Pan-Seared Chicken Thighs with Creamy Avocado Sauce

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 developed and reviewed.

Juicy chicken thighs seared to golden perfection and served with a rich, creamy avocado sauce that adds a fresh, tangy twist perfect for keto meals. This Mexican-inspired keto recipe (low carb), ready in about 25 minutes, pairs bone-in chicken thighs, olive oil, salt 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: 15 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 chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the chicken thighs skin-side down and cook for 7 minutes without moving, until skin is golden brown and crisp. Flip and cook for an additional 6 minutes until internal temperature reaches 165°F; remove from heat and rest.
  3. Step 3: Meanwhile, in a blender, combine 1 medium ripe avocado, 2 tbsp fresh lime juice, 1 clove minced garlic, 1/4 cup heavy cream, 2 tbsp water, and 2 tbsp chopped fresh cilantro leaves. Blend until smooth and creamy.
  4. Step 4: Serve the chicken thighs drizzled with the creamy avocado sauce, garnishing with extra cilantro if desired.

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