Pan-Seared Chicken Thighs with Garlic and Herb Butter

Crisp-skinned chicken thighs bathed in a fragrant garlic-herb butter sauce, served with roasted broccoli for a satisfying keto dinner.

Cuisine: American

Category: Keto

Prep: 10 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 4 cloves, minced garlic
• 2 tbsp, chopped rosemary
• 2 tbsp, chopped thyme
• 2 tbsp unsalted butter
• 1/2 cup, florets broccoli
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add chicken thighs skin-side down and cook for 8-10 minutes until golden brown, then flip and cook for 5-7 minutes until internal temperature reaches 165°F.
4. Step 4: Remove chicken to a plate and set aside.
5. Step 5: Add 4 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
6. Step 6: Stir in 2 tbsp chopped rosemary, 2 tbsp chopped thyme, and 2 tbsp unsalted butter, cooking until butter melts and herbs are fragrant.
7. Step 7: Return chicken to skillet, spooning herb butter over the top, and cook for 1 minute to reheat.
8. Step 8: Toss 1/2 cup broccoli florets with 1 tsp olive oil and 1/4 tsp salt, then roast at 400°F for 15-20 minutes until tender.