Well, it did…and it’s all thanks to Lemon Butter Chicken and Asparagus.
“Mom, can I have more asparagus please?” are words spoken that are like music to any mom’s ears!
Excuse me as I blush and pinch myself to see if that really just happened.
Not only did we all absolutely LOVE this dish, it’s a one pan meal (meaning easy cleanup of course).
Very quick and easy to prepare. And fairly healthy-ish (minus the butter part I suppose).
But, hey…everything in moderation, right?!
When it comes to chicken, I very much prefer boneless, skinless chicken thighs versus breasts.
Juicier, more flavorful, and cheaper. If you prefer boneless, skinless breasts can certainly be substituted.
How to make Lemon Butter Chicken and Asparagus
Cut the chicken into bite size pieces and they go into a skillet over medium heat with olive oil.
Simply seasoned with kosher salt, pepper, and crushed red pepper flakes.
These will cook 3 to 4 minutes to start.
Then add some asparagus that has been cut into inch size pieces.
And add a half cup of chicken broth.
After about 7 to 8 minutes of cooking the chicken and asparagus add butter, freshly chopped Italian parsley, garlic, and freshly squeezed lemon juice.
Crank the heat up to high and let this cook for another two minutes, stirring as it cooks.
Ahhhh, as if this isn’t gorgeous enough, we are going to add more parsley over top and lemon wedges to squeeze over top 🙂
Lemon Butter Chicken and Asparagus is all you will need at dinner, at least that was the case in our house.
I considered serving it with rice or something else and was glad I didn’t.
It’s the perfect one pan meal full of fresh flavor!
If you like Lemon Butter Chicken, you might also like…
Garlic Parmesan Air Fryer Asparagus is also one of my kid’s favorites!
Check out my YouTube channel HERE and subscribe for new recipes and dinner ideas 🙂
Lemon Butter Chicken and Asparagus
Lemon Butter Chicken and Asparagus is an easy and delicious one pan meal, chicken and asparagus cooked to perfection with a lemon garlic butter!
- 2 pounds boneless, skinless chicken thighs (or you could use breasts)
- 1 pound asparagus
- 1 Tbsp olive oil
- kosher salt, pepper, crushed red pepper flakes
- 1/2 cup chicken broth
- 3 Tbsps butter
- 2 Tbsps lemon juice
- 1/2 cup fresh chopped Italian parsley
- 1 Tbsp garlic paste or fresh minced garlic
- More parsley over top for garnish and lemon wedges to squeeze over top
Trim extra fat from the chicken thighs and cut into bite size pieces.
Cut the bottom inch or two from the asparagus and cut the spears into inch size pieces.
Set a large skillet over medium heat, add the olive oil, and when the olive oil is hot add the chicken. Season with kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 minutes, stirring occasionally.
Add the asparagus pieces and chicken broth, cook 7 to 8 more minutes, stirring as it cooks.
Add the butter, lemon juice, fresh chopped parsley, and garlic and turn the heat up to high. Cook 2 more minutes, stirring occasionally. Taste for seasoning and add more kosher salt, pepper, or crushed red pepper flakes if needed.
Serve with more fresh chopped parsley over top and lemon wedges to squeeze over top.