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Homemade Ranch Seasoning (Dairy-Free)

Learn how to make homemade dairy-free ranch seasoning to make quick dips, dressings, and other recipes! If you love ranch but want to avoid fillers, gums, and dairy products like buttermilk powder - this easy ranch dressing mix is your answer. It's herby, flavorful, and a much healthier alternative to store-bought ranch packets.

dried herbs blend in a mason jar with a gold spoon sticking out.

Tired of store-bought seasoning packets filled with mysterious additives? Yeah - me too. It's exhausting flipping over a product only to read a list a mile-long with ingredients you can't pronounce. Not anymore.

Loaded with herbs, bursting with flavor - this ranch seasoning is the DIY recipe your kitchen is missing. 

Looking for more ranch-inspired dishes? 
Check out easy ranch dressing recipe, chicken potato broccoli casserole, and oven roasted potatoes.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to whisk
  • Cooking Method: No-cook
  • Dietary Info: Naturally GAPS, Keto, Paleo, Whole30 and Ancestral diet
  • Tools Needed: Jelly-size mason jar for storage
  • 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.

This Ranch Dressing Mix was my Gateway to Scratch-Made Kitchen

When I jumped on the crunchy bandwagon (before crunchy was a term), I went full DIY mode. I mean, if I'm making my own deodorant (which, trust me, was an experience of which I shall not talk about), why not tackle ranch dressing too?

In fact, it was this DIY ranch seasoning that won me over and quickly convinced me that anything can be replicated at home without the weird additives.

So, there I was, turning my kitchen into a crunchy haven, one ranch seasoning at a time.

If you, like me, love ranch dressing but hate the MSG - you will love this DIY version. Despite the use of dried herbs in this DIY blend, it tastes incredibly fresh (likely because there's no traces of MSG or any anti-caking agents).

But you know what else this ranch dressing mix doesn't have? Buttermilk powder! That's right - you'll often find recipes containing this ingredient but here's the problem with buttermilk powder: it's ultra-processed and pasteurized. It's not the worst out there but if I can avoid it, I will. If it's not necessary, I won't add it. And that is how this dairy free ranch seasoning came to life.

I love having a jar of this to quickly and conveniently whip up a side of healthy ranch dressing for our family pizza nights. It's infinitely better than what you'd find on the shelves at your store. And it's super easy to make, even on a busy weeknight.

image of Prepare and Nourish owner

Ingredients for Ranch Dressing Mix

Ever wonder what is in ranch seasoning? It's traditionally a blend of dried herbs, onion, garlic, and buttermilk powder. My DIY ranch seasoning, however, is dairy-free so you can control the ingredients better.

ingredients in small clear dishes for ranch seasoning.
  • Dried herbs: Dried parsley, dried dill, and dried chives are the classic herbs of a traditional ranch seasoning and are a must here. I don't recommend swapping them out with any other herbs.
  • Garlic and onion: I love a combination of minced garlic, minced onion, and granulated garlic (not to be confused with garlic powder). The minced onion and garlic adds a nice texture once they are hydrated when making the ranch dressing or dip.
  • Salt and black pepper: I love very dry unrefined salt like Redmond's real salt in my DIY seasonings. Avoid any kind of salt with moisture as that will cause clumping overtime. You can also omit the salt completely and add when used in recipes. The black pepper adds a nice kick. 
💭Tips to Make it Nutrient-Dense
If budget allows, use organic dried herbs and spices to avoid pesticides and chemicals. I typically purchase 1-pound bags of organic parsley, dill, chives, and minced garlic wholesale from Azure standard and store them in the freezer.
herby seasoning in a small dish with a gold spoon sticking out.

How to Make Ranch Seasoning

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

herbs and dried seasonings in glass dish with gold spoon on the side.

Step 1. Combine

Add all the ingredients directly to a jar or a medium bowl. Stir to combine.

herby ranch seasoning in a pint-size mason jar with a gold spoon sticking out.

Step 2. Store

Transfer to a jelly-size mason jar and close the lid tightly. Store in a cool, dark place.

Helpful Tips

  1. Use potent herbs - To be cost efficient, I like to buy herbs in bulk bags from places like Azure standard (I love the money savings). Store your herbs in the freezer. That's how I get the dried herbs to stay bright green and the garlic and onions still smelling fresh and delicious.
  2. Experiment with ratios - Ranch seasoning is traditionally very herbaceous and fresh-tasting so I love having more herbs than garlic and onions. However, you can experiment and add more granulated garlic or even garlic powder if you want a finer texture.
  3. Keep it dry - Moisture can cause your seasoning mix to clump and lose potency real fast. Use a clean, dry spoon to scoop out the seasoning and make sure the jar is tightly sealed after each use.
  4. Use the right salt - For the same reason, I recommend using dry salt. Avoid Celtic or Baja Gold salt, both of which naturally contain moisture. See my guide on unrefined salt for more information on this. 
💭Meal Prep Suggestion: This is one of the best recipes to meal prep. I would often make a quart-size jar of this (but just omit the salt to better control the end product) and have on hand for convenient grilled chicken, dips, or dressings.
herby ranch seasoning in a pint-size mason jar with a gold spoon sticking out.

