Pan-Crisped Chicken with Broccoli and Almond Flour Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp chicken thighs bathed in a rich, velvety sauce made with almond flour and garlic, featuring tender broccoli florets for a satisfying keto dinner. This american-inspired keto (low carb) ready in about 35 minutes blends chicken thighs, broccoli florets, garlic 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 550 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.

★ 4.1 (9 ratings) Prep: 15 min Cook: 20 min Serves 2 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 12 oz boneless, skinless chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then set aside.
  2. Step 2: Add 2 cups broccoli florets to the skillet and cook for 3 minutes, stirring occasionally, until bright green and slightly tender. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Reduce heat to medium-low. Add 2 tbsp butter and let melt, then stir in 1/2 cup heavy cream and 1/4 cup almond flour. Cook, stirring constantly, for 3-4 minutes until sauce thickens and coats the back of a spoon. Season with remaining 1/4 tsp salt and 1/8 tsp black pepper.
  4. Step 4: Return chicken thighs to skillet, coating each piece in sauce. Cook for 1-2 minutes to heat through. Serve immediately.

Frequently asked questions

How long does Pan-Crisped Chicken with Broccoli and Almond Flour Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Crisped Chicken with Broccoli and Almond Flour Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Crisped Chicken with Broccoli and Almond Flour Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Crisped Chicken with Broccoli and Almond Flour Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Crisped Chicken with Broccoli and Almond Flour Sauce low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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