Pan-Seared Chicken Thighs with Roasted Asparagus

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

Juicy chicken thighs seared until golden and roasted with asparagus, finished with a simple lemon-dill sauce that's perfectly keto-friendly. This american-inspired keto (low carb) ready in about 65 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 470 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.

★ 4.5 (11 ratings) Prep: 20 min Cook: 45 min Serves 4 American cuisine 470 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5 minutes until golden brown, then flip and cook for 2 more minutes.
  3. Step 3: Transfer skillet to oven and roast for 20-25 minutes until chicken reaches 165°F (74°C) internally.
  4. Step 4: While chicken roasts, toss asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread in a single layer on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
  5. Step 5: In a small bowl, whisk together lemon zest, lemon juice, minced garlic, fresh dill, and 1 tbsp water until combined.
  6. Step 6: Remove chicken from oven and let rest for 5 minutes before slicing. Serve chicken with roasted asparagus and drizzle with lemon-dill sauce.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Roasted Asparagus take to make?

Total time is about 65 minutes (20 min prep + 45 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 Roasted Asparagus?

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 Roasted Asparagus?

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 Roasted Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Roasted Asparagus low carb?

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

What others are saying

Related recipes