Pan-Seared Chicken Thighs with Garlic Butter and Asparagus

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

Crisp-skinned chicken thighs bathed in a rich garlic butter sauce with tender grilled asparagus, all under 5g net carbs per serving. This american-inspired keto (low carb, high protein) ready in about 35 minutes pairs Olive oil, minced Garlic cloves, Butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 20 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and cook for 8-10 minutes without moving until golden brown, then flip and cook for 5 more minutes until internal temperature reaches 165°F.
  2. Step 2: Remove chicken from skillet and set aside. Add remaining 1 tbsp olive oil to the skillet, then add 4 minced garlic cloves and sauté for 60 seconds until fragrant. Add 12 oz trimmed asparagus and cook for 5-6 minutes, stirring occasionally, until bright green and tender-crisp.
  3. Step 3: Return chicken to skillet, add 2 tbsp butter and 1 tbsp lemon juice, then simmer for 2 minutes while spooning sauce over chicken. Garnish with 2 tbsp chopped fresh parsley and serve immediately.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlic Butter and Asparagus 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 Butter and Asparagus?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic Butter and Asparagus?

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 Butter and Asparagus 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 Butter and Asparagus low carb?

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

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