Pan-Seared Chicken Thighs with Garlic and Green Onions
Golden-skinned chicken thighs simmered in a simple garlic and green onion sauce, perfect for a weeknight keto dinner. This american-inspired chicken (low-carb) ready in about 35 minutes pairs chicken thighs, avocado oil, garlic 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.
Ingredients
- 4 bone-in, skin-on (about 1.5 lbs) chicken thighs
- 2 tbsp avocado oil
- 3 cloves, minced garlic
- 4, thinly sliced (white and green parts separated) green onions
- 2 tbsp chicken broth
- 1 tbsp lemon juice
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat chicken thighs dry with paper towels and season with salt and black pepper on both sides. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and cook for 8-10 minutes until golden brown, then flip and cook for 5 minutes until cooked through.
- Step 2: Remove chicken and set aside. Add remaining 1 tbsp avocado oil to skillet. Add minced garlic and cook for 30 seconds until fragrant, then add white parts of green onions and cook for 1 minute.
- Step 3: Pour in chicken broth and lemon juice, scraping up browned bits. Simmer for 2 minutes until slightly reduced. Return chicken to skillet, skin-side up, and simmer for 3 minutes to absorb sauce. Sprinkle with green parts of onions and serve.
Frequently asked questions
How long does Pan-Seared Chicken Thighs with Garlic and Green Onions take to make?
Total time is about 35 minutes (15 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 Garlic and Green Onions?
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 chicken thighs from drying out.
Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic and Green Onions?
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 Garlic and Green Onions 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 Garlic and Green Onions low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured these! The garlic and green onions made it feel restaurant-quality without the fuss.
- ★★★★★
Simple, fast, and everyone asked for seconds. The garlic-greens combo is magic.
- ★★★★★
Perfect for weeknights—crispy skin, juicy inside, and the garlic aroma filled the whole kitchen.
