Crispy Skin-On Chicken Thighs with Lemon-Caper Pan Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A high-protein keto dinner featuring perfectly seared chicken thighs with a tangy, herb-infused pan sauce that locks in moisture and flavor. This american-inspired chicken (keto, high protein) ready in about 40 minutes blends bone-in, skin-on chicken thighs, avocado oil, finely diced small red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 680 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g bone-in, skin-on chicken thighs
• 2 tbsp avocado oil
• 1/4 cup, finely diced small red onion
• 2, minced garlic cloves
• 30g, drained capers
• 10g fresh lemon zest
• 1 tsp fresh thyme leaves
• 10g unsalted butter
• 60ml chicken stock

Instructions

1. Step 1: Pat 200g bone-in, skin-on chicken thighs dry with paper towels and season evenly with 1/4 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp avocado oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
2. Step 2: Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 10 minutes until skin is golden brown and crispy, pressing lightly with a spatula to ensure even contact.
3. Step 3: Flip thighs and cook for 6 minutes more, then transfer skillet to a preheated 400°F (200°C) oven for 8 minutes until internal temperature reaches 165°F (74°C).
4. Step 4: Remove chicken and set aside. Add 1/4 cup finely diced red onion and 2 minced garlic cloves to the skillet, sautéing over medium heat for 2 minutes until softened but not browned.
5. Step 5: Stir in 30g drained capers, 10g fresh lemon zest, and 1 tsp fresh thyme, cooking for 30 seconds until fragrant, then pour in 60ml chicken stock and simmer for 3 minutes until reduced by half.
6. Step 6: Return chicken thighs to the skillet, nestling them into the sauce, and cook for 2 minutes to reheat. Stir in 10g unsalted butter until melted and glossy, then serve immediately.