Serving Suggestions

The most classical way to let your DIY ranch seasoning shine is in homemade ranch dressing or dip. Check out my ranch dressing recipe that is absolutely fresh, delicious, and a much better alternative for you. It's also the star of the show in this chopped ranch salad. 

But as with other DIY seasonings, don't just limit them to dips and dressings - you can season meats and veggies with this dairy free ranch seasoning before throwing them on the grill. Add it to popcorn or pretzels. Have fun adding this delicious and herbaceous blend to anything and everything.
herby seasoning in a mason jar with a lid in the background.

Frequently Asked Questions

What is in ranch seasoning?

Ranch seasoning mix typically contains a blend of dried herbs such as parsley, dill, and chives, along with garlic powder, onion powder, and sometimes buttermilk powder. Everybody adds their own spin to it and mine is making it dairy-free so it's great to be used as seasoning on chicken and other meats.

What's the best way to store DIY ranch seasoning?

Store ranch dressing mix in an airtight container like a mason jar with a metal lid (not plastic lid as those are not airtight). Store in a cool, dark place such as pantry or spice cabinet to help maintain flavor and freshness.

How long will homemade ranch seasoning last?

If you store it in an airtight container, this mix will last up to 6 months. For best flavor, use it within a few months but honestly, it never lasts me that long because we use it up well before that mark.

Can I make ranch dressing mix with fresh herbs?

Yes, you can make ranch dressing mix with fresh dill, finely chopped parsley, and chives. However, you will have to store it in the refrigerator and it has a much shorter life than dried ones. For longer storage, consider using dry herbs. 

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

Printable Recipe

herby seasoning in a small glass dish with gold spoon.
Print Recipe
5 from 1 vote

Dairy Free Ranch Seasoning Mix

Homemade dairy-free ranch seasoning is quick and easy to make and convenient to have on hand for dips, dressings, and other recipes.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: dariy free ranch seasoning, DIY ranch seasoning, ranch dressing mix
Servings: 4 servings
Calories: 27kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • Combine: Add all the ingredients directly to a jar or a medium bowl. Stir to combine.
  • Store: Transfer to a jelly-size mason jar and close the lid tightly. Store in a cool, dark place.

Notes

Makes ½ cup of DIY ranch seasoning mix.
Storage: Store ranch dressing mix in an airtight container like a mason jar with a metal lid (not plastic lid as those are not airtight). Store in a cool, dark place such as pantry or spice cabinet for up to 6 months.
Helpful Tips:
  • Avoid moisture - Moisture can cause your seasoning mix to clump and lose potency real fast. Use a clean, dry spoon to scoop out the seasoning, and make sure the jar is tightly sealed after each use. 
  • Use the right salt or omit - For the same reason, I recommend using dry salt. Avoid Celtic or Baja Gold salt, both of which naturally contain moisture.

Nutrition

Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 592mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg

Salmon Sushi Bake Recipe

This Salmon Sushi Bake Recipe takes all the fuss out of fancy sushi rolls and moves it onto a delicious baked-to-perfection one-pan dish with all your favorite sushi flavors. Layered sushi rice and honey glazed salmon, drizzled with creamy sauces and topped with furikake, green onions, and sesame seeds. This baked salmon sushi recipe is a convenient game changer for sushi night at home!

salmon sushi bake in black oval dish with fresh cucumbers on top.

We all love sushi around here, but ordering it at our favorite sushi place gets expensive very fast. Making it at home isn't much cheaper, either, when you consider the cost of sashimi-grade fish and all the tools needed to roll it properly. I tried that once many years ago and quickly realized that it's not for me.

That's where this simple, one-pan dish comes in. This spicy salmon sushi bake captures the delicious flavors of sushi without the hassle or the high cost. Say goodbye to expensive rolls and hello to this family-friendly, cost efficient way to satisfy your sushi cravings at home. All that's missing is a tall glass of Starbucks pink drink to complete a fresh and fun sushi dinner at home. 

Looking for more easy dinner recipes? 
Check out chicken and artichoke casserole, Cajun fish taco, and spicy pork ramen.
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Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 15 minutes to bake
  • Cooking Method: Oven-baked
  • Dietary Info: Gluten-free, Paleo, Ancestral diet suggestions
  • Tools Needed: sheet pan, casserole dish
  • 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 Salmon Sushi Bake

  • Serve warm or cold - This dish is delicious whether served hot or cold. Enjoy it straight from the oven for a comforting meal or serve it chilled as a refreshing lunch the next day.
  • Versatile serving options - Serve this as the main dish with a small side salad to make an easy weeknight meal or chilled on appetizer plates with a slice of pickled ginger on top. They make excellent appetizer bites.
  • Satisfy sushi cravings - This is an easy, fuss-free, and budget-friendly way to satisfy your sushi cravings at home.
  • Kid-friendly - Kids either love or hate sushi. This is a great way to introduce those sushi flavors to the little ones with more sensitive palates. And there's no raw fish here!
  • Suitable for dietary needs - This is naturally gluten-free, but with a few slight swaps, you can make it deeply nutrient-dense, keeping in mind the ancestral diet.

