Crispy Keto Chicken Thighs

keto chicken thighs

Crispy keto chicken thighs make the perfect weeknight dinner. They’re low-carb, paleo-friendly, and gluten-free. Serve with a side of cauliflower rice.



  • 6 boneless chicken thighs
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon harissa
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 leek, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half moons (optional*)
  • ⅓ cup heavy whipping cream
  • 1 scoop Perfect Keto Unflavored Collagen  (optional*)
  • 1 tablespoon lemon juice
  • 2 garlic cloves
  • Fresh herbs such as: cilantro, parsley, mint, dill, basil


  1. Preheat oven to 425 F.
  2. In a large bowl, combine the chicken thighs, avocado oil, harissa, cumin, sea salt, black pepper, and garlic powder. 
  3. In a large seasoned cast iron skillet, add the chicken thighs and cook for 20 minutes.
  4. Remove and add halved leeks and cook for another 20 minutes.
  5. While the chicken is cooking, add the heavy whipping cream, optional collagen, lemon juice, garlic cloves, sea salt and black pepper to a high-speed blender, blending on high until well-combined.
  6. Serve chicken topped with yogurt and fresh herbs.
  7. Can be served with a side of steamed cauliflower or cauliflower rice.