This Keto Baked Chicken Thighs with Sour Cream Gravy recipe is some of the best baked chicken I’ve ever created or tasted. With only 5 ingredients total, it’s also one of the easiest low carb chicken recipes you can make!
These keto baked chicken thighs are only slightly more complicated than my Easy Cajun Chicken Recipe (you have to sprinkle on 3 ingredients instead of just one), and are even more flavorful and decadent tasting.
The sour cream gravy is made simply by whisking sour cream into the baked chicken pan drippings, and it’s got to be one of the most delicious things I’ve ever tasted.
Seriously, I can’t say enough about how mouthwatering these keto baked chicken thighs are. The fact that it takes less than 5 minutes to assemble, and then you just throw it in the oven while you go about your business is even more awesome!
As you can see by the photo above, the chicken is golden and toasty on the outside, and that paprika and onion powder coating brings ALL THE FLAVOR.
Do I have to use chicken thighs for this recipe?
I prefer to bake chicken thighs on keto because the skin gets nice and crispy, while the meat stays tender and melts in your mouth.
You can also use chicken legs or bone in, skin on, chicken breasts for this keto baked chicken recipe but the cooking time will vary slightly. About 10 minutes less for legs, and 10 minutes more for breasts. Best practice is to use a meat thermometer to ensure proper cooking temperature of 165 degrees at the thickest part.
I don’t recommend using boneless chicken breasts for this recipe for two important reasons:
- First – baked chicken breasts have a tendency to dry out and overcook very easily.
- Second – To make this delicious sour cream gravy, you need the fat and flavor that renders out of the skin and fattier cuts of the chicken – skinless chicken breasts just won’t give you enough to make the gravy work correctly.
Even without the sour cream gravy, these keto baked chicken thighs are super delicious.
But sour cream gravy is never a bad idea amiright? Especially if you are serving it over my Better than Potatoes Cheesy Cauliflower Puree – it just does. not. get. any. better.
Silky and rich, this creamy chicken gravy takes on the flavor of the baked chicken thighs, paprika, and onion powder – then the slight tang of the sour cream just brings it all together.
I may never thicken keto gravy with anything but sour cream from now on – it’s really that amazing!
But don’t just take my word for it! Read the recipe reviews in the comments section and then make it for your family and report back ASAP!
More Keto Baked Chicken Recipes
Keto Cheesy Ranch Chicken & Rice
Peruvian Chicken with Green Sauce
PrintKeto Baked Chicken Thighs with Sour Cream Gravy
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Description
A super easy keto baked chicken thighs recipe with a delectable sour cream gravy flavored with paprika and onion.
Ingredients
- 4 large chicken thighs (bone in and skin on)
- 2 tablespoons Hungarian Paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 cup full fat sour cream
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Mix the paprika, onion powder and salt together in a small bowl.
- Season the chicken thighs generously with the mixture.
- Place the thighs on a parchment lined (optional but helps with clean up) baking sheet.
- Roast at for about 40 minutes, or until the skin is crispy and the internal temperature is 165 degrees.
- Remove the baked chicken from the pan and pour the juices into a small bowl.
- Whisk in the sour cream until smooth.
- Serve the gravy warm alongside the chicken.
Notes
Net carbs per serving = 1g
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Keto Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and about 2 Tbsp gravy
- Calories: 384 calories
- Fat: 31g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 33g
I predict that this keto baked chicken thighs recipe will be a huge crowd favorite – and you can expect to see it in Week 2 of our 7 Day Keto Meal Plan series!
Want to join us? Get caught up by checking out Your 3 Day Keto Kickstart and Meal Plan or jump right in with the Week One 7 Day Keto Meal Plan!
In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Bored with the same old low carb recipes? Looking for some new and delicious ways to keto on? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!
Myra says
Very easy and delicious!! I made them in my cast iron skillet and they can out great. Served with with just roasted asparagus. Thank you for a great recipe.
K Prima says
A family favorite with 2 picky kids. This takes minutes to prepare and is a gourmet meal! As others have commented, Melissa, it is so hard to stick to just 2 tablespoons of the gravy (and to just one portion of any of your recipes) Every one of your recipes I have tried have been so simple and amazing. They boost my cooking confidence. Thank you!
