One-Pan Lemon Garlic Chicken with Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant weeknight dinner featuring succulent chicken thighs and crisp-tender asparagus simmered in a bright lemon-garlic sauce, all cooked in a single skillet for effortless flavor. This american-inspired one pot ready in about 40 minutes pairs Chicken thighs, bone-in, skin-on, Asparagus, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Chicken thighs, bone-in, skin-on
• 12 oz Asparagus
• 2 tbsp Olive oil
• 4 cloves, minced Garlic
• 1, zested and juiced Lemon
• 1/4 cup White wine
• 1/2 cup Chicken broth
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tsp Fresh thyme
• 1 tbsp Butter

Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken skin-side down and cook for 5-7 minutes until deep golden brown, then flip and cook for 3-4 minutes more until edges are crisp. Transfer to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to the skillet. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant and just golden—do not brown. Add 12 oz trimmed asparagus and cook for 3-4 minutes until bright green and tender-crisp.
3. Step 3: Pour in 1/4 cup white wine and 1/2 cup chicken broth, scraping up all browned bits from the skillet bottom. Add 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp thyme, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 2 minutes until sauce reduces slightly and coats the back of a spoon.
4. Step 4: Return chicken to the skillet, skin-side up, nestling asparagus around it. Transfer skillet to a preheated 400°F (200°C) oven and bake for 15-20 minutes until chicken reaches 165°F (74°C) internally and asparagus is tender.
5. Step 5: Remove from oven, stir in 1 tbsp butter until melted and sauce becomes glossy. Garnish with extra thyme and lemon wedges before serving.