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One pan lemon garlic butter chicken asparagus in a cast iron skillet

One Pan Lemon Garlic Butter Chicken Asparagus

Juicy golden chicken thighs seared in a cast iron skillet and roasted in a rich lemon garlic butter sauce with tender asparagus. Low carb, keto-friendly, and ready in 50 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 393
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 13-14 inch oven-proof cast iron skillet
  • meat thermometer

Method
 

  1. Preheat your oven to 400 degrees F. Pat the chicken thighs completely dry with paper towels. Season all over with salt, cracked pepper, and dried thyme.
  2. Heat a large oven-proof cast iron skillet over medium-high heat. Add the olive oil. When the oil shimmers, place the chicken thighs skin-side down and sear without moving for 4 to 5 minutes until golden and crisp. Flip and sear on the other side for 5 more minutes.
  3. Reduce heat to medium. Melt the butter in the pan alongside the chicken. Add the crushed garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  4. Pour in the fresh lemon juice. Sprinkle fresh thyme leaves from 2 sprigs over the chicken and nestle 2 more sprigs around the thighs in the pan.
  5. Transfer the skillet to the oven and roast for 25 to 30 minutes. During the last 12 minutes of cook time, add the asparagus spears to the pan around the chicken.
  6. Check that the chicken has reached an internal temperature of 165 degrees F using a meat thermometer. Garnish with lemon slices and leaves from the remaining thyme sprig. Serve immediately.

Notes

No cast iron skillet? Use any oven-safe pan or shallow casserole dish. For dairy-free, replace butter with olive oil or a dairy-free butter alternative. Boneless thighs work great — reduce roasting time to 20 to 22 minutes. Leftovers keep refrigerated for 3 to 4 days or frozen for up to 3 months. Reheat covered in a 325 degree F oven for best texture.
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