If you’re craving a comforting, flavour-packed dinner that fits perfectly into your keto lifestyle, these Creamy Garlic Chicken Thighs are a must-try. Succulent chicken thighs are seared until golden, then simmered in a rich, garlicky cream sauce that’s both indulgent and low in carbs. This one-pan wonder is ideal for busy weeknights, delivering restaurant-quality results with minimal fuss.
Chicken thighs are naturally juicy and full of flavour, making them perfect for keto meals. The creamy sauce, infused with plenty of garlic and a hint of fresh herbs, clings to every bite, ensuring a satisfying meal without the need for flour or starches. Serve it over sautéed greens or cauliflower mash for a complete, low-carb dinner.
Ready in under 40 minutes, this dish uses just a handful of ingredients and basic kitchen equipment. You’ll sear the chicken, make a quick pan sauce, and finish everything together for maximum flavour and minimal washing up. Whether you’re new to keto or a seasoned pro, this recipe is sure to become a weeknight favourite.
At a glance
- Time: 35 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 29 g
- Fat: 32 g
- Carbs: 3 g
- Energy: 420 kcal
Ingredients
- 4 large Chicken thighs (bone-in, skin-on) (about 800g total)
- 150ml Double cream
- 100ml Chicken stock (low-sodium preferred)
- 5 Garlic cloves (finely minced)
- 2 tbsp Olive oil
- 20g Butter
- 2 tbsp Fresh parsley (chopped, plus extra to serve)
- 1 tsp Salt (or to taste)
- 1/2 tsp Black pepper (freshly ground)
Equipment Needed
- Large frying pan
- Tongs
- Chopping board
- Sharp knife
- Measuring jug
- Wooden spoon
Steps
- Pat chicken thighs dry with kitchen paper. Season both sides with salt and pepper.
- Heat olive oil in a large frying pan over medium-high heat. Place chicken thighs skin-side down and sear for 6–7 minutes until deep golden and crisp. Flip and cook another 4 minutes. Remove to a plate.
- Reduce heat to medium. Add butter to the same pan. Once melted, add minced garlic and sauté for 1 minute until fragrant but not browned.
- Pour in chicken stock, scraping up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
- Stir in double cream and half the chopped parsley. Bring to a gentle simmer.
- Return chicken thighs to the pan, skin-side up. Spoon some sauce over the top.
- Cover and simmer on low for 12–15 minutes, or until chicken is cooked through (juices run clear, internal temp 75°C).
- Uncover and simmer 2–3 minutes to thicken the sauce if needed. Taste and adjust seasoning.
- Scatter with remaining parsley and serve hot, spooning plenty of creamy garlic sauce over each thigh.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Double cream → Coconut cream — For dairy-free; sauce will have a subtle coconut flavour.
- Butter → Ghee or olive oil — For dairy-free or lactose intolerant.
Serving Ideas
- Sautéed spinach – quick, low-carb and soaks up the sauce.
- Cauliflower mash – creamy and comforting, perfect for the rich sauce.
- Roasted broccoli – adds crunch and a pop of colour.
Additional Info
Chefs Tips
- Patting the chicken dry helps achieve crispier skin.
- Let the sauce simmer gently to prevent splitting.
- Use fresh garlic for the best flavour.
Variations
- Add a handful of baby spinach to the sauce for extra greens.
- Stir in a teaspoon of Dijon mustard for a tangy twist.
- Swap parsley for fresh thyme or tarragon for a different herb profile.
Troubleshooting
- If the sauce splits, whisk in a splash of cream off the heat to bring it back together.
- If the chicken skin softens, briefly grill under a hot oven to re-crisp before serving.
Storage & Reheating
Store cooled chicken and sauce in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a pan over low heat, adding a splash of cream if needed to loosen the sauce.
Ingredient Spotlight
Chicken thighs: Juicier and more flavourful than breast, perfect for slow simmering in creamy sauces.
Garlic: Fresh garlic infuses the sauce with rich, aromatic depth.
Double cream: Creates a luxurious, keto-friendly sauce without the need for flour or thickeners.
FAQs
Can I use boneless chicken thighs?
Yes, boneless thighs work well. Reduce simmering time by 3–4 minutes as they cook faster.
Is this recipe suitable for meal prep?
Absolutely. Store cooled chicken and sauce in an airtight container in the fridge for up to 3 days.
Can I freeze creamy garlic chicken thighs?
Yes, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently.
What can I serve with this dish?
Try sautéed greens, cauliflower mash, or roasted broccoli for a complete keto meal.
How do I know when the chicken is cooked?
The juices should run clear and the internal temperature should reach 75°C.
Creamy Garlic Chicken Thighs – Easy Keto One-Pan Dinner
Ingredients
- 4 large Chicken thighs (bone-in, skin-on) (about 800g total)
- 150ml Double cream
- 100ml Chicken stock (low-sodium preferred)
- 5 Garlic cloves (finely minced)
- 2 tbsp Olive oil
- 20g Butter
- 2 tbsp Fresh parsley (chopped, plus extra to serve)
- 1 tsp Salt (or to taste)
- 1/2 tsp Black pepper (freshly ground)
Instructions
- Pat chicken thighs dry with kitchen paper. Season both sides with salt and pepper.
- Heat olive oil in a large frying pan over medium-high heat. Place chicken thighs skin-side down and sear for 6–7 minutes until deep golden and crisp. Flip and cook another 4 minutes. Remove to a plate.
- Reduce heat to medium. Add butter to the same pan. Once melted, add minced garlic and sauté for 1 minute until fragrant but not browned.
- Pour in chicken stock, scraping up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
- Stir in double cream and half the chopped parsley. Bring to a gentle simmer.
- Return chicken thighs to the pan, skin-side up. Spoon some sauce over the top.
- Cover and simmer on low for 12–15 minutes, or until chicken is cooked through (juices run clear, internal temp 75°C).
- Uncover and simmer 2–3 minutes to thicken the sauce if needed. Taste and adjust seasoning.
- Scatter with remaining parsley and serve hot, spooning plenty of creamy garlic sauce over each thigh.
Allergens & Swaps
Allergens: dairy
- Double cream → Coconut cream — For dairy-free; sauce will have a subtle coconut flavour.
- Butter → Ghee or olive oil — For dairy-free or lactose intolerant.
Nutrition (per serving)
- Protein: 29 g
- Fat: 32 g
- Carbs: 3 g
- Energy: 420 kcal
