Uploaded June 2026 | Updated September 2026, 1 week ago
Chicken thighs seared in butter and simmered in a creamy tahini garlic sauce, brightened with lemon and finished with fresh herbs.
Ingredients
1.5 lbs boneless, skinless chicken thighs
1 Tbsp butter (for searing)
Salt & pepper, to taste
1 tsp paprika
1 garlic clove, minced
½ cup chicken broth (no sugar or additives)
¼ cup tahini (pure sesame paste)
1 Tbsp lemon juice
1 tsp lemon zest
¼ tsp cumin
2 Tbsp fresh parsley or cilantro, chopped
1 tsp olive oil (for finishing only – optional)
Macronutrients
(per serving, makes 4)
Protein: 32g
Fat: 28g
Carbs: 4g
Preparation
Pat chicken thighs dry and season both sides with salt, pepper, and paprika. Heat butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
Lower heat to medium. In the same pan, add garlic and cook for 30 seconds until fragrant. Pour in chicken broth and stir to deglaze the pan. Whisk in tahini, lemon juice, zest, and cumin until smooth and creamy.
Return chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 8–10 minutes until chicken is cooked through and the sauce has thickened.
Remove from heat. Spoon sauce over the chicken and top with chopped fresh herbs. Drizzle with olive oil if desired for a bright finish.
Serve hot with a side of sautéed greens, cauliflower rice, or roasted broccoli.
Chicken thighs seared in butter and simmered in a creamy tahini garlic sauce, brightened with lemon and finished with fresh herbs.
Ingredients
1.5 lbs boneless, skinless chicken thighs
1 Tbsp butter (for searing)
Salt & pepper, to taste
1 tsp paprika
1 garlic clove, minced
½ cup chicken broth (no sugar or additives)
¼ cup tahini (pure sesame paste)
1 Tbsp lemon juice
1 tsp lemon zest
¼ tsp cumin
2 Tbsp fresh parsley or cilantro, chopped
1 tsp olive oil (for finishing only – optional)
Macronutrients
(per serving, makes 4)
Protein: 32g
Fat: 28g
Carbs: 4g
Preparation
Pat chicken thighs dry and season both sides with salt, pepper, and paprika. Heat butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
Lower heat to medium. In the same pan, add garlic and cook for 30 seconds until fragrant. Pour in chicken broth and stir to deglaze the pan. Whisk in tahini, lemon juice, zest, and cumin until smooth and creamy.
Return chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 8–10 minutes until chicken is cooked through and the sauce has thickened.
Remove from heat. Spoon sauce over the chicken and top with chopped fresh herbs. Drizzle with olive oil if desired for a bright finish.
Serve hot with a side of sautéed greens, cauliflower rice, or roasted broccoli.
