Diethood » Recipes » Dinner Recipes » Chicken Recipes » One Pan Lemon Garlic Butter Chicken Thighs and Asparagus

One Pan Lemon Garlic Butter Chicken Thighs and Asparagus

Delicious chicken thighs and crispy asparagus tossed in a bright lemon butter sauce. One of my favorite chicken thigh recipes and an easy, 30 minute chicken dinner idea bursting with bright flavors!

A DELICIOUS & EASY CHICKEN THIGH RECIPE

An easy sheet pan dinner with Lemon Garlic Butter Chicken Thighs that comes together real quick and it’s REAL delicious! The chicken thighs and asparagus are brushed with a flavorful buttery lemon sauce, and everything is cooked at the same time, on the same sheet pan for easy clean up.

How do you take your Instant Pot Lemon Butter Chicken PLUS your Creamy Lemon Chicken with Asparagus and put them together for a quicker, easier meal? Looky there ➡️ Lemon Garlic Butter Chicken Thighs and Asparagus IS the answer. 

It’s also healthier, it’s low in carbs, and Keto-friendly! Just don’t use the honey – opt for some sweetener, instead. 

One Pan Lemon Garlic Butter Chicken Thighs and Asparagus

Do you see it there with that golden brown color on top, and the bright, lemony sauce over it? LOVE!

Plus the big side salad and the hot crusty bread NOT pictured? Because it wouldn’t be low carb if it was?

Yeah… not much else needs to be said because, simple ingredients and easy cooking method is the perfection found in this meal.

Lemon Garlic Butter

LEMON GARLIC BUTTER CHICKEN THIGHS

THIS, in essence, is a situation that just involves juicy chicken thighs and asparagus coated in a garlicky lemon butter sauce. Here’s how this goes;

  • First, you want to grab about 6 to 8 boneless, skinless chicken thighs.
  • Arrange those chicken thighs on a lined sheet pan. 
  • Next, clean up the asparagus, trim off the ends, and arrange the asparagus around the chicken thighs. Or, next to them. Set sheet pan aside.
  • Place some butter in a bowl and melt in the microwave. 
  • Add garlic to the melted butter, as well as some seasonings, fresh lemon juice, and honey or sweetener. Whisk it all together until completely combined.
  • Grab a pastry brush and brush the lemon butter mixture all over the chicken thighs and asparagus; coat everything evenly.
  • Pop it in the oven at 425F for 20 minutes, or until chicken is done and asparagus is tender.

Sheet Pan Chicken Thighs

That.is.all. How easy was that?! I’m literally puckering my mouth right now as I think about the awesome flavors. 

You are going to love this meal. It’s so easy and it’s perfect for those busy weeknights. 

HOW TO STORE LEFTOVERS

  • Place completely cooled chicken thighs and asparagus in an airtight container.
  • Refrigerate for 3 to 4 days. 

HOW TO FREEZE COOKED CHICKEN THIGHS

  • Place completely cooled chicken thighs in freezer bags; store in the freezer for 2 to 3 months. 

Chicken Thighs with Asparagus

MORE CHICKEN THIGHS RECIPES

ENJOY!

One Pan Lemon Garlic Butter Chicken Thighs & Asparagus | Dinner Idea

One Pan Lemon Garlic Butter Chicken Thighs and Asparagus

Katerina | Diethood
Delicious chicken thighs and crispy asparagus tossed in a bright lemon butter sauce is an easy, 30 minute meal bursting with bright flavors!
5 from 11 votes
Servings : 4 serves
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Ingredients
  

  • 6 to 8 (20 ounces) boneless skinless chicken thighs
  • 1 pound asparagus ends trimmed
  • salt and fresh ground pepper to taste
  • 3 tablespoons butter
  • 4 cloves garlic minced
  • 1 teaspoon sweet or smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 3 tablespoons fresh lemon juice 1 lemon
  • 1 tablespoon honey If on Keto or eating low carb, use a sweetener and adjust to taste
  • chopped fresh parsley for garnish
  • lemon slices for garnish

Instructions
 

  • Preheat oven to 425F.
  • Line a sheet pan with foil or parchment paper.
  • Arrange chicken thighs and asparagus on the sheet pan and season with salt and pepper. Set aside.
  • Place butter in a mixing bowl and melt in the microwave.
  • Pull melted butter out of the microwave and whisk in garlic, paprika, onion powder, thyme, basil, lemon juice, and honey or sweetener.
  • Grab a pastry brush and brush the buttery mixture all over the chicken thighs and asparagus.
  • Cook for 20 to 23 minutes, or until chicken is cooked through and asparagus is tender.
  • Garnish with parsley and lemon slices.
  • Serve.

Notes

TOTAL NET CARBS: 9 g
 
WW FREESTYLE POINTS: 8
Use chicken breasts and a sweetener (instead of honey) to lower your points down to 4.
 
HOW TO STORE LEFTOVERS
  • Place completely cooled chicken thighs and asparagus in an airtight container.
  • Refrigerate for 3 to 4 days. 
 
HOW TO FREEZE COOKED CHICKEN THIGHS
  • Place completely cooled chicken thighs in freezer bags; store in the freezer for 2 to 3 months. 
 

Nutrition

Serving: 8 ounces | Calories: 292 kcal | Carbohydrates: 11 g | Protein: 30 g | Fat: 14 g | Saturated Fat: 6 g | Cholesterol: 157 mg | Sodium: 204 mg | Potassium: 611 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 1400 IU | Vitamin C: 11.6 mg | Calcium: 51 mg | Iron: 4 mg | Net Carbs: 9 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, Italian, Mediterranean
Keyword: asparagus recipes, baked chicken, chicken thighs recipe, keto chicken recipes, low carb recipe, one pot recipes, sheet pan dinners
Did you make this recipe?Take a pic and let us know how it was!

Categories:

Ask a Question or Rate this Recipe

Your email address will not be published.

Recipe Rating




18 comments on “One Pan Lemon Garlic Butter Chicken Thighs and Asparagus”

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, you can, but they will take longer to cook. I suggest to give the chicken a headstart in the oven and add the asparagus to the pan about 10 minutes later.

  1. Excellent flavor….love sheet pan meals! My new “fast food”! Added a little more garlic (can never really have too much!) and thin slices of carrots. Like spring on a plate!

Scroll to Top