Yield: 4 servings
Baked Chicken Thighs
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
A creamy garlic sauce elevates simple Baked Chicken Thighs to new heights. This delicious low carb dinner comes together in one skillet!
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 tsp 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:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 398Total Fat: 35gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 667mgCarbohydrates: 14gFiber: 3gSugar: 2gProtein: 12g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.