Garlic Herb Chicken and Asparagus



4 boneless chicken thighs 

1 bunch asparagus, ends trimmed

3 tablespoons butter, divided

1 teaspoon dried basil 

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon onion powder

2 tablespoons minced garlic

salt and pepper, to taste

fresh herbs for garnish 

salt and pepper, to taste



 1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a 12'' HexClad Pan over medium heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.

2. Reduce heat to medium-low and add chicken thighs to pan. Cook for 6-8 minutes, then flip and cook another 6-8 minutes. (Chicken should be nearly, but not completely cooked through by this point.

3. Slide the chicken over the left side of the pan and add remaining 1 tablespoon butter to the empty portion of the pan (right side). Once the butter is melted, add the asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 5-7 minutes until tender and chicken is completely cooked through.

4. Garnish with freshly cracked black pepper, fresh herbs and enjoy!