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!
CHICKEN THIGHS
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
Honey Garlic Chicken
Creamy Spinach Artichoke Chicken Thighs
Garlic Mushroom Chicken Thighs
Lemon Garlic Butter Chicken Thighs with Asparagus
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
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.
Theresa Whiddon says
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!
Crystal Stauter says
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
Nancy says
Sorry. Forgot to rate this. Definitely a 5 star! Thank you again! Can’t wait to try the other recipes!
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!
Alison says
Delicious and easy! Made with broccoli instead of asparagus because that’s what I had on hand but the flavor was a winner with my husband and 3 year old!
Sarah says
How do you keep the garlic from burning, when adding it to a very hot pan that was just used to sear the chicken? I love this recipe, I make it all the time, but I can’t figure out how to not burn my garlic.
Tracy says
I use pre-minced garlic that comes in oil. Having the extra oil helps!
Jen K. says
This recipe is so easy and delicious. It has become one of my families favorites!
maria meehan says
Made this for dinner last night. It was fantastic!!! Will be making many more times. The family absolutely loved it
Caroline says
Wow! I made this using chicken drumsticks and finished it off on baked mushroom rice ( another one of your gorgeous recipes)
Thank you.
Melissa says
I absolutely love this recipe! I’ve made it 3 or 4 times in the last month. And now I keep the ingredients on hand to make this at any time. I plan to keep it in my regular rotation!!!
Ewa says
Added to my to-do list! I cannot wait to try this!
Robyn says
Best food I have ever cooked!
Andrea says
Excellent! I spent 40 dollars and purchased a cast iron skillet just for this recipe and I think it only made the dish even better. Using the skillet for everything now…..worth every penny. This was amazing. People look at me and say ” I don’t eat thighs”. You will if you try this!
Tara says
You had me at one pan!
Dad Life says
I love one pan meals. I just hope mine can turn out as pretty as yours did. I have no doubt it will taste great, but as they say we eat with our eyes.
Matt says
Really good in fact, I added some chicken stock after it cooked to add more sauce. Was really good!
Beth says
Can I use chicken breasts instead?
Karina says
Yes, of course!! Enjoy!
Antoinette says
Delicious recipe. Very easy.
Barbara says
The best and the easiest way to get dinner on the table quick and I alway have most all these ingredients so this will become a new staple in our house. Thanks! My husband can’t wait until next week!
ozfoodhunter says
It looks very delicious and mouth watering with your pictures… IIt’s tempting to have as soon as possible. Thanks for the detailed recipe.
Brad says
Do you have macros for your recipes especially for us low carb people?
Karina says
Hi Brad, macros have beed added 🙂
Kate says
This looks amazing. I happen to have all the ingredients so guess what’s for dinner tonight. Bless you Karina. Your hard work screams loud and clear with every beautiful recipe and photograph.
Lorraine Parente says
What could you use in place of thyme?
Juanita says
I love all your recipes. They are quick, usually one pan recipes. Thank you for your pictures of food, time, energy it takes to complete the photos.