Stephanie W says
I have made this so many times and it is one of my favorite meals that even my kids will eat. Love the gravy and it is impossible to limit myself to 2 tbsp . I serve this with a side veggie and cauliflower mash (regular mashed potatoes for the rest of family), and it feels like comfort food. It is so simple and the leftovers are great even cold. We do not like chicken skin so we remove it. Because of this, there is never enough chicken juice on the baking sheet for the gravy. I end up using some chicken broth and a spoonful of Beef Better Than Bullion which gives the gravy a great meaty taste. Even though I am the only sour cream lover in my family, the whole family will eat this gravy (best of all no lumps like mom’s gravy). When it is hot outside, I can easily air fry it at 380 for 22 minutes and it is just as perfect as the oven prep.
Mellissa Sevigny says
So happy to hear that the entire family enjoys this recipe and also thank you for sharing your gravy and air fryer tips!
Ann says
I thought this recipe was to easy to be as good as some of the comments made, I gave it a go anyway.
Boy was I wrong, strong ain flavour and delicious. Simplicity at its best.
Mellissa Sevigny says
Thanks Ann, your comment made my morning!
Jkim says
My favorite chicken recipe!! It’s so simple, so easy, and so incredibly delicious! Thank you, Mellissa
Dawn says
Really? The temperature to use when baking was left off!
Mellissa Sevigny says
The very FIRST item in the instruction list is to preheat your oven to 400 degrees. Next time, try reading the recipe instructions carefully.
Jojo says
Can you make this was drumsticks or other type of chicken as well?
Mellissa Sevigny says
Yes!
KAREN DONNELLY says
Do you think I could use smoked paprika for this dish. It is the only kind I have. Thank you.
Mellissa Sevigny says
Yes, for sure!
Karen says
So I made this for dinner last night. It was delicious! It could nat have been easier to make. That gravy put it over the top. Thanks for another great recipe. If I ever come across Hungarian paprika I will try it with that.
Mellissa Sevigny says
Thanks Karen, so happy you enjoyed this!!!
Sharon Russell says
This is so easy to make and so good. Even my non Keto hubby loved it, but without the gravy (he hates sour cream). He had two helpings! Now I only have one left over for me :(
We will definitely be making this again. 🙂
Susan says
This is the simplest most amazing recipe I served it with roasted cauliflower and sauteed mushrooms on the side and it was ridiculously easy and super flavorful. Bravo! This will definitely be part of our regular rotation.
Susan Zwahlen says
So delicious! I put the thighs on a silpat sheet and it crisped up beautifully. It was moist and delicious – and incredibly easy. Thanks for a great recipe.
Laura says
With all of the glowing comments on this dish I had to try it! I of course couldn’t find sweet Hungarian paprika and I’m pretty sure u weren’t talking about the hot variety. I bought that anyway. When I made it I ended up doubling it. I used 2 tablespoons of the hot and 2 tablespoons of smoked. I just was nervous of how hot was hot. 😂 I’m glad I did. It gave a mild kick to the dish and it was. So. Stinking. Good! When adding the drippings to the bowl for the sour cream, I scraped that pan clean! And then I added sour cream to taste. I could’ve eaten it with a spoon! Yum! It just highlighted the already taste chicken. Thanks so much for sharing this gem! U don’t often get such a massive flavor experience in such an easy recipe. This will be a regular!
Heidi says
I remember my grandmother making Chicken Paprikash, but my mother never made it. I’ve been wanting to try making this for years. Now that we’re “Keto” I wasn’t sure it would be feasible. Naturally, I bought boneless/skinless thighs so I freaked out when I read through your directions more carefully. Ultimately, I just coated the thighs with melted butter then coated them with the seasoning. It’s summer here, so the oven is NOT an option if we have the windows open. So I melted a pad of butter along with 2 Tbsp coconut oil in a cast iron and cooked the chicken thighs for 4-5 minutes/side rotating the pan a 1/4 turn half way through. I added a 1/4 cup chicken bone broth and 2 Tbsp dry white wine to deglaze and add moisture, then covered the chicken for another 6-7 minutes. Once the thighs reached 185 degrees consistently, I removed them to a platter and covered them with foil to keep warm. Raised the temperature to medium for a few minutes to reduce the liquids , then added the sour cream (okay, I used Greek yogurt because it’s higher in protein). As soon as it thickened, I removed it to a serving sauce dish. The whole family loved it and I feel like I did Grams proud!
joan e vernon says
hello I am going to do this as well with the thighs and cast iron skillet!!
