Crispy Herb-Crusted Chicken Thighs with Lemon-Dill Butter

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.

Tender chicken thighs coated in a golden almond-flour crust and air-fried, finished with a bright lemon-dill butter sauce for a high-protein keto dinner. This American-inspired chicken recipe (keto, high protein), ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, almond flour, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, 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: 10 min Cook: 20 min Serves 2 American cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 bone-in, skin-on chicken thighs (about 1.5 lbs) dry with paper towels. Season both sides with 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1 tsp dried thyme, and 1 tsp dried rosemary.
  2. Step 2: In a shallow dish, combine 2 tbsp almond flour; dip each chicken thigh into the mixture, pressing gently to adhere evenly.
  3. Step 3: Preheat the air fryer to 390°F (200°C). Lightly coat the air fryer basket with cooking spray, then arrange the coated chicken thighs skin-side up, leaving space between them.
  4. Step 4: Air fry for 18-20 minutes, flipping once halfway through, until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  5. Step 5: While the chicken cooks, melt 2 tbsp unsalted butter in a small saucepan over medium heat. Add 1 tbsp fresh lemon juice and 1 tbsp fresh dill, stirring until fragrant and the butter is hot (about 1 minute).
  6. Step 6: Transfer the chicken to a plate and let rest for 5 minutes. Drizzle with the lemon-dill butter sauce and serve immediately.

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