Pan-Seared Chicken Thighs with Rosemary and Thyme

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

Juicy chicken thighs seared to golden perfection with earthy herbs and a hint of garlic, served with a simple pan sauce. This american-inspired keto (high-protein, low-carb) ready in about 40 minutes pairs bone-in chicken thighs, avocado oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

★ 4.2 (15 ratings) Prep: 15 min Cook: 25 min Serves 2 American cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. Season evenly with 1/4 tsp kosher salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 8-10 minutes without moving until golden brown and crispy.
  3. Step 3: Flip chicken, add 2 minced garlic cloves, 1 tsp chopped rosemary, and 1 tsp chopped thyme. Sauté for 2 minutes until fragrant and garlic is golden.
  4. Step 4: Reduce heat to medium-low, cover, and cook for 12-15 minutes until internal temperature reaches 165°F.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Rosemary and Thyme take to make?

Total time is about 40 minutes (15 min prep + 25 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 Rosemary and Thyme?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Rosemary and Thyme?

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 Rosemary and Thyme 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 Rosemary and Thyme high-protein?

Yes — this recipe is tagged high-protein, 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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