Pan-Seared Garlic Butter Chicken Thighs with Lemon-Zucchini Noodles

Instructions

1. 1

   Prep: Pat chicken thighs dry and season both sides with salt, pepper, oregano, and paprika. Trim zucchini ends and cut into long thin ribbons with a vegetable peeler or spiralize; set aside.

2. 2

   Heat a large skillet over medium-high. Add olive oil. When hot, place chicken thighs skin-side down and sear 6–8 minutes until skin is deep golden and releases easily. Reduce heat to medium.

3. 3

   Flip chicken, add 2 tbsp butter and minced garlic around the thighs. Spoon melted butter and garlic over the chicken for 3–4 minutes. Check internal temp reaches 165°F (74°C) or cook until juices run clear (about 6–8 more minutes depending on size).

4. 4

   Remove chicken to a plate and tent loosely with foil to rest for 5 minutes.

5. 5

   While chicken rests, wipe skillet if it has excess fat, then add remaining 1 tbsp butter. Add zucchini noodles and toss 1–2 minutes until warmed and slightly softened—do not overcook. Add lemon zest, lemon juice, salt, and pepper to taste.

6. 6

   Plate zucchini noodles, place chicken thighs on top, spoon any pan juices over, and sprinkle with Parmesan and parsley if using.

7. 7

   Rich, savory chicken with a crispy, buttery skin; bright lemon and garlic lift the dish; zucchini adds a light, fresh counterpoint.

8. 8

   Low in carbs (zucchini is a low-carb vegetable), high in healthy fats from butter and olive oil, moderate protein from chicken—fits standard ketogenic macros.