Sautéed Chicken Thighs with Lemon-Dill Almond Crust
Juicy bone-in chicken thighs coated in a crispy almond and herb crust, finished with a bright lemon-dill sauce. This american-inspired keto (high-protein, low-carb) ready in about 30 minutes pairs bone-in chicken thighs, almond flour, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 8 oz bone-in chicken thighs
- 2 tbsp almond flour
- 1 tbsp finely chopped fresh dill
- 1 tsp lemon zest
- 1 tbsp unsalted butter
- 2 minced garlic cloves
- 1 tbsp lemon juice
- 2 tbsp chicken stock
Instructions
- Step 1: Pat chicken thighs dry with paper towels, then rub with 1 tbsp almond flour, 1/2 tsp lemon zest, and 1/2 tbsp dill. Set aside.
- Step 2: Heat butter in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and cook for 8 minutes until golden brown and crispy.
- Step 3: Flip chicken, sprinkle remaining 1 tbsp almond flour and 1/2 tbsp dill on top, and cook for 6 more minutes until internal temperature reaches 165°F.
- Step 4: Remove chicken, leaving drippings in skillet. Add garlic and cook for 30 seconds until fragrant. Stir in lemon juice and chicken stock, scraping up browned bits. Simmer for 2 minutes until sauce thickens slightly.
- Step 5: Return chicken to skillet, spooning sauce over top. Cook for 1 minute to reheat, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken Thighs with Lemon-Dill Almond Crust take to make?
Total time is about 30 minutes (15 min prep + 15 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 Sautéed Chicken Thighs with Lemon-Dill Almond Crust?
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 Sautéed Chicken Thighs with Lemon-Dill Almond Crust?
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 Sautéed Chicken Thighs with Lemon-Dill Almond Crust 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 Sautéed Chicken Thighs with Lemon-Dill Almond Crust 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.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
