Garlic-Butter Chicken and Asparagus Skillet
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 1 poundasparagus
- 3 tablespoonbutter
- 4 clovegarlic
- 1lemon
- ·salt
- ·black pepper
- ½ teaspoondried thyme
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half; cut one half into wedges for serving.
Method
- 01
Pat chicken dry with paper towels and season both sides generously with salt, pepper, and thyme.
- 02
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add chicken and sear for 5–6 minutes per side until golden brown. Transfer to a plate.
- 03
Trim the woody ends from asparagus (snap at the natural break point) and discard.
- 04
In the same skillet, melt the remaining 1 tablespoon butter. Add minced garlic and cook for 30 seconds until fragrant.
- 05
Return chicken to the skillet. Arrange asparagus around it, nestling the spears into the pan.
- 06
Squeeze half the lemon over everything. Cover and simmer over medium heat for 8–10 minutes, until chicken reaches 165°F at the thickest point and asparagus is tender-crisp.
- 07
Taste and adjust salt and pepper. Serve with lemon wedges for squeezing over.
Spice Tips
For warmth, add a pinch of red pepper flakes to the pan when cooking the garlic. To deepen savory notes, stir in 1 teaspoon Dijon mustard after searing the chicken. Fresh dill or tarragon stirred in at the end brightens the dish.
Ready in under 30 minutes start to finish. Pairs well with a simple side salad or crusty bread to soak up the pan sauce.