Ingredients for Salmon Sushi Bake

Learn how to make baked salmon sushi recipe with simple ingredients that any real food kitchen likely already has. See the recipe card for exact quantities.

ingredients for salmon sushi bake including salmon, sushi rice, coconut aminos, and cream cheese.
  • Salmon: A rich source of omega-3 fatty acids, protein, and lots of vitamins and minerals, salmon is the key ingredient in this bake. I prefer to use wild salmon fillet (I'm using King salmon in this recipe). Skinless is best but if using with skin, make sure to remove it after baking it. Or fillet it first. Salmon is coated with a mixture of coconut aminos and honey before baked.
  • Rice: Sushi rice is best because of its high starch content which makes it more sticky when cooked. Arborio rice is another good option for that reason. Cooked rice will then be tossed with rice vinegar.
  • Creamy mixture: Softened cream cheese, sriracha, mayonnaise, and coconut aminos (see subs below) tossed with the flaked salmon gives creamy sushi flavors. If you feel ambitious, consider making your own sriracha at home!
  • Toppings: Use your favorites but I included furikake (Japanese seasoning blend made with sesame seeds, nori, and other flavorings), sesame seeds, green onions, Persian cucumbers, and avocado.

Substitutions and Variations

  • Coconut aminos - This is a delicious alternative to traditional soy sauce. It's made from the sap of coconut blossoms and is then aged with sea salt that yields a sauce with similar flavor profile as soy sauce. Feel free to use soy sauce or tamari which does not contain wheat and has a richer, smoother flavor than soy sauce.
  • Mayo - Avocado mayonnaise (which is also a staple superfood) adds creaminess and flavor to the salmon mixture. You can swap it with Greek yogurt if you want to make it lighter or get more protein in, just note the flavor will be different.
  • Honey - You can use coconut sugar, sucanat, or any other natural sweetener here. 
💭Tips to Make it Nutrient-Dense
One of the tenets of traditionally prepared foods is the necessary step of soaking grains. Though white rice doesn't benefit greatly from that, you can choose to do so and I have instructions how to cook soaked rice in this Instant Pot rice post. Note: Sushi rice has different cooking time and water absorption ratio so take that into consideration. 

Even if you opt to not soak the rice, this dish is still very nutrient dense. If serving this chilled, you are benefitting from the presence of resistant starch in cooled rice. Resistant starch may offer improved digestion, enhanced gut health, and better blood sugar control, according to this PubMed article.
salmon sushi bake cut into with rice on bottom and salmon sushi on top.

How to Make Salmon Sushi 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.

cooked rice in a stainless steel pot on a board with a spoon to the side.

Step 1. Prep rice

Rinse rice well until water runs clear. Then cook according to package instructions. Add salt and vinegar and toss to combine. Set aside.

coconut aminos poured over salmon fillet in a baking dish.

Step 2. Bake salmon

Whisk one tablespoon of honey and 2 tablespoons of coconut aminos together. Pour over the salmon, coating it completely. Bake until cooked through.

baked salmon flaked with 2 forks in a baking sheet.

Step 3. Flake

Remove the salmon from the oven and flake coarsely with two forks. If your salmon has skin, make sure to remove it first.

mayonnaise, cream cheese, and sriracha added to flaked salmon.

Step 4. Salmon mixture

Add cream cheese, mayonnaise, coconut aminos, and sriracha and stir until evenly combined.

rice spread evenly in a black oval casserole dish.

Step 5. Assemble

Transfer the rice to a medium size baking dish, gently pressing down with wet hands.

flaked and seasoned salmon topped on rice in a black oval dish.

Step 6. Bake

Spread the salmon mixture evenly over the top of the rice. Top with furikake and bake or broil, depending on oven. (see notes)

Helpful Tips for Spicy Salmon Sushi Bake

  1. Make slits in salmon - Though not pictured in this post, I started cutting the salmon into a shallow crosshatch pattern across the surface of the salmon. Take care not to cut through completely. This allows the coconut amino and honey to permeate the fish, ensuring the sauce stays on the salmon and doesn't leak out during baking.
  2. Quickly soften cream cheese - Cut the cream cheese into smaller chunks to increase surface area and speed up the softening. Place it in the warmest spot in the kitchen for 15-20 minutes.
  3. Bake or broil - Depending on your oven, you may just need to broil the salmon sushi bake on high for 5-7 minutes. All the contents are fully cooked so there's no need to cook it again. You just want the top caramelized with a slight crispiness. I recommend baking for 10 minutes at 450°F or under high broil for 5 minutes or so.
  4. Let it rest - Allow the sushi bake to rest for 10 minutes for it to set slightly, making it easier to slice and serve. It's even better when it's chilled so feel free to make it ahead of time.

Troubleshooting

  • My honey burnt, what did I do wrong? The first time I made this sushi bake, my honey caramelized and burnt in the oven (the fish was still good and I proceeded with the recipe). If that happens for you, reduce the bake time by 25°. You may also try swapping it with a granulated sweetener like coconut sugar.
baked salmon sushi bake casserole with furikake on top.

