Pan-Seared Chicken Thighs with Lemon-Dill Cream

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

Juicy chicken thighs with a golden crust, finished in a tangy lemon-dill cream sauce that's perfectly keto-compliant. This american-inspired chicken (keto) ready in about 25 minutes pairs chicken thighs, avocado oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 15 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 12 oz chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, then place the chicken skin-side down and cook for 8 minutes until the skin is golden and crispy.
  2. Step 2: Flip the chicken and cook for an additional 6 minutes, or until the internal temperature reaches 165°F.
  3. Step 3: Remove the chicken to a plate and tent with foil. In the same skillet, add the remaining 1 tbsp avocado oil, then stir in the lemon zest and juice from 1 lemon, and 1/4 cup heavy cream. Simmer for 2 minutes until slightly thickened, then stir in 2 tbsp chopped fresh dill.
  4. Step 4: Return the chicken to the skillet and coat with the sauce, cooking for 1 minute more. Serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Lemon-Dill Cream take to make?

Total time is about 25 minutes (10 min prep + 15 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 Lemon-Dill Cream?

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 chicken thighs from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Lemon-Dill Cream?

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 Lemon-Dill Cream 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 Lemon-Dill Cream keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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