasionally.

sliced mushrooms added to skillet.

Step 2. Add

Move the onions to the edge of the pan and add sliced mushrooms. Cook on medium heat, stirring occasionally until the mushrooms are tender and have reduced in size.

chicken livers cleaned on a wooden cutting board.

Step 3. Clean

Meanwhile, rinse the chicken livers under cold running water and pat them dry with a paper towel to remove excess moisture. Remove any stringy parts and cut the livers into small pieces.

livers added to skillet with cooked mushrooms and onions.

Step 4. Cook

Move the onion and mushroom mixture to the edges of the skillet. Add the remaining butter and wait for it to melt. Add the cut chicken livers to the center, season with salt, and cook, stirring occasionally, for about 5 minutes.

white wine poured into the skillet with mushrooms and livers.

Step 5. Pour

Add thyme and wine and gently stir to combine everything, continue cooking over medium heat for another 3 minutes. It will appear watery, but the alcohol will cook off and the wine will help thin out the sour cream in the next step.

sour cream added to mushrooms and liver in a skillet with wooden spatula.

Step 6. Add

Stir in sour cream and reduce heat to low heat. Gently cook until smooth and thoroughly combined. This will take approximately 5-10 minutes. Remove from heat, garnish with fresh thyme, and serve.

Helpful Tips for Chicken Livers with Cream

  1. Clean chicken liver. Though it's not necessary to wash chicken meat, I do try to clean chicken livers thoroughly. Rinse it in a colander under running cold water, pat it dry with a paper towel, and remove any stringy, connective tissue attached to the livers.
  2. Resist the urge to frequently stir. When sauteeing solid ingredients like onions, mushrooms, and chicken livers, stir occasionally, not frequently as that will reduce the direct exposure to heat.
  3. Add ingredients gradually. Sauté onions first until it becomes soft and translucent, then add mushrooms and wait for the moisture to cook off. Adding ingredients in intervals like this allows the flavors to develop.
  4. Deglaze the pan. Pour the wine in a steady stream, while stirring constantly to deglaze the pan and release any browned bits from the bottom of the pan, known as fond. That will provide major flavor!
  5. Simmer on low heat. While the onions, mushrooms, and livers benefit from high heat, you want to reduce the heat to low or medium-low heat when adding wine and sour cream. This will allow the creamy chicken livers to gently simmer and flavors to meld.
mushrooms and chicken gravy with fresh thyme sprigs garnished on top.

Serving Suggestions

Think of this creamy chicken liver recipe like a thick, velvety gravy that only gets better when served with a side dish that can appropriately soak up all the delicious juices. Try these options:

Healthy grains:  Consider serving these creamy chicken livers over a side of ancient grain like Instant Pot buckwheat or millet cooked in Instant Pot. It's also tasty over fluffy, plain white rice (but cook it in chicken feet bone broth for a boost of nutrition).

Vegetable sides: If you're wanting to stick to grain-free options, try cottage cheese mashed potatoes, air fryer bok choy, or air fried squash and zucchini. 
More creamy chicken liver pairing suggestions:

Storage and Reheating Instructions

How long do creamy chicken livers last in the refrigerator?

To store: Store leftover creamy chicken livers in an airtight container in the refrigerator for up to 4 days.

Storage containers: These glass snap containers are perfect for leftovers.

To freeze: I don't recommend freezing this dish as dairy products don't generally freeze well. The sour cream may separate upon thawing, resulting in a less creamy and grainy texture.

To reheat: Transfer the desired amount of chicken livers to a saucepan and gently warm over low to medium heat, stirring occasionally, until heated through. You can cover the saucepan or keep it uncovered. You may also need to add a splash of cream, milk, broth, or water to loosen the chicken liver gravy.

mushrooms and chicken livers in a creamy sauce in a stainless steel skillet with wooden spoon.

Frequently Asked Questions

Can I use dried thyme instead of fresh thyme?

Nothing compares to fresh thyme in a recipe like this one. But in a pinch, you can use dried thyme to replace fresh. Use about half the amount or follow this fresh to dried herb conversion in this fresh vs. dried parsley post.

Should I soak the chicken livers before cooking?

No, while beef liver benefits greatly from a good soak due to its bold and robust flavor, you can confidently skip that step here. Fresh chicken livers are much milder in taste and texture than beef. Besides, any gamey flavor that is associated with chicken liver is heavily reduced when cooked in a rich and creamy gravy.

Can I make this chicken liver gravy ahead of time?

Absolutely! Make this creamy gravy up to 4 days in advance. Allow it to cool completely before transferring it to a food container and storing it in the fridge. Reheat gently over low heat on the stove, stirring frequently. 

Looking for more nutrient-dense recipes? Here are some ideas:
Did you make this Creamy Chicken Livers? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

mushrooms and chicken gravy with fresh thyme sprigs garnished on top.
Print Recipe
5 from 11 votes

Easy Creamy Chicken Liver Recipe

These chicken livers with cream are a game changer! Livers smothered in a creamy sauce with onions, mushrooms, white wine, and sour cream.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: American, European
Keyword: chicken liver gravy, chicken livers with cream, creamy chicken liver, creamy chicken liver recipe, creamy chicken livers
Servings: 6 servings
Calories: 312kcal
Author: Anya @ Prepare & Nourish

Equipment

  • large stainless steel skillet

Ingredients

  • 4 tablespoons unsalted butter
  • 1 yellow onion sliced into half moons
  • 16 ounces white mushrooms sliced
  • 1 pound chicken livers rinsed and cut into strips
  • ½ teaspoon sea salt
  • 2 teaspoons fresh thyme leaves
  • ½ cup dry white wine
  • 1 ½ cup sour cream

Instructions

  • Saute: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add sliced onions and cook until translucent (approximately 5 minutes).
  • Add: Move the onions to the edge of the pan, creating room in the center. Add sliced mushrooms and cook on medium heat, stirring occasionally until the mushrooms are tender and have reduced in size (approximately 10 minutes).
  • Clean: Meanwhile, rinse the chicken livers under cold running water and pat them dry with a paper towel to remove excess moisture. Remove any stringy parts and cut the livers into thin strips.
  • Cook: Move the onion and mushroom mixture to the edges of the skillet. Add the remaining butter and wait for it to melt. Add the cut chicken livers to the center, season with salt, and cook, stirring occasionally, for about 5 minutes.
  • Pour: Add thyme and wine and gently stir to combine everything, continue cooking over medium heat for another 3 minutes. It will appear watery, but the alcohol will cook off and the wine will help thin out the sour cream in the next step.
  • Add: Stir in sour cream and reduce heat to low heat. Gently cook until smooth and thoroughly combined (approximately 5 minutes). Remove from heat and serve.