Serving Suggestions

We love serving this as is, generously garnished with green onions, furikake, and sesame seeds for added texture and flavor. I also like to add slices of cucumber and creamy avocado for some fiber.

Don't forget to add pickled ginger, nori seaweed, and wasabi for the full traditional sushi experience. 

You can also serve these as appetizers. Chill completely, then cut evenly into small squares and transfer to small appetizer plates or hors d'ouvres cups. 

Side salads: Serve this with simple salads like Asian cucumber salad or cabbage and cucumber salad.

Condiments: Drizzle with additional spicy mayo (you'll love my 5 minute sriracha mayo recipe) or thinned out avocado oil mayo.

Storage and Reheating Instructions

How long does salmon sushi bake last in the refrigerator?

To store: Store leftover salmon sushi in an airtight container in the refrigerator for up to 3 days. It's absolutely delicious chilled so no need to reheat. Just plate it straight for the fridge and enjoy again.

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

To freeze: I've not tried freezing this so I can't say how the texture will come out. However, my experience with freezing creamy foods (whether they contain mayo or cream cheese) has not been positive. Therefore, I don't recommend freezing this bake.

salmon sushi bake with cucumber and avocado and green onions on top.

Frequently Asked Questions

What is furikake and can I make it at home?

Furikake is a Japanese seasoning blend typically made with dried fish, sesame seeds, seaweed, and other flavorings. You can make a simple version at home by mixing toasted sesame seeds, crushed nori, a pinch of salt, and some dried fish flakes or bonito flakes if available.

How do I know when the salmon has cooked through?

The best way to test if the salmon has cooked through is when you can easily flake it with a fork and the flesh is opaque and firm to the touch. You can also test with an instant-read meat thermometer; when it reaches an internal temperature of 145°F, you'll know it's done.

How can I prevent the salmon from sliding off when serving?

This usually happens when the sushi bake is still warm and fresh from the oven. Allow the dish to rest for 10 minutes before serving. This not only helps the flavors to meld together but also helps to set slightly, making it easier to serve without the toppings sliding off. Better yet, chill it completely. Then you'll have a perfectly cut layered sushi bake. 

Looking for more salmon recipes? Here are some ideas:
Did you make this Salmon Sushi Bake? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

salmon sushi bake with fresh avocado and cucumbers on top.
Print Recipe
5 from 1 vote

Salmon Sushi Bake

Simplify sushi night with this easy salmon sushi bake. Layers of sushi rice, flaked salmon, and creamy sauces and toppings for an easy sushi night without the fuss.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Seafood
Cuisine: Asian
Keyword: baked salmon sushi recipe, salmon sushi bake, spicy salmon sushi bake
Servings: 6 servings
Calories: 553kcal
Author: Anya @ Prepare & Nourish

Ingredients

Rice

Salmon

For the Salmon Bake

Toppings

  • 1 tablespoon furikake
  • 1 green onion
  • 1 Persian cucumber
  • top with sliced avocado, nori seaweed, sesame seeds, or fresh cilantro

Instructions

  • Preheat oven or air fryer to 400°F.
  • Prep rice: Rinse sushi rice well until water runs clear. Then cook according to package instructions. Remove from heat and let cool slightly. Add salt and vinegar and toss to combine. Set aside.
  • Bake salmon: Whisk one tablespoon of honey and coconut aminos together. Pour over salmon, coating it completely. Bake until cooked through and the salmon flakes easily with a fork. (approximately 12-15 minutes depending on thickness).
  • Salmon mixture: Remove salmon from oven and flake it with two forks. Remove skin if necessary. Add cream cheese, mayonnaise, coconut aminos, and sriracha and stir until evenly combined and smooth.
  • Assemble: Transfer the rice to a medium size baking dish, gently pressing down with wet hands. Spread the salmon mixture evenly on top of the rice. Top with furikake or sesame seeds.
  • Bake: Set the salmon sushi under the broiler for 5-10 minutes, or until warmed through and golden brown on top. If the broiler is too high, you may want to bake it first for 10 minutes then caramelize the tops under the broiler.
  • Serve: Remove from oven and allow to rest for 5-10 minutes. Drizzle with mayonnaise and sriracha and serve with sliced green onions, cucumbers, avocados, and sesame seeds.

Notes

Storage: Store leftover salmon sushi in an airtight container in the refrigerator for up to 3 days. It's absolutely delicious chilled so no need to reheat. 
Helpful Tips:
  • Make slits in salmon - Though not pictured in this post, I started cutting the salmon into a shallow crosshatch pattern across the surface of the salmon. Take care not to cut through completely. This allows the coconut amino and honey to permeate the fish, ensuring the sauce stays on the salmon and doesn't leak out during baking.
  • Quickly soften cream cheese - Cut the cream cheese into smaller chunks to increase surface area and speed up the softening. Place it in the warmest spot in the kitchen for 15-20 minutes.
  • Bake or broil - Depending on your oven, you may just need to broil the salmon sushi bake on high for 5-7 minutes. All the contents are fully cooked so there's no need to cook it again. You just want the top caramelized with a slight crispiness. I recommend baking for 10 minutes at 450°F or under high broil for 5 minutes or so.
 

