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!
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!!