Notes

Storage: Store leftover creamy chicken livers in an airtight container in the refrigerator for up to 4 days. 
To reheat: Transfer the desired amount of creamy chicken livers to a saucepan and gently warm over low to medium heat, stirring occasionally, until heated through. You can cover the saucepan or keep it uncovered. You may also need to add a splash of cream, milk, broth, or water to loosen the chicken liver gravy. 
Helpful Tips:
  • Add to hot pan. Whether you're adding onions, mushrooms, or livers, it's important that you add it to a hot pan. You want it to brown or sear and not sweat.
  • Resist the urge to frequently stir. When sauteeing solid ingredients like onions, mushrooms, and chicken livers, stir occasionally, not frequently as that will reduce the direct exposure to heat.
  • Add ingredients gradually. Cook the onion first until it becomes soft and translucent, then add mushrooms and wait for the moisture to cook off. Adding ingredients in intervals like this allows the flavors to develop.
  • Simmer on low heat. While the onions, mushrooms, and livers benefit from high heat, you want to reduce the heat to low or medium-low heat when adding wine and sour cream. This will allow the creamy chicken livers to gently simmer.
  • Deglaze the pan. Pour the wine in a steady stream, while stirring constantly to deglaze the pan and release any browned bits from the bottom of the pan, known as fond. That will provide major flavor!
 

Nutrition

Calories: 312kcal | Carbohydrates: 8g | Protein: 17g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 315mg | Sodium: 272mg | Potassium: 533mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8998IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 7mg

Creamy Mashed Potatoes with Cottage Cheese

Creamy Mashed Potatoes with Cottage Cheese is the ultimate comfort food that offers a boost of protein in every bite. Yukon gold potatoes whipped into a creamy consistency and blended with whipped cottage cheese, Parmesan cheese, and garlic butter for the most mouthwatering experience. This is an absolute must-try that comes together with 5 simple ingredients and 30 minutes, making it a perfect side dish for your holiday dinner or busy weeknights.

mashed potatoes in a white bowl with a spoon on the side.

There's a secret ingredient that takes a humble tuber and transforms it into the most delicious, creamy, comforting side dish: cottage cheese. This surprising addition gives your taters a luxurious, silky texture and tangy flavor without milk, heavy cream, or sour cream.

Sure, it still has dairy - but it's amazing what a cup of cottage cheese does to what has historically been the least healthy side dish. They're instantly made into more nutritious mashed potatoes.

Creamy, fluffy, and irresistibly delicious, this version puts regular mashed potatoes to shame. Rich texture, higher protein, and deeply flavorful! Once you learn how to sneak in cottage cheese into mashed potatoes, there's no going back to boring potatoes.

Looking for more cottage cheese recipes to use up the rest of the container? 
Check out crepe rolls, cottage cheese with fruit, and chicken cabbage casserole.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 10-15 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Gluten-free, GAPS, WAPF
  • Tools Needed: medium stock pot, immersion blender
  • Skill Level: Easy

Key Features & Benefits

  • Suitable for dietary needs - Some people with dairy sensitivities tolerate cultured dairy like butter and cottage cheese with no problem. In such cases, this recipe may be the key to enjoying mashed potatoes again.
  • Packed with protein - Not only does cottage cheese give great flavor but it also packs in a protein punch with 10 grams of protein per serving (not bad for a carb-heavy side).
  • Versatile serving options - It's fancy enough for Thanksgiving dinner yet the quick total time prep is enticing for a weeknight meal.
  • Robust flavors - The cottage cheese lends a lovely tanginess, while the butter garlic and Parmesan cheese bring an incredible depth of flavor.
  • Picky eaters - With comfort food flavors and creamy texture that we love in good mashed potatoes, this version is a good way to sneak in a tad more protein.

Ingredients for Cottage Cheese Mashed Potatoes

Learn how to make mashed potatoes with cottage cheese with 5 simple ingredients. It's an easy mashed potatoes recipe that comes together in under 30 minutes.

ingredients for cottage cheese mashed potatoes.
  • Yukon gold potatoes: These potatoes are known for their creamy texture and rich, buttery flavor. They're the best potatoes to use here because they lend to a natural sweetness and rich mouthfeel.
  • Cottage cheese: My favorite brand is the Good Culture or Nancy's because they have the highest quality cottage cheese that also tastes amazingly creamy. I went with low-fat cottage cheese in this simple recipe but you can use regular whole cottage cheese. Good Culture has the double cream classic with 6% milkfat and it is absolutely divine so I save that for my cottage cheese with fruit bowl where I can savor the creamy richness. Use your favorite here!
  • Butter: A few tablespoons of unsalted butter to caramelize the garlic and bring out the savory flavor.
  • Garlic: When sauteed in butter, it releases natural oils that becomes incredibly aromatic.
  • Parmesan cheese: Adds a nutty and salty flavor to the mashed potatoes.

See the recipe card for exact quantities.

Substitutions and Variations

  • Other potatoes - Sub russet potatoes for a lighter, fluffier mash or red potatoes if you're going for a denser, heartier mashed potatoes.
  • Loaded mashed potatoes - Top with caramelized onions, bacon crumbles, sliced green onions, and shredded cheddar cheese.
  • Make it ultra creamy - For an even creamier texture, you can use whole milk instead of the reserved water. Or a little bit of sour cream or Greek yogurt to give it a smoother texture like in these sour cream mashed potatoes.
  • Other cheeses - Swap Parmesan cheese with other hard cheeses like Pecorino Romano, Asiago, or a little Gruyère. 
💭Make it Nutrient-Dense: For maximum nutrition, use the highest quality dairy your budget can afford. Butter from pastured milk and cream is particularly rich in nutrients like fat-soluble vitamins A, D, E, and K2. Opting for butter with a deep yellow hue is a good indicator of higher nutrient content, due to higher levels of carotenoids from the cow's diet of fresh pasture grass, according to this New York Times article.
mashed potatoes with fresh chives and a fork.

How to Make Cottage Cheese Mashed Potatoes

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the creamiest side dish.

gold potatoes in a medium size pot fully covered with water.

Step 1. Cook

Wash your potatoes well and peel them. Cube them into large 1-2" pieces. Place them in a medium-size pot and add enough water to cover them fully. Season with salt and bring to a gentle boil. Then reduce heat and cook, loosely covered, over medium-high heat until fork tender.

blended cottage cheese in a glass bowl with immersion blender on the side.

Step 2. Blend

While the potatoes are cooking, blend the cottage cheese with an immersion blender until smooth and creamy. You can blend the cottage cheese directly in the container to avoid extra dishes . You can also use a blender or food processor to achieve ultra smooth texture. Set the creamy cottage cheese aside.

melted butter in a skillet with minced garlic.

Step 3. Saute

In a small skillet over low heat, melt the butter. Add minced garlic and gently saute just until it becomes aromatic, being careful not to burn the garlic.

mashed potatoes in a pot with mixer beaters.

