Pan-Seared Chicken Thighs with Lemon Butter and Herbs

Golden-brown chicken thighs with a crisp skin, finished in a tangy lemon butter sauce and fresh herb garnish for a flavorful keto dinner.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves, minced garlic
• 1, juiced and zested lemon
• 2 tbsp butter
• 1 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat 6 bone-in chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Place chicken thighs skin-side down in the skillet and cook undisturbed for 10 minutes until skin is golden brown and crispy.
4. Step 4: Flip chicken and cook for 5 more minutes until internal temperature reaches 165°F (74°C).
5. Step 5: Remove chicken from skillet and set aside. Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
6. Step 6: Stir in 1 tbsp lemon zest and juice of 1 lemon, then add 2 tbsp butter, stirring until melted.
7. Step 7: Return chicken to skillet, coating with sauce, and cook for 1 minute. Sprinkle with 1 tbsp chopped thyme and 1 tbsp chopped parsley before serving.