Nutrition

Calories: 553kcal | Carbohydrates: 45g | Protein: 27g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 89mg | Sodium: 1016mg | Potassium: 648mg | Fiber: 1g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg

Easy Protein Coffee Recipe (No Blender!)

Get your day off to a great start with this easy protein coffee recipe. Protein powder in coffee has been my secret to keeping me fueled all day long. With over 20 grams of protein in one serving, this protein coffee is the energizing drink your busy day needs. And there's no need to pull out your blender - whip this up in 5 minutes with minimal prep and little cleanup.

iced coffee with white swirls from milk in a glass on nude linen.

What does protein coffee taste like?

It actually tastes very much like....coffee. The flavor of your protein coffee will largely depend on your protein powder of choice. For me, that's my favorite collagen peptides! It's delicious and perfect to sip on any time of day because the protein will help prevent that caffeine crash afterwards. 

Looking for more healthy drinks? 
Check out herbal coffee, honey hot chocolate, and Starbuck's honey citrus mint tea.
[feast_advanced_jump_to]

Recipe Overview

  • Prep and Cook Time: 5 minutes to prep
  • Cooking Method: No-cook
  • Dietary Info: GAPS, Keto, Primal, Ancestral diet
  • Tools Needed: Quart-size mason jar
  • 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 Protein Coffee

  • Great any time of day - The added protein helps to maintain a steady energy level throughout the day. You can serve this with your morning breakfast or afternoon snack - it's filling and refreshing at the same time.
  • Flexible Ingredients: Use cold brew coffee or leftover brewed coffee from this morning. Same with cream. Anything goes here.
  • No blender needed - Just add everything to a large jar and shake it until you make it! Save your blender for when it really matters.

Ingredients for Protein Coffee Recipe

Learn how to make protein coffee with 3 simple ingredients. This easy recipe literally takes less than 5 minutes and there's no need to pull out your blender. See the recipe card for exact quantities.

ingredients for protein coffee recipe on a white granite countertop.
  • Coffee: Any coffee will work here. Cold brew coffee, leftover coffee from yesterday (!), freshly brewed coffee, instant coffee (!!), espresso - you name it. To make 2 servings of protein coffee, you would need 2 cups of coffee, and so on. I use chilled coffee during the warmer months and hot coffee in the winter but feel free to use whatever temperature you prefer.
  • Milk or cream: There's also much flexibility here too. To keep the coffee light, I go with regular milk but you can use half and half or even heavy cream.
  • Protein powder: As far as I'm concerned, there's only one good option here: my favorite collagen peptides. It packs in 20 grams of protein per serving! It's flavorless, bio-available, and 3rd party tested (no, thank you glyphosate). It's the best on the market and I've been a loyal fan for close to 10 years. (Use discount code PREPARE10)

Substitutions and Variations

  • Flavored protein powder - I'm partial to my collagen peptides but you can use your favorite protein here. My second choice would be whey protein, but this recipe will work for plant based protein as well. Vanilla protein powder sounds wonderful, as does chocolate protein powder.
  • Add a sweetener - If you like your coffee on the sweeter side, add your favorite sweetener like maple syrup, raw honey, or coconut sugar. Start with a small amount and adjust to taste. Check out the list of my favorite natural sweeteners.
  • Enjoy hot or iced - This same recipe works well with hot coffee. Just pour directly into mugs and stir in the protein powder. 
💭Tips to Make it Nutrient-Dense
Use raw milk instead of homogenized and ultra-pasterurized milk. Raw milk retains more of its natural nutrients and enzumes, providign a richer and more nourishing base for your protein coffee. Every sip becomes a superfood. Quality foods like raw dairy is one of the tenets of a nourishing diet.
milk poured into iced coffee glasses sitting over a linen napkin.

How to Make Protein Coffee

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

coffee with protein powder on top in a mason jar with white lid.

Step 1. Add

Pour the coffee into a quart-size mason jar. Add protein powder of choice, milk, and sweetener if using.

coffee with a thin foam on top in a large mason jar with white lid.

Step 2. Shake

Screw the lid tightly. Shake vigorously until the protein powder has dissolved. The milk will foam up on top. Pour into glasses with ice and serve immediately.

Helpful Tips for Protein Coffee

  1. Avoid churning butter - If using heavy cream instead of milk, save that for the very end after the protein powder has been fully dissolved. Then pour in and gently shake until creamy and frothy.
  2. Bring out the blender - The collagen peptides dissolve effortlessly in chilled coffee but depending on how coarse your protein powder is, you may need to use a blender.
  3. Use a frother - I find that shaking the jar well creates lots of froth, but you can use a milk frother to give it that velvety creaminess.

Troubleshooting

  • Protein powder isn't dissolving? Use an immersion blender or regular blender to fully break down the particles. You can also add all the ingredients to a shaker cup and see if that helps. Lastly, it may also help to dissolve it in hot coffee or water first then add it to the rest of the coffee. 
💭Meal Prep Suggestion: Scale up this recipe and double batch it. Store it in the fridge in a half-gallon size mason jar to enjoy throughout the week.
iced coffee with white swirls from milk in a glass on nude linen.
Protein coffee pairing suggestions:

Storage and Reheating Instructions

How long does protein coffee last in the refrigerator?

