One-Pot Lemon Chicken with Asparagus and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A simple weeknight dinner where tender chicken and seasonal vegetables simmer in a bright lemon-garlic broth. This American-inspired one-pot recipe, ready in about 25 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 4, boneless and skinless (about 1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1/2 cup chicken broth
• 1, zested and juiced (2 tbsp juice) lemon
• 1 tbsp, leaves only fresh thyme
• 1 lb, trimmed and cut into 2-inch pieces asparagus
• 1 cup, halved cherry tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 4-5 minutes per side until golden brown.
2. Step 2: Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Pour in 1/2 cup chicken broth, add 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tbsp fresh thyme. Bring to a simmer, then nestle 1 lb asparagus pieces and 1 cup halved cherry tomatoes into the skillet.
4. Step 4: Cover and simmer for 12-15 minutes, or until chicken reaches 165°F (74°C) and asparagus is tender-crisp.