If you're looking for a quick, easy, and delicious dinner, this juicy keto chicken thighs recipe will not disappoint! This flavorful dish is tender and juicy, plus it's served with a decadent sauce that will leave your tastebuds wanting more.
Wash and pat dry the chicken thighs with a paper towel, then rub the spices all over.
Arrange the boneless chicken thighs on a baking sheet in a single row and place them in the pre-heated oven.
Bake for 20 - 25 minutes or until the internal temperature reaches 165°F.
While the chicken is baking, prepare the sauce.
Add olive oil to a large skillet on the stovetop.
When heated, add the onions, garlic, and red bell pepper and sauté.
Pour in the heavy cream and add the rest of the spices.
Bring to a boil and simmer for 5 minutes on medium heat.
Add the chicken and scoop some of the creamy sauce over it.
Simmer for 5-10 more minutes.
Notes
For a more filling meal, add some vegetables to the sauce. You can add some diced mushrooms, zucchini, kale, or spinach to the sauce as the chicken cooks.
To give your dish an extra crunch, try adding some nuts or seeds. You can top your chicken thighs in the oven with chopped almonds, walnuts, or pumpkin seeds.
You can also use chicken breasts for this recipe.
Use some of your favorite spices like onion powder or garlic powder, or add some red pepper flakes or chili powder for a spicy kick.
Make your chicken thighs in the air fryer or instant pot pressure cooker if you don't feel like turning the oven on.