This one pan garlic butter chicken and asparagus has everything you need for dinner and it is absolutely bursting with juicy, savory flavors! Everything cooks in one pan in under 30 minutes for easy clean up, too.
I’ve always thought that asparagus tasted like grass, but the rest of my family loves it so I have learned to embrace it.
Nowadays, I actually kind of like it? I think I powered through long enough and I’m glad I did, because asparagus is an easy to cook, versatile, low carb veggie that I love making on busy nights!
This one skillet chicken and asparagus could not be easier! Season some chicken thighs, saute them, scootch them over, and toss some asparagus in! It’s a one pan dinner that’s ready in less than 30 minutes.
Would you rather salmon? Check out our keto salmon recipe featuring a lot of the same flavors you see here.
Chicken: We’re using chicken thighs, but you could use chicken breasts as well. Breasts do tend to be larger, so you may need to remove the chicken and then cook the asparagus since it probably won’t all fit in the skillet at once.
Asparagus: To clean your asparagus, fill a bowl with cold water and let it soak for a few minutes before rinsing. This will get rid of any dirt or grit in the tips.
Seasoning: We’re using our go-to seasoning for chicken – garlic powder, onion powder, smoked paprika, salt, and pepper. You can swap this for whatever you like. Cajun seasoning would be delicious here!
Skillet: We use a large 12 inch cast iron skillet for this recipe to ensure everything fits. If you have a smaller skillet, cook the chicken through and then remove to a plate and cover with foil. Cook the asparagus in the same skillet and then serve. Easy peasy!
One Pan Garlic Butter Chicken & Asparagus
- 4 boneless, skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 3 tablespoons butter divided
- 2 tablespoons olive oil divided
- 2 cloves garlic minced
- 1 pound asparagus
- Combine the garlic powder, onion powder, paprika, salt, and pepper in a small bowl and season the chicken thighs with the mixture of spices.
- Heat a large skillet over medium heat and add 1 tablespoon of the butter and oil.
- Once the butter has melted, add the chicken thighs to the skillet and cook for about 10-12 minutes, flipping halfway through cooking, until chicken is nearly done.
- Push the chicken over to the edge of skillet and add the remaining butter and oil to the empty space in the skillet. Once hot, add the garlic and cook for 30 seconds.
- Add the asparagus to the butter/oil and cook, stirring often, until asparagus and chicken are tender and fully cooked, about 4-5 minutes.
- Season asparagus with additional salt and pepper, if desired, and serve hot.
Tips & Notes:
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Chicken Thighs – I’m using boneless, skinless chicken thighs for recipe. They always cook up nice and juicy! You could use chicken breast instead if you prefer it or if that’s all you have, but the cook time will vary.
Asparagus – This makes a great nutritious side for chicken and since you’re cooking it all in one skillet it’ll take absorb all those flavors from the chicken, seasoning, garlic, and butter!
Garlic – Some minced garlic will add plenty of flavor to the chicken and asparagus.
Seasoning – You’ll also prepare a seasoning mix with some smoked paprika, garlic powder, onion powder, salt, and pepper!
Butter & Olive Oil – For cooking the chicken and asparagus!
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- What’s not to love about having only one pan to clean up? You’ve got your main dish and your side dish all cooking together. It’s perfect!
- You can easily swap out the asparagus for other veggies if you’ve got something else in mind! Just make sure to adjust the cook time.
How To Make Garlic Butter Chicken & Asparagus:
- Seasoning – To get started prepare the seasoning by adding the garlic powder, onion powder, smoked paprika, salt and pepper to a small bowl and mixing together. Season both sides of the chicken thighs with the spices!
- Chicken – Heat a tablespoon of butter and oil in a large skillet over medium heat and add in the chicken thighs when the butter has melted. Cook them for about 10-12 minutes, flipping halfway through.You don’t want to cook the chicken all the way through as you’ll need more time to cook the asparagus so be sure not to overcook.
- Garlic Butter – Push the chicken to the edge of the skillet and add the remaining butter and olive oil. Let it heat up and melt and then add in the garlic!
- Asparagus – You can now add the asparagus in with the hot butter/oil and cook in the center of the pan, stirring often, until the asparagus is tender and the chicken is fully cooked, about 4 to 5 minutes.
- Serve – When the chicken and asparagus are ready feel free to season with some more salt and pepper and then serve it hot!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
Trimming asparagus is easy! Take one piece of asparagus and bend the woody end of the asparagus until it snaps. Line up the rest of the asparagus in the bunch with that piece and trim to a similar length.
You can keep any left over chicken and asparagus in an airtight container in the refrigerator for about 3 to 4 days. You can reheat it in the oven or in the microwave.
Sure, chicken breasts will work great in this recipe. Cook time will vary a bit and you may not be able to fit everything in one skillet as breasts tend to be larger than thighs.