Pan-Seared Chicken Thighs with Avocado Cilantro Cream

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

Juicy chicken thighs pan-seared to golden perfection, served with a rich avocado cilantro cream sauce that adds a refreshing twist. This mexican-inspired keto (low carb) ready in about 30 minutes pairs medium, peeled and pitted avocado, packed fresh cilantro leaves, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken thighs skin-side down and cook without moving for 7-8 minutes until the skin is deep golden brown and crispy.
  3. Step 3: Flip the chicken thighs and reduce heat to medium-low. Cover skillet and cook for another 10-12 minutes until internal temperature reaches 165°F, juices run clear, and skin is crisp.
  4. Step 4: While chicken cooks, combine 1 medium peeled avocado, 1/2 cup fresh cilantro leaves, 2 tbsp fresh lime juice, 1/4 cup full-fat sour cream, 2 minced garlic cloves, 1 tsp salt, 1/4 tsp black pepper, and 2 tbsp water in a blender or food processor. Blend until smooth and creamy.
  5. Step 5: Serve the chicken thighs hot topped with 1/2 cup avocado cilantro cream sauce. Spoon extra sauce on the side for dipping.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Avocado Cilantro Cream take to make?

Total time is about 30 minutes (10 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-Seared Chicken Thighs with Avocado Cilantro Cream?

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 packed fresh cilantro leaves from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Avocado Cilantro Cream?

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-Seared Chicken Thighs with Avocado Cilantro Cream 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-Seared Chicken Thighs with Avocado Cilantro Cream 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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