28+ Mouthwatering Keto Chicken Thigh Recipes for Your Low-Carb Dinner Rotation

Are you looking for low-carb, flavorful dinner options to keep you on track with your keto lifestyle?

Look no further! Chicken thighs are a fantastic choice for anyone following a keto diet—full of flavor, tender, and incredibly versatile.

Whether you prefer crispy skin, creamy sauces, or bold spices, chicken thighs can easily be transformed into delicious, satisfying meals that won’t break your carb budget.

In this blog, we’ve rounded up over 28+ keto chicken thigh dinner recipes that will become staples in your weekly meal rotation.

From crispy chicken thighs with creamy garlic sauces to zesty lemon and herb marinades, these recipes offer a variety of tastes and cooking methods to keep your dinners exciting and keto-friendly.

Whether you’re in the mood for a comforting dish or something with a bit more zing, these recipes have you covered.

28+ Mouthwatering Keto Chicken Thigh Recipes for Your Low-Carb Dinner Rotation

With over 28+ keto chicken thigh dinner recipes to choose from, you’re never at a loss for meal inspiration.

Chicken thighs are not only a delicious and budget-friendly cut of meat, but they also lend themselves to countless keto-friendly variations that will satisfy your taste buds and keep you on track with your diet goals.

From creamy sauces and bold flavors to simple, clean recipes, these dishes are perfect for quick weeknight dinners or special occasions.

So go ahead, get cooking, and enjoy the endless possibilities that chicken thighs have to offer on your keto journey.

Garlic Butter Parmesan Chicken Thighs

Tender, juicy chicken thighs seared in rich garlic butter and topped with parmesan cheese make this dish irresistibly good.

With a crisp skin and creamy, cheesy flavor, this meal feels indulgent while keeping your carbs in check.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken thighs dry and season both sides with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5–6 minutes until golden and crisp. Flip and cook another 3 minutes.
4. Remove chicken and set aside. Reduce heat to medium, add butter and garlic, and cook until fragrant (about 1 minute).
5. Add Italian seasoning and stir, then return chicken to the skillet. Spoon garlic butter over the thighs.
6. Sprinkle Parmesan over the top, then transfer the skillet to the oven.
7. Bake for 20–25 minutes or until chicken reaches an internal temperature of 165°F (74°C).
8. Garnish with chopped parsley and serve.

Rich, savory, and packed with flavor, this dish feels like comfort food without the carb-heavy ingredients.

Pair with roasted cauliflower or a simple arugula salad for a fully satisfying keto dinner.

Creamy Spinach & Mushroom Chicken Thighs

This creamy spinach and mushroom chicken thigh recipe delivers restaurant-quality taste in under an hour.

The sauce is thick and rich without flour, and the earthy mushrooms with wilted spinach give it a gourmet vibe that’s completely keto-friendly.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt, pepper, and paprika to taste
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup sliced mushrooms
• 3 garlic cloves, minced
• 1½ cups fresh spinach
• ¾ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp dried thyme

Instructions:

1. Season chicken thighs with salt, pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken until browned on both sides (about 6 minutes per side). Remove and set aside.
3. In the same skillet, add butter and sauté mushrooms for 4–5 minutes until softened.
4. Add garlic and thyme, cooking for 1 more minute.
5. Pour in heavy cream and stir in Parmesan cheese. Simmer for 2–3 minutes until thickened.
6. Add spinach and let it wilt in the sauce.
7. Return chicken thighs to the skillet and spoon sauce over the top. Simmer uncovered for 10 more minutes until chicken is fully cooked.
8. Serve warm with zoodles or cauliflower rice.

This creamy skillet meal is both comforting and sophisticated, making it perfect for weeknights or special occasions alike.

The flavors are deep and indulgent, but completely guilt-free on keto.

Lemon Herb Grilled Chicken Thighs

Zesty, herby, and perfectly charred, these grilled lemon herb chicken thighs are a bright and refreshing way to enjoy keto dining.

The marinade adds tons of flavor without sugar, and grilling gives it a smoky, irresistible finish.

