Pan-Seared Chicken Thighs with Avocado Cilantro Cream

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 pan-seared to golden perfection, served with a rich avocado cilantro cream sauce that adds a refreshing twist. This Mexican-inspired keto recipe (low carb), ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, avocado, fresh cilantro leaves 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 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: 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.

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