One Pan Lemon Garlic Butter Chicken Asparagus

This Lemon Garlic Butter Chicken with tender asparagus is a one pan wonder you'll want to make again and again. Quick to throw together, it's low carb, Keto-friendly, and good for busy weeknights or a cozy family dinner.

Juicy chicken thighs are seared until golden, then simmered in a rich, garlicky lemon butter sauce that clings to every bite. The asparagus cooks right in the same pan, soaking up all that flavor, making this a lemon garlic butter chicken recipe that's not only simple but also light on cleanup. If you're craving an easy, satisfying meal, this lemon garlic chicken is guaranteed to hit the spot.

What Makes This Recipe Work

This Lemon Garlic Butter Chicken is quick, flavorful, and cooked in just one pan. The butter, garlic, and lemon sauce is rich yet fresh, making weeknight dinners feel effortless.

With juicy chicken and tender asparagus soaking up every drop of flavor, this lemon garlic butter chicken recipe is a family-friendly favorite. If you're after an easy garlic butter chicken, this one delivers every time.

What Goes Into Lemon Garlic Butter Chicken

This one pan lemon garlic butter chicken recipe keeps things simple, using fresh and flavorful ingredients that come together in minutes. Here are a few key players that make this dish shine:

• Chicken Thighs: Bone-in thighs bring juicy, tender meat with extra flavor, though boneless thighs work well too.
• Garlic: Whether crushed or minced, garlic infuses the butter sauce with irresistible aroma and depth.
• Fresh Lemon Juice: Bright and zesty, lemon juice balances the richness of the butter while keeping the dish light.
• Asparagus: Tender spears cook right in the same pan, soaking up the garlicky lemon butter sauce for the good side.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Preheat and Season: Set your oven to 200°C (400°F). Pat the chicken thighs dry, then season them well with salt, pepper, and dried thyme.

1. Sear the Chicken: Heat a large oven-proof skillet over medium-high heat with olive oil. Place the chicken skin-side down and sear until golden and crisp.

1. Add the Butter and Garlic: Melt the butter in the pan with the chicken. Stir in the garlic and cook briefly until fragrant, releasing all its flavor into the sauce.

1. Pour in Lemon and Herbs: Add lemon juice to the skillet, then sprinkle thyme leaves over the chicken. Nestle a few thyme sprigs around the thighs for extra flavor.

1. Roast with Asparagus: Transfer the skillet to the oven and roast for 30 minutes. Add the asparagus during the last 12 minutes so it cooks until just tender.

1. Garnish and Serve: Finish by topping with lemon slices and the remaining thyme leaves. Serve the lemon garlic butter chicken hot, straight from the pan.

Serve this Lemon Garlic Butter Chicken with Cappuccino French Toast with Coffee Creamwhere the espresso notes and creamy sweetness bring a surprising but good contrast. It adds a fun, café-style touch to your dinner table. If you're looking for another cheesy main dish for your next dinner, try these mozzarella and asparagus stuffed chicken breasts.

Are you craving Seafood? These Easy Baked Scallops Gratin are one of those dishes that look fancy but come together so easily.

Recipe FAQ's

The safest way is to use a meat thermometer. Your lemon garlic chicken is ready when it reaches an internal temperature of 165°F (75°C).

A cast iron skillet or heavy oven-proof pan works best, since it sears the chicken beautifully and then transitions easily to the oven.

You can swap the butter with olive oil or a dairy-free butter alternative. The flavor will change slightly, but you'll still have a good lemon garlic chicken.

What you need

• 6 bone in chicken thighs skin on or off
• 1 pinch salt to season
• 1 pinch cracked pepper
• 2 teaspoons dried thyme or your herbs of choice
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 6 cloves garlic crushed, or 1 1/2 tablespoons minced garlic
• 1/3 cup lemon juice 1 lemon, fresh squeezed
• 1 lemon thinly sliced
• 5 fresh thyme
• 2-3 asparagus bunches about 24 spears, woody ends removed

Method

1. Preheat your oven to 200°C | 400° F. Season chicken thighs with salt, pepper and dried thyme.
2. Heat a large (34 cm or 13-14 inch) cast iron skillet (or heavy based oven-proof pan), over medium-high heat. When the skillet (or pan) is hot, add the oil. Sear the thighs, skin-side down, until skin is golden and crisp (about 4-5 minutes). Flip chicken and sear on the other side for a further 5 minutes.
3. Melt the butter in the pan. Add the garlic until fragrant (about 30 seconds). Pour in the lemon juice, and sprinkle over fresh thyme leaves from 2 sprigs. Place another 2 sprigs around the chicken.
4. Transfer skillet (or pan), to the oven and cook for 25-30 minutes, or until completely cooked through. Add the asparagus spears to the pan during the last 12 minutes of cook time.
5. Garnish with lemon slices and leaves from the remaining sprig of thyme. Serve immediately.