Keto Braised Chicken Legs
Indulge in the rich and comforting flavors of Keto Braised Chicken Legs, a satisfying low-carb dish that's perfect for dinner any night of the week. These tender, juicy chicken legs are beautifully seasoned with paprika, garlic powder, and onion powder before being seared to golden perfection. Braised in a creamy sauce infused with garlic, fresh thyme, and buttery richness, this recipe pairs restaurant-quality flavor with keto-friendly ingredients like heavy cream and chicken broth. Ready in under an hour, it’s ideal for those looking for an easy yet elegant meal. Serve these braised chicken legs straight from the oven, generously drizzled with the velvety sauce for a hearty, irresistible dish that's sure to please. Keywords: keto chicken recipe, braised chicken legs, creamy chicken dinner, low-carb comfort food.
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Recipe Information
Ingredients
- 4 pieces Chicken legs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Butter
- 2 sprigs Fresh thyme
- 3 cloves Garlic cloves
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
Season the chicken legs with salt, pepper, paprika, garlic powder, and onion powder.
Once the oil is hot, place the chicken legs skin-side down in the skillet. Cook for about 5-7 minutes until the skin is golden brown and crispy. Turn the chicken legs and cook for another 5 minutes on the other side.
Remove the chicken legs from the skillet and set them aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the garlic cloves and sauté until fragrant, about 1 minute.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the heavy cream, combining all the ingredients well.
Return the chicken legs to the skillet, skin-side up, and add the fresh thyme sprigs.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 45 minutes, or until the chicken is fully cooked and tender.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve the braised chicken legs warm, topped with the creamy sauce from the skillet.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
