Garlic Butter Chicken Recipe


3-6 chicken thighs or boneless skinless chicken breasts
(breasts pounded to even 1/2 inch thickness) 

salt and pepper, to taste
1 pound asparagus, ends trimmed
3 tablespoons butter, divided
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
salt and pepper, to taste
fresh herbs for garnish (optional)


to get the instructions check the next page


  • Season thin chicken with pepper and salt on both sides. Melt 2 tablespoons butter in a large saucepan / frying pan over medium-high heat. Stir in garlic and herbs and cook for about a minute until garlic is fragrant.
  • Reduce the heat to me

    dium, add the chicken in the skillet and cook for 5-7 minutes, then return and cook another 5-7 minutes. (The chicken should be almost cooked, but not completely cooked to this point).
  • Scoot the chicken on the sides and add the remaining 1 tablespoon butter to the empty portion of the pan. Once the butter has melted, add the asparagus. Season asparagus with salt and pepper to taste. Cook, turning for 4 to 6 minutes, until tender and chicken are completely cooked.
  • Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.


In place of the dried basil, oregano, and thyme, you can use about 1 1/2 teaspoons dried Italian seasoning.

Enjoy the meal and bon appétit !

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