Garlic-Parsley Chicken Thighs with Brown Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs seared until golden, then finished in a rich garlic-parmesan butter sauce. Served with roasted asparagus for a perfect keto dinner. This american-inspired keto (high-protein) ready in about 25 minutes pairs chicken thighs, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. Season with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
  2. Step 2: Sear chicken thighs for 3-4 minutes per side until golden brown, then transfer to a plate. Add 2 tablespoons butter to the skillet and melt over medium heat.
  3. Step 3: Add minced garlic to the skillet and cook for 60 seconds until fragrant, stirring constantly to prevent burning. Add asparagus and cook for 3 minutes, stirring occasionally.
  4. Step 4: Return chicken to the skillet, nestling it among the asparagus. Drizzle with remaining 1 tablespoon melted butter, then add parsley and Parmesan cheese. Spoon butter mixture over chicken and cook for 10 minutes uncovered, or until chicken reaches 165°F internally.
  5. Step 5: Remove from heat and let rest 3 minutes before serving.

Frequently asked questions

How long does Garlic-Parsley Chicken Thighs with Brown Butter take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Parsley Chicken Thighs with Brown Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Garlic-Parsley Chicken Thighs with Brown Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic-Parsley Chicken Thighs with Brown Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Garlic-Parsley Chicken Thighs with Brown Butter high-protein?

Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes