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. Gluten free and 33g protein per serving!
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 mouth watering 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 of the chicken.
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
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Keto 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!
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!