Pan-Seared Chicken Thighs with Avocado Spinach Salsa

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

Juicy pan-seared chicken thighs paired with a fresh avocado and spinach salsa create a satisfying low-carb meal perfect for keto diets. This american-inspired keto (low carb, high protein) ready in about 30 minutes pairs bone-in skin-on chicken thighs, avocado, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 20 min Serves 4 American cuisine 380 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 tsp sea salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika for an even flavorful crust.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden brown and crispy.
  3. Step 3: Flip the chicken thighs and reduce heat to medium. Cover the skillet loosely with a lid and cook for another 10 minutes until the internal temperature reaches 165°F and juices run clear.
  4. Step 4: While the chicken cooks, combine 1 diced medium avocado, 1 cup chopped fresh spinach, 1/4 cup finely diced red onion, 2 tbsp freshly squeezed lime juice, 1 tbsp extra virgin olive oil, and 2 tbsp chopped fresh cilantro in a bowl. Mix gently to form the salsa.
  5. Step 5: Remove the chicken from the skillet and let rest for 5 minutes. Serve each chicken thigh topped with a generous spoonful of the avocado spinach salsa for a fresh, creamy contrast.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Avocado Spinach Salsa 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 Spinach Salsa?

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 avocado from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Avocado Spinach Salsa?

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 Spinach Salsa 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 Spinach Salsa low carb?

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

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