Keto Chicken Thighs Recipe

Sun dried tomatoes on top of chicken thighs that are in a cream sauce with spinach in a pot.

5 from 2 reviews

This succulent baked chicken thighs recipe consists of a velvety rich cream sauce infused with sun-dried tomatoes. Honestly, it's one of the best keto chicken thigh recipes - and keto dinner recipes - you can make. It looks amazing, tastes even better, and is ready in under an hour. Best of all, there's only 1 NET CARB per serving!


6 chicken thighs

1 tbsp. olive oil

1 tbsp. butter

1 garlic clove, minced

1 shallot, chopped

2 tbsp. dry white wine

3/4 cup chicken stock

3/4 cup heavy cream

1/4 cup sun-dried tomatoes, finely chopped

1 large handful baby spinach

2 tbsp. fresh basil chopped

Salt and pepper to taste


  1. Heat your oven to 375°F  and line a baking sheet with parchment paper.
  2. Pat the chicken thighs dry with paper towels, coat them with oil and season with salt and pepper to taste.
  3. Place the seasoned thighs on the baking sheet and roast for about 20 minutes. Turn the broiler on and broil them until golden brown (5-10 min).
  4. Melt the butter in a large skillet over medium heat.
  5. Add in the garlic and shallot and saute for 2-3 minutes until softened.
  6. Stir in the white wine and let cook for about 5 minutes or until reduced.
  7. Stir in the broth, heavy cream, and sun-dried tomatoes and let cook for another 2-3 minutes.
  8. Stir in the spinach and basil and season with salt and pepper to taste.
  9. Nestle the cooked chicken thighs into the skillet and spoon the sauce on top of the thighs.
  10. Let cook for 1-2 more minutes and then carefully remove the skillet from the heat.
  11. Garnish with basil and serve.


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