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This Lemon Garlic Butter Chicken with tender asparagus is a one pan wonder you’ll want to make again and again. Quick to throw together, it’s low carb, Keto-friendly, and perfect for busy weeknights or a cozy family dinner.

Juicy chicken thighs are seared until golden, then simmered in a rich, garlicky lemon butter sauce that clings to every bite. The asparagus cooks right in the same pan, soaking up all that flavor, making this a lemon garlic butter chicken recipe that’s not only simple but also light on cleanup. If you’re craving an easy, satisfying meal, this lemon garlic chicken is guaranteed to hit the spot.

Lemon Garlic Butter Chicken Thighs with Asparagus in a pan

Table of Contents

What Makes This Recipe Work

This Lemon Garlic Butter Chicken is quick, flavorful, and cooked in just one pan. The butter, garlic, and lemon sauce is rich yet fresh, making weeknight dinners feel effortless.

With juicy chicken and tender asparagus soaking up every drop of flavor, this lemon garlic butter chicken recipe is a family-friendly favorite. If you’re after an easy garlic butter chicken, this one delivers every time.

What Goes Into Lemon Garlic Butter Chicken

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Flat lay photo of ingredient shot of lemon slices, unsalted butter, minced garlic, lemon juice, chicken thighs, fresh thyme and asparagus spears, dried thyme, salt and pepper, olive oil

This one pan lemon garlic butter chicken recipe keeps things simple, using fresh and flavorful ingredients that come together in minutes. Here are a few key players that make this dish shine:

  • Chicken Thighs: Bone-in thighs bring juicy, tender meat with extra flavor, though boneless thighs work well too.
  • Garlic: Whether crushed or minced, garlic infuses the butter sauce with irresistible aroma and depth.
  • Fresh Lemon Juice: Bright and zesty, lemon juice balances the richness of the butter while keeping the dish light.
  • Asparagus: Tender spears cook right in the same pan, soaking up the garlicky lemon butter sauce for the perfect side.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Lemon Garlic Butter Chicken

Pat the chicken thighs dry, then season them well with salt, pepper, and dried thyme.
  1. Preheat and Season: Set your oven to 200°C (400°F). Pat the chicken thighs dry, then season them well with salt, pepper, and dried thyme.
Heat a large oven-proof skillet over medium-high heat with olive oil. Place the chicken skin-side down and sear until golden and crisp.
  1. Sear the Chicken: Heat a large oven-proof skillet over medium-high heat with olive oil. Place the chicken skin-side down and sear until golden and crisp.
Melt the butter in the pan with the chicken. Stir in the garlic and cook
  1. Add the Butter and Garlic: Melt the butter in the pan with the chicken. Stir in the garlic and cook briefly until fragrant, releasing all its flavor into the sauce.
Add lemon juice to the skillet, then sprinkle thyme leaves over the chicken. Nestle a few thyme sprigs around the thighs for extra flavor.
  1. Pour in Lemon and Herbs: Add lemon juice to the skillet, then sprinkle thyme leaves over the chicken. Nestle a few thyme sprigs around the thighs for extra flavor.
Transfer the skillet to the oven and roast for 30 minutes.
  1. Roast with Asparagus: Transfer the skillet to the oven and roast for 30 minutes. Add the asparagus during the last 12 minutes so it cooks until just tender.
Finish by topping with lemon slices and the remaining thyme leaves. Serve the lemon garlic butter chicken hot, straight from the pan.
  1. Garnish and Serve: Finish by topping with lemon slices and the remaining thyme leaves. Serve the lemon garlic butter chicken hot, straight from the pan.

Serve this Lemon Garlic Butter Chicken with Cappuccino French Toast with Coffee Cream, where the espresso notes and creamy sweetness bring a surprising but delicious contrast. It adds a fun, café-style touch to your dinner table.

For something hearty yet unexpected, try Osso Bucco in Red Wine Salsa with Soft Polenta, a rich, comforting dish that pairs beautifully with the light lemon garlic sauce. Or brighten things up with a Pomegranate Cobb Salad, full of juicy bursts and fresh crunch that keep the meal lively and balanced.

Recipe FAQ’s

How Do I Know When The Chicken Is Cooked Through?

The safest way is to use a meat thermometer. Your lemon garlic chicken is ready when it reaches an internal temperature of 165°F (75°C).

What Type Of Pan Works Best For This Recipe?

A cast iron skillet or heavy oven-proof pan works best, since it sears the chicken beautifully and then transitions easily to the oven.

Can I Make It Dairy-Free?

You can swap the butter with olive oil or a dairy-free butter alternative. The flavor will change slightly, but you’ll still have a delicious lemon garlic chicken.