Tracey DeLuco says
Holy cow… I could drink this sauce! Easy and delish!!! Thanks!!!?
dayna says
This was the best chicken! My husband, who isn’t Keto absolutely loved it too. Thanks for the great recipe!
Shannon says
This was so simple and easy to make and it turned out perfectly. Thanks for the recipe.
Lisa says
This recipe is VERY EASY AND VERY HEARTY. YOU WILL NOT MESS THIS UP and you will be like “OMG I’m a chef!” It’s delish. I serve alongside cauliflower mash, or roasted radishes, or steamed asparagus. Incredible.
Allen Bennett says
This looks SO good. I haven’t got much money, and I’m taking a cooking course starting in late August (at 71 years YOUNG!) so I would like to postpone making this until I feel confident in cutting up a whole chicken myself. That way I can learn, and be able to taste the results of my efforts. That’s, of course, if I don’t cut my fingers off (which is always possible, especially with my [mild] cerebral palsy!).
Also, your Amazon link for the paprika sends me to a non-existant page, and Amazon has so many different Hungarian paprikas. Could yo tell me which one to get?
Meliss Lahey says
All time favorite. Great with zucchini noodles.
Jenn W says
Any ideas on how to convert to a crock pot/slow cooker? Add any liquid? I know the skins won’t be crispy but I need dinner to be READY when we get home!
Mellissa Sevigny says
Maybe add 1/2 cup of chicken broth so they don’t dry out – then stir in the sour cream just before serving. Depending on the size of your chicken thighs or how many you make it would probably do 6 hours on low or 3 hours on high?
LAURA B. says
I coated them with butter first. I used paprika, onion powder, garlic powder, salt and a dash of cayanne pepper to season them. Baked them as directed. Removed the chicken from the pan and added the sour cream to the juices in the bottom. Heated that a little more because the sour cream is cold, then poured it over the chicken. OMG… delicious!
Leslie Bell says
Delicious!
April says
Delicious! Made for my entire family tonight and they loved it- even though they don’t eat low carb! Definitely a keeper recipe!!! Thank you for sharing.
April Harvey says
Its really hot here in Texas right now so I decided to make this in my large cast iron pan on the grill. I used indirect heat on both sides of the pan and heated it for half an hour before adding my chicken. I used boneless skinless thighs and legs about 2 lbs that I had all ready coated with paprika mixture and let set for a few hours. I added bacon grease to the pan and on top of the chicken. I cooked it uncovered for 40 minutes until the chicken registered 190 degrees. I also tenderized all the chicken with a mallet before seasoning. I added the oil since they were skinless so as to get some sauce. The gravy came out excellent and slightly smokey. The chicken was tender and flavorful–I had rolled each piece up after seasoning so they were like little bundles with the paprika throughout! Thanks!
Lindsay Dull says
I made this tonight and it was delicious! Added a little bit of Worcestershire sauce to the sour cream sauce. So good!
Emerlou says
Really nice – clean plates all round :)
Sarah says
I finally got around to making this and my 16 year old said it was one of the best things he has ever tasted.
I made mashed cauliflower with cream and Gouda blended in. It was the perfect foil to the gravy.
Thank you Melissa, you are genius!
Lynne Thompson says
This is amazing! I didn’t have chicken thighs with skin, but it was still delicius! I just scraped what I could off the baking sheet and added some broth and more sour cream…absolutely delicious! I used Smoked paprika. We will make this again!!!
Preena says
I just made this Chicken yesterday for dinner and it was absolutely heavenly!!! Honestly my boyfriend and I both said it was THE best chicken dish we have ever had!! We are completely obsessed and how awesome is it that you don’t have to brush the chicken with any oil or butter prior to baking and so it’s virtually fat free (none added anyway!) and tastes AHhmazing ?
I just have to thank you Mellissa so much for sharing this with the world!!! xx
Mellissa Sevigny says
Your excitement is pretty much how I felt when I first made this lol! It’s impossible to believe that a recipe that tastes this good can be so EASY and made with so few ingredients! I still love this one – glad you guys did too!
Ed Brownlee says
This is very good…..and the sour cream gravy is awesome.
Ed Brownlee says
This was very good….I will be making it again.
Roseann Fiore says
This recipe is amazing! Easy and super delicious! It’s in my recipe rotation and I’ve already memorized it.
