Pan-Seared Chicken Thighs with Lemon-Dill Butter and Roasted Asparagus

Juicy chicken thighs seared to golden perfection, served with tender asparagus and a bright lemon-dill butter sauce that enhances the natural flavors without added sugars.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 16 oz boneless skinless chicken thighs
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz asparagus
• 1 tbsp lemon juice
• 2 tbsp unsalted butter
• 1 tbsp fresh dill

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear chicken for 3-4 minutes per side until golden brown, then transfer skillet to preheated oven at 400°F (200°C) and roast for 12-15 minutes until internal temperature reaches 165°F (74°C).
3. Step 3: Toss 12 oz trimmed asparagus with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast at 400°F (200°C) for 10-12 minutes until tender-crisp and slightly charred.
4. Step 4: Melt 2 tbsp unsalted butter in a small saucepan over low heat, then stir in 1 tbsp lemon juice and 1 tbsp chopped fresh dill until fragrant and combined.
5. Step 5: Slice rested chicken, arrange with roasted asparagus, and drizzle generously with lemon-dill butter.