Ingredients:

• 6 boneless, skinless chicken thighs
• Juice and zest of 1 lemon
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp thyme
• Salt and pepper to taste
• Fresh parsley and lemon slices (optional garnish)

Instructions:

1. In a large bowl, whisk together lemon juice, zest, olive oil, garlic, oregano, thyme, salt, and pepper.
2. Add chicken thighs and toss to coat. Cover and marinate in the fridge for at least 30 minutes (up to 4 hours for deeper flavor).
3. Preheat grill to medium-high heat. Oil the grates lightly.
4. Grill chicken thighs for about 5–6 minutes per side, or until fully cooked and nicely charred.
5. Let rest 5 minutes before serving. Garnish with parsley and lemon slices if desired.

Fresh and bursting with citrusy herbs, this dish is a perfect warm-weather dinner or meal prep staple.

Serve with grilled asparagus or a cucumber avocado salad for a light, energizing keto meal.

Buffalo Ranch Baked Chicken Thighs

If you love bold flavors and a little kick, this one’s for you. These buffalo ranch chicken thighs are spicy, zesty, and perfectly baked to juicy, crispy perfection.

With minimal ingredients and tons of taste, it’s a weeknight dinner win.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 1 tbsp olive oil
• ½ cup buffalo hot sauce (like Frank’s RedHot)
• 2 tbsp ranch seasoning (store-bought or homemade)
• 2 tbsp melted butter
• Fresh chopped green onions or parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Pat chicken thighs dry and season with salt and pepper.
3. In a small bowl, mix hot sauce, ranch seasoning, and melted butter until well combined.
4. Brush the sauce generously over the chicken thighs, reserving a little for basting.
5. Bake for 35–40 minutes, basting once halfway through with the remaining sauce.
6. Broil for the last 3–4 minutes to get the skin extra crispy.
7. Garnish with green onions or parsley and serve hot.

This dish brings that irresistible buffalo flavor in a keto-friendly way—tangy, spicy, and ultra-satisfying.

Pair it with celery sticks, blue cheese dip, or a side of roasted broccoli for a pub-style experience at home.

Keto Coconut Curry Chicken Thighs

This recipe delivers deep, exotic flavor with tender chicken simmered in a creamy coconut curry sauce. It’s warm, comforting, and totally keto with no added sugars or starches.

A one-pan dish that fills your kitchen with heavenly aroma.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh grated ginger
• 2 tbsp red curry paste
• 1 cup canned full-fat coconut milk
• 1 tbsp fish sauce (optional, for extra umami)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Season chicken thighs with salt and pepper.
2. Sear chicken until golden brown on both sides (about 5 minutes per side). Remove and set aside.
3. In the same skillet, add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
4. Stir in red curry paste and cook for another minute.
5. Pour in coconut milk and fish sauce. Stir to combine and bring to a gentle simmer.
6. Return chicken to the pan and cover. Simmer for 20–25 minutes until chicken is cooked through and sauce is thickened.
7. Garnish with fresh cilantro and lime wedges before serving.

Creamy, savory, and just a little spicy, this coconut curry is everything you want in a comforting keto meal.

Serve it with cauliflower rice or sautéed bok choy for a Thai-inspired dinner that hits all the right notes.

Bacon-Wrapped Chicken Thighs with Cream Cheese Filling

This one’s a showstopper. Juicy chicken thighs are stuffed with a savory cream cheese filling and wrapped in crispy bacon—it’s decadent, flavorful, and keto through and through.

Great for dinner guests or just treating yourself.

Ingredients:

• 6 boneless, skinless chicken thighs
• 6 slices of bacon
• 4 oz cream cheese, softened
• ¼ cup shredded cheddar cheese
• 1 tbsp chopped chives
• ½ tsp garlic powder
• Salt and pepper to taste
• Toothpicks (optional, to secure wraps)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
2. In a bowl, mix cream cheese, cheddar, chives, garlic powder, salt, and pepper until well combined.
3. Lay out chicken thighs flat and spread a spoonful of filling in the center of each.
4. Roll up the thighs around the filling, then wrap each with a slice of bacon. Secure with toothpicks if needed.
5. Place on the baking sheet seam-side down and bake for 35–40 minutes until bacon is crispy and chicken is cooked through.
6. Broil for 2–3 minutes if you want extra crisp on the bacon.

