One Pan Lemon Garlic Butter Chicken with Asparagus is a super easy ‘throw-together’ recipe!
Low carb, Keto approved AND family friendly! One pan meals are one of our favourite ways to prepare anything around here, and this One Pan Garlicky Lemon Butter Chicken Asparagus is another incredibly easy recipe to add to your list.
Chicken thighs and asparagus are cooked in an irresistible sauce makes a simple dinner with minimal clean up!
You can’t go wrong with this recipe. Honestly. Easy to prepare, even easier to EAT which is always a good thing, right? I mean chicken that’s juicy on the inside, golden and crisp on the outside, swimming in so many incredible flavours made up with only a handful of ingredients.
New favourite chicken recipe!
WHAT IS THE BEST WAY TO COOK CHICKEN?
First, you’re going to sear your chicken in a cast iron skillet OR an oven proof pan. If you don’t have one, you can always place the chicken directly into a baking dish and skip the searing part. It’s completely up to you.
Once you get your. chicken nice, crispy and golden, you’re going to add all the flavours to the pan. Butter, garlic, lemon juice, and fresh thyme (or your herbs of preference) to seal the deal.
Lastly, after finishing it the chicken off in the oven, add your asparagus spears and allow them to cook to your liking. I like mine crisp-tender and put them in during the last 10 minutes of roasting time. If you like them softer, add them in during the last 15 minutes.
One Pan Lemon Garlic Butter Chicken and Asparagus for dinner, just-like-that.
You’re going to love this chicken dinner. Easy to throw together, incredible flavours and perfect for busy weeknights.
More Chicken Thigh Recipes
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Lemon Garlic Butter Chicken Thighs with Asparagus is a super easy 'throw-together' recipe. Made with only a handful of uncomplicated ingredients!
- 6 bone in, skin on or off chicken thighs
- Pinch of salt to season
- Cracked black 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)
- Juice of 1 lemon (about 1/3 cup fresh squeezed lemon juice)
- 1 lemon, thinly sliced
- 5 fresh thyme sprigs
- 2-3 bunches of asparagus (about 24 spears), woody ends removed
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.
*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.
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