This 20 minute one pan garlic herb chicken and asparagus is full of rich, buttery herb flavors with both chicken and asparagus all cooked in one skillet for easy prep and cleanup.One pan meals have become my go to on busy weeknights! Here are more of my favorites: One Pan Mediterranean Chicken with Roasted Red Pepper Sauce, One Pan Baked Lemon Chicken and Artichokes, and One Pan Spanish Chicken and Rice.
One pan meals are LIFE.
Can I get an amen here??
A protein and a veggie side dish all made in a single skillet is my kind of dinner. This chicken and asparagus concoction is chock full of all the buttery herbed goodness you need this week. Got 20 minutes? Then you’re set my friends.
NEED SOME CONVINCING?
This recipe has been incredibly popular for a couple of reasons and I’ll spell them out for you:
- Easy cleanup. You just can’t go wrong with only having to clean up one single pan at the end of the meal, even after making essentially two dishes. Nobody likes to spend as much time on playing cleanup crew as they spent on preparation. This dish has your back!
- Flavor flavor flavor. The combination of a few simple herbs and seasonings, along with minced garlic and butter, is like a party in your mouth even the pickiest of eaters can’t refuse.
- 20 minutes. Yeah I said it, 20 minutes! This dish comes together so quickly you might find yourself wondering if you missed a step or two. (You didn’t.)
HOW DO YOU MAKE ONE PAN GARLIC HERB CHICKEN AND ASPARAGUS?
The process is really simple, but let me walk you through it real quick.
In your favorite skillet (I love my cast iron pan, but any skillet will work), melt some butter, stir in garlic and herbs, then add the chicken. Brown on the first side, then flip and keep cooking a little longer.
Next you wanna scooch all the chicken to the side and let it keep cooking while you cook your asparagus in the empty part of the pan with a tad more butter (don’t worry, this dish is still lightened up, there’s only 3 tablespoons butter in the whole thing). Cook that green asparagus till it’s tender and your chicken is cooked through.
WHAT HERBS AND SPICES GO BEST WITH CHICKEN?
The great thing about chicken is that it’s kind of like a blank slate for herbs and spices. You can make it with Italian flavors like I did here or with lots of other flavor combinations such as:
- Tropical. This Island Glazed Chicken and Coconut Rice uses soy sauce, brown sugar, Sriracha, and garlic to transport your taste buds to the islands.
- Indian. Get out your Instant Pot and prepare to be wowed with all the flavors of Indian cooking that make it so darn delicious in this recipe for Instant Pot Tikka Masala. Butter, garam masala, garlic, cumin, cayenne, tomatoes, cilantro…it’s all there in this savory, comforting dish.
- Mexican. This Chicken Fajitas Skillet is another one-pot wonder that’s chock full of enough peppers, onions, cumin, chili powder, garlic powder, and lime juice to wake up your senses and then some.
- Thai. Transport yourself to Thailand with my Grilled Sweet and Spicy Thai Chicken Kabobs. All at once sweet, savory, and tangy, you’ll wonder why you never seasoned chicken like this before.
WHAT MEAT GOES WITH ASPARAGUS?
I tend to think most any proteins go with any veggies. It’s just a matter of how you prepare them. You probably don’t want a Thai-inspired chicken combined with an Italian-seasoned asparagus but maybe that’s just me. I have made asparagus with chicken, turkey, beef, pork, fish, and even bean soup! I’m sure it would even pair well with tofu. Play around with your favorite meats, plant proteins, and other ingredients until you see what you like best.
HOW LONG DOES IT TAKE TO COOK CHICKEN BREAST ON THE STOVE?
In this dish, you’ll notice that first I browned the chicken breast on both sides then I moved it over to the side of the skillet to finish cooking. In all, my chicken took about 20 minutes to cook over medium-high heat.
So long as you don’t have really big chicken breasts (or really thin, for that matter), about 20 minutes is a good rule of thumb for stovetop cooking.
If you’re not sure if your chicken breasts are done, you can check it by inserting a meat thermometer into the thickest part of the biggest piece. It should read between 160 and 165 degrees for it to be done.
Another way to check is to stick a fork or knife into the meatiest part of the biggest breast. If the juices run clear, it is cooked all the way through.
And that, my friends, is all there is to it! Your whole dinner will be ready to go in a flash, with a whole lot of flavor and hardly any work involved to boot!
One Pan Garlic Herb Chicken and Asparagus
- 3-6 chicken thighs - or boneless skinless chicken breasts (breasts pounded to even ½ inch thickness)
- salt and pepper to taste
- 1 pound asparagus - ends trimmed
- 3 tablespoons butter - divided
- 1 tablespoon minced garlic
- ½ teaspoon dried basil - (see note)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- salt and pepper to taste
- fresh herbs for garnish (optional)
- Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
- Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
- Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
- Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
What people are saying about this easy One Pan Garlic Herb Chicken and Asparagus recipe
“I just made this tonight. It was awesome! Sprinkled some fresh rosemary and fresh lemon at the end. GREAT one pan recipe.” – Betty
“Great weeknight recipe. Made it exactly as written. The whole family liked it. It’s a “repeat” as we say!” – Stephanie
“This Dish is Amazing! I have made this dish several times. Each time it comes out WONDERFUL. The flavors are so delicious together.” – Indie
“OMG!! Just made this tonight and it was fantastic!!! Used boneless chicken breasts as that’s what I had on hand. Soo much flavor and the chicken was moist and asparagus cooked perfectly!” – Dea
With any chicken thighs I’ve gotten and used there is always a HUGE amount of fat I have to cut out, and it’s in the crevices. It takes a goodly amount of time to clean them up. I never use chicken thighs for a “quick” meal because of this, unfortunately!Any ideas on this?
You can actually skip the chicken thighs and use chicken tenderloins instead! Generally littler to no cleaning needed and they cook quickly. 🙂
It would definitely be easier, but I think that tenders are going to cook at LOT faster than the asparagus… so, you’ll have to adjust accordingly..
I found this recipe today and made it. It was very delicious…even my picky hubby licked his plate. Served it with a rainbow salad and low calorie dressing. Great healthy dinner. Added to our weekly rotation. Thank you!!!
What is “a rainbow salad?”
Okay this wil definitely be made again in the Davis household! Satisfies even the pickiest of eaters including my gluten-free husband! I only wish I could include a picture as it turned out just as beautiful as the ones that say here! Chicken was so tender
I am going to use this only cook in Air fryer
Does anyone know of this is Whole 30 approved? It looks delicious!
If you use ghee vs butter it would be whole30 Approved
As long as you use ghee or clarified butter it would be whole 30 approved.
I don’t think the butter is whole 30 approved., Use ghee instead. Other than that it looks like it.