Low-Carb Baked Chicken Thighs with Parmesan and Herbs

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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.

Juicy chicken thighs baked to perfection with a crispy Parmesan and herb crust, perfect for a satisfying low-carb dinner. This Mediterranean-inspired chicken recipe (low carb, keto), ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, grated Parmesan cheese, dried Italian seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 45 min Serves 4 Mediterranean cuisine 350 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil

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Instructions

Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper.
Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels to remove moisture.
Step 3: In a bowl, mix 1/2 cup grated Parmesan cheese, 1 teaspoon dried Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon fresh ground black pepper.
Step 4: Rub 2 tablespoons olive oil evenly over the chicken thighs.
Step 5: Press the Parmesan and herb mixture onto the skin side of each chicken thigh, creating a crust.
Step 6: Arrange the thighs skin-side up on the prepared baking sheet.
Step 7: Bake for 40-45 minutes until the skin is golden brown and the internal temperature reaches 165°F.
Step 8: Let rest for 5 minutes before serving for juicier meat.