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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!
Course Main Course
Cuisine Healthy Food
Keyword Cast Iron Skillet Meals, Easy One Pan Dinners, One Pan Meals, Cast Iron Skillet
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 178kcal
Author Stephanie Simmons

Ingredients

  • 2 lbs chicken thighs see notes if using chicken breast
  • 2-3 TBSP olive oil
  • 1 TBSP + 1 tsp lemon juice
  • 1 to 1 and 1/2 tsp oregano taste and add more if desired
  • 1/2 to 1 tsp fresh thyme taste and add more if desired
  • 2 medium cloves garlic, minced
  • salt + pepper, to taste
  • 1 lb fresh asparagus, rinsed

Instructions

  • Prep: Rinse and trim the ends (white parts) of the asparagus. Chop the stalks in to thirds or halves (go 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 (12 inch) cast iron pan over medium 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: Scrape up any little garlic bits that are left in the bottom of the pan, so they don't burn. Add 1-2 tbsp olive oil and add the chicken. Season with salt, pepper, the oregano, fresh thyme, and 1 tsp of lemon juice. Cook over medium heat, flipping after a few minutes, until no longer pink in the middle. (Cut into one of the larger pieces to check).Add the other clove of garlic towards the end, cooking for 1-2 minutes more. I do this because garlic can burn easily.
    Add the asparagus back, stir everything together, and taste. Add more seasoning or lemon juice to taste.
  • Serve + Store: Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

NOTE: If using chicken breast, pound them out a bit 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!

Nutrition

Calories: 178kcal