Step 4. Mash

Once the potatoes have cooked, drain the water, reserving about ¼ cup. Mash the potatoes with the reserved cooking water using a potato masher or hand mixer until smooth.

process shot on mashed potatoes with parmesan cheese and cottage cheese.

Step 5. Stir

Stir into the potato mixture blended cottage cheese, half of the garlic butter, and grated Parmesan cheese. Combine well and adjust salt if needed.

mashed potatoes in a white bowl and a checkered kitchen towel.

Step 6. Drizzle

Transfer to a serving bowl and drizzle with remaining garlic butter. Garnish with fresh herbs and serve immediately.

Helpful Tips for Mashed Potatoes with Cottage Cheese

  1. Use the right temp water. Resist adding hot water to raw potatoes in order to save time. To get a fluffy and creamy texture, they need to come to temperature alongside the water, so use room temperature water only.
  2. Reserve cooking water. The starchy water can be used to adjust the consistency of the mashed potatoes. Reserve about a cup but use however much you need.
  3. Blend the cottage cheese to your preference. Use small curd cottage cheese and blend it as smoothly as possible. I prefer the convenience of an immersion blender but a high-speed blender can whip it into a completely smooth and creamy consistency.
  4. Combine ingredients gradually. If I'm short on time, I'll do so in one shot but if you're going for that velvety smooth consistency, stir the mashed potatoes well after each addition of cottage cheese, garlic butter, and Parmesan cheese.
  5. Adjust salt last. Taste the mashed potatoes and adjust the salt if needed. Parmesan cheese is salty and some brands of cottage cheese are naturally saltier than others - so taste test and adjust if necessary. 
💭Make Ahead Tip: You can wash, peel, and cube the potatoes ahead of time and keep them in a bowl of cold water in the refrigerator until you're ready to cook. Blend the cottage cheese and set aside in the fridge as well.
mashed potatoes on a white plate with cut lamb on the side.

Serving Suggestions

Garnish mashed potatoes with fresh herbs like parsley, chopped dill, or fresh chives and freshly cracked black pepper. Cottage cheese in mashed potatoes results in a side that already comes with a boost of protein and heartiness. 

Still, for a complete and balanced meal, serve this dish with a hearty entree like roasted chicken, grilled steak, or baked fish and a drizzle of homemade gravy.

Main course: Pair these mashed potatoes with cottage cheese alongside gluten free Swedish meatballs, one pan balsamic chicken and asparagus, or salmon with mayonnaise. It's also excellent with air fryer lamb loin chops, as seen in the above photo. 

Vegetable sides: A simple side dish like buttered cabbage or creamed mushrooms go great with these mashed potatoes and cottage cheese recipe. 

Salad: Because these mashed potatoes are hearty on their own, serving a light salad is in order. Try cabbage cucumber salad, tomato cucumber salad, or cucumber dill salad. The fresh and vibrant seasonal veggies will cut through the heartiness and richness of the cottage cheese in mashed potatoes. 

And if you want to use up the last of that cottage cheese container, you will love these bacon egg and cheese muffins to make for breakfast. 
More cottage cheese mashed potatoes pairing suggestions:

Storage and Reheating Instructions

How long do mashed potatoes with cottage cheese last in the refrigerator?

To store: Transfer any leftover mashed potatoes to an airtight container and store in the refrigerator for up to 3-4 days.

Storage containers: These glass snap containers are perfect for leftovers.

To reheat: If you're reheating a large serving, I suggest reheating it in the oven. Spread the mashed potatoes evenly in a baking dish, cover with aluminum foil (separate with parchment paper if foil will be touching your food) and bake in an unpreheated oven at 350°F for about 10-15 minutes or until warmed through. Note: It will begin warming up during the preheat.

For smaller servings, reheating on the stovetop in a small skillet is your best bet. Place the mashed potatoes in a saucepan and add a splash of milk to thin it out. Stir occasionally to ensure even reheating.

mashed potatoes in a white bowl with green chives garnish.

Frequently Asked Questions

Can I add potatoes to boiling water?

Nope! This is a big mistake that people make in an effort to save time, but hot water may disintegrate the outsides of the potatoes quicker than the interior can cook through. To ensure the potatoes cook evenly, start them at room temperature or in cold water.

How can I avoid gluey mashed potatoes?

Use high-starch potatoes like Idaho potatoes or Yukon golds. It's also important to mash or mix the potatoes gently, just enough to achieve the desired consistency. Overworking can release too much starch, making the potatoes gummy. Lastly, add the other ingredients gradually and combine well between each addition.

Do I have to season potatoes during boiling?

Yes, don't forget to salt the potatoes during the cooking to add flavor from the inside out. Salt does dissipate during the cooking, so it's best to add it in the beginning rather than at the end. Adjusting the salt at the end is exactly that - adjusting but seasoning should be done throughout the recipe. 

Looking for more potato recipes? Here are some ideas:
Did you make these Mashed Potatoes with Cottage Cheese? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

mashed potatoes with butter drizzle and fresh chives.
Print Recipe
5 from 8 votes

Cottage Cheese Mashed Potatoes

Made with Yukon gold potatoes, whipped cottage cheese, butter garlic, and Parmesan cheese, these cottage cheese mashed potatoes are creamy, delicious, and protein-rich.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: cottage cheese in mashed potatoes, cottage cheese mashed potatoes, cottage cheese with mashed potatoes, mashed potatoes wtih cottage cheese
Servings: 6 servings
Calories: 236kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 2 pounds Yukon gold potatoes about 7-8 medium size potatoes
  • 1 cup cottage cheese small curd
  • 3 tablespoons unsalted butter
  • 3 garlic cloves minced
  • ½ cup Parmesan cheese finely grated
  • ¼ teaspoon sea salt optional

Instructions

  • Cook: Wash your potatoes well and peel them. Cube them into large 1-2" pieces. Place them in a medium-size pot and add enough water to fully cover. Season with salt and bring them to a boil over high heat. Then reduce heat to medium-high and cook loosely covered the potatoes are fork tender (approximately 15 minutes).
  • Blend: While the potatoes are cooking, blend the cottage cheese with an immersion blender until smooth and creamy. Set aside.
  • Saute: In a small frying pan over medium heat, melt the butter and add minced garlic. Saute garlic on low heat just until it releases flavor being careful not to burn the garlic (approximately 3-4 minutes).
  • Mash: Once the potatoes have cooked, drain the water, reserving about ¼ cup. Mash the potatoes with the reserved cooking water, if needed, using a potato masher or hand mixer until smooth.
  • Stir: Stir in the blended cottage cheese, garlic butter, and grated Parmesan cheese. Combine well and adjust salt if needed.
  • Serve: Transfer to a serving bowl and drizzle with additional melted garlic butter before serving. Garnish with fresh herbs and serve immediately.