Thank you so much!
Tracy says
Absolutely loved this recipe. My husband decided it wasn’t spicy enough though, so I added a tsp of garlic powder and a tsp of cayenne pepper. Perfect! Thank you so much for all of your recipes. But this one was particularly phenomenal!
Karen Hatfield says
Made this tonight for the first time. It was awesome! My husband who 1) isn’t doing keto or any kind of diet and 2) does not like baked chicken.. loved it. He had seconds!
Mellissa Sevigny says
Glad it was a hit Karen, thanks for letting me know!
Rebecca Basham says
I would love to join your group to look at your other recipes.
Christy says
Just made this; so good! My husband bought skinless thighs so I put bacon grease on them. They turned out great. I also used smoked paprika. Yum. The gravy is awesome! Thanks a lot!
Jessica says
Just a warning. Do not use lowfat sour cream. My mother bought it for the recipe, and it didn’t even make a gravy. We doubled the recipe and i added 1/2 cup sour cream. But it was straight liquid. I don’t know what we did wrong except for the fact it’s ligth sour cream.
Reagan says
Delicious and very easy! Not often I get to use my smoked paprika.
Amy says
I’m new to keto, made this tonight and it was REALLY good. My husband said it’s some of the best chicken he’s ever tasted and even our picky 6-year-olds both really liked it.
mindy says
This dish looks wonderful, although I’m not a fan of thighs. Do you think I could use bone in skin on chicken breasts? I’m thinking I need the juices from the thighs to make a tasty gravy though. Thanks for your input and recipe!
Mellissa Sevigny says
A bone in skin on chicken breast would work great Mindy but it might be slightly drier so be sure not to overcook them! Enjoy!
Dani says
This recipe is to die for! I’m so in love with this chicken.
To those of you who want to know how to convert the recipe for boneless chicken breasts, this is what I did:
Cut 3 slits in each breast
Brine the chicken for 20 min
Pat dry
Brush with melted butter on both sides
Coat with seasoning
Bake at 450 for 20-ish minutes.
It turns out incredibly moist and just amazing.
Laura says
SOOO easy and delicious. I think next time I will remove some of the fat before cooking or skim it before making the gravy. It was still really good and came together quickly.
Chitara says
My absolute favorite meal, my 2 year old loves it too. He tries to stuff the whole chicken in his mouth.
Deanna says
I’m 1 month into low carb eating! Your website is like striking gold! Thanks for sharing all your hard work! Made this for dinners tonight for me and the kiddos. It was so good! I substituted legs since it’s preferred by the kids and I smothered in the gravy then I ate the rest of the leftover gravy with a spoon! Yum!
Courtney says
Am I missing something? I am not sure how you came up with numbers for calories and fat? I’m only coming up with 95calories and 5g of fat……please and thank you! Sounds great can’t wait to make this tonight!
Janet Theilen says
This is fantastic! I used 1/4 cup 2% Greek Yogurt, which only adds 2.5 carbs to the entire dish, and exchanged the salt for seasoned salt. It truly is amazing! Thank you for this great recipe!
Susan Hawthorne says
Here in Lafayette, Indiana we have a new store called Fresh Thyme – kind of like a Trader Joe’s but more produce and less processed stuff.
They have a GREAT Heavy Whipping Cream that has no additives!!! NO Carageenan!! I can’t remember the name and I’m out of it right now, in fact getting ready to head out there shortly :) but it’s an organic brand. I’ll let you know later.
Debra says
made this for dinner last night we actually used 6 thighs so I doubled the paprika and also doubled the sour cream it was amazing def will be making again
Mellissa Sevigny says
Awesome Debra! Thanks for letting me know they were a hit!
Cindy says
Sauteed some mushrooms and put them on top of the chicken before spooning on the sour cream gravy. My daughter didn’t realize she shouldn’t skin the thighs, and did so out of habit. We cooked it using convection and it was just fine – moist and delicious. Fantastic recipe that we’re definitely adding to the rotation!
Morgan says
So, I made this for dinner tonight, and let me say that it is one of my favorite low carb recipes I’ve made. It is DELISH. I was out of onion powder and only had regular and smoked paprika, so I subbed garlic powder and did half of each kind of paprika and it was amazing. Thank you, thank you, THANK YOU!
