Go Back
browned boneless chicken thighs and cooked asparagus spears in a skillet with a small amount of golden butter sauce and thin cooked garlic slices
Melissa Hart

Garlic Butter Chicken Thighs

Brown the chicken in oil first and save the butter for the lower-heat finish, where it can carry the garlic without burning while the meat cooks through. The asparagus goes into the same skillet after the thighs come out, picking up the browned bits before a splash of broth loosens them into a small pan sauce. Slice thick asparagus stems lengthwise if they look much wider than the others. You want tender stalks with a little bite, not a few raw spears hiding among soft ones.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs about 4 large pieces
  • 3/4 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 12 oz asparagus tough ends trimmed
  • 3 tbsp unsalted butter
  • 5 garlic cloves thinly sliced
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice

Method
 

  1. Pat thighs dry and season with 1/2 teaspoon salt and the pepper. Heat oil in a 12-inch skillet over medium-high heat.
  2. Cook thighs unfolded for 6 to 7 minutes on the first side and 5 to 7 minutes on the second until browned and at least 165°F in the thickest part. Transfer to a plate.
  3. Reduce heat to medium. Add asparagus and remaining salt to the skillet and cook for 4 minutes, turning, until bright green and lightly browned.
  4. Add butter and garlic and stir for 1 minute. Add broth, cover and cook for 2 minutes until the asparagus is tender; stir in lemon juice.
  5. Return chicken and its juices and turn in the garlic butter for 1 minute. Serve each thigh with asparagus and a little pan sauce.