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!


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


  1. Preheat the oven to 375ºF. Pat chicken thighs with a paper towel and then season the chicken with basil, garlic powder, salt and pepper.
  2. 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.
  3. Flip chicken thighs then transfer the chicken to a plate, set aside.
  4. 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.
  5. Add the coconut milk, lemon juice, red pepper flakes, whisk together.
  6. Add arrowroot at this time if you prefer a thicker sauce. Whisk together until smooth.
  7. Add the artichoke hearts and kale to the skillet and stir together.
  8. 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.
  9. Carefully remove the skillet from the oven.
  10. Serve over rice, noodles, or zoodles.


  • 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:



Serving Size:


Amount 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.

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