Pan-Fried Chicken Thighs with Garlic and Thyme

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

Crispy-skinned chicken thighs cooked with garlic and thyme, finished with a fragrant herb-infused pan sauce for a simple keto dinner. This american-inspired keto ready in about 35 minutes pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 20 min Serves 2 American cuisine 520 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 4 bone-in, skin-on chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place the chicken thighs skin-side down in the skillet and cook for 10-12 minutes without moving, until the skin is golden brown and crispy.
  4. Step 4: Flip the chicken and cook for an additional 8-10 minutes, or until the internal temperature reaches 165°F.
  5. Step 5: While the chicken cooks, mince 4 garlic cloves and chop 1 tbsp fresh thyme.
  6. Step 6: Transfer the chicken to a plate and cover loosely with foil.
  7. Step 7: Reduce the heat to medium and add 1 tbsp olive oil to the skillet.
  8. Step 8: Add the minced garlic and thyme, sautéing for 1 minute until fragrant.
  9. Step 9: Return the chicken to the skillet, skin-side up, and spoon the garlic-thyme sauce over the chicken.
  10. Step 10: Cook for 1-2 minutes to reheat and absorb the flavors.

Frequently asked questions

How long does Pan-Fried Chicken Thighs with Garlic and Thyme take to make?

Total time is about 35 minutes (15 min prep + 20 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 Pan-Fried Chicken Thighs with Garlic and Thyme?

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 Pan-Fried Chicken Thighs with Garlic and Thyme?

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 Pan-Fried Chicken Thighs with Garlic and Thyme for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Pan-Fried Chicken Thighs with Garlic and Thyme?

American keto like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes