Pan-Seared Chicken Thighs with Lemon-Butter Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-skinned chicken thighs cooked until golden, finished with a tangy lemon-butter sauce that elevates this simple weeknight dinner. This American-inspired chicken recipe (gluten-free, low-carb), ready in about 30 minutes, pairs chicken thighs, olive oil, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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.

Prep: 10 min Cook: 20 min Serves 2 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken thighs skin-side down in skillet and cook for 8-10 minutes without moving until golden brown.
  4. Step 4: Flip thighs and cook for 5-7 minutes more until internal temperature reaches 165°F (74°C).
  5. Step 5: Remove chicken from skillet and set aside.
  6. Step 6: Add 2 tablespoons butter and minced garlic to skillet, stirring until melted and garlic is fragrant (30 seconds).
  7. Step 7: Stir in lemon juice and 1/2 teaspoon dried thyme, then pour sauce over chicken.
  8. Step 8: Serve immediately with additional sauce drizzled on top.

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