Creamy, cheesy, and wrapped in bacon—what’s not to love? This meal is rich and satisfying without going overboard on carbs.

Pair it with a side of roasted green beans or mashed cauliflower for the ultimate keto comfort dinner.

Chimichurri Grilled Chicken Thighs

This Argentinian-inspired recipe is perfect for anyone who loves a zesty, herby flavor.

The bright, tangy chimichurri sauce pairs perfectly with grilled chicken thighs for a keto-friendly, flavorful meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 cup fresh parsley, chopped
• 4 garlic cloves, minced
• 1 tbsp red wine vinegar
• 1 tbsp fresh oregano, chopped
• 1 tsp red pepper flakes
• ½ cup olive oil
• 1 tbsp lemon juice

Instructions:

1. Preheat grill to medium-high heat. Season the chicken thighs with salt, pepper, and olive oil.
2. Grill chicken for 6–8 minutes per side until cooked through and the skin is crispy.
3. While the chicken is grilling, prepare the chimichurri sauce: In a small bowl, combine parsley, garlic, oregano, red pepper flakes, and red wine vinegar. Stir in olive oil and lemon juice, then season with salt and pepper to taste.
4. Once chicken is done, drizzle the chimichurri sauce over the top and serve immediately.

The fresh, herbal chimichurri adds a burst of brightness to the juicy, smoky grilled chicken.

This dish pairs beautifully with roasted vegetables or a simple mixed green salad for a refreshing keto dinner.

Keto Chicken Thighs with Avocado Salsa

If you’re in the mood for a light, fresh dish with a bit of a Mexican flair, this recipe for keto chicken thighs topped with creamy avocado salsa will hit the spot.

The combination of seasoned chicken and fresh avocado salsa is both satisfying and healthy.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt, pepper, and cumin to taste
• 1 tbsp olive oil
• 1 large avocado, diced
• 1 small tomato, diced
• ¼ cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 jalapeño, finely chopped (optional)

Instructions:

1. Season chicken thighs with salt, pepper, and cumin.
2. Heat olive oil in a large skillet over medium-high heat. Cook chicken thighs for about 6-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
3. While the chicken is cooking, prepare the avocado salsa: In a bowl, combine avocado, tomato, red onion, cilantro, lime juice, and jalapeño. Stir gently to combine.
4. Once chicken is done, plate the thighs and top each with a generous scoop of avocado salsa.

The richness of the avocado salsa contrasts beautifully with the seasoned chicken, making for a light yet filling dinner.

Serve with a side of sautéed spinach or cauliflower rice to complete the meal.

Keto Chicken Thighs with Mustard Cream Sauce

This creamy, tangy mustard sauce elevates tender chicken thighs to a whole new level.

The mustard’s sharpness is balanced by the richness of the cream, making this a comforting and indulgent keto dinner.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt, pepper, and paprika to taste
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season chicken thighs with salt, pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for about 6-7 minutes per side, until golden brown and cooked through.
3. Remove the chicken and set aside. In the same skillet, melt butter over medium heat, scraping up any brown bits left from the chicken.
4. Stir in the Dijon mustard, then pour in the heavy cream. Add thyme and simmer for 2-3 minutes, allowing the sauce to thicken.
5. Return chicken thighs to the skillet, spooning sauce over them. Simmer for an additional 5 minutes until the chicken is coated in the creamy mustard sauce.
6. Garnish with fresh parsley and serve.

The rich, tangy mustard sauce adds a bold kick to the chicken, making this dish satisfying and full of flavor.

Pair it with roasted Brussels sprouts or a side of mashed cauliflower for a delicious keto-friendly meal.

Smoked Paprika & Garlic Chicken Thighs

With a smoky, slightly spicy flavor, this smoked paprika and garlic chicken thigh recipe is simple but incredibly flavorful.

It’s perfect for a quick weeknight dinner or when you’re craving something hearty yet light.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat chicken thighs dry and rub them with olive oil. Sprinkle the smoked paprika, garlic powder, onion powder, salt, and pepper over the thighs, ensuring they are evenly coated.
3. Arrange the chicken on the baking sheet, skin-side up. Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
4. Drizzle with fresh lemon juice and garnish with parsley before serving.

