One-Pan Lemon Garlic Chicken and Asparagus

5.0
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This one-pan lemon garlic chicken and asparagus minimizes cleanup, with chicken and asparagus cooked in the same skillet. The lemony, garlicky, buttery sauce adds loads of flavor to the chicken and the asparagus. Complete your meal with a crusty bread and a salad, if you like.

By Brenda Venable
Published on February 23, 2024
skillet with browned chicken thighs and asparagus in lemon sauce
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 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 tablespoons 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

  • 1/2 lemon, juiced

  • 4 tablespoons cold unsalted butter

  • 1 tablespoon minced fresh parsley

  • 1 lemon, sliced (optional)

Directions

  1. Pat chicken thighs dry and trim any excess fat.

  2. In a small bowl, combine Italian seasoning, paprika, garlic powder, salt, and pepper. Season both sides of chicken thighs with herb mixture.

  3. In a large, nonstick skillet, heat olive oil and 1 tablespoon butter over medium heat. When oil is hot and butter is melted, add chicken in a single layer and brown on both sides, about 5 minutes per side. Remove to a plate and keep warm.

  4. Pour chicken broth into the skillet, scraping up any browned bits, and bring to a boil. Boil until broth is reduced in volume by half, 3 to 5 minutes.

  5. Add asparagus and cook, stirring occasionally, until asparagus is a deep, bright green color, 3 to 5 minutes.

  6. To the asparagus, add fresh garlic and lemon juice and cook about 1 minute. Add butter, one tablespoon at a time. Stir quickly, until each pat is fully melted, before adding another.

  7. Return chicken to the skillet, nestling the pieces down into the sauce and asparagus. Sprinkle with minced parsley and cook until the internal temperature of chicken, measured with an instant-read thermometer, reads 165 degrees F (74 degrees C), 2 to 3 minutes.

  8. Spoon sauce over the chicken thighs to serve, and garnish with lemon slices. Serve warm.

Nutrition Facts (per serving)

661 Calories
47g Fat
8g Carbs
56g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 661
% Daily Value *
Total Fat 47g 61%
Saturated Fat 18g 91%
Cholesterol 323mg 108%
Sodium 713mg 31%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 56g 113%
Vitamin C 21mg 23%
Calcium 71mg 5%
Iron 4mg 21%
Potassium 896mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.