Too view image of Lemon Garlic Butter Chicken Thighs with Asparagus
Top view of Lemon Garlic Butter Chicken Thighs with Asparagus
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4.75 from 24 votes

Lemon Garlic Butter Chicken Thighs with Asparagus

By Karina
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 serves
Lemon Garlic Butter Chicken Thighs with Asparagus is a super easy 'throw-together' recipe. Made with only a handful of uncomplicated ingredients!
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Ingredients 
 

  • 6 bone in chicken thighs skin on or off
  • 1 pinch salt to season
  • 1 pinch cracked pepper
  • 2 teaspoons dried thyme or your herbs of choice
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 6 cloves garlic crushed, or 1 1/2 tablespoons minced garlic
  • 1/3 cup lemon juice 1 lemon, fresh squeezed
  • 1 lemon thinly sliced
  • 5 fresh thyme
  • 2-3 asparagus bunches about 24 spears, woody ends removed

Instructions 

  • Preheat your oven to 200°C | 400° F. Season chicken thighs with salt, pepper and dried thyme.
  • Heat a large (34 cm or 13-14 inch) cast iron skillet (or heavy based oven-proof pan), over medium-high heat. When the skillet (or pan) is hot, add the oil. Sear the thighs, skin-side down, until skin is golden and crisp (about 4-5 minutes). Flip chicken and sear on the other side for a further 5 minutes.
  • Melt the butter in the pan. Add the garlic until fragrant (about 30 seconds). Pour in the lemon juice, and sprinkle over fresh thyme leaves from 2 sprigs. Place another 2 sprigs around the chicken.
  • Transfer skillet (or pan), to the oven and cook for 25-30 minutes, or until completely cooked through. Add the asparagus spears to the pan during the last 12 minutes of cook time.
  • Garnish with lemon slices and leaves from the remaining sprig of thyme. Serve immediately.

Notes

*If you don’t have a cast iron pan, don’t worry! Cook the chicken in a shallow casserole dish, dutch oven or oven safe pan. If you don’t own a heavy-based or oven safe pan, then cook in a normal pan, searing in batches if you need too depending on the size of your chicken thighs and the size of your pan. Then transfer chicken to a baking dish and continue cooking, following the recipe from there, until done. If you don’t want to sear your chicken first, simply place the seasoned thighs into a baking dish, add in all of the ingredients (lemon juice, fresh thyme leaves, garlic, etc), and bake for 40-45 minutes, or until cooked through. Add the asparagus on the last 12-15 minutes of cooking time. Then, broil for a further 5-10 minutes for a crispier skinned chicken.

Nutrition

Calories: 393kcal | Carbohydrates: 5g | Protein: 25g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 121mg | Potassium: 465mg | Fiber: 2g | Sugar: 2g | Vitamin A: 767IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.75 from 24 votes (2 ratings without comment)

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31 Comments

  1. Angel says:

    5 stars
    My go to chicken thigh recipe! The whole family loves it! It’s so easy to make and quick to prep. Sometimes I’ll use broccoli or bell peppers. Delicious!

    Reply
  2. Kaitlyn Patricia Moore says:

    5 stars
    This was outstanding and easy! I already had rice pilaf made, so it was a shoe-in! The hardest part was waiting 30 minutes to eat it!

    Reply
  3. Rebecca says:

    5 stars
    Delicious! The entire family loved this!

    Reply
  4. anna says:

    5 stars
    I’ve made this several times since I found the recipe a few months ago, it’s in the oven again tonight. Super good, really easy, and my kiddo requests it. It’s pretty forgiving, I forgot the butter a time or two and it was still very good. A couple times I thought my thighs were too small (I always go boneless/skinless) so I threw in some breast tenders or served over rice. I liked it best when I had meyer lemons on hand, but I’ve never not enjoyed it. The only disappointment is I haven’t been able to make it for guests!

    Reply
  5. Theresa Whiddon says:

    5 stars
    My new go to meal, as it got 2 thumbs up from Hubby, doesn’t take as long to cook as my previous recipe for crispy thighs, and has much more flavor!

    Reply
  6. Crystal Stauter says:

    5 stars
    This is the 5th time I have made this recipe it is so good I finally bookmark the page so I would have to go searching for it every time Thank You for this delicious recipe

    Reply
  7. Nancy says:

    5 stars
    Sorry. Forgot to rate this. Definitely a 5 star! Thank you again! Can’t wait to try the other recipes!

    Reply
  8. Nancy says:

    This was very good. I don’t often like thighs over breast meat, but this was so moist and the crust was excellent. Wonderful flavor. Thank you for sharing this! Just added this to our rotation!

    Reply