When you’re craving something that’s equal parts comforting and satisfying—without loading up on carbs—these crispy chicken thighs with garlic sauce are exactly what you need.
The skin crisps up beautifully, the meat stays juicy, and the garlicky, herbed sauce ties everything together into one perfect keto-friendly meal.
You can make it all in one skillet, and you don’t need fancy ingredients. This is simple, flavorful cooking that consistently hits the spot.
Tips for Cooking and Prepping
Here’s my golden rule: be generous with the garlic. It’s the heart of this dish, the thing that turns simple chicken into something special.
I also like to play with herbs. A mix of thyme, rosemary, basil, and oregano adds layers of aroma that balance the richness of the sauce beautifully.
If you’re after perfect crispy skin, start with bone-in, skin-on thighs. Pat them completely dry with paper towels before seasoning—moisture is the enemy of crispness.
Sear them in a hot skillet, skin-side down, and resist the urge to move them around. Let the skin render and turn golden on its own.
If you don’t have an oven, don’t worry. You can make this entire recipe in a skillet or stainless steel pan. Just reduce the heat once the chicken browns and cover the pan to let the chicken finish cooking gently on the stovetop.
What to Serve It With
This dish is so rich that it pairs beautifully with something creamy or fresh. If you’re keeping it keto, serve your crispy chicken thighs with cauliflower mash, roasted broccoli, or zucchini noodles.
If you’re not strictly low-carb, you can never go wrong with mashed potatoes, steamed rice, or buttered green beans on the side. The sauce alone is so good you’ll want something to soak it up.
Storage and Make-Ahead Tips
This is one of those meals that reheats beautifully. You can make it ahead, refrigerate it, and reheat without losing that crispy skin.
Let the chicken cool completely before refrigerating it in an airtight container. It’ll keep well for up to 4 days. To reheat, place the chicken skin-side up on a baking sheet and warm in the oven at 375°F (190°C) for about 10–12 minutes to re-crisp the skin.
You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating. The garlic sauce can be stored separately and rewarmed on the stove with a splash of cream or broth.
Recipe Variations and Substitutions
There are endless ways to make this recipe your own:
For a creamier sauce: Add a bit of heavy cream or cream cheese to the pan after removing the chicken. Stir until smooth and silky.
For a dairy-free version: Use coconut cream or cashew cream instead of heavy cream—both create a luscious sauce without dairy.
For extra flavor: Add a splash of white wine or chicken stock to the pan when deglazing. It deepens the flavor and picks up all those golden bits left behind from searing.
For spice lovers: Toss in a pinch of red pepper flakes or paprika for a mild kick.
Frequently Asked Questions
Can I make crispy chicken thighs without an oven?
Yes! You can make them entirely in a skillet or stainless steel pan. Sear the thighs skin-side down until golden and crispy, then lower the heat, cover, and let them cook through.
How do I keep the chicken thighs crispy?
Pat them dry before seasoning and avoid overcrowding the pan. Moisture and steam make the skin soggy, so give each piece enough room to breathe.
Can I use chicken breasts instead?
You can, but the cooking time will be shorter, and the meat may not stay as juicy. Boneless, skinless thighs are a better swap if you’re avoiding bones.
What herbs go best with garlic sauce?
A mix of thyme, rosemary, basil, and oregano brings out the flavor beautifully. Fresh parsley at the end adds a nice pop of color and brightness.
Is this recipe keto-friendly?
Absolutely. The fat from the chicken skin and garlic butter sauce fits perfectly into a keto diet. Just skip the rice or potatoes if you’re watching carbs.
Keto Crispy Chicken Thighs with Garlic Sauce Recipe
Image credit: @thecozycook
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon paprika
For the Garlic Sauce
- 3 tablespoons butter
- 5 cloves garlic, minced (or more if you love garlic)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ cup chicken broth
- ¼ cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon lemon juice
Instructions
- Prep the chicken. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, and paprika.
- Sear the chicken. Heat oil in a skillet over medium-high heat. Place the thighs skin-side down and sear without moving them for 7–8 minutes, until the skin is golden and crisp. Flip and cook another 5–7 minutes, then transfer to a plate.
- Make the garlic sauce. In the same pan, melt butter. Add minced garlic and herbs, and sauté for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits. Stir in cream and simmer for 2–3 minutes until slightly thickened.
- Return the chicken. Add the chicken back into the pan, spoon the sauce over the top, and simmer for another 3–5 minutes until fully cooked and flavors have melded.
- Serve. Plate the chicken with sauce and your favorite side—mashed cauliflower, roasted veggies, or rice. Garnish with fresh herbs if desired.
Featured image credit: @theblackgarlicph
