Sautéed Chicken Thighs with Lemon and Thyme

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.

Crisp-skinned chicken thighs bathed in a bright lemon-thyme butter sauce, ready in 40 minutes. This American-inspired chicken recipe (low-carb, keto), ready in about 40 minutes, pairs chicken thighs, bone-in skin-on, avocado oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering (350°F).
  3. Step 3: Place thighs skin-side down in skillet and cook undisturbed for 8-10 minutes until golden brown and skin is crispy.
  4. Step 4: Flip thighs and cook for 6-8 minutes until internal temperature reaches 165°F.
  5. Step 5: Remove chicken and set aside. Add lemon slices and 1 tsp fresh thyme to skillet, cooking for 1 minute until fragrant.
  6. Step 6: Return chicken to skillet, add remaining 1 tbsp avocado oil and 1 tbsp butter, spooning sauce over chicken.
  7. Step 7: Cook for 1 minute to reheat and infuse flavors, then serve immediately.

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