Pan-Seared Chicken Thighs with Brown Butter and Sage

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.

Crispy-skinned chicken thighs cooked in nutty brown butter with aromatic sage for a simple yet elegant weeknight dinner. This French-inspired chicken recipe (low carb), ready in about 28 minutes, pairs chicken thighs, unsalted butter, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 18 min Serves 2 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry and season both sides with garlic powder and black pepper.
  2. Step 2: Heat butter in a large skillet over medium heat until foaming, then add chicken skin-side down. Cook undisturbed for 10 minutes until skin is golden and crisp.
  3. Step 3: Flip thighs, add sage leaves, and cook for 8 minutes more until internal temperature reaches 165°F.
  4. Step 4: Remove chicken, pour off excess fat, then add lemon juice to the pan. Cook for 1 minute until slightly thickened, then pour over chicken.

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