Pan-Seared Chicken Thighs with Lemon-Garlic Thyme Butter

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.

Crispy skin-on chicken thighs cooked in garlic and thyme-infused butter, finished with bright lemon for a flavorful keto dinner. This American-inspired chicken recipe (low-carb, keto), ready in about 35 minutes, pairs chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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: 15 min Cook: 20 min Serves 4 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 evenly with 1/4 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 6-7 minutes until golden brown and crispy.
  3. Step 3: Flip chicken and cook for 5-6 minutes until internal temperature reaches 165°F (74°C), then remove and set aside.
  4. Step 4: Add 3 minced garlic cloves to the same skillet and cook for 30 seconds until fragrant, then stir in 1 tbsp fresh thyme leaves and 1 tbsp lemon zest.
  5. Step 5: Squeeze in 2 tbsp lemon juice and add 2 tbsp unsalted butter, stirring until melted and sauce thickens slightly. Return chicken to skillet, spooning sauce over top, and cook for 1 minute to heat through.

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