Pan-Seared Chicken Thighs with Lemon-Garlic Butter and Roasted Broccoli

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

Juicy chicken thighs seared to golden perfection, finished with a tangy lemon-garlic butter sauce, served alongside crisp roasted broccoli for a satisfying keto meal. This american-inspired chicken (gluten-free, low-carb) ready in about 45 minutes pairs Chicken thighs, Olive oil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 286 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 30 min Serves 2 American cuisine 286 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup broccoli florets with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 10 minutes.
  2. Step 2: Pat 8 oz chicken thighs dry. Season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken thighs skin-side down in the skillet and cook for 5-6 minutes without moving until golden brown, then flip and cook for 3 minutes.
  4. Step 4: Remove chicken from skillet and set aside. Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, then stir in 1/2 lemon's zest, 1/2 lemon's juice, and 1 tbsp butter until melted.
  5. Step 5: Return chicken to the skillet, spoon the sauce over the top, and place the roasted broccoli around the chicken. Bake for 15-18 minutes until chicken reaches 165°F (74°C).

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Lemon-Garlic Butter and Roasted Broccoli take to make?

Total time is about 45 minutes (15 min prep + 30 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-Garlic Butter and Roasted Broccoli?

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-Garlic Butter and Roasted Broccoli?

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-Garlic Butter and Roasted Broccoli 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-Garlic Butter and Roasted Broccoli gluten-free?

Yes — this recipe is tagged gluten-free, 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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