Description
Garlic Herb Chicken with Asparagus
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 lb fresh asparagus, trimmed
2 tbsp butter
Fresh parsley or thyme (for garnish)
Directions
Season the chicken: Rub the chicken breasts with 1 tbsp olive oil, garlic, thyme, rosemary, salt, and pepper.
Sear the chicken: Heat a skillet over medium-high heat and add the remaining olive oil. Cook the chicken for 5-6 minutes on each side until golden and fully cooked (165°F internal temperature). Remove and set aside.
Sauté the asparagus: In the same skillet, add butter and let it melt. Toss in the asparagus and sauté for 3-4 minutes until tender-crisp. Season with a pinch of salt and pepper.
Combine and garnish: Return the chicken to the skillet and heat for 1-2 minutes. Garnish with fresh parsley or thyme.
Serve: Plate the chicken over the asparagus and enjoy with a side of rice or mashed potatoes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 310 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your chicken breasts are of even thickness by gently pounding them. This guarantees uniform cooking. Next, thoroughly combine the minced garlic, dried herbs, salt, and pepper with the first tablespoon of olive oil to create a flavorful paste. Rub this paste all over the chicken. When searing, ensure your skillet is properly preheated before adding the oil and chicken. Listen for a distinct sizzle. Do not move the chicken for the first 5-6 minutes to achieve a proper golden-brown crust. After removing the chicken, add the butter to the skillet. The residual fond (browned bits) from the chicken will add incredible flavor to the asparagus. Toss the asparagus frequently for an even, tender-crisp texture.
Serving Suggestions
This versatile dish pairs beautifully with various sides. For a classic comfort meal, serve alongside creamy mashed potatoes or buttery rice to soak up the pan juices. For a lighter, low-carb option, try cauliflower rice or a fresh arugula salad with a lemon vinaigrette. To elevate the presentation, plate the asparagus first, top with sliced chicken, and drizzle any remaining pan sauce over everything. A final squeeze of fresh lemon juice just before serving adds a bright, refreshing note.
How-to Summary
In summary: Pound chicken for even thickness, coat with a garlic-herb paste, and sear until golden (165°F internal). Remove chicken, then sauté trimmed asparagus in butter in the same pan until tender-crisp. Reunite chicken and asparagus to warm through, garnish, and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Bone-in, skin-on thighs add more flavor and are harder to overcook. Adjust cooking time to 7-8 minutes per side, ensuring the internal temperature reaches 165°F.
How do I properly trim asparagus?
Hold one spear at both ends and bend it until it snaps. It will break at the natural point where the tough woody part ends. Use this spear as a guide to trim the rest of the bunch with a knife.
My garlic is burning. What went wrong?
Minced garlic can burn quickly over high heat. Ensure you are using medium-high heat for searing and that the garlic is mixed into the oil paste rubbed on the chicken, not loose in the pan initially.
Can I make this ahead of time?
You can prep the garlic-herb paste and trim the asparagus ahead. For best texture, cook just before serving. Leftovers store well in an airtight container in the fridge for up to 3 days.
What can I substitute for dried herbs?
Fresh herbs are an excellent substitute. Use triple the amount (1 tablespoon fresh for every 1 teaspoon dried). Add delicate fresh herbs like parsley or thyme at the end as garnish.
Common Mistakes to Avoid
- Overcrowding the Pan: Cooking all four breasts at once can steam them. Cook in two batches if your skillet is small.
- Underseasoning: Don’t be shy with salt and pepper. Season the chicken generously and add a pinch to the asparagus.
- Overcooking the Asparagus: Aim for tender-crisp. Mushy asparagus loses its appeal and vibrant color.
- Not Letting the Chicken Rest: Let the chicken sit for 5 minutes after cooking. This allows the juices to redistribute, ensuring a moist bite.
Conclusion
This Garlic Herb Chicken with Asparagus is more than just a quick weeknight meal; it’s a testament to how simple ingredients can create extraordinary flavor. By mastering the sear, utilizing the same pan for the vegetables, and avoiding common pitfalls, you can consistently produce a restaurant-quality dish at home. It’s a nutritious, balanced, and endlessly adaptable recipe that is sure to become a regular in your dinner rotation. Enjoy the process and the delicious results.