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!
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!!