Keto Garlic Parmesan Chicken Thighs Recipe
Think back to your pre-keto days. Remember those garlic parmesan chicken wings from Pizza Hut? That’s pretty damn close to what these taste like. You’re welcome.
First, you’ll need to trim your chicken thighs down a bit. Any extra fat or hanging skin, you can go ahead and remove that. Aim for a single layer of skin covering the thigh muscle, anything excess beyond that can be cut off.
Pull the open edge of the skin away from the muscle and create a pocket using your hand or a blunt utensil. This pocket gives you a perfect little space that your spices can’t escape out of!
Garlic Parmesan Chicken Thighs Recipe – Keto, Low Carb, Gluten Free
These chicken thighs taste just like the garlic parmesan chicken wings from pizza hut, just meatier!
- 6 chicken thighs skin-on
- 1 tablespoon basil dried
- 1 tablespoon Parmesan cheese finely grated
- 1 clove garlic minced
- 1/8 teaspoon sea salt
- 1 pinch pepper
- 1 teaspoon olive oil
- Sea salt to taste
Preheat oven to 450 degrees Fahrenheit.
Trim excess skin and fat from chicken thighs, reserving the single layer of skin that covers the thigh meat.
Create a pocket between the skin and thigh meat using hands or a blunt utensil.
Mix together basil, Parmesan, garlic, sea salt, pepper, and a few drops of the olive oil.
Evenly divide the mixture between the chicken thighs, stuffing it into the pocket beneath the skin and evenly spreading over the thigh meat.
Heat remaining olive oil in a cast iron skillet over medium high heat.
Place chicken thighs skin side down in the hot skillet and cook for 5 minutes.
Flip the thighs and continue cooking on the stovetop for an additional 8-10 minutes.
Transfer the skillet to the 450 degrees Fahrenheit oven to finish the cook, baking for 15-20 minutes or until chicken reaches your preferred temperature.
Let rest before serving.