20 Minute Chicken and Asparagus

Prep Time: less than 5 minutes | Cook Time: 20 minutes | Serves 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• salt and pepper to taste
• 1 pound asparagus, ends trimmed
• 3 tablespoons butter, divided
• 1 tablespoon minced garlic
• ½ teaspoon dried basil
  
• ½ teaspoon dried oregano
  
• ½ teaspoon dried thyme
  
• ½ teaspoon onion powder
  
• salt and pepper to taste
  
• fresh herbs for garnish (optional)

Instructions

1. Season chicken with salt and pepper on both sides.
2. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat.
3. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
   
4. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
   
5. Snap or cut off woody ends of asparagus.
6. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan.
7. Once the butter is melted, add asparagus.
8. Season asparagus with salt and pepper.
9. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through. Chicken is done when it's reached an internal temperature of 165°F.
   
10. Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.