One Pan Chicken And Asparagus

You know I love me some one pan meals.

There’s just something so helpful about putting everything into one pan and having a balanced meal come out of it. This recipe is just like that and this time, it’s a chicken and asparagus dinner.

Of course, you could make it a chicken and asparagus lunch, but I mostly cook dinners and not lunches, so it’s dinner at my house.

This simple meal cooks perfectly seasoned chicken along with fresh asparagus in one pan and even includes the savory sauce that brings it all together.

Try this one for dinner tonight!

Chicken

1 lb boneless skinless chicken breasts (cut into bite sized pieces)
1 teaspoon kosher salt (see note)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper

Sauce

1/2 cup unsalted butter (softened)
1 teaspoon olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasonings
2 tablespoons lemon juice
1 tablespoon sriracha
1/2 cup low-sodium chicken broth
1 lb asparagus (trimmed)
1 tablespoon Italian parsley (minced)

Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, sriracha, and parsley.
Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley and lemon slices. Serve.