These bone-in chicken thighs are coated in a mixture of grated Parmesan cheese and almond flour before being roasted until the skin is golden. The chicken is seasoned with garlic, paprika, and Italian herbs to create a savory crust without using traditional breadcrumbs. This recipe results in a multi-textured main course that is prepared entirely in the oven.

About This Recipe

To prepare the chicken, the thighs are patted dry and brushed with oil or butter to ensure the Parmesan and almond flour coating adheres properly. Baking at a high temperature allows the cheese to crisp into a firm crust while the bone-in meat remains tender and retains its natural juices. It is important to arrange the pieces skin-side up on the baking sheet to allow the circulating heat to brown the top layer evenly.

The flavor relies on the combination of sharp Parmesan cheese and the warm notes of smoked paprika and garlic. Using almond flour in the breading provides a slightly nutty undertone and helps create a more substantial crust that mimics traditional fried poultry. Since chicken thighs are naturally richer, the dish maintains a profile that balances the salty and herbal components of the seasoning.

This dish works well as a main course and can be prepared ahead of time. It’s easy to customize the flavor by adding cayenne pepper for heat or substituting the almond flour with crushed pork rinds to change the texture of the crust. These thighs are best served after resting for a few minutes, which allows the juices to redistribute and ensures the coating remains crisp when served.

Why You’ll Love This Recipe

Crispy, cheesy, and packed with flavor
Oven-baked, not fried—less mess, same crunch
Keto-friendly and gluten-free
Quick prep, perfect for busy weeknights
Family-approved comfort food

What You’ll Need for This Keto Garlic Parmesan Chicken Thighs

4 bone-in, skin-on chicken thighs
1/2 cup grated Parmesan cheese
1/4 cup almond flour
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil or melted butter

Step-by-Step Preparation

Preheat oven to 400°F and line a baking sheet with parchment.
Pat chicken thighs dry with paper towels and brush with olive oil or butter.
In a bowl, mix Parmesan, almond flour, garlic powder, paprika, Italian seasoning, salt, and pepper.
Press chicken thighs into the mixture to coat evenly.
Place on baking sheet, skin side up, and bake 35–40 minutes until golden and internal temp reaches 165°F.
Let rest 5 minutes before serving.

FAQ

Can I use boneless thighs instead?
Yes, just reduce the cooking time to 25–30 minutes.
Do I need to flip the chicken while baking?
No—keeping it skin side up helps the top get extra crispy.
Can I make this with chicken breasts?
Yes, but thighs stay juicier and more flavorful.
How do I store leftovers?
Refrigerate up to 3 days; reheat in the oven for best crispiness.

Variations & Substitutions

Swap almond flour for crushed pork rinds for extra crunch
Add cayenne for a spicy kick
Use fresh minced garlic for stronger flavor
Sprinkle fresh parsley or basil before serving

Serving Suggestions

Serve with roasted broccoli or asparagus
Pair with cauliflower mash for comfort food vibes
Add a side salad with olive oil and lemon
Great for meal prep with zucchini noodles

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