Pan-Seared Chicken Thighs with Garlic Butter and Dill
Golden-skinned chicken thighs bathed in a garlic-dill butter sauce, delivering rich flavor with minimal effort. This american-inspired chicken (keto) ready in about 25 minutes pairs bone-in, skin-on chicken thighs, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 minced garlic cloves
- 1 tbsp fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 6 bone-in, skin-on chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken skin-side down and cook for 8-10 minutes without moving, until skin is golden brown and crispy.
- Step 3: Flip chicken and cook for 6-8 minutes more, until internal temperature reaches 165°F (74°C) and meat is no longer pink.
- Step 4: Transfer chicken to a plate and cover loosely with foil. Add 2 tbsp unsalted butter and 3 minced garlic cloves to the skillet, stirring constantly for 1 minute until garlic is fragrant but not browned.
- Step 5: Return chicken to skillet, spooning butter sauce over the top. Cook for 2 minutes, then sprinkle with 1 tbsp chopped fresh dill and serve.
Frequently asked questions
How long does Pan-Seared Chicken Thighs with Garlic Butter and Dill take to make?
Total time is about 25 minutes (5 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 Dill?
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 Dill?
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 Dill 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 Dill keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
