Pan-Seared Chicken Thighs with Garlic Butter and Zucchini Ribbons

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

Juicy chicken thighs pan-seared to golden perfection and served with tender zucchini ribbons tossed in garlic butter. This mediterranean-inspired chicken (keto, low carb) ready in about 30 minutes pairs bone-in skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (13 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in skin-on chicken thighs, season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 7-8 minutes without moving until the skin crisps and turns golden brown.
  3. Step 3: Flip the chicken and cook the other side for 5-6 minutes until cooked through (internal temp 165°F). Remove chicken from skillet and set aside, tent with foil.
  4. Step 4: Lower heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Sauté garlic for about 1 minute until fragrant but not browned.
  5. Step 5: Add 2 large zucchini ribbons to the skillet and toss gently in the garlic butter for 2-3 minutes until just tender but still bright green.
  6. Step 6: Stir in 2 tbsp chopped fresh parsley, then return the chicken thighs to the pan briefly to reheat for 1 minute.
  7. Step 7: Serve chicken thighs on a plate topped with the garlic zucchini ribbons and pan juices.

Frequently asked questions

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

Total time is about 30 minutes (10 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 Zucchini Ribbons?

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 salt from drying out.

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

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 Zucchini Ribbons 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 Zucchini Ribbons keto?

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

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