Pan-Seared Chicken Thighs with Garlic-Parmesan Crust

Name: Pan-Seared Chicken Thighs with Garlic-Parmesan Crust
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 (skin-on, bone-in, about 1.5 lbs) Chicken thighs; 1 tbsp Olive oil; 2 tbsp Unsalted butter; 2 cloves, minced Garlic; 3 tbsp, finely grated Parmesan cheese; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper

Crispy skin-on chicken thighs coated in a savory garlic-herb crust, finished with a rich parmesan butter sauce. Perfect for a quick keto dinner.

Cuisine: Mediterranean

Category: Chicken

Prep: 15 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

4 (skin-on, bone-in, about 1.5 lbs) Chicken thighs
1 tbsp Olive oil
2 tbsp Unsalted butter
2 cloves, minced Garlic
3 tbsp, finely grated Parmesan cheese
1 tsp Dried thyme
1/2 tsp Salt
1/4 tsp Black pepper

Instructions

Step 1: Pat the 4 chicken thighs dry with paper towels, then season both sides evenly 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 (about 2 minutes).
Step 2: Place the chicken thighs skin-side down in the skillet and cook undisturbed for 8-10 minutes, until the skin is golden brown and crispy.
Step 3: Flip the thighs and cook for 5-7 minutes more, until the internal temperature reaches 165°F (74°C); transfer to a plate and tent loosely with foil.
Step 4: Return the skillet to medium heat, add 2 tbsp unsalted butter, and melt. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, then add 3 tbsp grated Parmesan and 1 tsp dried thyme.
Step 5: Simmer for 1 minute until the cheese melts and the sauce thickens slightly, then spoon over the rested chicken and serve immediately.