Baked Parmesan-Crusted Chicken Thighs with Roasted Brussels Sprouts

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

Juicy chicken thighs baked with a crunchy Parmesan crust paired with caramelized Brussels sprouts for a hearty keto dinner. This american-inspired keto (low carb) ready in about 50 minutes pairs bone-in, skin-on chicken thighs, grated Parmesan cheese, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a shallow bowl, combine 1/2 cup grated Parmesan cheese, 1/4 cup almond flour, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Pat dry 4 bone-in, skin-on chicken thighs and brush each with 1 tbsp olive oil. Press chicken thighs into the Parmesan mixture to coat the top side thoroughly.
  3. Step 3: On a rimmed baking sheet, arrange the coated chicken thighs skin side up. Toss 12 oz halved Brussels sprouts with remaining 2 tbsp olive oil, 1 tsp fresh thyme leaves, and a pinch of salt and pepper, then spread around chicken.
  4. Step 4: Bake for 30-35 minutes until the chicken skin is golden brown and crispy, and Brussels sprouts are tender with caramelized edges.
  5. Step 5: Let rest 5 minutes before serving.

Frequently asked questions

How long does Baked Parmesan-Crusted Chicken Thighs with Roasted Brussels Sprouts take to make?

Total time is about 50 minutes (15 min prep + 35 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 Parmesan-Crusted Chicken Thighs with Roasted Brussels Sprouts?

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 grated parmesan cheese from drying out.

Can I substitute ingredients in Baked Parmesan-Crusted Chicken Thighs with Roasted Brussels Sprouts?

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 Parmesan-Crusted Chicken Thighs with Roasted Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Parmesan-Crusted Chicken Thighs with Roasted Brussels Sprouts low carb?

Yes — this recipe is tagged 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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