Notes

Storage: Store leftover mashed potatoes to an airtight container and store in the refrigerator for up to 3-4 days. 
Helpful Tips:
  • Use the right temp water. Resist adding hot water to raw potatoes in order to save time. In order to get a fluffy and creamy texture, they need to come to temperature along with the water, so use room temperature water only.
  • Reserve cooking water. The starchy water can be used to adjust the consistency of the mashed potatoes. Reserve about a cup but use however much you need.
  • Blend the cottage cheese to your preference. Use small curd cottage cheese and blend it as smoothly as possible. I prefer the convenience of an immersion blender but a high-speed blender can whip it into a completely smooth and creamy consistency. 
  • Combine ingredients gradually. If I'm short on time, I'll do so in one shot but if you're going for that velvety smooth consistency, stir the mashed potatoes well after each addition of cottage cheese, garlic butter, and Parmesan cheese.
  • Adjust salt last. Taste the mashed potatoes and adjust salt if needed. Parmesan cheese is salty and some brands of cottage cheese are naturally saltier than others - so taste test and adjust as needed. 
  • Make Ahead Tip: You can wash, peel, and cube the potatoes ahead of time and keep them in a bowl of cold water in the refrigerator until you're ready to cook. Blend the cottage cheese and set aside in the fridge as well. 

Nutrition

Calories: 236kcal | Carbohydrates: 28g | Protein: 10g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 351mg | Potassium: 688mg | Fiber: 3g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 1mg

Easy Sumac Onions (Marinated Turkish Onion Salad Recipe)

Easy Sumac Onion Salad recipe is an easy way to add incredible flavor to any meal. This tangy condiment is excellent on top of grilled meats, in sandwiches and wraps, and over salads. Spice up your condiment game with this simple sumac onion recipe. Sumac onions are versatile, making them an excellent condiment for both everyday meals and special occasions.

a white bowl with sliced onions with red sumac and fresh green parsley.

Sumac is a spice commonly found in Middle Eastern cuisine. It's made from the dried and ground berries of the wild sumac flower that is predominantly grown across the Mediterranean basin, Europe, and Middle East. Appropriately, sumac onions are also known as Turkish onion salad.

Sumac adds a unique, tangy flavor to dishes and is often used as a seasoning or garnish. It has a bold, citrusy flavor but not as strong as fresh lemons. It's often used in rubs, dressings, marinades, and as a garnish, thanks to its beautiful red hue.

I first came across sumac many years ago when we discovered a local Middle Eastern kebab place that served all their meats with thinly sliced onions topped with fresh herbs and sumac.

So whether you're grilling, barbecuing, or simply looking for a delicious way to accompany your meal, sumac onion salad is the perfect condiment to elevate any meal. 

Looking for more zesty condiments? 
Check out fermented jalapenos, fermented cherry tomatoes, and garlic yogurt sauce.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep
  • Cooking Method: No-cook
  • Dietary Info: Low Carb/Keto, Paleo, WAPF
  • Tools Needed: sharp knife, cutting board, and container
  • Skill Level: Easy

Key Features & Benefits

  • Flexible marinating time: These marinated sumac onions benefit from a longer time in the fridge but they're good to dig in immediately as well.
  • Versatile serving options - Enjoy it over a robust cut of meat like air fryer lamb loin chops or tuck them into sandwiches or wraps.
  • Delicious immune booster: Raw onions are a great source of antioxidants and vitamin C, which may help with overall immune health.
  • Meal prep friendly - You can make a batch of these Turkish sumac onions up 2 weeks in advance and keep it in the fridge until ready to serve.

Ingredients for Sumac Onions

Learn how to make sumac onions recipe with 3 simple ingredients. This easy condiment can be made prepped in under 5 minutes.

ingredients like parsley, apple cider vinegar, onion, and sumac spread out in a flat lay.
  • Onions: Use your favorite onions here. Red, white, or yellow onions all work. My favorite is white onions because they are considered sweet onions and add a subtle sweetness. You can use red onion to make red onion salad.
  • Apple cider vinegar: The vinegar serves as a mild marinade, helping to soften the onions and infuse them with a tangy flavor.
  • Fresh parsley: Adding a fresh, herbaceous note to this onion recipe, chopped parsley balances the acidity of the vinegar and the tartness of the sumac.
  • Sumac: Sumac is a red spice with tangy, slightly lemony flavor. It's not spicy but adds a layer of depth and complexity, creating an excellent condiment that complements rich flavors like meats and roasts. You can find this at your local Middle Eastern grocery store or online.

See the recipe card for exact quantities.

Substitutions and Variations

  • Try a different vinegar- Swap the apple cider vinegar with white wine vinegar or red wine vinegar. It has a milder flavor than ACV but will still work well in this recipe.
  • Fresh herbs - Out of parsley? Sub in cilantro or fresh mint for that refreshing and aromatic flavor. It pairs well with the tangy and slightly fruity flavor of the sumac.
  • Sumac swap - It's odd giving you a swap for sumac in sumac marinated onions recipe but in a pinch, you can replicate that flavor by using lemon juice and a pinch of paprika and cayenne.
  • Add a cucumber - Add diced or thinly sliced cucumber to the mixture for a refreshing and crunchy texture. It's similar to this Asian Cucumber Salad, but the amounts are switched.
  • Give it some heat - Throw in a pinch of red pepper flakes or cayenne for a fiery kick. 
💭Make it Nutrient-Dense: Use unpasteurized apple cider vinegar with the "mother." Raw apple cider vinegar contains live enzymes and probiotic benefits. You can also add a tablespoon of the raw sauerkraut cabbage juice to give it that cultured tang.
tossed sliced onions with green parsley and sumac seasoning.

How to Make Sumac Onions

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best Turkish onion salad.

thinly sliced yellow onion in a glass bowl.

Step 1. Chop

Slice the onions into half-moon shapes, lengthwise or crosswise, and place into a medium bowl. Add apple cider vinegar and toss to combine.

thinly sliced yellow onion with sumac seasoning and fresh parsley on top.

Step 2. Add

Finely chop parsley and add to the onions. Sprinkle sumac seasoning over the onions. Using your hands or a pair of tongs, toss to combine well.

Helpful Tips for Sumac Onion Recipe

  1. Use a mandoline slicer. If you want ultra-thin onion slices that are uniform, use a mandoline slicer to guarantee smooth cuts.
  2. Know your cuts: If you want a sweeter, milder flavor from the onions, cut them lengthwise (with the grain) rather than crosswise (against the grain), as that will give a sharper taste.
  3. Soften the onions. Drizzle the vinegar over the onions and toss them with your hands, gently pressing and squeezing them to release their juices and soften them.
  4. Marinate overnight. For maximum flavor, let the onions marinate overnight to allow them to soften by the vinegar and infused by sumac. 
💭Meal Prep Suggestion: Sumac onions are great for meal prep. Make a batch at the beginning of the week and use them throughtout the week as a topping for salads, sandwiches, or wraps.
sumac onions next to sliced lamb on a white plate with a bowl of onions in the background.