The smoky paprika adds a deep, rich flavor, while the lemon juice brightens everything up.

Serve with a side of roasted vegetables or a fresh salad for a light yet filling keto dinner.

Crispy Chicken Thighs with Lemon Butter Sauce

This recipe brings you crispy chicken thighs paired with a rich lemon butter sauce that’s incredibly indulgent yet perfectly keto-friendly.

The sauce is tangy, creamy, and has just the right amount of zest to complement the crispy skin of the chicken.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken thighs dry and season both sides with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5–7 minutes until crispy and golden brown.
4. Flip the chicken and transfer the skillet to the oven. Roast for 20–25 minutes, or until the chicken is fully cooked.
5. While the chicken bakes, melt butter in a small saucepan over medium heat. Add garlic and cook for 1–2 minutes until fragrant. Stir in lemon juice and cook for another minute.
6. Once the chicken is done, drizzle the lemon butter sauce over the thighs and sprinkle with chopped parsley.

This dish brings the perfect balance of crispy skin, rich flavor, and fresh citrus.

Pair it with a side of sautéed spinach or cauliflower mash for a delicious keto meal.

Mediterranean Chicken Thighs with Feta and Olives

Inspired by Mediterranean flavors, this chicken thigh recipe features briny olives, creamy feta cheese, and aromatic herbs.

It’s a perfect choice when you’re craving something a little different but still entirely keto-friendly.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt, pepper, and oregano to taste
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup crumbled feta cheese
• 2 tbsp fresh basil, chopped
• 1 tbsp red wine vinegar (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt, pepper, and oregano.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for about 4-5 minutes per side until golden brown.
4. Remove the chicken and set aside. In the same skillet, add cherry tomatoes and olives. Cook for 2 minutes until the tomatoes start to soften.
5. Return chicken thighs to the skillet, nestling them among the tomatoes and olives. Sprinkle feta cheese over the chicken.
6. Transfer the skillet to the oven and bake for 15–20 minutes until the chicken is fully cooked.
7. Garnish with fresh basil and a drizzle of red wine vinegar, if desired.

The combination of tangy feta, briny olives, and fresh basil gives this dish a Mediterranean flair that’s both refreshing and satisfying.

Pair with a side of roasted zucchini or a Greek salad for a full keto meal.

Garlic Herb Butter Baked Chicken Thighs

This garlic herb butter baked chicken thigh recipe is rich, savory, and incredibly tender.

The herbed butter enhances the natural flavors of the chicken, while the baked method ensures a juicy, flavorful dinner with crispy skin.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 3 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together the softened butter, garlic, thyme, rosemary, parsley, and lemon juice.
3. Pat chicken thighs dry with a paper towel and season both sides with salt and pepper.
4. Gently loosen the skin on the chicken thighs and stuff some of the garlic herb butter underneath the skin. Spread the remaining butter over the top of the chicken.
5. Drizzle olive oil over the chicken thighs and place them on the prepared baking sheet.
6. Bake for 35–40 minutes, or until the chicken is fully cooked and the skin is golden and crispy. Check that the internal temperature has reached 165°F (74°C).
7. Garnish with extra fresh herbs and serve hot.

This dish is incredibly flavorful and juicy, with the garlic herb butter bringing a luscious richness.

Pair it with sautéed green beans or roasted cauliflower for a delicious and satisfying keto meal.

Keto Chicken Thighs with Spinach Artichoke Dip Sauce

This creamy, cheesy chicken thigh recipe is inspired by the classic spinach artichoke dip, but in a more keto-friendly form.

