Sear-Blackened Chicken Thighs with Lemon-Dill Sauce
Crispy-skinned chicken thighs cooked in avocado oil with a bright lemon-dill sauce that complements the rich meat. This American-inspired keto recipe (low carb, dairy-free), ready in about 30 minutes, pairs boneless chicken thighs, avocado oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 4 (12 oz total) boneless chicken thighs
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 medium (zest and 2 tbsp juice) lemon
- 2 tbsp finely chopped fresh dill
- 1 tbsp unsalted butter
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1 tsp smoked paprika and 1/2 tsp garlic powder.
- Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute). Place chicken skin-side down, pressing gently to ensure even contact, and cook undisturbed for 6-7 minutes until golden brown and crispy.
- Step 3: Flip chicken, reduce heat to medium, and cook for 8-10 minutes until internal temperature reaches 165°F, basting occasionally with pan drippings.
- Step 4: Remove chicken, then add 2 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp chopped dill to the skillet. Melt 1 tbsp butter over medium heat, whisking until emulsified and slightly thickened (about 2 minutes).
- Step 5: Pour sauce over chicken, ensuring each piece is coated, and serve immediately.








