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Garlic Herb Chicken and Asparagus

Garlic Herb Chicken and Asparagus


8 boneless, skinless chicken thighs

Salt and pepper, to taste

2 lbs. asparagus ends trimmed

6 tablespoons butter, divided

2 tablespoons minced garlic

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon onion powder


Season chicken with salt and pepper on both sides.  Melt 4 tablespoons butter in a large pan or skillet over medium-high heat.  Stir in garlic and herbs and cook 1-2 minutes, or until garlic is fragrant.  Reduce heat to medium, add chicken to the pan, in batches if necessary as to not overcrowd the pan, and cook 5-7 minutes, then flip and cook another 5-7 minutes.  Remove chicken to a plate and keep warm.  Add the remaining 2 tablespoons butter to the skillet.  Once butter is melted, add asparagus.  Season asparagus with salt and pepper, to taste.  Cook, rotating throughout, for 4-6 minutes until tender.  Return chicken to the pan and cook an additional 4-5 minutes, or until chicken is cooked through.  Drizzle some of the pan sauce over the chicken and serve.

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