Pan-Seared Chicken Thighs with Garlic-Butter Asparagus

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

Golden chicken thighs finished in a rich garlic butter sauce, served over tender roasted asparagus spears. This american-inspired keto (low-carb, high-protein) ready in about 55 minutes pairs Chicken thighs (skin-on, bone-in), trimmed Asparagus, Butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 325 calories and feeds 2, 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: 20 min Cook: 35 min Serves 2 American cuisine 325 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 oven-safe skillet over medium-high heat until shimmering, then add chicken skin-side down and cook for 5-6 minutes until golden brown. Flip and cook for 3 minutes.
  2. Step 2: Transfer skillet to preheated 400°F (200°C) oven and roast for 15-18 minutes, or until chicken reaches 165°F (74°C) internal temperature. Remove chicken and set aside.
  3. Step 3: Toss trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Arrange on a baking sheet and roast for 12-15 minutes until crisp-tender.
  4. Step 4: Melt 2 tbsp butter in same skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, avoiding browning. Stir in 1 tbsp lemon juice, return chicken to skillet, and coat in sauce. Heat through for 2 minutes.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlic-Butter Asparagus take to make?

Total time is about 55 minutes (20 min prep + 35 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 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 trimmed asparagus from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic-Butter 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 Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 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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