Cauliflower-Crusted Chicken Bake

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Juicy chicken thighs coated in a crispy cauliflower crust, baked with garlic and Parmesan for a low-carb dinner that feels indulgent. This American-inspired keto recipe (high-protein, low-carb), ready in about 42 minutes, pairs bone-in chicken thighs, cauliflower, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 3, 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 (3 oz each) bone-in chicken thighs
• 1 cup riced cauliflower
• 1/4 cup almond flour
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry, then season with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: In a bowl, mix 1 cup riced cauliflower, 1/4 cup almond flour, 2 tbsp grated Parmesan, 1/2 tsp garlic powder, and 1/4 tsp dried thyme. Add 1 tbsp olive oil and mash until it forms a cohesive paste.
3. Step 3: Press the cauliflower mixture evenly over both sides of each chicken thigh, then place on a parchment-lined baking sheet. Bake for 25-28 minutes until the crust is golden and chicken reaches 165°F (74°C) internally.