The rich sauce is the perfect accompaniment to tender chicken thighs, creating a comforting and indulgent meal.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 1 tbsp olive oil
• 4 oz cream cheese, softened
• ½ cup grated Parmesan cheese
• ½ cup mozzarella cheese, shredded
• 1 cup fresh spinach, chopped
• 1 small jar (6 oz) marinated artichoke hearts, drained and chopped
• 2 garlic cloves, minced
• ½ tsp dried basil
• ½ tsp dried oregano

Instructions:

1. Preheat oven to 375°F (190°C). Season chicken thighs with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 5–6 minutes per side until golden brown. Remove chicken from the skillet and set aside.
3. In the same skillet, add garlic and sauté for 1 minute. Stir in chopped spinach and cook until wilted, about 2 minutes.
4. Add cream cheese, Parmesan, and mozzarella, stirring until the cheeses are melted and the mixture is smooth. Stir in the artichoke hearts, basil, and oregano.
5. Return chicken thighs to the skillet, spooning the creamy spinach artichoke sauce over them.
6. Transfer the skillet to the oven and bake for 20–25 minutes until the chicken is cooked through and the sauce is bubbly and golden.
7. Serve hot, garnished with additional Parmesan if desired.

This dish is the perfect combination of creamy, cheesy goodness and tender chicken.

It’s a hearty, comforting meal that will satisfy your cravings while keeping it low-carb. Pair it with a simple side salad or roasted zucchini.

Szechuan Chicken Thighs (Keto Style)

For those who love a little heat and bold flavors, this Szechuan chicken thigh recipe brings the spicy, savory, and tangy elements of Chinese cuisine into your keto dinner rotation.

It’s spicy, slightly sweet, and totally addictive.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tbsp sesame oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 2 tbsp chili garlic sauce
• 1 tsp Szechuan peppercorns, crushed
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 tbsp green onions, sliced (for garnish)

Instructions:

1. Season chicken thighs with salt and pepper.
2. Heat sesame oil in a large skillet over medium-high heat. Sear the chicken thighs for about 5–6 minutes per side until golden brown and cooked through.
3. Remove chicken from the skillet and set aside. In the same skillet, add garlic, ginger, and crushed Szechuan peppercorns. Sauté for 1–2 minutes until fragrant.
4. Stir in soy sauce, rice vinegar, and chili garlic sauce. Bring the sauce to a simmer and cook for 2–3 minutes, letting the flavors meld together.
5. Return the chicken to the skillet, tossing to coat in the sauce. Simmer for an additional 5 minutes until the chicken is well glazed and the sauce thickens slightly.
6. Garnish with green onions and serve.

The Szechuan peppercorns and chili garlic sauce create a bold, spicy, and savory combination that pairs beautifully with tender chicken thighs.

Serve with steamed cauliflower rice or sautéed bok choy for a complete, low-carb meal.

Keto Chicken Thighs with Creamy Dijon Mustard Sauce

This recipe combines the richness of creamy Dijon mustard sauce with juicy, crispy chicken thighs.

The tangy mustard flavor perfectly complements the richness of the cream, creating a balanced and satisfying dish.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• ½ cup heavy cream
• 3 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 2 garlic cloves, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 5-6 minutes per side until golden brown and fully cooked.
3. Remove chicken from the skillet and set aside. In the same skillet, add garlic and cook for 1 minute until fragrant.
4. Stir in heavy cream, Dijon mustard, white wine vinegar, and thyme. Bring the sauce to a simmer, then reduce heat and cook for 3-5 minutes until the sauce thickens slightly.
5. Return the chicken thighs to the skillet and spoon the sauce over them. Simmer for an additional 3 minutes, allowing the chicken to absorb some of the sauce.
6. Garnish with fresh parsley and serve.

This creamy Dijon mustard sauce is rich and tangy, adding a luxurious flavor to the chicken.

Serve it with sautéed asparagus or a simple green salad for a refreshing and filling keto dinner.

Keto Chicken Thighs with Pesto and Mozzarella

This recipe brings the delightful flavors of basil pesto and melted mozzarella together with tender chicken thighs.

The fresh, herbal pesto adds an exciting flavor profile that perfectly complements the richness of the chicken and cheese.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• ¼ cup pesto (store-bought or homemade)
• 1 cup fresh mozzarella, shredded or sliced
• 2 tbsp Parmesan cheese, grated
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Season chicken thighs with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for 5–6 minutes per side until golden brown.
3. Spread pesto over each chicken thigh, then top with mozzarella and sprinkle with Parmesan cheese.
4. Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
5. Garnish with fresh basil and serve immediately.

This dish is simple yet packed with bold flavors. The creamy, cheesy topping pairs beautifully with the basil pesto, making for a delicious and satisfying keto meal.

