Seared Chicken Thighs with Chermoula-Style Walnut Herb Sauce

This weeknight dinner leans on a single hot pan and a quick food-processor sauce to deliver maximum flavor with minimal effort. Boneless, skin-trimmed chicken thighs are seared until deeply golden and cooked through, then plated over a vibrant chermoula-style sauce made from fresh parsley, cilantro, toasted walnuts, garlic, lemon juice, and a hit of cumin and smoked paprika. A small amount of olive oil keeps the sauce luscious without tipping into heaviness, since the brightness comes mostly from citrus, vinegar, and herbs rather than cream or butter. Each serving is built around a lean, high-protein portion of chicken (about 6 ounces raw per person), landing well over 30 grams of protein per plate while staying light enough not to feel like a huge, greasy meal. A simple side of sautéed zucchini or a handful of peppery arugula rounds things out with fiber and water content, making this a satisfying but modestly sized dinner that's easy on the stomach. The whole dish comes together in under 30 minutes with just one pan and a food processor or blender, perfect for busy nights when you want something vibrant and nourishing without a long ingredient list or multiple dirty dishes.</long_description> <parameter name="meta_description">Quick seared chicken thighs with a bright walnut-herb chermoula sauce. High-protein, low-carb, ready in under 30 minutes.

Ingredients

• 1.5 lbboneless, skinless chicken thighs, trimmed of excess fat, about 6 oz per serving
• 0.75 tspsalt
• 0.25 tspblack pepper
• 3 tbspolive oil, divided
• 1 cupfresh parsley, packed leaves
• 1 cupfresh cilantro, packed leaves
• 0.33 cupwalnuts, toasted
• 2 clovegarlic cloves
• 3 tbsplemon juice, freshly squeezed
• 1 tspground cumin
• 0.5 tspsmoked paprika
• 1 tbspred wine vinegar
• 2 tbspwater, as needed to loosen sauce
• 0.25 tspred pepper flakes, optional
• 2 mediumzucchini, sliced into half-moons, for serving

Method

1. Pat the chicken thighs dry and season both sides with salt and black pepper.
2. In a food processor, combine parsley, cilantro, toasted walnuts, garlic, lemon juice, cumin, smoked paprika, red wine vinegar, and 2 tablespoons olive oil. Pulse until mostly smooth but still slightly textured, adding water a tablespoon at a time to loosen the sauce. Season with a pinch of salt and red pepper flakes if using.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken thighs to the hot skillet and sear without moving them for a good crust. 5:00
5. Flip the thighs with tongs and continue cooking until the internal temperature reaches 165°F and juices run clear. 5:00
6. Transfer the chicken to a plate and let rest for 5 minutes while you quickly sauté the zucchini in the same skillet until just tender and lightly charred, about 4 minutes. 4:00
7. Slice the rested chicken thighs and arrange over the sautéed zucchini. Spoon the walnut herb sauce generously over the top and serve immediately.