Pan-Seared Chicken Thighs with Garlic-Parsley Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs caramelized to perfection with a fragrant butter sauce infused with fresh herbs and garlic, served atop a bed of roasted asparagus. This american-inspired keto (low-carb) ready in about 40 minutes pairs bone-in, skin-on chicken thighs, tablespoons olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

★ 3.6 (8 ratings) Prep: 15 min Cook: 25 min Serves 2 American cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1 teaspoon sea salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken skin-side down and cook undisturbed for 6 minutes until golden brown and skin is crispy.
  3. Step 3: Flip chicken and transfer skillet to preheated 400°F oven. Roast for 18 minutes until internal temperature reaches 165°F.
  4. Step 4: While chicken cooks, toss 12 ounces trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a parchment-lined baking sheet. Roast in oven during last 15 minutes of chicken cooking until tender-crisp.
  5. Step 5: Remove chicken and asparagus from oven. Add 4 minced garlic cloves to skillet drippings and cook for 1 minute until fragrant. Stir in 2 tablespoons unsalted butter and 3 tablespoons chopped parsley until butter melts and sauce thickens slightly.
  6. Step 6: Slice chicken thighs and serve with roasted asparagus and garlic-parmesan butter sauce drizzled over top.

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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-Parsley Butter?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic-Parsley Butter?

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-Parsley Butter 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-Parsley Butter 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.

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