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One Skillet Chicken with Asparagus, vibrant green spears and perfectly seared chicken in a rustic pan

One Skillet Chicken with Asparagus

Tender chicken thighs and crisp asparagus cooked together in one skillet with garlic, lemon, and herbs for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2 lbs)
  • 1 lb fresh asparagus trimmed and cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 large lemon juiced and zested
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chicken broth
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Step 1: Pat chicken thighs dry and season both sides with salt, pepper, thyme, oregano, and paprika.
  2. Step 2: Heat 2 tablespoons olive oil in a large cast iron or oven-safe skillet over medium-high heat.
  3. Step 3: Place chicken thighs skin-side down and cook for 6-7 minutes until skin is golden brown and crispy.
  4. Step 4: Flip chicken and cook another 5-6 minutes until browned on both sides. Remove chicken to a plate.
  5. Step 5: Add remaining 1 tablespoon oil to the same skillet and add asparagus pieces.
  6. Step 6: Cook asparagus for 3-4 minutes, stirring occasionally, until bright green and slightly tender.
  7. Step 7: Add minced garlic and cook for 30 seconds until fragrant, then pour in chicken broth and lemon juice.
  8. Step 8: Return chicken to skillet, nestling pieces among the asparagus. Cook for 8-10 minutes until chicken reaches 165°F internal temperature.
  9. Step 9: Sprinkle with lemon zest and fresh parsley before serving immediately.

Notes

For best results, use a cast iron skillet for even cooking. Don't overcook the asparagus - it should still have a slight bite. You can substitute chicken breasts if preferred, but reduce cooking time to prevent drying out.