Lemon-Garlic Chicken Thighs with Herb Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs seared to golden perfection and finished with a zesty lemon-garlic sauce made with fresh herbs and butter for a restaurant-quality keto main course. This French-inspired keto recipe, ready in about 25 minutes, pairs chicken thighs, avocado oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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: 5 min Cook: 20 min Serves 2 French cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 10-12 minutes without moving, until skin is golden brown and crispy.
  3. Step 3: Flip chicken and add 2 minced garlic cloves and 1/2 tsp dried thyme to the skillet. Cook for 8-10 minutes, basting with pan juices, until internal temperature reaches 165°F (74°C).
  4. Step 4: Add 1 lemon slice per thigh and 1 tbsp butter to the skillet. Cook for 1 minute, then transfer chicken to a plate and let rest for 5 minutes. Serve with lemon slices and pan juices.

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