Pan-Roasted Chicken Thighs with Garlic Butter and Broccoli

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

Juicy chicken thighs pan-roasted in garlic butter served alongside sautéed broccoli, a savory and satisfying keto meal. This american-inspired keto (keto, low carb) ready in about 40 minutes pairs unsalted butter, minced garlic cloves, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 30 min Serves 4 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Place chicken thighs skin-side down and sear for 6-7 minutes until skin is golden and crispy, then flip and cook for 3 minutes.
  4. Step 4: Add 3 tbsp unsalted butter, 4 minced garlic cloves, and 1 tsp fresh thyme leaves to the pan, spoon the butter over chicken for 1 minute.
  5. Step 5: Transfer skillet to the oven and roast chicken for 12-15 minutes until internal temperature reaches 165°F.
  6. Step 6: While chicken roasts, heat a separate skillet over medium heat and add 4 cups broccoli florets, season with 1/2 tsp sea salt and 1/2 tsp black pepper.
  7. Step 7: Sauté broccoli for 6-7 minutes until tender-crisp and slightly caramelized.
  8. Step 8: Serve chicken thighs hot with the sautéed broccoli, spooning garlic butter from the pan over the top.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Roasted Chicken Thighs with Garlic Butter and Broccoli take to make?

Total time is about 40 minutes (10 min prep + 30 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-Roasted Chicken Thighs with Garlic Butter and Broccoli?

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 unsalted butter from drying out.

Can I substitute ingredients in Pan-Roasted Chicken Thighs with Garlic Butter and Broccoli?

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-Roasted Chicken Thighs with Garlic Butter and Broccoli 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 Pan-Roasted Chicken Thighs with Garlic Butter and Broccoli keto?

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

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