One Pan Garlic Herb Chicken and Asparagus
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
220 kcal
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Course
Main Course
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Cuisine
American
One Pan Garlic Herb Chicken and Asparagus
Description
One Pan Garlic Herb Chicken and Asparagus is a straightforward skillet recipe centering on seasoned chicken cooked with a garlic herb butter sauce. The dish uses dried herbs—basil, oregano, thyme, and onion powder—to infuse the butter and garlic mixture that flavors the chicken as it sears. After browning the chicken, asparagus is added to the pan with additional butter to cook until tender, picking up the savory garlic herb notes. The method keeps the chicken juicy while delivering asparagus with a soft yet slightly crisp bite from quick sautéing.
This dish can be served immediately, garnished with fresh herbs and cracked pepper if desired, complementing the garlic herb flavors with a fresh green note. It is a practical one-pan meal combining protein and vegetable for a balanced plate with minimal dishes to clean.
The recipe notes suggest substituting the specific dried herbs with an equivalent amount of dried Italian seasoning if preferred. This flexibility allows for adjusting the herb profile without compromising the overall flavor. Pay attention to seasoning with salt and pepper both on the chicken and asparagus to enhance the savory balance.
Ingredients
- 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even ½ inch thickness)
- salt to taste
- black pepper to taste
- 1 pound asparagus ends trimmed
- 3 tablespoons butter divided
- 1 tablespoon garlic minced
- ½ teaspoon dried basil see note
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- ½ teaspoon onion powder
- salt to taste
- black 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.
Notes
- You may replace the combination of dried basil, oregano, and thyme with about 1½ teaspoons of dried Italian seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 80mg | 3% |
| Potassium | 433mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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