Pan-Seared Garlic Butter Chicken Thighs with Fresh Parsley

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.

Juicy chicken thighs seared in butter and garlic, finished with a bright parsley garnish, served with a side of roasted broccoli. This American-inspired chicken recipe (keto), ready in about 35 minutes, pairs chicken thighs, unsalted butter, garlic 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 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: 10 min Cook: 25 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb skin-on chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 10-12 minutes without moving, until skin is golden and crispy.
  3. Step 3: Flip chicken thighs and add 2 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Reduce heat to medium and cook for 8-10 minutes, basting occasionally with the butter and garlic mixture, until chicken reaches an internal temperature of 165°F (74°C).
  4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Stir 2 tbsp finely chopped fresh parsley into the pan juices and spoon over the chicken.

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