Almond Parmesan Crusted Chicken Thighs

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Golden, crunchy chicken thighs coated in a nutty parmesan crust, baked to tender perfection without skillet mess. This American-inspired chicken recipe (keto, low carb), ready in about 50 minutes, pairs bone-in skin-on chicken thighs, large egg, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 1.5 pounds) bone-in skin-on chicken thighs
• 1 large egg
• 1/4 cup almond flour
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 2 tablespoons avocado oil

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Whisk 1 large egg in a shallow dish. In a separate dish, combine 1/4 cup almond flour, 1/4 cup grated parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
2. Step 2: Dip each chicken thigh into the egg, then press firmly into the almond flour mixture, coating both sides completely. Place thighs on a wire rack set over a baking sheet, brush with 2 tablespoons avocado oil, and ensure even coverage.
3. Step 3: Bake for 30-35 minutes until coating is golden brown and chicken is cooked through (internal temperature 165°F/74°C). Rest 5 minutes before serving.