Serving Suggestions

Sumac onions are considered a condiment and are excellent served as a topping to grilled and roasted meats. Serve sumac onion salad alongside a juicy steak or tender pieces of grilled chicken for a refreshing twist. But it's especially fantastic with robust and bold meats like air fryer lamb loin chops and air fryer duck.

But this sweet, tangy, and slightly spicy topping is also great in sandwiches, wraps, and salads. Add this as a garnish to bacon cheese baked potatoes, pulled pork breakfast, or pumpkin chili with ground turkey. 
More sumac onion pairing suggestions:

Storage Instructions

How long do sumac onions last in the refrigerator?

To store: Store the sumac onions in an airtight container like a wide-mouth mason jar in the refrigerator for up to 2 weeks. The onions will soften gradually and release juices but they will still be delicious and safe to consume.

Storage containers: These wide-mouth mason jars are great for leftover sumac onions but these Weck preserving jars are excellent too.

To freeze: I don't recommend freezing sumac onions as the texture will change upon thawing.

sumac onions with parsley garnish in a white bowl and fresh parsley on the side.

Frequently Asked Questions

Can I use dried parsley in this sumac onions?

Although I recommend using fresh parsley you can substitute dried parsley for fresh if you want to give it that pop of color and a subtle herbal flavor. Use one tablespoon of dried parsley instead of fresh, using a 1:3 conversion rate.

How do you make onions milder?

There are a few things you can do to make them more milder. First, slice them with the grain (lengthwise) to not cut through the membranes so much. You can also soak the sliced onions in cold water for 10-15 minutes before using them to remove some of the strong flavors. Finally, the splash of vinegar will help balance the sharpness.

What do sumac onions taste like?

Well, for starters, they very much still taste like onions, complete with the aftertaste and smell. But combining them with tangy flavors in sumac and apple cider vinegar gives them a wonderfully punchy, slightly sweet and citrusy flavor. If you don't like onions, this is a great gateway recipe because sumac onions are certainly not as pungent or sharp as fresh onions.

Looking for more related recipes? Here are some ideas:
Did you make these Sumac Onions? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

sliced onions in a white bowl with sumac seasoning and parsley.
Print Recipe
5 from 7 votes

Easy Sumac Onions (Marinated Turkish Onion Salad Recipe)

Sumac onions are an easy condiment made with 4 simple ingredients. Make this sumac onion salad to top grilled meats, salads, and more.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Central Asia, Mediterranean, Middle Eastern
Keyword: sumac onion recipe, sumac onion salad, sumac onions, turkish onion salad
Servings: 12 servings
Calories: 8kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • Chop: Slice the onions into half moon shapes either lenghtwise or crosswise, and place into a medium bowl. Pour vinegar and toss with hands, pressing the onions slightly.
  • Add: Add finely chopped parsley and sumac. Toss to combine.

Notes

Storage: Store sumac onion salad in an airtight container like a wide-mouth mason jar in the refrigerator for up to 2 weeks. The onions will soften gradually and release juices but they will still be delicious and safe to consume.
Helpful Tips:
  • Use a mandoline slicer. If you want ultra-thin onion slices that are uniform, use a mandoline slicer to guarantee smooth cuts.
  • Know your cuts: If you want a sweeter, milder flavor from the onions, cut them lengthwise (with the grain) rather than crosswise (against the grain), as that will give a sharper taste.
  • Soften the onions. Drizzle the vinegar over the onions and toss them with your hands, gently pressing and squeezing them to release their juices and soften them.
  • Marinate overnight. For maximum flavor, let the onions marinate overnight to allow them to soften by the vinegar and infused by sumac. 
 

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.1mg

Simple Oven Roasted Buttered Cabbage Recipe

This Simple Oven Roasted Buttered Cabbage recipe has been on repeat in my house and I guarantee you will fall in love with it at first bite. It's buttery, slightly creamy, rich in flavor, with subtle sweetness from the cabbage shining through. This oven-roasted cabbage makes an easy 30-minute delicious side dish that pairs great with your favorite main course.

roasted cabbage on a sheet pan with a wide spatula to the side.

If you've not noticed, we love cabbage around here. It's a humble cruciferous vegetable that serves so many purposes. You can turn it into raw sauerkraut for live enzymes and some probiotic action. Or wrap up savory meat and rice filling for healthy cabbage rolls. And if you can't be bothered with rolling, you will love these lazy cabbage rolls.

And then there's this oven baked cabbage with butter recipe. This has been my go-to side recently because it's a simple yet incredibly flavorful dish that pairs wonderfully with a variety of mains.

And the best part? This buttered cabbage recipe is nearly hands off. And once you learn how to cook cabbage in the oven, you too will be going back to this easy butter cabbage recipe again and again. 

Looking for more favorite vegetable side dishes? 
Check out air fryer bok choy, roasted red cabbage, and crispy bacon Brussels sprouts.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 20-25 minutes to roast
  • Cooking Method: Oven-baked
  • Dietary Info: GAPS, Low Carb, Keto, WAPF
  • Tools Needed: sharp knife, cutting board, and sheet pan
  • Skill Level: Easy

Key Features & Benefits

  • Quick and easy prep - The prep and cooking process couldn't be simpler. Add everything to a sheet pan and tuck in lots of butter and seasonings. It's a truly easy side dish that doesn't require babysitting melted butter on stovetop.
  • Hands-free cooking method - Cooking cabbage in the oven is a great way to keep your hands free to do more important things. In fact, I believe roasting cabbage in the oven is the best way to cook it.
  • Versatile serving options - The sky's the limit when it comes to serving butter cabbage. In fact, my favorite way is to enjoy it as an afternoon snack.
  • Delicious flavor profile: The combination of butter, sweet cabbage, and savory seasonings are a match made in heaven. Plus, with oven roasting, you'll get those crispy pieces that are just so irresistible.
  • Meal prep friendly - Great to be made ahead as it reheats easily, whether in the oven or in a skillet as an individual serving.

Ingredients for Butter Cabbage

Learn how to cook cabbage in the oven with 3 simple ingredients. This delicious recipe is ready in 30 minutes.

ingredients with labels including green cabbage, butter, salt, paprika, and garlic powder.
  • Green cabbage: Sometimes referred to as white cabbage. You'll need one small head or half of a large head of cabbage, approximately 2 pounds. I grabbed this one at my local farmer's market during the winter when it's in season.
  • Unsalted butter: This is the main ingredient that will take this humble vegetable and transform it into magical deliciousness. A few tablespoons of butter adds a rich, savory flavor and helps create a crispy, golden-brown exterior to strips of cabbage during roasting. If using salted butter, omit the added salt.
  • Seasonings: There's so much flexibility here but I love using garlic powder and sweet paprika. Garlic powder adds a punch of flavor without fresh garlic and paprika gives it a slightly warm flavor and beautiful reddish hue.
  • Sea salt: Cabbage is just better with salt. It enhances the natural sweet flavor of the cabbage and other ingredients.