To store: Store it in the jar in the fridge for up to 1 week. If using raw dairy, you may want to finish it quicker as raw milk has a shorter shelf life.

Storage containers: These wide-mouth mason jars for leftovers or these Weck juice jars with lids.

To reheat: If you want to reheat the protein coffee, do so over gentle heat in a small saucepan.

iced protein coffee in tall glasses with black straws.

Frequently Asked Questions

How can I make a protein coffee shake?

To make a coffee shake, blend chilled coffee with a scoop of protein powder, milk, and optional sweetener until smooth. Add ice cubes or paleo ice cream for extra chill, then pour into a glass and enjoy it as a tasty and energizing beverage!

Can I add other ingredients to add flavor?

Absolutely! To give it a rich chocolate flavor, feel free to add healthy chocolate syrup or a teaspoon of cocoa powder. Or add a touch of vanilla extract. Have fun experimenting and creating your own unique flavor. 

Looking for more high-protein recipes? Here are some ideas:
Did you make this Protein Coffee Recipe? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

protein coffee in large glasses with ice and a slight foam on top.
Print Recipe
5 from 2 votes

Protein Coffee Recipe

Say hello to your new favorite breakfast hack. This easy protein coffee recipe packs in over 20 grams of protein and made in 5 minutes!
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: protein coffee, protein coffee recipe
Servings: 2
Calories: 104kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 cups coffee, chilled cold brew or chilled coffee
  • 6 tablespoons collagen peptides or another unflavored protein powder source
  • ½ cup milk or half and half
  • sweeteners (maple syrup, honey, coconut sugar, etc..) optional

Instructions

  • Add: Pour the coffee into a quart-size mason jar. Add protein powder of choice, milk, and sweetener if using.
  • Shake: Screw the lid tightly. Shake vigorously until the protein powder has dissolved. The milk will foam up on top. Pour into glasses with ice and serve immediately.

Notes

Note: The final macronutrient count will depend on your protein powder. I used collage peptides in the nutrition facts. 
Storage: Store leftover protein coffee in a sealed container like a mason jar for up to 7 days.
Reheat: For warm protein coffee, gently reheat on stovetop in a small saucepan on medium low heat until warmed through. 

Nutrition

Calories: 104kcal | Carbohydrates: 3g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 82mg | Potassium: 208mg | Sugar: 3g | Vitamin A: 99IU | Calcium: 80mg | Iron: 0.03mg

Gluten-Free Baked Protein Oats Recipe with Bananas

This Gluten-Free Baked Protein Oats recipe is simple to make and is the perfect combination of hearty and sweet. The Greek yogurt, chia seeds, and collagen powder are all good sources of protein while bananas and maple syrup add subtle sweetness. This high-protein breakfast will keep you full and satisfied all morning long but also makes a delicious and satisfying snack in the afternoon!

a slice of baked protein oats on a white plate with baking dish in background and fresh berries on top.

This banana baked oats recipe is both easy and convenient, using sprouted rolled oats to maximize nutrition. With a focus on traditionally prepared grains using WAPF principles, it offers a simple and protein-rich option for baked oats. And I'm here for it!

They're similar to these steel cut oatmeal bars but differ in how they're served. I liken this baked protein oats recipe to a cozy bowl of hearty, chewy, delicious, properly-prepared oatmeal. 

Looking for more healthy breakfast ideas? 
Try cottage cheese and fruit bowl, protein roll up crepes, protein coffee recipe, and air fryer sausage patties.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 30-40 minutes to bake
  • Cooking Method: Oven-baked or use your air fryer
  • Dietary Info: Gluten-free with ancestral diet approach
  • Tools Needed: mixing bowl and a square baking dish
  • 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.

Using Sprouted Oats in Protein Baked Oats

If you're familiar with phytic acid and its role in grains, then you can probably understand my frustration with baked protein oats recipes on the internet. The hard truth is that baked oats aren't easily digestible.

Why? Oats are high in phytic acid, a natural compound found in grains, nuts, and seeds. It's often referred to as an "antinutrient" because it can bind to minerals like calcium, zinc, and iron, according to PubMed.

And if you've been here any length of time, you know I greatly admire the work of WAPF and the traditional methods in food preparation. According to Dr. Price, there's only one way to properly enjoy oats so you're getting maximum nutrition from them.

Soaking, sprouting, or fermenting foods high in phytic acid can significantly reduce phytic acid levels and make the minerals more accessible. If you're interested in all the nerdy details, check out this WAPF article on Sprouting: The Secret to Digestible Grains.

But back to these baked protein oats.

Up until recently, baked oats was an arduous task of soaking and sprouting and then hitting the proportions just right to get the perfect texture. Not too runny. Not too dry.

Then, as the crunchy community grew and the market shifted, the need for sprouted oats became real. A small handful of grain companies started producing sprouted oats. And the rest, as they say, is history. In short, sprouting oats brings out the best flavor, texture, and, most importantly, nutrition.

