Sheet Pan Almond-Crusted Chicken Thighs
Crispy chicken thighs with a savory almond crust, baked to golden perfection with aromatic herbs. This american-inspired keto (low carb) ready in about 40 minutes pairs pounds (680 grams) chicken thighs, almond flour, tablespoons grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1.5 pounds (680 grams) chicken thighs
- 1/2 cup almond flour
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1, sliced lemon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a small bowl, combine 1/2 cup almond flour, 2 tablespoons grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 3: Pat 1.5 pounds (680 grams) chicken thighs dry with paper towels. Brush both sides with 2 tablespoons olive oil.
- Step 4: Press the almond flour mixture evenly over both sides of each chicken thigh.
- Step 5: Arrange the chicken thighs on the prepared baking sheet, skin-side up. Bake for 25-30 minutes until the edges are golden brown and the internal temperature reaches 165°F (74°C).
- Step 6: Let rest for 5 minutes, then serve with lemon slices.
Frequently asked questions
How long does Sheet Pan Almond-Crusted Chicken Thighs take to make?
Total time is about 40 minutes (15 min prep + 25 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 Sheet Pan Almond-Crusted Chicken Thighs?
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 almond flour from drying out.
Can I substitute ingredients in Sheet Pan Almond-Crusted Chicken Thighs?
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 Sheet Pan Almond-Crusted Chicken Thighs 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 Sheet Pan Almond-Crusted Chicken Thighs 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.
What others are saying
- ★★★★★
My husband and I devoured these! So easy and delicious.
- ★★★★★
The almond crust was so crispy and the chicken stayed juicy! Perfect for my keto diet.
- ★★★★☆
Great recipe, but the almonds were a bit too crunchy for my taste. Took a bit longer than the recipe said to cook.
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