1.5ts dry Italian seasoning (or 1/2 ts of basil, oregano, thyme)
1/2ts onion powder
1 bunch of asparagus, cut 1.5 inches long
Season chicken with salt and pepper to taste on
both sides. Melt 2Tb of butter in a large cask
iron skillet on medium heat. Stir in garlic,
herbs and onion powder and cook until fragrant.
Add chicken to pan skin side up and cook for
about 7-10 minutes, then flip and cook for 7-10
minutes. Push chicken aside and add asparagus
and tomatoes. Stir to incorporate vegetables
with drippings. Cook until asparagus is tender
and chicken is fully cooked.
Serve garnished with black pepper and fresh herbs,
if desired. Toast some bread to dip.
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