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This easy One Pan Lemon Garlic Chicken with Asparagus is made with fresh garlicky asparagus, and lemon garlic chicken with fresh herbs. Dinner is ready in no time, with a handful of simple ingredients & just one pan to wash!
Why You’ll Love This Lemon Garlic Chicken Recipe:
- Wholesome Dinner — This dinner is easy & healthy, made with simple ingredients, without sacrificing on flavor!
- Great for Meal Prepping — This hearty one pan chicken dish is a wonder for meal prepping. So, if you’re trying to get ahead of the week, then this is the ideal protein packed recipe for you!
- Easy Cleanup — This recipe is great for busy weeknights. There’s minimal prep and cleanup involved!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Chicken – You can use boneless chicken thighs or boneless skinless chicken breasts.
- Lemon Juice – For the punchiest flavor, I recommend using fresh lemon juice and lemon zest.
- Oregano and Thyme – Use fresh or dried. Note that 1 tablespoon of fresh herbs is equal to 1 teaspoon of dried herbs. (And check the dates on your dried herbs – they lose potency over time, and I bet you’ve got a bunch of expired ones!). You could also use an Italian seasoning blend!
- Garlic – Use whole cloves, minced, or use the ready-minced type if you’re pinched for time.
- Asparagus – Make sure to choose firm asparagus spears with fresh tops. You could also use green beans here!
How to make this easy Lemon Garlic Chicken recipe:
Step 1: Prep. Rinse and trim the ends (the white parts) of the asparagus. Next, chop the stalks in to thirds or halves. Go for thirds if the stalks are thicker and halves if they’re thinner. Mince your garlic finely, and juice some fresh lemon. Finally, trim the fat from your chicken.
Step 2: Cook the Asparagus. In a large cast iron skillet, heat the oil & add asparagus, salt, pepper, garlic, and lemon. Cook the asparagus until it’s tender. Transfer this to a plate and set aside.
Step 3: Cook the Chicken. Season the chicken and cook on medium heat on both sides until the middle is completely cooked through, to 165 degrees F – use a meat thermometer to check as cooking time varies.
Step 4: Finish the Dish. Add the asparagus back in with the golden brown chicken, and taste. Feel free to add more seasoning or lemon juice if desired.
Serving + Storing:
Serve with a side of rice, quinoa, or pasta. Roast or mashed potatoes would be delicious too! Store any leftovers in an airtight container in the fridge for up to 4 days.
Expert Cooking Tips:
- Meat Thermometer – A meat thermometer will tell you if your meat is actually cooked the proper internal temperature. This is a kitchen essential! It ensures juicy chicken, not dry chicken!
- Cooking Chicken Breasts – I used chicken thighs here – but you can use boneless chicken breasts too! If you do, I recommend slicing through them lengthwise, or pounding them a bit thinner since sometimes they can be HUGE and it takes a while to get them cooked through on the stove top.
FAQs:
Chicken is considered cooked when it’s reached a minimum internal temperature of 165 degrees Fahrenheit. You MUST use a meat thermometer to avoid over or undercooked chicken.
Asparagus is rich in antioxidants, fiber and minerals that help lower cholesterol and improve digestion. Whatever way you cook it, asparagus is the perfect vegetable if you’re looking to load up on nutrients!
More Easy Dinner Recipes:
- Sheet Pan Maple Glazed Salmon with Roasted Potatoes
- Grilled Chicken Gyros For A Crowd
- One Pan Chicken With Garlic Butter Tomato Sauce
- Honey Garlic Chicken Bowls
Did you make this recipe? Leave a comment & star rating!
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One Pan Lemon Garlic Chicken with Asparagus
Ingredients
For the Asparagus:
- 1 lb fresh asparagus, rinsed
- 1 tbsp olive oil
- salt & pepper, to taste
- 1 tbsp lemon juice
- 1 medium garlic clove, minced
For the Chicken:
- 2 lbs chicken thighs, see notes if using chicken breast
- 1 tsp lemon juice
- 1/2 lemon sliced
- 1 and 1/2 tsp oregano, taste and add more if desired
- 3/4 tsp fresh thyme, taste and add more if desired
- 1 medium garlic cloves, minced
- salt + pepper, to taste
Instructions
- Prep: Rinse and trim the ends (white parts) of the asparagus. Chop the stalks in to thirds or halves (thirds if the stalks are thicker, halves if they're thinner). Mince your garlic, and juice the lemon. Trim the fat from your chicken.
- Cook the Asparagus: Heat a large skillet over medium-high heat and add 1 tbsp of the olive oil. Add the asparagus, season with salt and pepper, and 1 tbsp of lemon juice. Cook, stirring, until crisp tender. Add one clove of minced garlic, and cook for a minute or two more. Scrape the asparagus onto a plate and set aside.
- Cook the Chicken: Discard up any little garlic bits that may be left in the bottom of the pan, so they don't burn. Add 1-2 tbsp olive oil and add the lemon slices and chicken. Season with salt, pepper, the oregano, fresh thyme, and 1 tsp of lemon juice. Cook for 4-5 minutes on each side, until completely cooked through in the center (you're looking for 165℉ – use a meat thermometer to check!) Add the other clove of garlic towards the end, cooking for 1 minute or so, until fragrant (if you add it in the beginning, it may be burnt by the end).Add the asparagus back, stir everything together, and taste. Add more seasoning or lemon juice as desired.
- Serve + Store: Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds delicious! I’m going to try this. ?
Glad to hear it, Michelle!