Crispy Parmesan-Crusted Chicken Thighs with Herb 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 developed and reviewed.

Golden, crunchy chicken thighs coated in grated parmesan and herbs, served with a rich garlic-herb butter sauce that melts into the meat. Perfect for keto dieters craving indulgence without the carbs. This American-inspired chicken recipe (keto, high protein), ready in about 43 minutes, pairs bone-in, skin-on chicken thighs, grated parmesan cheese, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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: 15 min Cook: 28 min Serves 2 American cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 8 oz chicken thighs dry with paper towels, then season both sides with 1/2 tsp garlic powder and 1/4 tsp salt. Place 3 tbsp grated parmesan cheese in a shallow dish, add 1 large egg and 1 tsp dried oregano, whisking until smooth.
  2. Step 2: Dredge each chicken thigh in the parmesan-egg mixture, pressing firmly to adhere, then transfer to a parchment-lined baking sheet. Drizzle 1 tsp olive oil over the chicken and rub to coat evenly.
  3. Step 3: Bake at 425°F for 25-28 minutes until the skin is golden brown and the chicken reaches 165°F internal temperature, checking at 20 minutes.
  4. Step 4: While chicken bakes, melt 2 tbsp unsalted butter in a small saucepan over medium heat. Add 2 tbsp finely chopped fresh parsley and 1 tbsp lemon juice, simmering for 1 minute until fragrant and herbs are bright green.
  5. Step 5: Remove chicken from oven, pour the hot herb butter sauce over the top, and let rest for 3 minutes to allow juices to redistribute before serving.

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