If there’s one thing that keeps me sane on busy weeknights, it’s a good one-pan meal. And when that one-pan meal happens to taste like something from a cozy bistro? Even better.
This Garlic Herb Chicken and Asparagus is exactly that — juicy chicken cooked in buttery garlic herb goodness, with tender asparagus soaking up all those flavors. Best part? You’ll only be washing one skillet afterward. That’s my kind of cooking.
I first made this on a night when I had exactly 30 minutes before the kids’ homework meltdown was about to start. I grabbed chicken breasts, a bunch of asparagus from the fridge, and a stick of butter from the counter… and in less time than it takes to scroll through a food delivery app, dinner was done.
Why I Keep Coming Back to This Recipe
- It’s truly quick – Start to finish, you’re eating in about 20 minutes.
- It tastes indulgent without being heavy – A little butter and the right seasonings go a long way.
- It’s an all-in-one meal – Protein and veggies in one skillet means no juggling multiple pans.
- It’s flexible – You can change up the herbs and make it feel brand new every time.
Ingredients You’ll Need
- Chicken breasts – I like to pound them slightly so they cook evenly.
- Butter – Just enough to give richness and help the garlic and herbs bloom.
- Garlic – Freshly minced for the best flavor.
- Herbs – Italian seasoning is my go-to, but fresh rosemary, thyme, or parsley work beautifully too.
- Asparagus – Trim the woody ends so you get tender spears.
- Salt and pepper – To season everything just right.
How I Make It Step-by-Step
- Sear the chicken – Heat a large skillet over medium-high heat. Melt some butter, then stir in garlic and herbs. Add chicken breasts and brown on the first side without moving them — that’s how you get that golden crust.
- Flip and scooch – Turn the chicken, let it brown on the other side, then slide it over to one side of the pan.
- Cook the asparagus – Add a little more butter to the empty side of the skillet and toss in the asparagus. Season with a pinch of salt and pepper, and cook until tender-crisp.
- Finish together – Let the chicken cook through (about 20 minutes total) and let the asparagus soak up all that garlicky herb butter. Serve hot.
Make-Ahead Tips
- Prep early – Trim asparagus and mince garlic in the morning, so cooking at dinner time is even faster.
- Season ahead – Rub chicken with salt, pepper, and herbs a few hours in advance for extra flavor.
- Batch cook – Double the recipe and save half for lunch boxes or quick dinners later in the week.
Serving Ideas
This dish is so simple, it goes with almost anything. Some of my favorites:
- Garlic mashed cauliflower for a low-carb side.
- Roasted baby potatoes if you’re not counting carbs.
- A fresh side salad with lemon vinaigrette for something light.
- Warm crusty bread to soak up the extra garlic herb butter.
Storage and Reheating
- Fridge – Store leftovers in an airtight container for up to 3 days.
- Reheat – Warm gently on the stove or in the microwave, adding a splash of broth if needed to keep it moist.
- Freezer – While fresh asparagus is best enjoyed right away, you can freeze the chicken for up to 2 months.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless thighs will cook in about the same time and stay extra juicy.
What other veggies work with this?
Green beans, zucchini, or broccoli all work great if asparagus isn’t in season.
Do I have to use butter?
Butter gives this dish its rich flavor, but you can use olive oil if you prefer.
How do I know my chicken is done?
Use a meat thermometer — the thickest part should reach 165°F. Or check that the juices run clear when pierced.
One Pan Garlic Herb Chicken and Asparagus
For those busy nights when you need a wholesome meal without the mess, this Garlic Herb Chicken and Asparagus is a lifesaver.
Ingredients
- ½ teaspoon dried thyme
- 1 pound asparagus, ends trimmed
- ½ teaspoon dried oregano
- 3 tablespoons butter, divided
- 3–6 chicken thighs or boneless, skinless chicken breasts (pounded to ½-inch thickness)
- Salt and pepper, to taste
- 1 tablespoon minced garlic
- ½ teaspoon dried basil (or substitute 1½ teaspoons Italian seasoning for basil, oregano, and thyme)
- ½ teaspoon onion powder
- Fresh herbs, for garnish (optional)
Instructions
- Lightly season the chicken on both sides with salt and pepper. Melt two tablespoons of butter in a large skillet over medium-high heat, then stir in the garlic, basil, oregano, thyme, and onion powder. Let the garlic cook for about a minute until fragrant.
- Lower the heat to medium, add the chicken, and cook for 5–7 minutes per side, until it’s nearly cooked through. Move the chicken to one side of the skillet and melt the remaining tablespoon of butter in the empty space. Add the asparagus, season with salt and pepper, and cook for 4–6 minutes, turning occasionally, until crisp-tender and the chicken is fully cooked.
- Serve immediately, topped with freshly cracked pepper and a sprinkle of fresh herbs if desired.
Notes
- Italian seasoning can replace the individual dried herbs for convenience.
- Works beautifully with both chicken thighs and breasts—just adjust cooking time for thickness.
- For extra flavor, finish with a squeeze of lemon juice before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 2662Total Fat 172gSaturated Fat 54gTrans Fat 1gUnsaturated Fat 116gCholesterol 1546mgSodium 2217mgCarbohydrates 7gFiber 3gSugar 2gProtein 287g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This One Pan Garlic Herb Chicken and Asparagus is the kind of recipe that proves dinner doesn’t have to be complicated to be delicious. With just a handful of ingredients, one skillet, and 20 minutes, you get a meal that feels special enough for company but is easy enough for any weeknight. I keep it in my back pocket for the nights when life feels a little too full — and it never disappoints.