Serve it with a side of zucchini noodles or roasted Brussels sprouts for a complete meal.

Keto Chicken Thighs with Cauliflower Alfredo Sauce

This creamy, low-carb Alfredo sauce made from cauliflower is a game-changer for anyone on a keto diet. It’s just as rich and comforting as traditional Alfredo, but with a fraction of the carbs.

Paired with tender, seared chicken thighs, this dish is a comforting dinner choice.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 cup cauliflower florets
• 1 cup chicken broth
• 1 cup heavy cream
• 2 garlic cloves, minced
• ½ cup grated Parmesan cheese
• 1 tsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
3. In a medium saucepan, add cauliflower florets and chicken broth. Simmer for 10–12 minutes until the cauliflower is soft.
4. Using an immersion blender or regular blender, blend the cauliflower and chicken broth until smooth and creamy.
5. Return the cauliflower mixture to the saucepan and stir in heavy cream, garlic, Parmesan, and lemon juice. Simmer over low heat for 5 minutes, stirring occasionally.
6. Pour the creamy cauliflower Alfredo sauce over the cooked chicken thighs and simmer for another 3–5 minutes to let the flavors meld together.
7. Garnish with fresh parsley and serve.

The cauliflower Alfredo sauce adds a creamy, cheesy element to the dish while keeping it keto-friendly. The chicken thighs are perfectly complemented by the velvety sauce, making this a comforting and hearty meal.

Serve with steamed broccoli or sautéed spinach for a balanced, low-carb dinner.

Keto Chicken Thighs with Lemon and Capers

This dish brings a burst of citrusy brightness from the lemon, paired with the briny goodness of capers.

The flavors balance beautifully with the crispy chicken thighs, making it a refreshing yet satisfying keto meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 lemon, sliced
• 2 tbsp capers, drained
• 1 tbsp fresh parsley, chopped
• 1 cup chicken broth
• 1 tbsp butter
• 1 garlic clove, minced

Instructions:

1. Preheat oven to 375°F (190°C). Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 5–6 minutes until crispy and golden brown. Flip and cook for an additional 3–4 minutes.
3. Remove the chicken and set aside. In the same skillet, add garlic and cook for 1 minute. Add chicken broth, lemon slices, and capers. Bring to a simmer for 3–4 minutes, scraping up any bits from the skillet.
4. Return chicken to the skillet and transfer the skillet to the oven. Roast for 15–20 minutes until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
5. Stir in butter to finish the sauce and garnish with fresh parsley before serving.

This dish is bright and flavorful, with the capers providing a tangy contrast to the richness of the chicken.

Serve it with a side of roasted cauliflower or sautéed spinach for a light but filling keto dinner.

Keto Chicken Thighs with Bacon and Brussels Sprouts

If you’re a fan of bacon, this dish is for you.

The crispy chicken thighs are complemented by savory bacon and roasted Brussels sprouts, creating a comforting and filling keto dinner.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 6 slices bacon, chopped
• 1 lb Brussels sprouts, halved
• 1 tbsp garlic powder
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs for 5–6 minutes per side until golden brown. Remove from the skillet and set aside.
4. In the same skillet, add chopped bacon and cook until crispy, about 5–6 minutes. Add the halved Brussels sprouts to the skillet and cook for an additional 3–4 minutes until they begin to brown.
5. Sprinkle garlic powder and fresh thyme over the Brussels sprouts, then return the chicken thighs to the skillet, nestling them among the sprouts.
6. Transfer the skillet to the oven and roast for 15–20 minutes until the chicken is fully cooked and the Brussels sprouts are tender and caramelized.

The crispy bacon and roasted Brussels sprouts bring a hearty, savory element to the dish, while the chicken thighs remain tender and juicy.

This dish is a perfect keto dinner that feels indulgent yet wholesome.

Keto Chicken Thighs with Roasted Red Pepper Sauce

This recipe features a smooth, flavorful roasted red pepper sauce that’s perfect for topping juicy chicken thighs.