See the recipe card for exact quantities.

Substitutions and Variations

  • Red cabbage - Swap regular green cabbage with red or purple cabbage for a fun twist.
  • Add an acid - Drizzle a splash of apple cider vinegar or fresh lemon juice to add a tangy flavor and balance out the richness of the butter.
  • Have fun with spices - You can literally use any favorite spice blend in this recipe. Feel free to experiment. Cumin, coriander, or chili powder would all be tasty. Or add a pinch of red pepper flakes for some heat.
  • Herb variations - Everything is better with fresh herbs. Add fresh or dried herbs like rosemary, thyme, basil, chopped dill, or parsley. 
💭Make it Nutrient-Dense: While butter is the most important ingredient here, if you must swap it with a dairy-free alternative I recommend another saturated fat like bacon fat (from all those bacon crumbles), lard, or beef tallow. The flavor is fantastic and no oil will ever compare. And traditional fats like these have the most robust nutrient profile.
cababge on a white plate with a fork to the side with a sheet pan on the left side.

How to Cook Cabbage in the Oven

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the tastiest butter cabbage.

cutting cabbage into small strips.

Step 1. Prep

Preheat the oven to 425°F. Cut the cabbage into half, then quarters. Remove the center core and cut into one-eighths. Slice the cabbage crosswise, creating ½" thick strips.

seasoned sliced cabbage on a sheet pan with paprika, butter, and garlic powder.

Step 2. Season

Spread the cut cabbage evenly across a large baking sheet. Cut the butter into small pieces and tuck them evenly across the cabbage. Sprinkle the garlic powder, paprika, and salt evenly across.

seasoned cabbage on a sheet pan with a wide spatula.

Step 3. Bake & Toss

Roast the cabbage in the preheated oven for 5 minutes to let the butter melt completely. Remove from the oven and toss with a wide metal spatula to combine the butter, seasonings, and cabbage together. Spread the cabbage back into an even layer across the baking sheet.

roasted cabbage strips on a sheet pan with a wide ladle.

Step 4. Finish roasting

Transfer the sheet pan back into the oven for another 15 minutes to finish roasting. If desired, broil the last 3-5 minutes or until the some of the cabbage is golden brown and crispy on the edges.

Helpful Tips for Buttered Cabbage

  1. Remove any brown cabbage leaves. Discard tattered, bruised, or tough outer leaves of the raw cabbage.
  2. Don't stress over the cut. The beauty about this sautéed cabbage recipe is that you can coarsely cut the cabbage. No need to whip out your mandoline slicer to get uniform strips. Save that stress for raw sauerkraut where precise slicing is necessary.
  3. Melt butter in a saucepan. I don't know about you but I love the convenience of this one-pan wonder and melting the butter with the rest of the ingredients. But if you prefer, you can melt the butter separately over medium heat and drizzle it over the cabbage. Toss it, then pop it in the oven to roast to perfection.
  4. Make it a meal. Add some cooked protein like sausage or leftover chicken to the sheet pan the last few minutes of cooking to create a one-pan meal.
  5. Broil for golden-brown color. Switch your oven to broil the last 3-5 minutes of cooking time to brown the cabbage and give the cabbage those irresistibly delicious crispy edges. 
💭Meal Prep Suggestion: This easy side dish is excellent to make ahead and store in the fridge until you're ready to enjoy. Double batch the recipe using two sheet pans to accomodate a crowd. It reheats wonderfully either in the oven or on stovetop.
close up of roasted cabbage on a white plate with garnish parsley.

Serving Suggestions

This simple side dish is fantastic with just about any main course, such as salt and pepper chicken wings or pan fried pork chops (cabbage and pork are a match made in culinary heaven, no?)

But it also complements the flavors of hearty casserole dishes like tuna casserole recipe without soup and chicken potato bake, making it an easy and delicious side that can easily be cooked alongside the main course in the oven. 
More buttered cabbage pairing suggestions:

Storage and Reheating Instructions

How long does butter cabbage last in the refrigerator?

To store: Store buttered cabbage in an airtight container in the refrigerator for up to 1 week.

Storage containers: These glass snap containers are perfect for leftover buttered cabbage.

To freeze: Technically, cooked cabbage can be frozen, though I don't recommend it because the texture of the cabbage upon thawing may be different (depending on how cooked through it is before freezing). But if you still want to go for it, transfer cooked cabbage to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat.

To reheat: If you're reheating a single serving or two of butter cabbage, it's best to do it in a small skillet on stovetop over medium heat. Transfer however much you need and reheat, stirring often. Add a splash of hot water to soften it. For a larger batch, I recommend spreading it out on a sheet pan and reheating it at 375°F until warmed through.

roasted cabbage on a white plate with a striped towel under the plate and sheet pan.

Frequently Asked Questions

Can you overcook cabbage?

In my opinion, the crispier, the better. While I naturally love cabbage, I especially love the crispy, crusty edges of the cabbage strips. However, that's achieved with high heat, which makes this oven-roasted cabbage an excellent option. Some people don't appreciate the pungent smell of steamed and overcooked cabbage so cook it according to your preference and pop it back in the oven if you want it a little more crispy.

Can I use pre-shredded cabbage to save time?

Yes, you can use bagged cabbage to save time. Spread it on a baking sheet, add butter and seasonings, and roast according to the recipe. Be mindful, though, as it may cook faster since bagged cabbage is generally cut thinner into fine shreds, so keep an eye on it.

What other cabbages can I use in this recipe?

Any fresh cabbage will work using this simple recipe. I love the regular cabbage but you can try savoy cabbage, bok choy varieties, or even napa cabbage. The cooking time will be different as the cabbage leaves are thinner and will cook quicker but your buttered cabbage will still be delicious. 

Looking for more simple cabbage recipes to use up the rest of the cabbage? Try these:
Did you make this Buttered Cabbage recipe? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

roasted cabbage with parsley garnish sprinkled on top.
Print Recipe
5 from 10 votes

Simple Oven-Roasted Buttered Cabbage Recipe

Simple Oven Roasted Buttered Cabbage recipe is an easy side dish that's ready in 30 minutes. Creamy, buttery, and irresistibly delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, European
Keyword: butter cabbage, buttered cabbage, how to cook cabbage in the oven, oven baked cabbage with butter
Servings: 8 servings
Calories: 81kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 2 pounds green cabbage 1 small head or ½ of a larger cabbage
  • 4 tablespoons unsalted butter
  • 2 teaspoons garlic powder
  • ½ teaspoon paprika
  • 2 teaspoons sea salt

Instructions

  • Prep: Preheat the oven to 425°F. Cut the cabbage into half, then quarters. Remove the center core and cut into one-eighths. Slice the cabbage crosswise creating ½" thick strips.
  • Season: Spread the cut cabbage evenly across a large baking sheet. Cut the butter into small pieces and tuck them evenly across the cabbage. Sprinkle the garlic powder, paprika, and salt evenly across.
  • Bake & Toss: Roast the cabbage in the preheated oven for 5 minutes to let the butter melt completely. Remove from the oven and toss with a wide metal spatula to combine the butter, seasonings, and cabbage together. Spread the cabbage back into an even layer across the baking sheet
  • Finish roasting: Transfer the sheet pan back into the oven for another 15 minutes to finish roasting. If desired, broil the last 3-5 minutes or until the some of the cabbage is golden brown and crispy on the edges.

