Garlic Parmesan Chicken Thighs Recipe – Keto, Low Carb, Gluten Free
These chicken thighs taste just like the garlic parmesan chicken wings from pizza hut, just meatier!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 Chicken Thighs (1 thigh per serving)
- 6 chicken thighs skin-on
- 1 tablespoon basil dried
- 1 tablespoon Parmesan cheese finely grated
- 1 clove garlic minced
- 1/8 teaspoon sea salt
- 1 pinch pepper
- 1 teaspoon olive oil
- Sea salt to taste
Preheat oven to 450 degrees Fahrenheit.
Trim excess skin and fat from chicken thighs, reserving the single layer of skin that covers the thigh meat.
Create a pocket between the skin and thigh meat using hands or a blunt utensil.
Mix together basil, Parmesan, garlic, sea salt, pepper, and a few drops of the olive oil.
Evenly divide the mixture between the chicken thighs, stuffing it into the pocket beneath the skin and evenly spreading over the thigh meat.
Heat remaining olive oil in a cast iron skillet over medium high heat.
Place chicken thighs skin side down in the hot skillet and cook for 5 minutes.
Flip the thighs and continue cooking on the stovetop for an additional 8-10 minutes.
Transfer the skillet to the 450 degrees Fahrenheit oven to finish the cook, baking for 15-20 minutes or until chicken reaches your preferred temperature.
Let rest before serving.
Calories: 257kcal | Carbohydrates: 0.5g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 148mg | Potassium: 231mg | Fiber: 0.1g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.8mg