Sautéed Lemon Thyme Chicken Thighs with Roasted Asparagus

Tender chicken thighs seared to golden perfection with a bright lemon-thyme sauce, served alongside crisp roasted asparagus for a perfectly balanced keto dinner.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

• 12 oz Chicken thighs
• 1 Lemon
• 1 tsp Fresh thyme
• 2 tbsp Olive oil
• 12 oz Asparagus
• 2 cloves Garlic
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Butter

Instructions

1. Step 1: Pat 12 oz chicken thighs dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering; add chicken thighs skin-side down and cook for 5-6 minutes until golden brown and crispy.
3. Step 3: Flip chicken and add 2 minced garlic cloves, cooking for 1 minute until fragrant.
4. Step 4: Transfer skillet to oven preheated to 425°F and roast for 20-25 minutes until internal temperature reaches 165°F.
5. Step 5: While chicken roasts, toss 12 oz trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper, spreading on a separate baking sheet.
6. Step 6: Roast asparagus for 12-15 minutes until crisp-tender.
7. Step 7: Remove chicken and transfer to a plate; add 1 tsp lemon zest, 1 tbsp lemon juice, and 1 tsp chopped thyme to skillet, scraping up browned bits, then stir in 1 tbsp butter until melted.