Pan-Seared Chicken Thighs with Almond Flour Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs coated in a golden, crispy almond flour crust, baked to perfection with a hint of garlic and herbs. This dish is a satisfying low-carb dinner that requires minimal effort. This american-inspired chicken (low carb, keto) ready in about 45 minutes pairs chicken thighs, almond flour, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 4 bone-in, skin-on chicken thighs dry with paper towels.
  2. Step 2: In a shallow dish, combine 1/2 cup almond flour, 1/4 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper; mix until evenly distributed.
  3. Step 3: Press each chicken thigh into the almond flour mixture, ensuring an even coating on all sides. Place the coated thighs in a single layer in a greased baking dish.
  4. Step 4: Drizzle 2 tbsp olive oil over the chicken and dot with 1 tbsp butter. Bake for 25-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Almond Flour Crust take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Thighs with Almond Flour Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Almond Flour Crust?

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-Seared Chicken Thighs with Almond Flour Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seared Chicken Thighs with Almond Flour Crust low carb?

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

What others are saying

Related recipes