This post may contain affiliate links. Please read our disclosure policy.
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.
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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).
A cast iron skillet or heavy oven-proof pan works best, since it sears the chicken beautifully and then transitions easily to the oven.
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.
Lemon Garlic Butter Chicken Thighs with Asparagus
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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!
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!
Delicious! The entire family loved this!
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!
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!
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
Sorry. Forgot to rate this. Definitely a 5 star! Thank you again! Can’t wait to try the other recipes!
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!