This Italian baked chicken dish is very low in carbohydrates but has plenty of flavor! Keto, gluten free, and LCHF recipe.
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This keto baked chicken dish looks way fancier than it actually is - which is my kind of meal! It also contains pretty close to zero carbs - which can come in useful if you need to cut down due to too many treats or accidents! Not that I know anything about that...
So I've made a recipe video to show you how easy this meal is! Or you can scroll down for the full details and printable recipe card.
How to Make Italian Baked Chicken Thighs
Prepare the topping by mixing together shredded cheese (I use an Italian blend, but pretty much any cheese would work well in this recipe), finely chopped fresh basil, dried oregano, onion powder, red pepper flakes (these are optional - but I like them!) and black pepper.
Place some bone-in chicken thighs in a baking dish (skin on or skin off - I've tried both ways and they're both delicious! But you will want to trim any excess skin off first). Pour some melted butter over the top.
Sprinkle the cheese mixture over the top.
Cover the dish with kitchen foil and place in a preheated oven (375F) for 45 minutes or until the internal temperature has reached 165F. You may like to remove the foil for the last 10 minutes of the cooking time to brown the top a little.
And this keto baked chicken dish is done! How easy was that?!?! To serve, transfer the chicken thighs to two serving plates and spoon a little of the buttery juices over the top.
Check out all my low carb chicken recipes!
You might also like my new recipe for crispy chicken thighs!
📖 Recipe
Italian Baked Chicken Thighs
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 375F.
- Mix together the cheese, herbs, onion powder, chilli flakes and black pepper.
- Place the chicken thighs in a baking dish, and pour the melted butter over the top.
- Sprinkle the cheese mixture over the chicken.
- Cover and bake for 45 minutes or until chicken has reached internal temperature of 165F. Remove cover for last 10 minutes of cooking time.
- Serve with a little of the buttery juices drizzled over the chicken.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Georgina says
I personally prefer that the flavors are on the meat direct rather than the skin, but if you try it with the skin on let me know how it goes!
Heather says
I know this was posted awhile back but this would work on two chicken breasts hopefully? My husband is going low carb so hoping this will work ????
Georgina says
Yes I should think so - just make sure the internal temperature of the chicken gets to 165F - they might take longer to cook than the thighs. Let me know how it goes!
Lynn says
I made this last night for my family and it was a hit!! So flavorful!!! Thanks for the recipe!
Georgina says
Thanks, Lynn!
Roseanne says
Love this recipe.
Also made it with Pork Chops and it turned out great.
Definitely a keeper.
Georgina says
Yum! I bet that would be awesome!
Janine says
Can this be done with boneless skinless thighs?
Georgina says
Yes, but you may need to reduce the cooking time.
racheal says
I made this dish and my family loved it. This is great if you're on keto. I used provolone slices instead of shredded Italian cheese.
Georgina says
Awesome! I'm glad it was a success!
Siobhan says
How much is one serving ?
Georgina says
Two chicken thighs. Enjoy!
Amanda says
do you have to brown the chicken first?
Georgina says
No, it's not necessary. Georgina
Leslie says
Delish! Next time I will cook them longer...still not quite cooked all the way through @ 165.