Garlic and Herb Chicken with Asparagus Recipe

Do you ever see something on The Food Network, a blog, or cookbook and think to yourself "WHAT!?!  That's mind-blowing!"  That's exactly how I felt the other day while watching my Instastories on Instagram!  I honestly don't remember who it was, but SOMEONE was making pan roasted chicken and instead of marinating the chicken or pre-seasoning it, she created this flavor bomb IN THE PAN that developed the most gorgeous crust on her chicken I have ever seen!  

I was like OH EM GEE I HAVE to try this, so that's what I did!  All I'm going to say is HOLY MOLY my chicken game will never be the same again!  This recipe for Garlic and Herb Chicken with Asparagus is so easy that I literally made it live on Instagram in about 16 minutes!  You're going to LOVE this recipe so...

Let's get started!



For this Garlic and Herb Chicken with Asparagus Recipe you're going to need a few simple ingredients.

• 2-4 Boneless, Skinless Chicken Breasts
• 1 bunch of Asparagus, ends trimmed off
• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Butter
• 1 Tbsp Garlic, minced
• 1 tsp Italian Seasoning
• Fresh Basil, chopped
• Salt & Pepper, to taste

One of the things I love most about this recipe is that its an entire meal in ONE PAN and you KNOW I love me a one pan meal. 

To begin you'll need to preheat your oven to 425 degrees and place a pan over medium/high heat and add the butter and oil.  Allow the pan to get HOT!

You may be asking why do I need butter when I have oil?  The answer is simple.  Butter makes everything better...PERIOD.

BUT, if you need a more "legit" reason, the butter is going to help cultivate that beautiful, golden crust you want on the outside of your chicken.

However, I stand by my first answer that butter just makes everything better.

While you are waiting for your pan to get hot you will lightly season your chicken with salt and pepper on both sides.

Once the pan is hot you will add the garlic and Italian seasoning to the butter and oil.

Take a moment and whisk it into the butter and oil.
Cook until you can smell the garlic coming up from the pan, almost a minute.

Now add the chicken to the pan and cook for 4-5 minutes.

*KITCHEN WIFE WISDOM*

If you are working with LARGE chicken breasts, you may want to cut them in half for this recipe.  This way the chicken cooks evenly and will be tender and moist.  If not you will have part of the chicken being tough and part raw and no-one wants that.

While the chicken is cooking you can trim the woody ends from your asparagus.

Asparagus is the PERFECT veggie for this dish because it is quick cooking and pairs well with the seasonings in the pan!

After 4-5 minutes you will flip your chicken.

LOOK AT THAT STUNNING HERB PACKED CRUST!  You guys, I can't even tell you how good it smelled in my kitchen at this point.

Now you will place the asparagus in the pan, around the chicken.
Maybe even give it a little toss in the seasoned oil and butter...for good measure.

Place the pan in the preheated 425 degree oven for another 5-7 minutes until fully-cooked and the internal temperature reads 165 degrees.

And there you have it!  A GORGEOUS, STUNNING, and MOUTHWATERING, one-pan chicken dinner that you can be proud to serve ANYONE!  I have never tasted such flavorful boneless, skinless chicken breasts in all my life!  I topped it with a little chopped basil and served it with my super easy Garlic Parmesan Roasted Potatoes I can't wait to play around with all sorts of seasoning using this new technique!  This Garlic and Herb Chicken with Asparagus Recipe will be a real game changer in your kitchen so get in there and give it a try tonight!  And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~