Baked Parmesan-Crusted Chicken Thighs with Roasted Brussels Sprouts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs baked with a crunchy Parmesan crust paired with caramelized Brussels sprouts for a hearty keto dinner. This American-inspired keto recipe (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.

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