One-Pan Chicken and Asparagus with Lemon Garlic Sauce

Chicken thighs and asparagus cook in one pan with a buttery lemon-garlic sauce for a simple stovetop dinner in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 2 · Method: Stovetop

Ingredients

• 2 lb chicken thighs
• 1 lb asparagus
• 3 clove Garlic
• 0.5 whole Lemon
• 2 tbsp Butter
• 0.5 cup chicken stock
• 1 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Cooking instructions

1. Pat the chicken thighs dry with paper towels and season both sides with half the salt and pepper. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat.
2. Place the chicken skin-side down in the skillet. Cook without moving until the skin is deep golden brown and releases easily from the pan, about 10-12 minutes. Flip the chicken and cook until the internal temperature reaches 165°F, about 8-10 minutes. Remove the chicken to a plate and keep warm. (about 22 min)
3. Snap the woody ends off the asparagus. Add the asparagus to the same skillet, using the rendered fat, and sauté until tender-crisp and lightly browned, about 3 minutes. (about 3 min)
4. Mince the garlic and add it to the skillet, cooking until fragrant, about 30 seconds. Pour in the chicken stock and scrape the bottom of the pan to release any browned bits. Simmer until the liquid reduces by half. (about 2 min)
5. Remove the pan from the heat. Stir in the butter and the juice from the lemon half. Taste the sauce and add the remaining salt and pepper if needed. Return the chicken to the pan to coat in the sauce before serving.