This One-Pan Lemon Garlic Chicken and Asparagus is a perfect weeknight dinner option. With minimal cleanup and maximum flavor, it’s a crowd-pleaser that’ll have everyone asking for seconds. The bright lemony sauce complements the crispy chicken and tender asparagus beautifully.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
- 6 skinless, boneless chicken thighs (about 2 pounds)
- 1 teaspoon Italian seasoning (or any herb blend)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken broth
- 1 pound asparagus, ends trimmed, cut into 1 1/2-inch pieces
- 1 tablespoon minced garlic (or to taste)
- Juice of 1/2 lemon
- 4 tablespoons cold unsalted butter
- 1 tablespoon minced fresh parsley
- Optional: Lemon slices for garnish
Directions:
- Season the Chicken:
- Pat the chicken thighs dry and trim any excess fat.
- In a small bowl, combine Italian seasoning, paprika, garlic powder, salt, and pepper.
- Season both sides of the chicken thighs with the herb mixture.
- Sear the Chicken:
- In a large nonstick skillet, heat olive oil and 1 tablespoon of butter over medium heat.
- When the oil is hot and the butter is melted, add the chicken in a single layer.
- Brown the chicken on both sides (about 5 minutes per side).
- Remove the chicken to a plate and keep warm.
- Create the Lemon Sauce:
- Pour the chicken broth into the skillet, scraping up any browned bits.
- Bring the broth to a boil and let it reduce in volume by half (3 to 5 minutes).
- Add the asparagus and cook, stirring occasionally, until it turns a deep, bright green color (3 to 5 minutes).
- To the asparagus, add the minced garlic and lemon juice. Cook for about 1 minute.
- Finish the Dish:
- Add the cold unsalted butter to the skillet, one tablespoon at a time. Stir quickly until each pat is fully melted before adding another.
- Return the chicken to the skillet, nestling the pieces down into the sauce and asparagus.
- Sprinkle with minced parsley.
- Cook until the internal temperature of the chicken reaches 165°F (74°C) (about 2 to 3 minutes).
- Serve Warm:
- Spoon the sauce over the chicken thighs.
- Garnish with lemon slices if desired.
- Serve warm with crusty bread or a side salad.
Cook’s Note:
If you can’t find asparagus, feel free to substitute with green beans or broccoli. Adjust the cooking time accordingly.
Nutritional Facts (per serving):
- Calories: 661
- Fat: 47g
- Carbs: 8g
- Protein: 56g
Enjoy this flavorful and fuss-free meal!