One-Pan Lemon Garlic Chicken and Asparagus

Ingredients

6 skinless, boneless chicken thighs (about 2 pounds)

1 teaspoon Italian seasoning, or any herb blend

1/2 teaspoon paprika

1/2 teaspoon garlic powder

salt and freshly ground black pepper to taste

1 tablespoons olive oil

1 tablespoon unsalted butter

1 cup chicken broth

1 pound asparagus, ends trimmed, cut into 1 1/2-inch pieces

1 tablespoon minced garlic, or to taste

1/2 lemon, juiced

4 tablespoons cold unsalted butter

1 tablespoon minced fresh parsley

1 lemon, sliced (optional)

Directions

step 1

Pat chicken thighs dry and trim any excess fat.

step 2

In a small bowl, combine Italian seasoning, paprika, garlic powder, salt, and pepper. Season both sides of chicken thighs with herb mixture.

step 3

In a large, nonstick skillet, heat olive oil and 1 tablespoon butter over medium heat. When oil is hot and butter is melted, add chicken in a single layer and brown on both sides, about 5 minutes per side. Remove to a plate and keep warm.

step 4

Pour chicken broth into the skillet, scraping up any browned bits, and bring to a boil. Boil until broth is reduced in volume by half, 3 to 5 minutes.

step 4

Add asparagus and cook, stirring occasionally, until asparagus is a deep, bright green color, 3 to 5 minutes.

step 5

To the asparagus, add fresh garlic and lemon juice and cook about 1 minute. Add butter, one tablespoon at a time. Stir quickly, until each pat is fully melted, before adding another.

step 6

Return chicken to the skillet, nestling the pieces down into the sauce and asparagus. Sprinkle with minced parsley and cook until the internal temperature of chicken, measured with an instant-read thermometer, reads 165 degrees F (74 degrees C), 2 to 3 minutes.

step 7

Spoon sauce over the chicken thighs to serve, and garnish with lemon slices. Serve warm.