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Keto Garlic Parmesan Chicken Thighs - Crispy, Juicy, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder
  • 4 tablespoons unsalted butter
  • 4 cloves fresh garlic, minced
  • 1/2 cup finely grated parmesan cheese (the dry, sandy kind clings best)
  • 2 tablespoons mayonnaise (helps the parmesan crust stick and stay moist)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, finely chopped (optional garnish)
  • Lemon wedges (optional for serving)

Method
 

  1. Prep the chicken: Pat chicken thighs dry on all sides with paper towels. The drier the skin, the crispier it gets.
  2. Season: In a small bowl, mix salt, pepper, smoked paprika, and garlic powder. Sprinkle evenly over the thighs, lifting the skin a bit to season underneath if you can.
  3. Make the garlic butter: In a skillet over low heat, melt the butter with the olive oil. Add minced garlic and cook for 30 to 45 seconds until fragrant. Remove from heat so it doesn’t burn.
  4. Mix the coating: In a separate bowl, combine mayonnaise, half of the garlic butter mixture (leave some in the skillet if you plan to use it for searing), and half of the parmesan. Stir into a paste.
  5. Coat the thighs: Rub the paste all over the chicken, focusing on the top and under the skin. Sprinkle the remaining parmesan over the tops to create a crust.
  6. Choose your cooking method: Oven (recommended): Preheat to 425°F (220°C). Line a baking sheet with foil or parchment and set a wire rack on top. Arrange thighs skin-side up. Bake 35 to 45 minutes, until the skin is deep golden and the internal temperature reaches 175°F to 195°F for fall-apart tenderness. Broil 1 to 2 minutes if you want extra color.
  7. Skillet-to-oven: Heat the remaining garlic butter in an oven-safe skillet over medium-high. Sear thighs skin-side down 4 to 5 minutes until crisp. Flip, then transfer to a 400°F (205°C) oven for 20 to 25 minutes, until done.
  8. Air fryer: Air fry at 375°F (190°C) for 25 to 30 minutes, flipping once, until crisp and cooked through.
  9. Rest and garnish: Let the chicken rest 5 minutes. Spoon any pan juices on top. Sprinkle with parsley and serve with lemon wedges for a bright finish.