Olly says
So I stumbled across this on Google and not only am I now loving chicken thighs (always went for skinless breasts before I realised I needed more ways to get fat in my diet) but this recipe turned out great first time around.
The gravy was tasty too and mixed with some veg gave it a nice flavour. I did it for 40 mins but will probably do it for 32-35 next time. Only used a tablespoon full of sour cream and chives which was perfect for me and two chicken thighs. Others will be eaten tomorrow for lunch or dinner.
Thanks for introducing me to an easy, low carb recipe that tastes fantastic:-)
Katy says
Just wanted to stop by and leave a message. I use this recipe twice a month, often on chicken drumsticks (skin on). It is such a simple, simple thing! I love to make a batch of drumsticks to toss in my lunches for the week.
Mellissa Sevigny says
Thanks so much Katy – we make this a lot too and never tire of it! Though I’m more of a thigh than a drumstick girl myself! :)
M. Chen says
I want to thank you for this superb recipe! I wasn’t TOO big a fan of the gravy but my roommates completely loved it and asked for seconds! The chicken skin was crispy while the chicken remained moist. The seasoning blend was perfect. I served it with cauliflower rice. This dish is sort of like the easy, no effort homestyle chicken paprikash I was served by a family that I was staying with while in Prague. It certainly brought up plenty of amazing memories! Hard to believe that a meal this simple exists and that it’s low carb too ;)
Kathy says
It also has a chech or bohemian name slep ne spice
Kathy says
This is similiar to a recipe my family has been making for decades. There are several differences though. We roast the chicken with chicken broth after it’s been seasoned with paprika and salt. We cook the whole onion in butter until slightly browned. The gravy is made with the broth and thickened. Served with traditional bohemian bread dumplings
Elissa says
This is very easy to make and delicious. The gravy is to die for! (I’m a big sour cream fan any way). I just used the left over gravy in place of sour cream with the No Chop Chili. Yummmmm. Thanks for ANOTHER great recipe!
Norah says
I went to the store specifically to buy skin on-bone in chicken thighs, and because I was in a rush, I picked up skinless/boneless. I didn’t notice till I saw the package peeking out of the bag on my drive home. Anyway, I made the recipe anyway. I dipped the thighs in melted butter, then seasoned both sides. Baked them at 350 for about 20-25 minutes. I made the sour cream gravy as directed and it turned out wonderfully! I can’t wait to make it again with the proper chicken thighs…but for anyone wondering about the boneless/skinless thighs, I just wanted to put them at ease. I will definitely make these again (the right way!)
brittany says
Thanks for sharing! My husband isn’t a fan of bone-in chicken thighs so now I will try this with boneless skinless :)
Mama Bear says
Loved this recipe! I wrote a review on my blog: http://thecozyden.weebly.com/blog/foodblog-chicken-paprika-with-sour-cream-gravy
Thanks for sharing!
Sybil says
Made this today..YUM! Crispy skin, creamy sauce & fantastic flavor! Just getting started with low carb gluten free. So glad I found your page! :)
Kaitlin Vincent says
Aaaand sorry for misspelling your name. Awkward. *Mellissa. :)
Kaitlin Vincent says
Melissa. Melissa, Melissa, Melissa. Thank you. I just made this (accompanied by your pan roasted radishes!) and it was one of the EASIEST dinners I’ve ever made. And it was one of the most delicious. Add in that it’s ridiculously healthy AND budget-friendly to boot? I cannot thank you enough. This is going into a permanent place on our rotation. Thank you, again, for all you do.
Mellissa Sevigny says
So glad you liked this Kaitlin – it’s still one of my favorites!!! And no worries on the spelling of my name, I’m used to it because it’s so nontraditional with the two L’s (thanks Mom.) ha ha!
Naomi says
Looks really delicious! I’m just trying out some keto recipes to see if I can find enough to keep me satisfied. (not a problem on your blog!!) However, a lot of the chicken recipes call for wings or thighs. I am not fan of wings. (yes, here you have met your first one). Also I only like white meat. Yes… I know that the keto promotes more fat which the dark meat, especially with the skin, provides. That said…do you have suggestions for using white meat as far a cooking times or nutrition values go?
Thank so much for all the time & effort you put in for us!!!!
Mellissa Sevigny says
I don’t know what the nutrition value is with white meat, but you can bake it for a much shorter time, or even saute it in a pan. You won’t get the same kind of juices or flavor from a chicken breast as with a skin on leg or thigh, so not sure how the gravy would work out either. If you pan fry it in some butter and then add the sour cream you might be ok – and definitely with the sauce there would be enough fat to make it keto friendly. Enjoy!
