One Pan Lemon Chicken and Asparagus

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs (680 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1 teaspoon Italian seasoning (2 g)
• 1 tablespoon olive oil (14 g)
• 1 pound asparagus, trimmed (450 g)
• 3 garlic cloves, minced (9 g)
• 1/2 cup chicken broth (120 g)
• 1 lemon, zested and juiced (120 g)
• 2 tablespoons unsalted butter (28 g)
• 1 tablespoon chopped parsley (4 g)
• 1/2 teaspoon red pepper flakes, optional (1 g)

Instructions

1. Season the chicken. Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large 12-inch skillet over medium-high heat until the surface looks loose and shimmery.
2. Brown both sides. Add chicken in one layer, leaving space between pieces. Cook without moving for about five minutes, until well browned. Turn and cook the second side for three minutes. Transfer the chicken to a plate, keeping the skillet unwashed.
3. Cook the asparagus. Add asparagus to the skillet and cook for two minutes, turning once. Arrange thicker stalk ends toward the center of the pan. The stalks should become bright green while remaining firm and not fully tender.
4. Make the lemon sauce. Push asparagus aside and add garlic to the open space. Stir for thirty seconds. Add broth, lemon zest, lemon juice, and red pepper flakes if using. Scrape the skillet bottom, then let the liquid bubble for one minute.
5. Finish and serve. Return chicken and its plate juices to the skillet. Cover and cook over medium heat for four to six minutes, until chicken reaches 165°F in the center. Remove from heat, swirl in butter, and scatter parsley over everything before serving.

Notes

• Use a wide skillet with a fitted lid. If your skillet is smaller, brown chicken in two batches, then continue with all pieces returned for the covered finish.
• Thin asparagus may be ready before the chicken. Lift it onto the serving plate, cover loosely, and finish the chicken in the sauce. Return asparagus just before adding butter.
• The recipe yields four servings. Pack rice separately from the chicken and vegetables, then spoon sauce over both portions after reheating.