Notes

Storage: Store buttered cabbage in an airtight container in the refrigerator for up to 1 week. To reheat, transfer however much you need into a skillet and heat over medium-high heat, stirring often. Add a splash of hot water to soften it. For a larger batch, I recommend spreading it out on a sheet pan and reheating it at 375°F until warmed through. 
Helpful Tips:
  • Remove any brown outer leaves. Discard tattered or bruised cabbage leaves.
  • Don't stress over the cut. The beauty about this sautéed cabbage recipe is that you can coarsely cut the cabbage. No need to whip out your mandolin slicer to get uniform strips. Save that stress for raw sauerkraut where precise slicing is necessary.
  • Melt butter in a saucepan. I don't know about you but I love the convenience of this one-pan wonder and melting the butter with the rest of the ingredients. But if you prefer, you can melt the butter separately over medium heat and drizzle it over the cabbage. Toss it, then pop it in the oven to roast to perfection.
  • Make it a meal. Add some cooked protein like sausage or leftover chicken to the sheet pan the last few minutes of cooking to create a one-pan meal.
  • Broil for golden-brown color. Switch your oven to broil the last 3-5 minutes of cooking time to brown the cabbage and give the cabbage those irresistibly delicious crispy edges. 

Nutrition

Calories: 81kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 603mg | Potassium: 206mg | Fiber: 3g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 42mg | Calcium: 48mg | Iron: 1mg

Easy Lamb Loin Chops Recipe in Air Fryer

These Easy Lamb Loin Chops Recipe in Air Fryer make a perfect meal any time of the week. With a 4-ingredient marinade featuring olive oil, lemon juice, garlic, and herbs, the lamb is tender, juicy, and full of flavor. You'll learn how to cook lamb loin chops in the air fryer for a quick and convenient meal that's sure to impress. This is an easy recipe that will add variety to your regular meal rotation.

cooked lamb loin chops on a white platter with a slotted spoon and garnished with parsley.

Traditionally, lamb chops have been reserved for the holidays and special occasions, but you can easily incorporate this cut of meat into your weekly meals to add a variety of nutrients and flavor and broaden your taste pallette.

And the good news is that with just a few basic ingredients, you can have a hearty, flavorful, and nutritious meal with very little hands-on time needed.

Looking for more lamb recipes? 
Check out Easy Shepherd's Pie, Instant Pot Lamb Curry, and Shurpa (lamb soup).
[feast_advanced_jump_to]

Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 10 minutes to cook lamb chops in the air fryer and a flexible marinating time needed
  • Cooking Method: Air-fryer with oven instructions provided
  • Dietary Info: GAPS, Whole30, Low Carb/Keto, Paleo, WAPF, nutrient-dense
  • Tools Needed: Dish for marinating lamb, air fryer
  • Skill Level: Easy

Key Features & Benefits

  • Flexible marinating time: Whether you have an hour or 5 hours, the lamb loin chops benefits from the delicious marinade.
  • Cooking method - Cooking lamb chops in the air fryer yields incredibly tender meat and keeps your stovetop and oven free for other dishes.
  • Suitable for all dietary needs - The simple marinade is compliant with most healing diets, making this a great option for a hearty main course.
  • Versatile serving options - Whether it's a busy weeknight meal or a special occasion, these chops can be marinated ahead of time and quickly cooked in minutes.
  • Bold flavor profile - Lamb chops have a robust taste that stands out in comparison to more commonly used proteins like chicken, beef, or pork.

Ingredients for Air Fryer Lamb Loin Chops

Learn how to cook lamb loin chops in air fryer with 5 simple ingredients and very simple prep. These chops are an easy way to make any meal special.

ingredients for air fryer lamb loin chops with chops, olive oil, herbs, and lemon.
  • Lamb loin chops: These small cuts of lamb are prized for their tender meat and fine marbling. They typically come with a bone running through the center that divides the loin and the tenderloin - two of the lamb's most tender cuts. Lamb loin chops have a robust flavor and are known to be the equivalent of T-bone steaks. They range in size from small to large and are generally one inch thick.
  • Extra virgin olive oil: Used to marinate the lamb, adding moisture and flavor and helps to achieve that golden brown color during cooking. Swap with avocado oil if you don't want to use olive oil.
  • Lemon: The juice of one lemon is used to add citrusy, acidic component that cuts through the rich flavor of the lamb.
  • Fresh garlic: Minced garlic adds a nice savory flavor and aroma to the lamb loin chops.
  • Fresh thyme: This herb is incredibly aromatic and adds a fresh herbaceous flavor to the robust meat. It complements the lamb very well. Fresh is always best, but you can sub in dried thyme using this fresh to dried herb conversion in parsley.
  • Salt and black pepper: Use your favorite unrefined sea salt. The small amount of black pepper is enough to give it just that perfect kick.

See the recipe card for exact quantities.

Substitutions and Variations

  • Spice it up. Add chili pepper flakes to the marinade or a pinch of cayenne pepper.
  • Switch up the fresh herbs. Instead of thyme, try rosemary, oregano, or parsley.
  • Greek twist. Lamb is excellent with Mediterranean flavors. Add a tablespoon of fresh mint and oregano to the marinade for Greek-inspired flavor.
  • Citrus boost. Swap the lemon with blood orange or lime juice for a citrusy twist.
  • Herb butter finish. Melt a few tablespoons of butter and stir in fresh parlsey. Drizzle the butter over cooked lamb chops before serving. 
💭Make it Nutrient-Dense: Buy New Zealand or Australian lamb as sheep from those countries are smaller in size and have been entirely grass-fed on open pasture. Some American lamb is grain-finished which means it's fed grain at the end of tis life to fatten it up before slaughter. Unless I'm purchasing from a local farmer I know and trust, I tend to reach for Australian or New Zealand lamb in grocery stores.
air fried lamb loin chops on a white platter.

How to Cook Lamb Loin Chops in Air Fryer

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

marinade with herbs, olive oil, and minced garlic.

Step 1. Mix

In a small bowl, combine olive oil, the juice of one lemon, minced garlic cloves, thyme leaves, and salt and pepper.

marinated lamb loin chops in a glass baking dish.