Kylee says
Made this last night and it was outstanding. Thank you!
bridget says
does chicken need to be flipped and if not should it be cooked skin side up or down?
Mellissa Sevigny says
No need to flip it Bridget, and cook it skin side up so it will get nice and crispy on top!
bridget says
excuse me, but i am an inexperienced cook and i have never made gravy.. do you have to pour or strain any of the fat from the drippings before whisking in the sour cream? do you have to heat this after whisking the sour cream to warm or bring it to a boil?
Mellissa Sevigny says
No need to strain it Bridget – all of that stuff is the flavor you want! Just whisk it in – you don’t have to cook it after either – just heat it gently if it’s gotten cold. Enjoy!
Dawnab says
I grew up in a neighborhood with a Hungarian population. They will debate with you how the spice is pronounced, LOL, but I fondly remember this dish, it’s on tonight’s menu, excited about it.
Mellissa Sevigny says
Thanks dawn, I hope it lives up to your memories!
Brittany says
Just had this for dinner and YUM! I used smoked paprika. My husband is on his second helping now!
Mellissa Sevigny says
Glad it was a hit Brittany – thanks for letting me know! :)
Miyani says
Hi Mellissa!
I’m actually in the process of making this now – the chicken just came out of the oven, and looks fantastic!
I wonder if you could share how much “chicken juice” you usually get with this, that you can then use for gravy. I really only got a tiny amount, so the “gravy” is just super mildly flavored sour cream. I’m attempting to fill it out with chicken broth, but so far it doesn’t taste like much but sour cream.
Any hints on how to treat it a little better next time, if I end up with the same amount of juice? Thanks!
Mellissa Sevigny says
Did you use chicken thighs or a different part of the chicken? If you used thighs you should have gotten a lot of juice, and if you didn’t then maybe they didn’t cook long enough or they were super lean. Also the paprika and onion powder should have flavored the existing broth and thus the gravy – if you have to supplement with chicken broth again, you may want to try adding a little more paprika and onion powder to your gravy to bump up the flavor!
Cheryl says
Can’t pin this … get error saying it can’t fetch the image (for both of them)
Mellissa Sevigny says
Thanks for letting me know Cheryl, I’m working on fixing the problem! Meanwhile you can go to my Pinterest board for IBIH and pin it from there! http://www.pinterest.com/sevimel/i-breatheim-hungry/
Allie says
I’ve been looking for a good paprika gravy recipe since having this dish in Hungary and now I can have it again. It is absolutely delicious and find that I like it on many things. Thank you so much for this recipe!
Kelly says
Oh my God! I ate this with cauliflower mash. This is so so so good. I wanted to lick my plate. I didn’t have Hungarian paprika so I used half regular and half smoked. It needed a little more salt for me but I eat a lot of salt. 6 stars
!
Mellissa Sevigny says
Thanks Kelly – it’s amazing how so few ingredients can come together to make something that tastes SO DELICIOUS!!! Glad you liked it and thanks for letting me know! :)
Fawn says
Hi Melissa, I just wanted to let you know I tried this the other night and everything was really, really tasty. I’m not a fan (at all) of dark meat (chicken thighs) and I thought I’d give it a try with skin-on chicken but didn’t have any and didn’t want to make a trip to the store so, rebel that I am, I made it with skinless, boneless chicken breast. I heated some coconut oil in my baking pan first to give it some crispness & facilitate some browning & drippings in the pan for the gravy & it worked beautifully. Just fyi, in case you wondered, the chicken did not have any of the coconut taste from the oil. I did a sort of filet of the breasts so they weren’t as thick as the thighs so they didn’t take the full 40 minutes, 30 minutes I think is what it took. (After removing the breasts from the pan I added a little hot water to the pan to get all that flavor off the bottom).The gravy was like a miracle happening in my kitchen. I couldn’t believe how just the sour cream transformed my drippings into a gravy-like consistency and so, so yummy! Thanks you for sharing.
Mellissa Sevigny says
Hi Fawn, so glad you liked this and thanks so much for sharing your stove top method with the chicken breasts! I was wondering how that would work but hadn’t had a chance to experiment with it yet – I really appreciate you taking the time to let everyone know that it works great so they have options!
