Crispy Herb-Crusted Chicken Thighs with Garlic Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken thighs coated in a golden almond flour crust, served with a rich garlic butter sauce that's low-carb and packed with flavor for a satisfying keto meal. This american-inspired chicken (keto, low carb) ready in about 40 minutes blends chicken thighs, almond flour, garlic powder 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 600 calories and feeds 2, 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.

Ingredients

• 12 oz chicken thighs
• 1/2 cup almond flour
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic
• 1/4 cup heavy cream
• 2 tbsp fresh parsley

Instructions

1. Step 1: Pat 12 oz chicken thighs (skin-on, bone-in) dry with paper towels, then place in a shallow dish. In a separate bowl, combine 1/2 cup almond flour, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each chicken thigh in the flour mixture, pressing firmly to adhere evenly to the skin.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Carefully add the chicken thighs, skin-side down, and cook undisturbed for 8-10 minutes until the skin is deeply golden and crispy. Flip and cook for 5-7 minutes more, or until the internal temperature reaches 165°F.
3. Step 3: Transfer the chicken to a plate and tent loosely with foil. Add 2 tbsp butter and 2 minced garlic cloves to the skillet with the drippings, and cook over medium heat for 30 seconds until fragrant. Stir in 1/4 cup heavy cream and simmer gently for 2-3 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: Return the chicken to the skillet, spooning the sauce over the top, and cook for 1 minute to reheat and coat. Garnish with 2 tbsp chopped fresh parsley and serve immediately.