Meals · Skillet & sheet-pan mains
Garlic butter chicken thighs with asparagus
Golden chicken thighs and crisp-tender asparagus tossed in a quick pan sauce of garlic, butter, lemon and broth. One skillet, about 40 minutes, and plenty of garlicky butter to spoon over the top.
- Time
- 40 min (10 prep + 30 cook)
- Servings
- 4
- Per serving
- 396 kcal
- Protein
- 40 g
Ingredients
- 1 3/4 lb chicken thigh
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp olive oil
- 3 tbsp butter, divided
- 1 1/4 lb as bought (about 400 g trimmed) asparagus, woody ends snapped off
- 6 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tbsp lemon juice
- 1/2 tsp dried thyme
- 2 tbsp fresh parsley, chopped
Steps
- Pat the thighs dry and rub with the salt, pepper, paprika, onion powder and garlic powder.
- Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Cook the thighs in two batches, 5–6 minutes a side, until golden and 165°F inside. Lift onto a plate.
- Add the asparagus to the same pan and cook 4–5 minutes, tossing, until bright green and just tender. Move to the plate with the chicken.
- Lower the heat to medium. Melt the remaining butter and cook the garlic for 30 seconds. Pour in the broth and lemon juice, add the thyme and scrape up the brown bits. Let it bubble for 2–3 minutes until slightly reduced.
- Return the chicken, asparagus and any juices and toss until coated. Scatter with parsley. Keeps 3 days in the fridge; reheat covered at half power, or eat cold with the asparagus chopped into a salad.
Good to know
Can I use chicken breast?
Yes, at about 74 instead of 59. Halve the breasts horizontally so they cook in the same time and stay juicy.
Can I use another vegetable?
Green beans work well. Give them 2 extra minutes in the pan, with a splash of water and a lid.
Per
- Calories
- 146
- Protein
- (41%)
- 15 g
- Fat
- (53%)
- 8 g
- Carbohydrates
- (6%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 287 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1584 kcal goes into the pot and 1362 g of ingredients comes out as about 1082 g of food: 146 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.