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5 from 1 vote

Garlic Butter Chicken Thighs with Asparagus

Garlic Butter Chicken Thighs with Asparagus are pan-seared chicken thighs nestled in with seasoned asparagus and baked in the oven.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dinner, Main Course
Keyword: Garlic Butter Chicken Thighs with Asparagus
Servings: 5
Calories: 152kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 4-5 chicken thighs, skin-on, bone-in, pat dry
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • ¼ cup (½ stick) unsalted butter
  • 3 teaspoons garlic, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground thyme

Asparagus

  • 1 pound asparagus, ends trimmed
  • 1 tablespoon chicken bouillon powder, or one chicken bouillon cube, crushed
  • ¼ cup warm water, 90°F-110°F
  • salt and pepper, to taste
  • fresh lemon, sliced, for garnish
  • freshly chopped parsley, for garnish

Instructions

  • Preheat oven to 400°F.
  • After patting them dry, season the chicken thighs all over with salt and pepper.
  • In a large oven-safe skillet over medium-high heat, add oil. Once hot, add chicken, skin-side down.
  • Cook chicken for 5-7 minutes, or until seared and slightly crispy. (The skin will naturally release from the pan.) Flip and repeat on the remaining side. (The chicken will not be fully cooked through at this point.)
  • Transfer the chicken to a plate; tent to keep warm.
  • Reduce heat to medium. Add butter to the skillet.
  • Once the butter has melted, add garlic, oregano, and thyme. Stir until fragrant, but be careful not to burn (1-2 minutes).
  • Add chicken bouillon powder and water. Whisk to combine, scraping up the brown bits.
  • Add the asparagus, tossing to coat. Add the chicken back into the skillet, nestling the thighs in with the asparagus.
  • Bake 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Serve the chicken and asparagus immediately, garnished with lemon slices and parsley.

Nutrition

Calories: 152kcal