Print

Easy One-Pan Garlic Butter Chicken with Crispy Asparagus

one-pan garlic butter chicken - featured image
Print Recipe

A quick and simple one-pan meal featuring juicy chicken breasts cooked in garlic butter alongside crispy asparagus, perfect for busy weeknights.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound or 450g)
  • 1 bunch asparagus (about 1 pound or 450g), trimmed
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried thyme (optional)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse and trim the woody ends off the asparagus (about 1-2 inches). Pat dry with paper towels.
  2. Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and dried thyme. Let sit for about 5 minutes.
  3. Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. Once butter melts and foams, it’s ready.
  4. Add chicken breasts carefully to the pan. Cook without moving for 5-6 minutes until golden brown and a crust forms. Flip and cook the other side for 5 minutes.
  5. Push chicken to one side of the pan. Add minced garlic and asparagus to the empty side. Cook, stirring garlic and turning asparagus occasionally, for 3-4 minutes until asparagus starts to crisp and garlic is fragrant but not burnt.
  6. Add remaining 1 tablespoon butter and squeeze fresh lemon juice over everything. Spoon garlic butter sauce over chicken and asparagus to coat well. Cook another 1-2 minutes to meld flavors.
  7. Check doneness with a meat thermometer; chicken should reach 165°F (74°C). If not done, cover pan briefly and cook on low heat for 2-3 more minutes.
  8. Serve immediately, plating chicken with asparagus and drizzling pan juices on top. Sprinkle red pepper flakes if desired.

Notes

Do not overcrowd the pan; if skillet is small, cook chicken first then sauté asparagus separately to maintain crispiness. Pat chicken dry for a better sear. Add garlic after chicken sears to avoid burning. Use medium-high heat but adjust if butter starts to burn. Let chicken rest a couple minutes after cooking to keep juicy. For dairy-free, substitute butter with coconut oil or plant-based margarine. Reheat leftovers gently in a skillet to keep asparagus crispy.

Nutrition

Keywords: one-pan, garlic butter chicken, crispy asparagus, quick dinner, easy recipe, weeknight meal, low-carb, gluten-free

Find it online: https://tinastirs.com/easy-one-pan-garlic-butter-chicken-with-crispy-asparagus-recipe/