The peppers bring a natural sweetness and depth of flavor that pairs beautifully with the savory chicken.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 jar (12 oz) roasted red peppers, drained
• 1 tbsp olive oil (for sauce)
• 1 garlic clove, minced
• ½ cup heavy cream
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Season chicken thighs with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 5–6 minutes until golden brown. Flip and cook for an additional 3–4 minutes.
3. Remove the chicken and set aside. In the same skillet, add garlic and sauté for 1 minute.
4. In a blender, combine the roasted red peppers and 1 tbsp olive oil. Blend until smooth.
5. Pour the red pepper puree into the skillet, then add heavy cream. Stir to combine and bring the sauce to a simmer. Let it cook for 2–3 minutes.
6. Return chicken thighs to the skillet and spoon the sauce over the top. Transfer the skillet to the oven and roast for 15–20 minutes, or until the chicken is cooked through.
7. Garnish with fresh basil before serving.

This roasted red pepper sauce is creamy, rich, and slightly sweet, making it a perfect match for the savory chicken.

Serve with a side of roasted zucchini or mashed cauliflower for a complete keto meal.

Keto Chicken Thighs with Creamy Spinach and Bacon Sauce

This rich and creamy spinach and bacon sauce adds a luscious, savory element to tender chicken thighs.

The combination of bacon and spinach creates a perfect balance of flavors that complement the juicy chicken beautifully.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 4 slices bacon, chopped
• 3 cups fresh spinach
• ½ cup heavy cream
• ½ cup chicken broth
• 1 garlic clove, minced
• 1 tbsp Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add chopped bacon and cook until crispy, about 5 minutes. Add garlic and cook for an additional 1 minute.
4. Add spinach to the skillet and cook until wilted, about 2 minutes.
5. Stir in the heavy cream and chicken broth, bringing the mixture to a simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
6. Return the chicken thighs to the skillet, spooning the sauce over the top. Sprinkle with Parmesan cheese and cook for another 3–4 minutes to let the flavors meld.
7. Garnish with fresh parsley and serve.

The creamy, bacon-infused sauce adds a luxurious richness to the chicken, making it a perfect dish for a cozy keto dinner.

Pair it with sautéed green beans or roasted Brussels sprouts for a complete meal.

Keto Chicken Thighs with Avocado Salsa

This fresh and vibrant dish combines the richness of juicy chicken thighs with a refreshing, zesty avocado salsa.

It’s light, bright, and the perfect way to enjoy summer flavors year-round while staying keto-friendly.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1 small red onion, diced
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil (for salsa)

Instructions:

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for 5-6 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
3. In a small bowl, combine diced avocado, tomato, red onion, cilantro, lime juice, and 1 tbsp olive oil. Toss gently to combine.
4. Serve the chicken thighs topped with the fresh avocado salsa.

This dish is the perfect combination of juicy, tender chicken with the refreshing, creamy avocado salsa. It’s light, flavorful, and low-carb, making it an ideal summer-inspired keto dinner.

Pair with a side of sautéed zucchini noodles for a fresh, satisfying meal.

Keto Chicken Thighs with Mushroom and Garlic Cream Sauce

This recipe brings together savory mushrooms, aromatic garlic, and a rich cream sauce that perfectly complements the tender chicken thighs.

It’s an indulgent and comforting meal that’s sure to satisfy any craving for creamy, flavorful dishes.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• ½ cup dry white wine (or chicken broth)
• ½ cup heavy cream
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 5–7 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove chicken from the skillet and set aside.
3. In the same skillet, add mushrooms and cook for 5 minutes until browned. Add garlic and cook for 1 minute until fragrant.
4. Pour in the white wine or chicken broth, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2 minutes.
5. Stir in the heavy cream and fresh thyme. Bring the sauce to a simmer and cook for another 3–4 minutes, allowing it to thicken slightly.
6. Return the chicken thighs to the skillet, spooning the mushroom sauce over the top. Simmer for 5–7 minutes, or until the chicken is fully cooked and the sauce is thickened.
7. Garnish with fresh parsley and serve.

The earthy mushrooms and rich garlic cream sauce create a decadent flavor profile that pairs wonderfully with the crispy, juicy chicken thighs.

This dish is comforting and full of flavor, making it a perfect keto dinner option. Pair with steamed broccoli or roasted asparagus for a complete meal.