Today, we have the convenience of making high-protein baked oats without the need to soak or sprout, all thanks to a few pioneers in the real food business who saw a need and ran with it. And we're all better for it.

Ingredients for Protein Baked Oats

Learn how to make protein baked oats with 7 simple ingredients. This easy recipe takes only 10 minutes to whip up. See the recipe card for exact quantities.

ingredients for baked protein oats with labels.
  • Rolled oats: Of course any rolled oats will work here but if you're wanting to maximize nutrition and digestibility, go with sprouted oats. My favorite brand is One Degree Organics - I love their company, their products, and their push for transparency!
  • Greek yogurt: Adds moisture, protein, and richness to the baked oats.
  • Bananas: Provides natural sweetness and moisture. Use 3 very ripe bananas with brown spots.
  • Eggs: Act as the binding agent, helping to hold everything together and provide structure.
  • Chia seeds: Add texture and thickness as they absorb liquid. They also provide fiber and omega-3 fatty acids.
  • Collagen peptides: Use your favorite protein powder but I will always take up any opportunity to add my favorite collagen peptides. Clean and glyphosate-free collagen! Use discount: PREPARE10.
  • Maple syrup: Sweetens the baked oats and adds a rich caramel flavor.
  • Baking powder: Just a touch to help the baked oats rise and become light and fluffy.
  • Toppings: Fresh fruit, maple syrup, or whipped cream to serve as toppings for extra flavor, sweetness, and an attractive visual appeal.

Substitutions and Variations

  • Add nuts - I love adding chopped walnuts or crushed pecans into the oat mixture or sprinkle them on top before baking.
  • For the chocolate lovers - Toss in your favorite chocolate chips or drizzle some chocolate ganache to make it extra indulgent. 
💭Tips to Make it Nutrient-Dense
Take care to use quality ingredients like organic sprouted rolled oats, pastured eggs, and real maple syrup. These small changes all add up.
slice of baked protein oats on a white plate with whipped cream and fresh berries.

How to Make Baked Protein Oats

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

wet ingredients in a large mixing bowl including mashed bananas, protein, eggs, and vanilla.

Step 1. Whisk

In a large bowl, mash bananas until they are smooth. Add eggs, Greek yogurt, and maple syrup and whisk to combine well.

dried ingredients in a glass bowl including baking powder, oats, chia seeds, and collagen powder.

Step 2. Combine

In a small bowl, combine rolled oats, chia seeds, protein powder, and baking powder together.

dry baked protein oats ingredients on top of wet ingredients in a large mixing bowl.

Step 3. Fold

Add the dry ingredients into the large mixing bowl with the wet ingredients and fold until everything has been incorporated.

batter with oats, chia seeds, and bananas spread out in a baking dish with a spatula.

Step 4. Transfer

Pour the baked oats batter into a generously greased 9x9 baking dish, smoothing out the top so it's even.

protein oats with chia seeds and sliced bananas on top in a baking dish.

Step 5. Bake

Top with banana slices and bake in a preheated oven for 30-40 minutes or until the center is set.

protein baked oats in a baking dish with sliced bananas on top.

Step 6. Rest

Rest the baked protein oats for 5 minutes. Cut into 9 squares and serve warm.

Helpful Tips for Protein Baked Oats Recipe

  1. Grease pan well - Generously grease the baking pan with butter to prevent sticking and make it easier to remove the oat bars. You can also line it with parchment paper. It's also best to remove the baked oat bars from the baking pan when they are still slightly warm.
  2. Fold gently - Fold the dry ingredients into the we mixture gently just until combined. Overmixing can result in dense and tough baked oats.
  3. Softer oat bars - Remove the baked oats from the oven when the center appears fully set but not quite fully baked. The oats will continue to cook from residual heat even after you pull the baked oatmeal from the oven.

Troubleshooting

  • Too dry or crumbly? This could be due to overbaking. To prevent this, check for doneness a few minutes earlier than recommended and remove it when it is still slightly moist. To salvage it, serve it with whipped cream and maple syrup or honey for added moisture.
  • Too chewy? Sprouted oats do tend to have a more chewier texture so it could be just how they are naturally. However, make sure that the baked oats have absorbed all the liquid during the baking.
  • Not sweet enough? That's an easy problem to correct. I purposefully kept this baked protein oats recipe subtly and naturally sweetened with 3 overripe bananas and a touch of maple syrup. Feel free to add more natural unrefined sugar. 
💭Meal Prep Suggestion: This recipe is not ideal for make ahead preparation because the oats will absorb all the liquid before baking. However, these baked protein oats bars are very freezer-friendly. So make a bunch and freeze for an easy breakfast. And while you're at it - whip up some eggless banana muffins as well so your freezer will be well stocked.
slice of baked oats on a white plate with a fork on the side and fresh berry topping.

Serving Suggestions

We love serving this high protein baked oats as a treat after a savory breakfast. One square offers 7 grams of protein, which is insufficient on its own as a meal but excellent as a treat or a snack. 

