![skillet with browned chicken thighs and asparagus in lemon sauce](https://cdn.statically.io/img/www.allrecipes.com/thmb/lFxlt6VsVra_B55IWSMeUjtxmes=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8597597_One-Pan-Lemon-Garlic-Chicken-and-Asparagus_Brenda-Venable_4x3-70ad435453a5460599120737b8f1bd8d.jpg)
Ingredients
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6 skinless, boneless chicken thighs (about 2 pounds)
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1 teaspoon Italian seasoning, or any herb blend
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1/2 teaspoon paprika
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1/2 teaspoon garlic powder
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salt and freshly ground black pepper to taste
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1 tablespoons olive oil
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1 tablespoon unsalted butter
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1 cup chicken broth
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1 pound asparagus, ends trimmed, cut into 1 1/2-inch pieces
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1 tablespoon minced garlic, or to taste
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1/2 lemon, juiced
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4 tablespoons cold unsalted butter
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1 tablespoon minced fresh parsley
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1 lemon, sliced (optional)
Directions
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Pat chicken thighs dry and trim any excess fat.
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In a small bowl, combine Italian seasoning, paprika, garlic powder, salt, and pepper. Season both sides of chicken thighs with herb mixture.
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In a large, nonstick skillet, heat olive oil and 1 tablespoon butter over medium heat. When oil is hot and butter is melted, add chicken in a single layer and brown on both sides, about 5 minutes per side. Remove to a plate and keep warm.
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Pour chicken broth into the skillet, scraping up any browned bits, and bring to a boil. Boil until broth is reduced in volume by half, 3 to 5 minutes.
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Add asparagus and cook, stirring occasionally, until asparagus is a deep, bright green color, 3 to 5 minutes.
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To the asparagus, add fresh garlic and lemon juice and cook about 1 minute. Add butter, one tablespoon at a time. Stir quickly, until each pat is fully melted, before adding another.
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Return chicken to the skillet, nestling the pieces down into the sauce and asparagus. Sprinkle with minced parsley and cook until the internal temperature of chicken, measured with an instant-read thermometer, reads 165 degrees F (74 degrees C), 2 to 3 minutes.
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Spoon sauce over the chicken thighs to serve, and garnish with lemon slices. Serve warm.
Nutrition Facts (per serving)
661 | Calories |
47g | Fat |
8g | Carbs |
56g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 661 | |
% Daily Value * | |
Total Fat 47g | 61% |
Saturated Fat 18g | 91% |
Cholesterol 323mg | 108% |
Sodium 713mg | 31% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 56g | 113% |
Vitamin C 21mg | 23% |
Calcium 71mg | 5% |
Iron 4mg | 21% |
Potassium 896mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.