Garlic Butter Chicken Thighs with Asparagus
Garlic Butter Chicken Thighs with Asparagus is a one-skillet meal made with juicy, pan-seared chicken thighs and oven-roasted asparagus in a rich, garlicky butter sauce. It’s a flavorful, low-carb dinner perfect for busy nights, just add dinner rolls to make it complete!
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.
