Baked Herb-Crusted Chicken Thighs with Garlic Butter
Juicy baked chicken thighs coated in a fragrant herb crust and finished with a rich garlic butter glaze perfect for keto meals. This French-inspired chicken recipe (keto, low carb), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, unsalted butter, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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
- 6 pieces, about 1.5 lbs bone-in, skin-on chicken thighs
- 3 tbsp, melted unsalted butter
- 4 cloves, minced garlic
- 1 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 1/4 cup grated parmesan cheese
- 1/3 cup almond flour
- 1 1/2 tsp salt
- 1 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 400°F. In a shallow bowl, mix 1/3 cup almond flour, 1/4 cup grated parmesan cheese, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 2: Pat dry 6 bone-in, skin-on chicken thighs and brush each with 2 tbsp of the melted 3 tbsp unsalted butter. Dredge each thigh in the almond flour mixture, pressing gently to adhere the herb crust.
- Step 3: Place the chicken thighs on a foil-lined baking sheet skin-side up. Bake for 35 minutes until skin is golden and juices run clear.
- Step 4: While baking, melt the remaining 1 tbsp butter in a small skillet over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
- Step 5: Remove chicken from the oven and brush the garlic butter evenly over the thighs. Return to the oven for an additional 3 minutes to infuse flavor before serving.
Frequently asked questions
How long does Baked Herb-Crusted Chicken Thighs with Garlic Butter take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Herb-Crusted Chicken Thighs with Garlic Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Baked Herb-Crusted Chicken Thighs with Garlic Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Herb-Crusted Chicken Thighs with Garlic Butter for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Herb-Crusted Chicken Thighs with Garlic Butter keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
