This Sheet Pan Garlic Butter Chicken with Asparagus makes a super easy meal and it’s delicious. All you have to do is throw every thing on the pan, add garlic butter mix, and pop it in the oven! I would also highly suggest letting it cool before shoving in mouth, but I know it’s hard when you smell the garlic butter!
Dark Meat vs. White Meat
I personally prefer dark meat, so this recipe is using chicken thighs. If you’re not a huge fan of dark meat, you could also do this for chicken breast. Depending on the thickness of the chicken breast though, you may need to adjust the timing. Just make sure that the chicken is thoroughly cooked before serving!
If you’re curious about the differences between the two, here’s an article all about it.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 bunches asparagus, trimmed
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- (Optional) 1 tsp cajun seasoning – I used Tony Chachere’s Original Creole Seasoning
Directions
Preheat your oven to 425°F. Line a baking sheet with aluminum foil or parchment paper. Technically, this is optional, but it really helps with an easy clean up!
In a small bowl, whisk together melted butter, garlic, (optional) cajun seasoning, salt and pepper.
Place chicken thighs in the center of the baking sheet, and then arrange asparagus around it. Make sure that everything is in a single layer and not overlapping for even cooking.
Brush the butter mixture all over the chicken and asparagus.
Pop it in the oven for about 20 minutes or until chicken is cooked thoroughly.
Remove from heat and serve!
Looking for more one pan recipes like this Sheet Pan Garlic Butter Chicken with Asparagus? Check out all my one pan recipes here!
Sheet Pan Garlic Butter Chicken with Asparagus
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 bunch asparagus, trimmed
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- (Optional) 1 tsp cajun seasoning – I used Tony Chachere’s Original Creole Seasoning
Instructions
- Preheat your oven to 425°F. Line a baking sheet with aluminum foil or parchment paper. Technically, this is optional, but it really helps with an easy clean up!
- In a small bowl, whisk together melted butter, garlic, (optional) cajun seasoning, salt and pepper.
- Place chicken thighs in the center of the baking sheet, and then arrange asparagus around it. Make sure that everything is in a single layer and not overlapping for even cooking.
- Brush the butter mixture all over the chicken and asparagus.
- Pop it in the oven for about 20 minutes or until chicken is cooked thoroughly.
- Remove from heat and serve!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
McCormick Table Ground Black Pepper, 16 oz -
The Spice Lab Himalayan Salt - Coarse 2.2 Lb / 1 Kilo - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified -
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8 -
Tony Chachere's Original Creole Seasoning 8 Oz (Pack of 2) -
Spice World Fat Free Minced Garlic, 32 Ounce -
Kerrygold Pure Irish Butter - Unsalted 8.oz (2 pack)
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 359Total Fat: 32gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 144mgSodium: 2438mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 16g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
Pin for later!
