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Garlic Herb Chicken and Asparagus Recipe: A 30-Minute One-Pan Dinner

Garlic Herb Chicken and Asparagus

A 30-minute one-pan skillet dinner featuring golden chicken breasts, tender-crisp asparagus, garlic, Italian herbs, paprika, butter, and fresh lemon. Serves four.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 4 breasts Boneless, skinless chicken breasts, about 6 ounces each
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Black pepper, divided
Skillet Ingredients
  • 2 tablespoons Olive oil
  • 1 tablespoon Unsalted butter
  • 1 pound Fresh asparagus, woody ends trimmed
  • 3 cloves Garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Paprika
Finishing
  • 1/2 lemon Fresh lemon juice
  • as needed Chopped fresh parsley, optional
  • as needed Lemon wedges, optional

Method
 

Step-by-Step
  1. Pat the chicken dry. If the breasts are thick, pound them to an even thickness, then season both sides with the divided kosher salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 4 to 5 minutes per side, or until browned and the thickest part reaches 165°F (74°C). Transfer the chicken to a plate.
  3. Add the butter to the same skillet. Add the trimmed asparagus and sauté for about 3 to 4 minutes, turning occasionally, until bright green and just tender.
  4. Add the minced garlic, Italian seasoning, and paprika to the asparagus. Cook for about 30 to 60 seconds, just until fragrant, taking care not to let the garlic burn.
  5. Return the chicken to the skillet and squeeze the juice of half a lemon over the chicken and asparagus. Warm everything together for 1 to 2 minutes.
  6. Garnish with chopped fresh parsley and serve with optional lemon wedges. Spoon the buttery garlic and herb juices from the skillet over each portion.

Notes

Use an instant-read thermometer to confirm that chicken reaches 165°F (74°C). Add garlic after the asparagus begins cooking so it does not burn. Keep the asparagus bright green with a slight bite. Chicken thighs may be used instead of breasts but generally require a slightly longer cooking time.