Pan-Roasted Chicken Thighs with Garlic 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 developed and reviewed.

Juicy pan-roasted chicken thighs finished with a rich garlic herb butter sauce, ideal for a satisfying keto dinner. This French-inspired keto recipe (low carb), ready in about 25 minutes, pairs bone-in, skin-on chicken thighs, unsalted butter, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 6, 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 6 French cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season all over with 1 1/2 tsp sea salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until hot but not smoking, then place chicken thighs skin-side down; cook for 7-8 minutes until skin is deep golden brown and crispy.
  3. Step 3: Flip the chicken thighs and reduce heat to medium; add 4 tbsp unsalted butter, 4 minced garlic cloves, 2 tsp chopped fresh rosemary, and 2 tsp chopped fresh thyme to the skillet.
  4. Step 4: Baste the chicken with the melted herb butter continuously for 6-7 minutes until the internal temperature reaches 165°F and the sauce is fragrant.
  5. Step 5: Remove chicken from skillet and spoon garlic herb butter sauce over before serving.

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