Lemon Garlic Chicken Skillet
A delightful one-pan dish featuring juicy chicken and vibrant asparagus cooked in a zesty lemon garlic sauce. The perfect balance of flavors and minimal cleanup make this a dinner favorite.
30 min
easy
4
661kcal
calories
8g
carbohydrates
47g
fat
3g
fiber
56g
protein
713mg
sodium
2g
sugar
Ingredients
6 skinless, boneless chicken thighs (about 900g)
1 teaspoon Italian seasoning or herb blend
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
15ml olive oil
15g unsalted butter
240ml chicken broth
450g asparagus (ends trimmed, cut into 4cm pieces)
15ml fresh minced garlic, or to taste
1/2 lemon, juiced
60g cold unsalted butter
15ml fresh minced parsley
Lemon slices for garnish (optional)
Directions
Step 1
Pat the chicken thighs dry and trim any excess fat.
Step 2
In a small bowl, mix Italian seasoning, paprika, garlic powder, salt, and pepper. Season both sides of the chicken thighs with the herb mixture.
Step 3
In a large nonstick skillet, heat olive oil and 1 tablespoon of butter over medium heat. Once hot, add the chicken in a single layer and brown on both sides for about 5 minutes per side. Transfer to a plate and keep warm.
Step 4
Pour the chicken broth into the skillet, scraping up any browned bits, and bring to a boil. Boil until the broth is reduced by half in volume, about 3 to 5 minutes.
Step 5
Add the asparagus and cook, stirring occasionally, until it turns a deep, bright green color, for about 3 to 5 minutes.
Step 6
Stir in the fresh garlic and lemon juice. Cook for about 1 minute. Add the butter, one tablespoon at a time, stirring quickly until each pat is fully melted before adding another.
Step 7
Return the chicken to the skillet, nestling the pieces down into the sauce and asparagus. Sprinkle with minced parsley and cook until the internal temperature of the chicken reaches 74°C, about 2 to 3 minutes.
Step 8
Spoon the sauce over the chicken thighs, and garnish with lemon slices. Serve warm.