Baked Chicken Thighs
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
398 kcal
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Course
Main Course
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Cuisine
American
Baked Chicken Thighs
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A creamy garlic sauce elevates simple Baked Chicken Thighs to new heights. This delicious low carb dinner comes together in one skillet!
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Ingredients
For The Chicken Thighs
- 4 bone-in skin on chicken thighs
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon Coconut oil or butter
Creamy Garlic Coconut Sauce
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 white onion finely chopped
- 1 can full-fat coconut milk
- 1 lemon juiced
- 1 teaspoon red pepper flakes
- 1 tablespoon arrowroot optional if you want a thicker sauce
- 1 can quartered artichoke hearts drained
- 2 cups kale stems removed and chopped
Instructions
- Preheat the oven to 375ºF. Pat chicken thighs with a paper towel and then season the chicken with basil, garlic powder, salt and pepper.
- Heat coconut oil or butter in a large oven-proof skillet over medium-high heat until hot, then place chicken thighs skin-side down in the skillet and sear for about 7-8 minutes, or until the skin is golden brown. You can tell it’s ready to flip over when it no longer sticks to the pan.
- Flip chicken thighs then transfer the chicken to a plate, set aside.
- In the same skillet, over medium heat, melt butter for the sauce. Add garlic and onions, saute for 2 minutes or until garlic is fragrant and onions are translucent in color.
- Add the coconut milk, lemon juice, red pepper flakes, whisk together.
- Add arrowroot at this time if you prefer a thicker sauce. Whisk together until smooth.
- Add the artichoke hearts and kale to the skillet and stir together.
- Add the chicken back into the skillet and carefully place the skillet into the oven and roast for 15 minutes or until internal temperature is 165º.
- Carefully remove the skillet from the oven.
- Serve over rice, noodles, or zoodles.
Notes
- Substitutions: feel free to swap out the kale for spinach. Add in sun dried tomatoes for a pop of color and flavor.
- Not watching carbs? Swap out the arrowroot for either cornstarch or flour. Serve over jasmine rice.
- Use chicken breasts instead of thighs, if desired.
Nutrition Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
14g
(5%)
Protein
12g
(24%)
Fat
35g
(54%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
7g
Cholesterol
57mg
(19%)
Sodium
667mg
(28%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 57mg | 19% |
| Sodium | 667mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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