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Garlic Butter Chicken Thighs
Andrew Fowler

Garlic Butter Chicken Thighs

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