If you want to make it a light breakfast, here's how I would dress it up to increase the protein and satiety:

Serve two warm squares of baked oats with a cup of Greek yogurt on top. Drizzle with honey or maple syrup and top with fresh or stewed fruit. That clocks in over 31 grams of protein. You can take that further and add a serving of air fryer sausage patties or protein coffee.  

But if you want to just enjoy it as a treat, serve it as a healthier dessert. Drizzle some DIY sweetened condensed milk or healthy chocolate syrup to take it up a notch.

Can I serve this recipe cold?
While I personally prefer these baked oats warm (just like a cozy bowl of hearty oatmeal), you can certainly serve them cold if preferred. But if you're looking for a grab-and-go snack, you may want to consider these steel cut oat bars. 
More baked oats pairing suggestions:

Storage and Reheating Instructions

How long does protein baked oats last in the refrigerator?

To store: Store the cooled baked oats in an airtight container in the refrigerator for up to one week.

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

To freeze: To freeze baked protein oats for longer storage, first cut them into squares and allow them to cool completely. Transfer the invidual squares to a freezer-safe container, separating them with a piece of parchment paper to prevent sticking. Freeze for up to 3 months.

To reheat: Bake in a non preheated oven at 350° F for 10 minutes or until warmed through to your liking. The preheating mode will thaw out the bars.

protein baked oats on a white plate with fresh berries and whipped cream on top.

Frequently Asked Questions

Are oats gluten-free?

Oats are naturally gluten free but can be contaminated with gluten during processing. Therefore, if you have gluten sensitivity, it's important to look for oats that are labeled as "certified gluten-free" to inadvertently avoid being glutened.

How do I know when the baked oats are done?

The baked protein oats are done baking when the center is almost set and a toothpick inserted into the center comes out clean with a few moist crumbs. Avoid overbaking as that will make it dry.

Can I make this recipe in the air fryer?

Yes, you can air fry baked oats if you have the proper air fryer. I love and use a stainless steel convection-type air fryer that accomodates square pans. You would bake it for the same amount of time using the same oven temperature. 

Looking for more healthy ideas? Here are some ideas:
Did you make this Baked Protein Oats? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

baked oats on a white plate with fresh berries and whipped cream and maple syrup drizzle.
Print Recipe
5 from 3 votes

Gluten-Free Baked Protein Oats Recipe with Bananas

This protein-packed Baked Oatmeal is made in one bowl with just a handful of healthy ingredients that leaves you satisfied all morning.
Prep Time10 minutes
Cook Time30 minutes
Resting time5 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: air fry baked oats, baked protein oats, high protein baked oats, protein baked oats, protein baked oats recipe
Servings: 9 servings
Calories: 178kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Prep: Preheat oven to 350° Fahrenheit. Grease a 9"x9" baking pan generously with butter.
  • Whisk: In a large bowl, mash bananas until they are smooth. Add eggs, Greek yogurt, and maple syrup and whisk to combine well.
  • Combine: In a small bowl, combine rolled oats, chia seeds, protein powder, and baking powder together.
  • Fold: Add the dry ingredients to the wet ingredients and fold until smooth and mixed well.
  • Bake: Pour into the greased pan and top with banana slices. Bake for 25 minutes or until center is almost set. Rest for 5 minutes before serving.
  • Serve: Cut into 9 squares. Serve warm. Top with whipped cream or Greek yogurt, drizzle of maple syrup, and fresh berries.

Notes

Storage: Store the cooled baked oats in an airtight container in the refrigerator for up to one week.
To freeze: bake and cut baked oatmeal into squares and transfer them to a freezer-safe airtight container, separating the pieces with parchment paper.
To reheat: bake in a non preheated oven at 350 degrees Fahrenheit for 10 minutes or until warmed through to your liking.
Helpful Tips:
  • Grease pan well - Generously grease the baking pan with butter to prevent the sticking and make it easier to remove the oat bars. It's also best to remove the baked oat bars from the baking pan when they are still slightly warm.
  • Fold gently - Fold the dry ingredients into the we mixture gently just until combined. Overmixing can result in dense and tough baked oats.
  • Softer oat bars - Remove the baked oats from the oven when the center appears fully set but not quite fully baked. The oats will continue to cook from residual heat even after you pull the baked oatmeal from the oven.
  • Best oats - Use sprouted gluten-free, organic oats for maximum nutrition.
  • Meal prep - This recipe is not ideal for meal prep because the oats will absorb all the liquid before baking. But you can make it ahead and freeze. 

Nutrition

Calories: 178kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 25mg | Potassium: 335mg | Fiber: 4g | Sugar: 11g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg

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.
  4. Don't overcook but do the check temp - Because the chicken is mixed into a creamy, dense casserole, it can take longer to cook than pieces baked on a sheet pan. Use an instant-read thermometer and pull the dish from the oven as soon as the chicken reaches 165°F in the thickest pieces. This keeps it juicy and safely cooked.

Troubleshooting

  • 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 but do check the temp.Because the chicken is mixed into a creamy, dense casserole, it can take longer to cook than pieces baked on a sheet pan. Use an instant-read thermometer and pull the dish from the oven as soon as the chicken reaches 165°F in the thickest pieces. This keeps it juicy and safely cooked.
  • 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