Ingredients

The following ingredients have 4 Servings
  • 3-6 chicken thighs (or boneless skinless chicken breasts (breasts pounded to even ½ inch thickness))
  • salt and pepper to taste
  • 1 pound asparagus (ends trimmed)
  • 3 tablespoons butter (divided)
  • 1 tablespoon minced garlic
  • ½ teaspoon dried basil ((see note))
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon onion powder
  • salt and pepper to taste
  • fresh herbs for garnish (optional)

Instruction

  • Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
  • Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
  • Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
  • Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.