Pan-Seared Chicken Thighs with Garlic Butter and Roasted Broccoli

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

Juicy chicken thighs pan-seared and finished with a garlic butter sauce, paired with oven-roasted broccoli for a simple keto dinner. This american-inspired keto (low-carb) ready in about 40 minutes pairs bone-in 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 480 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 30 min Serves 4 American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 4 cups broccoli florets with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and edges are slightly crispy.
  2. Step 2: Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 bone-in chicken thighs with 1/2 tsp salt and 1/2 tsp black pepper. Place skin-side down in the pan and sear for 7 minutes until skin is golden and crisp.
  3. Step 3: Flip chicken and cook for 5 minutes on the other side until cooked through. Remove chicken from skillet and keep warm.
  4. Step 4: Reduce heat to medium-low, add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Stir for 1-2 minutes until butter melts and garlic is fragrant but not browned.
  5. Step 5: Stir in 1 tbsp fresh lemon juice and 1 tbsp fresh thyme leaves, then pour garlic butter sauce over the chicken.
  6. Step 6: Serve the garlic butter chicken thighs alongside the roasted broccoli, garnished with extra thyme if desired.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlic Butter and Roasted Broccoli take to make?

Total time is about 40 minutes (10 min prep + 30 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 Roasted Broccoli?

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 bone-in chicken thighs from drying out.

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

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 Roasted Broccoli 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 Roasted Broccoli 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

Related recipes