This One-Skillet Mozzarella Keto Chicken Thighs recipe is packed with bright, comforting flavors. Fresh mozzarella, juicy cherry tomatoes, and a simple blend of seasonings come together to make an easy, low-carb weeknight dinner.
I used to reach for chicken breasts almost every time— years of low-fat eating convinced me they were the better choice. Once I started cooking thighs more often, I realized how much I had been missing.
Why chicken thighs are worth choosing:
- They are more flavorful than breasts.
- They’re forgiving in the pan and retain moisture well.
- They’re often more affordable than breasts.
- The fat in chicken thighs is largely monounsaturated—considered a healthier fat that can help improve HDL while lowering LDL.
Why You’ll Love This Keto Chicken Thighs Recipe
- Bold flavor: Fresh mozzarella, cherry tomatoes, and Italian seasoning give the dish a vibrant taste.
- Picture-perfect plating: The finished dish looks as good as it tastes.
- One skillet: Everything cooks in a single oven-safe pan for minimal cleanup.
- Repeatable: A reliable keto dinner you’ll return to again and again.
Ingredients Needed to Make Keto One-Skillet Chicken Thighs
Quantities are provided in the recipe card below.
- Extra-virgin olive oil
- Boneless, skinless chicken thighs
- Italian seasoning
- Salt and pepper
- Butter
- Chicken broth
- Cherry tomatoes
- Fresh mozzarella cheese
- Red pepper flakes
- Optional: fresh basil
How to Make One-Skillet Mozzarella Keto Chicken Thighs
Overview — see the recipe card for full details.
Start by preheating the oven and browning the seasoned chicken thighs in an oven-safe skillet with olive oil until they develop a golden crust.
Tip: The simplest approach is to use four thighs of roughly 1/4 lb each. If your thighs are smaller, you may want to divide the finished dish into four equal portions so each serving gets an even amount of meat, tomatoes, and sauce.
After browning, add quartered cherry tomatoes, melted butter, and chicken broth to the skillet. Place a slice of fresh mozzarella on top of each thigh, sprinkle with red pepper flakes and the remaining Italian seasoning, then transfer the skillet to a hot oven.
Roast for 15–20 minutes until the chicken reaches 165° F and the cheese is melted and bubbly.
Let the chicken rest briefly, spoon some pan sauce over each serving, and garnish with fresh basil if you like.
More Recipes Featuring Chicken Thighs
If you enjoy this recipe, try these other chicken-thigh favorites:
- Crispy air fryer chicken thighs (no breading).
- Garlic and Parmesan chicken thighs—gluten-free and family-friendly.
- Sheet pan chicken with roasted radishes—great for cooler nights.
- Keto Maple Dijon chicken thighs for a different sweet-savory profile.
- Chili lime chicken for bold, tangy flavors.
Why You Should Let Meat Rest Before Serving
Resting meat after cooking helps the muscle fibers reabsorb and hold moisture, making the final result juicier. Rest most cuts for 5–20 minutes depending on size; for these thighs, 5–10 minutes is ideal.
Nutrition Facts for One-Skillet Chicken Thighs
Per serving (recipe yields four servings):
- 390 calories
- 31.8 g fat
- 25.7 g protein
- 2.9 g net carbs
What Goes Good With Chicken Thighs?
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One-Skillet Mozzarella Keto Chicken Thighs
Ingredients
- 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
Instructions
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Preheat oven to 425° F.
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Heat 1 tbsp olive oil in a large, oven-safe skillet over medium heat.
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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.
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Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat.
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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.
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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.
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To serve, top chicken with some pan sauce and fresh basil sprigs, if desired.
Notes
Calories from Fat 286
Nutrition Disclaimer
Nutrition facts are provided as a courtesy and are based on the ingredients and brands used; accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.