Step 2. Marinate

Pat dry the lamb loin chops well with a paper towel to remove excess moisture. Place them in a deep glass dish and pour the marinade over the chops. Toss to coat each loin chop with the marinade. Cover and marinate in the refrigerator for at least 1 hour up to 5 hours for the best flavor.

marinated lamb loin chops on small baking sheet

Step 3. Air fry

Preheat the air fryer to 400°F. Arrange the chops in a single layer on a baking sheet if using a toaster oven-type air fryer or into an air fryer basket if using a bucket-type air fryer. Air fry lamb chops for 10-12 minutes or until internal temperature reaches 145°F with an instant-read meat thermometer.

cooked lamb loin chops on cooking sheet.

Step 4. Rest

When the lamb loin chops have sufficiently cooked, remove from heat and allow to rest for 5-8 minutes to lock in the juices. Garnish with fresh thyme and serve immediately.

Helpful Tips for Lamb Loin Chops in Air Fryer

  1. Bring to room temperature first. When ready to cook, remove the chops from the fridge at least 30 minutes before air frying them to promote even cooking.
  2. Pat dry the meat first. It's important to start with dry meat so the seasonings and marinade can adhere to the lamb, as any moisture will repel oil.
  3. Use every bit of marinade. After transferring the lamb loin chops to the air fryer basket or sheet, pour the marinade directly over the chops so they seep into the meat during cooking.
  4. Know your air fryer. A toaster oven type air fryer (like mine) requires a little more cooking time than a basket-type air fryer.
  5. Check the internal temperature. If you're unsure whether or not the chops have sufficiently cooked, cook until the internal temperature registers 145°F with an instant-read meat thermometer.
cut into lamb loin chops exposing red meat.

Serving Suggestions

If you're serving this on a weeknight dinner when time is limited, I recommend sticking to simple side of vegetables, like crispy potatoes or buttery garlic green beans and a refreshing salad like cabbage cucumber salad. 

However, if you have a special dinner coming up and need some more fancy options, consider serving this with arugula salad with goat cheese and roasted red cabbage. These lamb steaks are also great over mashed potatoes and some finely sliced onions to balance any gamey flavor. Don't forget the refreshing drizzle of garlic yogurt sauce. Perfection!   
More air fryer lamb loin chops pairing suggestions:

Storage and Reheating Instructions

How long do air fryer lamb loin chops last in the refrigerator?

To store: If you have any leftovers, transfer lamb loin chops to an airtight container after they have completely cooled to room temperature. Seal and store them in the refrigerator for up to 3-4 days.

Storage containers: These glass snap containers are perfect for leftover lamb chops.

To freeze: If you have a large batch, you can portion the lamb loin chops into individual servings and wrap them tightly with plastic wrap or aluminum foil to prevent freezer burn. Then, place them in an airtight container and seal them tightly. Freeze for up to 3 months. Thaw overnight in the fridge, remove the plastic wrap or aluminum foil and reheat.

To reheat: The best way to reheat these air fryer lamb loin chops are on a skillet over medium-high heat. Add a touch of butter or healthy fat just to cover the surface of the pan, place the loin chops, cover it and steam it through until completely warmed through.

cooked lamb loin chops on white platter with chopped parsley.

Frequently Asked Questions

Can I use other cuts of lamb instead of loin chops?

Sure can! Feel free to use this marinade and technique to cook different type of lamb chops (not loin chops). You can also use boneless lamb loin chops. However, some cuts of lamb require a different cooking time and method depending on the texture and thickness of the meat.

Are lamb loin chops same as lamb chops?

Lamb chops generally come from different areas of the lamb and can include rib, loin, or lamb shoulder chops. You've likely come across lamb chops, typically from a rack of lamb, that are common on special occasions. Lamb loin chops are specifically cut from the loin area of the lamb and are prized for their tenderness and flavor. They are often smaller in size and more expensive than other types of lamb chops.

Can I cook these lamb loin chops in the oven instead of air fryer?

Certainly! Preheat the oven to 400°F and follow the recipe per instructions but instead of cooking them in the air fryer, arrange them on a baking sheet and roast in the oven until the internal temperature reaches 145°F. You may need a little more roasting time since air fryers tend to cook quicker. 

Looking for more air fryer recipes? Here are some ideas:
Did you make these Lamb Loin Chops in Air Fryer? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

lamb loin chops air fried on a white square platter.
Print Recipe
5 from 9 votes

Air Fryer Lamb Loin Chops

Learn how to cook lamb loin chops in air fryer using a simple marinade made of olive oil, lemon, garlic and thyme. Easy, tender, and delicious meat ready in minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American, European
Keyword: air fryer lamb loin chops, how to cook lamb loin chops in air fryer, lamb loin chops in air fryer
Servings: 4 servings
Calories: 433kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Mix: In a small bowl, combine olive oil, the juice of one lemon, minced garlic cloves, thyme leaves, and salt and pepper.
  • Marinate: Pat dry the lamb loin chops well with a paper towel to remove excess moisture. Place them in a deep glass dish and pour the marinade over the chops. Toss to coat each loin chop with the marinade. Cover and marinate in the refrigerator for at least 1 hour up to 5 hours for the best flavor.
  • Air fry: Preheat the air fryer to 400°F. Arrange the chops in a single layer on a baking sheet if using a toaster oven-type air fryer or into an air fryer basket if using a bucket-type air fryer. Air fry for 10-12 minutes or until internal temperature reaches 145°F with an instant-read meat thermometer.
  • Rest: When the lamb loin chops have sufficiently cooked, remove from heat and allow to rest for 5-8 minutes to lock in the juices. Garnish with fresh thyme and serve immediately.

Notes

Storage: Transfer leftover lamb loin chops to an airtight container or keep store in the fridge for up to 3-4 days. The best way to reheat these chops are in a covered skillet over medium-high heat with a touch of butter. 
Helpful Tips:
  • Quickly strip the thyme leaves. Hold the thyme sprig at its top with one hand, and then, using your thumb and index finger on the other hand, pull the leaves downward along the stem's opposite growth direction to strip most of them from the stem. From here, you can chop them up or use as is.
  • Bring to room temperature first. When ready to cook, remove the chops from the fridge at least 30 minutes before air frying them to promote even cooking.
  • Pat dry the meat first. It's important to start with dry meat so the seasonings and marinade can adhere to the lamb, as any moisture will repel oil.
  • Use every bit of marinade. After transferring the lamb loin chops to the air fryer basket or sheet, pour the marinade directly over the chops so they seep into the meat during cooking.
  • Know your air fryer. A toaster oven type air fryer (like mine) requires a little more cooking time than a basket-type air fryer.
  • Check the internal temperature. If you're unsure whether or not the chops have sufficiently cooked, cook until the internal temperature registers 145°F with an instant-read meat thermometer. 
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Nutrition

Calories: 433kcal | Carbohydrates: 4g | Protein: 48g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 150mg | Sodium: 737mg | Potassium: 698mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 5mg