The Best One-Pan Lemon Garlic Chicken and Asparagus

One-Pan Lemon Garlic Chicken and Asparagus

Because the chicken and asparagus are cooked in the same skillet, this one-pan lemon garlic chicken and asparagus recipe requires less cleaning. The asparagus and chicken get a ton of flavor from the lemony, garlicky, buttery sauce. If you'd like, finish your meal with a salad and some crusty bread.

Prepear Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

Nutrition Fact:

661

Calories

47g

Fat

Carbs

56g

Protein

Ingredients

Six two-pound, skinless, boneless chicken thighs

One-tspn Italian spice, or any combination of herbs

Half a teaspoon of paprika

half a teaspoon of powdered garlic

To taste, add salt and freshly ground black pepper.

One tablespoon of olive oil

One tablespoon of butter without salt

One cup of chicken broth

One pound of blanched

1/2 tsp finely chopped garlic

half a lemon, squeezed

Four tsp cold, unsalted butter

One tablespoon of freshly chopped parsley

One sliced lemon

Directions

step 1

Six two-pound, skinless, boneless chicken thighs

step 2

After drying off the chicken thighs, cut any extra fat.

step 3

Italian seasoning, paprika, garlic powder, salt, and pepper should all be combined in a small basin. Use the herb mixture to season the chicken thighs on both sides.

step 4

Heat one tablespoon of butter and olive oil in a large, nonstick skillet over medium heat. After the butter has melted and the oil is heated, place the chicken in a single layer and cook it for about 5 minutes on each side. Transfer to a plate and reheat.

step 5

Bring the chicken stock to a boil in the skillet after adding it and scraping away any browned bits. Boil for three to five minutes, or until broth has decreased in volume by half.

step 6

Add the asparagus and cook for 3 to 5 minutes, stirring now and again, until the asparagus has turned a deep, brilliant green color.

step 7

to the asparagus for approximately a minute, then add the lemon juice and fresh garlic. One tablespoon of butter at a time, add it. Before adding another, quickly stir until each pat is completely melted.

step 8

Place the chicken back in the skillet and tuck the pieces into the asparagus and sauce. Add chopped parsley on top and continue cooking for 2 to 3 minutes, or until the internal temperature of the chicken, as indicated by an instant-read thermometer, reaches 165 degrees Fahrenheit (74 degrees Celsius).

step 9

When serving, spoon sauce over the chicken thighs and top with lemon wedges. Warm up and serve.