Baked Herb-Crusted Chicken Thighs with Garlic Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs baked with an herbed crust and served with a luscious garlic cream sauce, perfect for a low-carb dinner. This american-inspired keto (keto, low carb) ready in about 40 minutes blends bone-in, skin-on chicken thighs, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 30 min Serves 6 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp dried rosemary, 1 tsp dried thyme, and 1 tsp garlic powder. Rub this herb mixture evenly over 6 bone-in, skin-on chicken thighs.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crispy. Flip and cook for 3 more minutes.
  3. Step 3: Transfer skillet to the oven and bake chicken for 20 minutes until cooked through (internal temperature 165°F).
  4. Step 4: Remove chicken from skillet and tent with foil to rest. Place skillet back on stove over medium heat, add 3 tbsp unsalted butter and 4 minced garlic cloves, sautéing for 1 minute until fragrant.
  5. Step 5: Stir in 1 cup heavy cream and simmer gently for 3-4 minutes until sauce thickens slightly. Season with salt and pepper to taste.
  6. Step 6: Serve chicken thighs drizzled with garlic cream sauce and garnish with 2 tbsp chopped fresh parsley.

Equipment for this recipe

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Frequently asked questions

How long does Baked Herb-Crusted Chicken Thighs with Garlic Cream Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Herb-Crusted Chicken Thighs with Garlic Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Herb-Crusted Chicken Thighs with Garlic Cream Sauce?

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 Cream Sauce 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 Cream Sauce keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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