One Pan Lemon Garlic Chicken with Asparagus

5 from 2 votes

One Pan Lemon Garlic Chicken with Asparagus

One Pan dinners are the best! No need to turn on the stove, and no need to dirty lots of dishes! This dinner is made with fresh, crisp, garlicky asparagus, and lemon garlic chicken with fresh herbs. Summer dinner perfection!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Healthy Food

Keyword: Cast Iron Skillet Meals, Easy One Pan Dinners, One Pan Meals, Cast Iron Skillet

Servings: servings

Author: Stephanie Simmons

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

NOTE: If using chicken breast, pound them out a bit with a meat mallet before cooking since they're so thick to begin with. It's hard to cook chicken breasts on the stovetop because of their thickness - they can sometimes get a bit dry. Pounding them thinner first helps avoid this!

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