Pan-Seared Chicken with Asparagus

Juicy chicken thighs cooked to golden perfection with tender asparagus, finished with a bright lemon-butter glaze.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 4 boneless, skinless (about 1.5 lbs) chicken thighs
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bunch (about 12 oz, trimmed) asparagus
• 1 tbsp butter

Instructions

1. Step 1: Pat 4 boneless, skinless chicken thighs (about 1.5 lbs) dry with paper towels. Season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
3. Step 3: Add 1 bunch asparagus (about 12 oz, trimmed) to the skillet and cook for 4-5 minutes, stirring occasionally, until tender-crisp.
4. Step 4: Stir in 1 tbsp lemon juice and 1 tbsp butter until butter melts. Return chicken to skillet and cook for 1 minute to coat with sauce.