Dancingtigga says
Wow Mellissa you really out did yourself this time! Simple and incredibly tasty! I did a full roast chicken, gravy was lush, kids loved it….we served it with some diced celeriac pan fried in butter and some sweet January King cabbage – perfect winter grub! Thanks!!
Rob Hansford says
Wow cooked this up today, tasted great! I only had skinless chicken thighs in the fridge and it came up pretty tasty although I think next time I would bake it a little bit longer as the real crispy bits tasted the best! Thanks for the recipe
Frank weir says
Great recipe Melissa. Used Greek yoghurt in place of sour cream. Wonderful. We love the added tartness with the yoghurt. Made your banana microwave desserts too. Wonderful dinner. Many thanks for all your efforts.
Mellissa Sevigny says
You’re so welcome Frank, thanks for taking the time to let me know you enjoyed it! Love the greek yoghurt idea too, might try that myself in a future batch – thanks for sharing!
Karyn Able says
I made this yesterday, and it was wonderful, even with regular paprika, with a little microwaved cauliflower on the side. My son and I had it for dinner, then I had the leftovers for lunch today. I used a square, nine-inch silicone baking pan, which was the perfect size for four chicken thighs and was super easy to clean up.
Then it occurred to me that I can use pretty much any spice mixture or sauce for this. For example, I have some Indian “Madras” curry paste in the fridge.
I also have some green salsa (lower in carbs then regular red salsa) — though I plan to add some cheddar cheese for the last few minutes of baking.
Hmmm… if I have boneless chicken breast fillets, I can adapt your Chicken Pesto recipe the same way… (http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html) … oh, the possibilities! Thank you for broadening my chicken cooking repertoire by 1000% with one post!
Mellissa Sevigny says
You really can do this a million different ways Karyn – so glad you liked it!!! I’ve got a curry coming up soon – love them!!!
Katy says
Oh my goodness, this was SOOOO good and SOOOO simple! Two of my favorite things! Even my picky kids enjoyed it, so thank you very much. :)
Mellissa Sevigny says
If it passes the picky kids (and husbands) test, then I’m always thrilled Katy! Thanks for letting me know and I’m so happy it was a hit with the whole family!
Jan says
I made this for dinner last night, and just had another thigh and some broccolini for lunch. It was great! I’ll probably be having it for lunch again tomorrow. Thanks for a great recipe!
Mellissa Sevigny says
You’re so welcome Jan, glad you’re enjoying it!
Dani says
Made this immediately, and it was delicious. I didn’t have any sour cream, so I basically used a pat of cream cheese and some chicken broth to thin it out. I’ll definitely try it again once I have sour cream on hand, but this substitute worked well for me. Thanks for the great recipe!
Mellissa Sevigny says
Thanks for the cream cheese idea Dani – sounds like a great substitute for the sour cream in a pinch! Glad you liked it, thanks for taking the time to let me know! :)
barb says
Lookas good, but I haven’t been able to find a sour cream without carageenan in it. It’s a toxic substance and we really don’t want it in our bodies. I’ll keep looking.
Mellissa Sevigny says
I haven’t actually looked at the sour cream label I use to check it, but I noticed that even some of the organic heavy whipping cream companies are using carageenan now, which I REALLY don’t like. If you find one, let us know, OK?
Mandy says
Daisy brand. Ingredients: Grade A cultured cream.
And it’s usually only 99 cents for 8oz at my grocery store.
Heavy whipping cream seems to impossible to find without carageenan in it! Ugh!
Mellissa Sevigny says
That’s the one I use too Mandy!
Kelly says
I’ll have to make this with creamy cauliflower mash.
Lia says
I have the same question about subbing in sweet or smoked paprika, plus, if you are doubling the recipe, how much longer (if at all) should you roast the chicken? I can tell four thighs will not be enough for my family – it looks too good! Thanks!
Mary Anne says
This is dinner tomorrow. Love your recipes!
I bought your cookbook from Anazon, but did not see the special offer for your e-zine until now. Is there still a way for me to get your e-zines? I would love to have those recipes.
Mellissa Sevigny says
Forward me your amazon email receipt to mellissa(at)ibreatheimhungry.com and I’ll be happy to email you the ezines! Thanks!
Kevin @keviniscookin says
The photography is really well done and this sounds like an amazing recipe. I will be trying it out for sure. Looks delicious Mellissa.
