One Pan Garlic Herb Chicken and Asparagus

By dlkeat

Ingredients

• 3-6 chicken thighs or boneless chicken breasts (breasts pounded to even 1/2 inch thickness)
• salt and pepper, to taste
• 1 pound asparagus, ends trimmed
• 3 tablespoons butter, divided
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil (see note)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• salt and pepper, to taste
• fresh herbs for garnish (optional)

Preparation

Step 1

1. Season chicken with salt and pepper on both sides. Melt 2 TBSPs butter in a large pan/skillet over medium-high heat Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
2. Reduce heat to medium, add chicken to pan, and cook for 5- minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely, cooked by this point.)
3. Scoot the chicken over the sides and add remaining 1 TBSP butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
4. Serve immediately garnished with freshly cracked black pepper, and fresh herbs if desired.