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Keto Chicken Thighs with Roasted Red Pepper Sauce

Tender, juicy chicken thighs are pan-seared to perfection and served with a lusciously creamy roasted red pepper sauce. This keto-friendly dish brings a pop of flavor and color to your dinner table without compromising your dietary goals.
Course Dinner
Cuisine American, Keto
Keyword Keto Chicken Thighs, Keto Recipes, Low Carb Chicken Dinner, Roasted Red Pepper Sauce
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 400kcal

Equipment

  • Oven-safe skillet
  • Blender
  • Saucepan
  • Measuring cups and spoons

Ingredients

Chicken Thighs

  • 4 large chicken thighs, bone-in, skin-on about 1.5 lbs or 680g

Roasted Red Pepper Sauce

  • 1 cup roasted red peppers, drained about 6.5 oz or 184g
  • 2 cloves garlic
  • ¼ cup heavy cream about 2 oz or 60ml
  • 2 tablespoons olive oil 1 oz or 30ml
  • Salt and pepper, to taste
  • ½ teaspoon smoked paprika
  • ¼ cup grated Parmesan cheese about 1 oz or 28g

For Garnish

  • Fresh parsley, chopped

Instructions

  • Preheat your oven to 375°F (190°C).
  • Season the chicken thighs with salt and pepper to taste.
  • Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.
  • Once the oil is hot, place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy.
  • Flip the chicken thighs and cook for an additional 3 minutes.
  • Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  • While the chicken is roasting, prepare the roasted red pepper sauce. In a blender, combine the roasted red peppers, garlic, heavy cream, remaining olive oil, smoked paprika, and Parmesan cheese. Blend until smooth.
  • Pour the sauce into a saucepan and simmer over low heat for 5 minutes. Season with salt and pepper to taste.
  • Once the chicken is cooked, remove from the oven and let it rest for a few minutes.
  • Serve the chicken thighs with a generous drizzle of the roasted red pepper sauce and garnish with chopped parsley.

Notes

Ensure the chicken thighs are patted dry before seasoning for a crispier skin.
Leftover sauce can be stored in the refrigerator for up to 3 days and used as a dip or salad dressing.
For a dairy-free version, replace the heavy cream with full-fat coconut milk and omit the Parmesan cheese.

Nutrition

Calories: 400kcal | Carbohydrates: 6g | Protein: 28g | Fat: 30g | Fiber: 2g | Net Carbs: 4g