Redeyedtreefr0g says
Ooh ooh! My husband has MADE THIS before! Go us! Sour cream has become one of my new favorite things, it just makes everything so creamy and delicious.
He’s also figured out how to make a cheese sauce without using rue :)
Maria says
(trying again) How? How? Please? And thank you :)
Mellissa Sevigny says
Not sure how they do it or if they will see your comment and respond Maria, but here is a cheese sauce I make low carb and with no flour!
Maria says
Thanks so much! This is earmarked for many enjoyable recipes :)
Ginny Storm says
What is the xanthum gum for in the cheese sauce recipe? I’ve seen it listed in several recipes and seems like an un-necessary ingredient. What is it for?
Marianne says
Xanthan gum is used as a thickening agent.
Redeyedtreefr0g says
Sorry it took so long to get him to write this down. The original sauce I recalled had cream cheese, but he said that one tended to separate too much, which is why he came up with this one:
1 tbsp minced garlic
1 cup stock (chicken beef, vegetable, whatever)
1/2 cheese
no powdery seasonings
saute garlic, add stock and simmer, add cheese slowly while whisking. cook on medium heat until desired thickness.
I’m sorry I didn’t get pictures. We just ate this sauce over grilled cauliflower because apparently JUST crispy delicious bratwurst does not a meal make. I can attest that reheating (in the microwave) caused my cheesy cauliflower to have standing oils in it, but it mixed back in just fine with a stir or two, and on keto that delicious oil is needed anyway.
Maria says
OOOOOOO, thanks for this. Will definitely have to try this one as well.
Mellissa Sevigny says
Thanks for posting this! I’m assuming you mean 1/2 cup of cheese – like cheddar or something like that? Just checking in case anyone wants to try it out!
redeyedtreefr0g says
YES! Half a cup, sorry. Cheddar works well. Colby doesn’t melt, it just turns into colby cottage-cheese-like stuff.
Mellissa Sevigny says
Great, thanks for the tips!
Barefootcookingirl says
I am sitting at my desk, it’s 8: a.m. and I’ve been here since 6:00 a.m…….
and I am drooling….can’t wait to try this one! Gonna hafta be tonight!
Crispy chicken, sour cream gravy, what’s not to love about that?! And I plan to serve it with cauliflower/kale faux colcannon (mash).
Thank you for this recipe IBIH!
Mellissa Sevigny says
Thanks so much Brenda! I LOVE this recipe, and I also love cauliflower colcannon – sounds like a match made in heaven! Hope you enjoyed it!
Amanda says
This looks amazing!
Mellissa Sevigny says
Thanks so much Amanda – surprisingly delicious for so simple a dish!
Kalyn says
Definitely looks like a winner.
Mellissa Sevigny says
Thanks so much Kalyn, high praise coming from you! :)
Joy says
Does it have to be Hungarian Paprika? Can I use Smoked Paprika or any other paprika I may already have in my spice cabinet?
Mellissa Sevigny says
Hi Joy, you can use any paprika – smoked paprika would be great, will just have a slightly different flavor! Enjoy!
Britt @ One&20 says
I was literally JUST looking for sour cream gravy recipes. Thank you! I am making this soon!
JQ says
Sounds delish! I have some boneless, skinless thighs that I bought on sale. Any thoughts on how to adjust the cooking time/temp for those?
Mellissa Sevigny says
Sorry, no. I don’t think they’ll roast very well without skin – maybe saute them and then add the sour cream and simmer.
JQ says
Thanks for your reply! Maybe I’ll just save them for another recipe. This one looks too good to mess up :)
judi says
I used skinless boneless thighs and just coated them in butter before dredging and cooking they came out great.
Chelsea says
I used some leftover bacon grease on boneless skinless chicken thighs. It is amazing!
Jackie says
Me too, amazingly delicious recipe!
Kathryn says
I used boneless skinless thighs as that was all my meat market had that day. Big mistake! I can’t wait to remake this with the right stuff!
Teresa Mobley says
Try wrapping them in bacon
Teresa says
I can’t tell you how amazing all your recipes look… I am gearing up to start with a bunch of your recipes! Thank you for sharing this with all of us. Much appreciated!!!
Jan says
Ooh! This looks delicious! Weekend shopping will definitely include chicken thighs and sour cream! Thanks!