This One-Skillet Mozzarella Keto Chicken Thighs recipe is bursting with flavor! Fresh mozzarella, flavorful cherry tomatoes, and a delicious combination of spices come together for a winning keto dinner recipe.
Before I started keto, I admit I breezed past the chicken thighs 99% of the time and chose chicken breasts instead. I guess years of eating low fat made me believe that chicken breasts were somehow superior to chicken thighs.
I was wrong! Here are just a few reasons to love chicken thighs:
- Chicken thighs are much more flavorful than chicken breasts.
- They’re also much more forgiving; they’re harder to overcook and easily retain their moisture.
- They’re also a better bargain than chicken breasts!
- The fat in chicken thighs is monounsaturated fat, aka the “good fat,” which can help raise your good HDL cholesterol and lower bad LDL cholesterol.
Why You’ll Love This Keto Chicken Thighs Recipe
- For all of the reasons listed above!
- This dish tastes so fresh and flavorful thanks to ingredients like fresh mozzarella, cherry tomatoes, and Italian seasoning.
- It plates beautifully so both your stomach and your eyes will be impressed!
- It’s a one-skillet meal, making clean-up a breeze.
Ingredients Needed to Make Keto One-Skillet Chicken Thighs
Ingredient quantities for this keto casserole are located in the recipe card at the end of the post.
- Extra-virgin olive oil
- Boneless, skinless chicken thighs
- Italian seasoning
- Salt and pepper
- Chicken broth
- Cherry tomatoes
- Fresh mozzarella cheese
- Red pepper flakes
- Optional: fresh basil
How to Make One-Skillet Mozzarella Keto Chicken Thighs
This is just a quick overview of how to make the low carb chicken thighs. For the recipe in detail, scroll to the recipe card at the end of the post.
First, brown chicken thighs in an oven-safe skillet with olive oil, Italian seasoning, salt, and pepper until they develop a golden crust (yum!).
TIP: The easiest way to make this recipe is to use four chicken thighs of approximately 1/4 lb each. If your thighs are on the smaller side like in these photos, you will need to divide up the meat into four servings (as well as the pan tomatoes/sauce) before serving.
Then add cherry tomatoes, butter, and chicken broth to the skillet. Top each chicken thigh with a slice of fresh mozzarella cheese.
Transfer skillet to the oven and roast for 15-20 minutes.
Before serving, let the keto chicken thighs rest before serving with pan sauce and an optional sprig of basil.
Two More Recipes Featuring Chicken Thighs
If you love keto chicken thighs, you’re going to love these recipes:
Why You Should Let Meat Rest Before Serving
Letting chicken thighs, or any meat, rest before serving is crucial! Why? Because when you let meat rest and cool down, the muscle fibers better hold onto moisture. That resting process results in juicier meat.
You should let meat rest for 5-20 minutes, depending on the size of the cut. (In this keto chicken thigh recipe, you’ll let the thighs rest for 5-10 minutes.)
Nutrition Facts for One-Skillet Chicken Thighs
Each serving (four servings) contains:
- 390 calories
- 31.8g fat
- 25.7g protein
- 2.9g net carbs
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- 2 tbsp extra-virgin olive oil divided
- 1 lb boneless, skinless chicken thighs see notes
- 1 1/2 tbsp Italian seasoning divided
- Salt and pepper to taste
- 3 tbsp butter melted
- 2 tbsp chicken broth
- 1 cup cherry tomatoes quartered
- 4 oz fresh mozzarella cheese sliced
- Red pepper flakes to taste
- fresh basil optional
- Preheat oven to 425° F.
- Heat 1 tbsp olive oil in a large, oven-safe skillet over medium heat.
- Rub the chicken thighs with the remaining olive oil and sprinkle both sides with 1 tbsp Italian seasoning. Season with salt and pepper to taste and transfer to the hot skillet.
- Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat.
- In a small bowl, mix together butter, chicken broth, and cherry tomatoes, then add to the skillet with the chicken thighs. Top each chicken thigh with a slice of fresh mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and pepper, if desired.
- Transfer skillet into preheated oven and roast for 15-20 minutes, or until chicken is fully cooked (internal temperature reaches 165° F) and the mozzarella is melted. Let the chicken rest for 5-10 minutes before serving.
- To serve, top chicken with some pan sauce and fresh basil sprigs, if desired.
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.