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
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Trim extra fat from the chicken thighs and cut into bite size pieces.
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Cut the bottom inch or two from the asparagus and cut the spears into inch size pieces.
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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.
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Add the asparagus pieces and chicken broth, cook 7 to 8 more minutes, stirring as it cooks.
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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.
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Serve with more fresh chopped parsley over top and lemon wedges to squeeze over top.