One Pan Garlic Herb Chicken and Asparagus

This 20 minute one pan garlic herb chicken and asparagus is full of rich, buttery herb flavors with both chicken and asparagus all cooked in one skillet for easy prep and cleanup.

The process is really simple, but let me walk you through it real quick. In your favorite skillet, melt some butter, stir in garlic and herbs, then add the chicken. Brown on the first side, then flip and a keep cooking a little longer.

Next you wanna scooooooot all the chicken to the side and let it keep cooking while you cook your asparagus in the empty part of the pan with a tad more butter (don’t worry, this dish is still lightened up, there’s only 3 tablespoons butter in the whole thing).  Cook that green asparagus til tender and your chicken is cooked through.
And that’s IT. Your whole dinner, ready to go, with a whole lot of flavor and hardly any work involved.

This 20 minute one pan garlic herb chicken and asparagus is full of rich, buttery herb flavors with both chicken and asparagus all cooked in a single pan for easy prep and cleanup.

• Course Main Course


• Cuisine American


• Keyword asparagus, Chicken, one pan


• Prep Time 5 minutes   


• Cook Time 20 minutes   


• Total Time 25 minutes   


• Servings 4


• Author Tiffany

Ingredients

•    3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness)


•     salt and pepper, to taste


•     1 pound asparagus, ends trimmed


•     3 tablespoons butter, divided


•     1 tablespoon minced garlic


•     1/2 teaspoon dried basil (see note)


•     1/2 teaspoon dried oregano


•     1/2 teaspoon dried thyme


•     1/2 teaspoon onion powder


•     salt and pepper, to taste


•     fresh herbs for garnish (optional)

Instructions

•   Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.


•     Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)


•     Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.


•     Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

Recipe Notes

• In place of the dried basil, oregano, and thyme, you can use about 1 1/2 teaspoons dried Italian seasoning.

RECIPES ADAPTED FROM https://www.lecremedelacrumb.com