Buttery Garlic Herb Chicken With Asparagus Recipes

SAUTEED GARLIC ASPARAGUS

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

LEMON PEPPER CHICKEN AND ASPARAGUS

Steps:

• Add lemon pepper, garlic powder, onion powder, paprika and salt to a large bowl and whisk together with 1 tablespoon olive oil and 1 tablespoon lemon juice. Add chicken and evenly coat, massaging spices into chicken. Let sit at room temperature 15-30 minutes, time permitting (you can prep your garlic, asparagus, etc. at this time).
• Melt one tablespoon Brummel and Brown® Original Spread with one tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook for 3-4 minutes until golden. Flip chicken over and add garlic and 2 tablespoons Brummel and Brown® Original Spread to the middle of the pan and sauté 30 seconds. Reduce heat to medium and stir in chicken broth, lemon juice, oregano, parsley and thyme.
• Spoon sauce over chicken a few times, cover chicken, and cook an additional 3-5 minutes (depending on thickness) or until chicken is cooked through/registers 165 degrees F. Remove chicken to a plate and tent with foil.
• Add the asparagus to the pan with the remaining sauce and sauté until crisp tender, 3-4 minutes. Add chicken back to the pan along with any accumulated juices and warm for a minute. Serve with rice, potatoes, pasta, etc.

ONE PAN LEMON GARLIC BUTTER CHICKEN THIGHS AND ASPARAGUS

Steps:

• 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.

GARLIC HERB CHICKEN

Steps:

• Low-Sodium Recipe
• 1. Coat chicken breasts with Mrs. Dash® Garlic and Herb Seasoning Blend.
• 2. Heat olive oil in medium skillet.
• 3. Cook chicken until done; remove chicken and set aside.
• 4. Add mustard and lemon juice to remaining spices in skillet. Heat 1 minute to blend flavors, spoon sauce over chicken.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

GARLIC BUTTER SAUTEED ASPARAGUS RECIPE

Steps:

• Cut the bottom part of the asparagus stems, about 1-2 inches.
• Heat up a skillet on medium heat and add the melted butter. Saute the garlic until slightly browned before adding the asparagus. Toss with a spatula to combine well with the garlic.
• Add salt and ground black pepper. Add a squirt or two lemon juice, if using. Once the asparagus becomes tender and just cooked, remove from heat and serve immediately. DO NOT overcook the asparagus.

BUTTERY GARLIC HERB CHICKEN WITH ASPARAGUS

Steps:

• 1. Pat dry chicken thighs with paper towels. Season chicken with salt, pepper, and paprika on both sides.
• 2. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic, oregano, rosemary, and thyme and quickly stir until fragrant, be careful not to burn.
• 3. Lay chicken skin side down in the skillet and cook for 5-6 minutes then flip and cook another 5-7 minutes, until cooked through and a cooking thermometer displays 165 F. If chicken browns too quickly, lower the heat.
• 4. Remove cooked chicken thighs from the skillet and set aside on a plate. Melt the remaining 1 tablespoon butter in the same skillet. Once the butter is melted, add asparagus to the pan and season with salt and pepper. Saute asparagus for 4-6 minutes or until tender. Deglaze with chicken broth or water and give a quick stir to coat the asparagus. Reduce the sauce for one minute more.
• 5. Return chicken thighs back to the pan for a couple of minutes and serve your buttery garlic herb chicken with asparagus immediately garnished with fresh herbs and lemon slices. Enjoy!

GARLIC BUTTER BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F. Season chicken breast with salt, pepper, paprika and set aside.
• In a small bowl mix together the butter, Italian seasoning, parsley, and garlic. Set aside.
• In a cast iron skillet, heat olive oil over medium heat. When the skillet is really hot add chicken breast. Sear until golden. It's about 1-2 minutes each side.
• Pour garlic butter mixture over the chicken breast. Place skillet in the oven and cook until cooked through. It's about 20-30 minutes or until chicken breasts gets to an internal temperature of 165F.
• Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken breast before serving.