Pan-Seared Chicken Thighs with Avocado Oil and Garlic

By · Reviewed by AislePrompt Editorial · ·

Sautéed chicken thighs cooked in avocado oil with garlic and herbs, delivering a rich, keto-compliant dish with crispy skin and tender interior. This american-inspired chicken (keto, low carb) ready in about 26 minutes pairs bone-in, skin-on chicken thighs, tablespoons avocado oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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: 16 min Serves 4 American cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs with paper towels to ensure crisp skin.
  2. Step 2: Sprinkle 1 teaspoon salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon dried thyme over the chicken thighs evenly.
  3. Step 3: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering.
  4. Step 4: Add the chicken thighs skin-side down and cook for 7-8 minutes without moving until the skin is golden brown and crisp.
  5. Step 5: Flip the chicken thighs, add 3 minced garlic cloves to the pan, and cook for another 7-8 minutes until the chicken is cooked through and reaches 165°F internally.
  6. Step 6: Remove chicken from the skillet and let rest for 5 minutes before serving, spooning the garlicky oil over the top.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Avocado Oil and Garlic take to make?

Total time is about 26 minutes (10 min prep + 16 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 Oil and Garlic?

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 tablespoons avocado oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Avocado Oil and Garlic?

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 Oil and Garlic 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 Oil and Garlic 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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