Garlic Butter Chicken Thighs with Asparagus
These pan-seared chicken thighs are baked with seasoned asparagus in Garlic Butter Chicken Thighs with Asparagus. For another full supper with chicken thighs, try my honey mustard chicken.
Garlic Butter Chicken Thighs with Asparagus
Ingredients
- 4-5 Chicken thighs, skin-on, bone-in, pat dry
- ½ Tsp Kosher salt
- ½ Tsp Pepper
- 1 Tsp Olive oil
- ¼ Cup (½ stick) Unsalted butter
- 3 Tsp Garlic, minced
- 1 Tsp Dried oregano
- ¼ Ground thyme
Asparagus
- 1 Pound Asparagus, ends trimmed
- 1 Tsp Chicken bouillon powder, or one chicken bouillon cube, crushed
- ¼ Cup Warm water, 90°F-110°F
- Salt and pepper, to taste
- Fresh lemon, sliced, for garnish
- Freshly chopped parsley, for garnish
Instructions
- Turn the oven on to 400°F.
- Pat the chicken thighs dry, then sprinkle them with salt & pepper on all sides.
- Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin side down, after it's heated.
- The chicken should be browned and somewhat crispy after 5 to 7 minutes of cooking. (The skin will come off the pan on its own.) Repeat on the other side after flipping. (At this stage, the chicken will not be cooked through.)
- on keep the chicken warm, move it on a platter and cover it with a tent.
- Turn the heat down to medium. Put some butter in the skillet.
- Add the thyme, oregano, and garlic after the butter has melted. Stir for one to two minutes, being careful not to burn, until aromatic.
- Add water and chicken bouillon powder. Scrape up the brown parts as you whisk to mix.
- Toss to coat the asparagus after adding it. Nestle the thighs of the chicken with the asparagus and return it to the griddle.
- The chicken should be baked for 25 to 30 minutes, or until its internal temperature reaches 165°F.
- Garnish with parsley and slices of lemon and serve the chicken and asparagus right away.
Chicken Thighs with Garlic Butter and Asparagus
Serving an entire meal in a single skillet has a certain appeal. Pan-seared chicken thighs are the first ingredient in this recipe. The chicken returns to the skillet to bake with the asparagus, resulting in a single, delectable meal. To conclude your dinner, place a basket of dinner rolls or breadsticks on the table.
Ingredients
Chicken: For the dish, I used bone-in, skin-on chicken thighs. Thighs don’t dry out as quickly and have a little more fat (they’re dark meat), which makes them juicier and more flavorful. To achieve a crispier skin, pat dry the chicken before pan-searing it.
Asparagus: Rich in various nutrients, asparagus is low in calories and fat. Cut the ends when the white portion begins to touch the green portion. If you need a vegetable side dish, check out my garlic and parmesan roasted asparagus.
Chicken Bouillon: If you don’t have any powder on hand, crush a cube of chicken bouillon.
How to Prepare Asparagus Chicken Thighs
As previously said, an oven-safe skillet is required (I adore my cast-iron pan). To continue cooking, you will be moving the skillet to the oven. First, sprinkle salt and pepper on each thigh of the chicken after patting it dry.
Next, heat the skillet’s oil until it’s hot. Put each chicken piece in the skillet and let it pan-sear for five to seven minutes. When the chicken’s skin comes off the pan, you’ll know it’s time to turn it over. Cook for a further five to seven minutes on the other side. No, it will still be cooking in the oven, and the chicken will not be done yet. To keep the chicken warm, move it to a platter and cover it with aluminum foil.
In the same skillet, add the butter and lower the heat to medium. After the butter has melted, add the thyme, oregano, and garlic; be careful not to burn it, and stir for only a minute or two. After that, scrape out any brown parts and mix in the water and chicken bouillon powder. At this stage, toss the asparagus to coat it.
Lastly, put the skillet in the oven after nestling the chicken and asparagus. The chicken should be baked for 25 to 30 minutes or until the internal temperature reaches 165°F. Garnish with parsley and lemon slices, and serve right away.
What’s the Shelf Life of Leftovers?
If you have leftovers, chicken keeps well in the refrigerator for up to four days. Store it in a sealed container or a zippered storage bag.