One Pan Garlic Herb Chicken and Asparagus

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

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)

Instructions

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.

Nutrition

• Calories: 220 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 1 g
• Cholestérol: 84 mg
• Sodium: 80 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 17 g