Pan-Seared Chicken with Garlic Butter Asparagus
Ingredients
- 4chicken breasts (about 6 ounces each)
- 1 poundasparagus
- 4 tablespoonbutter
- 4 clovesgarlic
- 1lemon
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Mince 4 cloves garlic.
- 02
Trim about 2 inches from the bottom of 1 pound asparagus spears.
Method
- 01
Pat chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook for 6–7 minutes until the bottom is golden, then flip and cook another 5–6 minutes until cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, melt 2 tablespoons butter over medium heat. Add asparagus, sprinkle with salt and pepper, and sauté for 4–5 minutes, stirring occasionally, until tender-crisp and lightly browned.
- 04
Push asparagus to the sides of the pan and return chicken to the skillet. Add the remaining 2 tablespoons butter and let it melt, then squeeze the lemon juice over everything and toss gently to coat.
- 05
Serve immediately, spooning pan juices over the chicken and asparagus.
Spice Tips
For a touch of heat, add a pinch of red pepper flakes to the butter. Fresh thyme or tarragon stirred in at the end adds herbal depth. A dash of Dijon mustard mixed into the pan juices creates subtle richness.
If your chicken breasts are thick, pound them to an even ½-inch thickness before cooking for faster, more even cooking.