- 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even ½ inch thickness)
- salt and pepper, to taste
- 1 pound asparagus, ends trimmed
- 3 tablespoons butter, divided
- 1 tablespoon minced garlic
- ½ teaspoon dried basil (see note)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- salt and pepper, to taste
- fresh herbs for garnish (optional)
Instructions
- Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over meidum-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
- Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
- Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
- Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
