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One-Pan Garlic Chicken and Asparagus is a simple meal that packs big flavor. This dish brings together juicy chicken and crisp asparagus, all in one pan. You can have dinner ready in about 45 minutes. You only need a few fresh ingredients to make it shine. - 4 boneless, skinless chicken breasts - 1 pound asparagus, trimmed - 4 cloves garlic, minced - 1 lemon, zested and juiced - 3 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - ¼ cup grated Parmesan cheese (optional) - Fresh parsley, chopped (for garnish) These ingredients blend well. The garlic and lemon add zest, while the thyme and paprika give depth. Don’t skip the fresh parsley; it brightens the dish. You need basic tools to make this meal. Here’s what I recommend: - Large bowl for mixing - Baking sheet - Cooking brush or spoon for spreading marinade - Meat thermometer to check chicken doneness Having these tools ready helps you cook smoothly. You’ll enjoy the process and the tasty result! To start, gather your ingredients. You need olive oil, minced garlic, lemon zest, lemon juice, dried thyme, smoked paprika, salt, and pepper. In a large bowl, mix these ingredients together. This mix will add great flavor to your chicken. The lemon juice and zest brighten the dish. The garlic gives it a wonderful aroma. Take your chicken breasts and place them in the bowl with the marinade. Make sure each piece is fully coated. This step is key for flavor. If you have time, let the chicken sit in the marinade for at least 15 minutes. Longer marinating helps the flavors soak in better. Now it’s time to prepare your baking sheet. Place the marinated chicken breasts in the center. Next, trim your asparagus and arrange it around the chicken. This layout allows the veggies to cook in the chicken's juices. Drizzle any leftover marinade over the asparagus for extra flavor. Preheat your oven to 400°F (200°C). Place the baking sheet in the oven and let it bake for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). Once done, take the sheet out and let it rest for 5 minutes. This resting time keeps the chicken juicy. Garnish with fresh parsley for a nice touch. Enjoy your meal! For the complete cooking instructions, see the Full Recipe. To make your One-Pan Garlic Chicken and Asparagus shine, start with fresh ingredients. Fresh garlic and lemon zest boost the taste. For a flavor twist, add a splash of balsamic vinegar to the marinade. You can also try adding a pinch of red pepper flakes for heat. Make sure to let your chicken marinate for at least 15 minutes. If time allows, marinate it for a few hours. This helps the flavors soak deep into the chicken. Safety in the kitchen is key. Always wash your hands before and after handling raw chicken. Use separate cutting boards for meat and vegetables to avoid cross-contamination. When checking the chicken's doneness, use a meat thermometer. The chicken should reach 165°F (75°C) to be safe to eat. Always let the chicken rest for a few minutes after baking. This helps the juices stay inside, making it tender and juicy. To get perfectly cooked chicken, start with even-sized pieces. This helps them cook at the same rate. Use a meat thermometer to check doneness. If you don’t have one, cut the chicken in the thickest part. The juices should run clear, with no pink inside. Let the chicken rest for five minutes after baking. This allows the juices to redistribute, keeping it moist. For the best taste, serve hot with a sprinkle of fresh parsley. Enjoy your meal! {{image_2}} You can change the asparagus to many other veggies. Broccoli, green beans, or bell peppers work great. Carrots or zucchini add nice colors and textures. Feel free to mix and match to fit your taste. Just cut them into similar sizes for even cooking. Not a chicken fan? You can use shrimp or salmon instead. Both cook fast and soak up flavors well. If you prefer plant-based options, try tofu or tempeh. Make sure to adjust cooking times for these proteins. Shrimp cooks in about 10 minutes, while fish takes around 15 minutes. Changing herbs can boost your dish’s taste. Try rosemary for a woodsy flavor or basil for a fresh note. If you like heat, add red pepper flakes or cayenne. Mix and match spices like cumin or coriander for a twist. The right herbs can turn this meal into something special, so get creative! After you enjoy your One-Pan Garlic Chicken and Asparagus, store the leftovers right. Let the dish cool down. Then, put it in an airtight container. It stays fresh for up to three days in the fridge. Make sure to keep the chicken and asparagus together. This helps to maintain their flavor and moisture. When you're ready to eat again, reheating is easy. Place the chicken and asparagus on a baking sheet. Preheat your oven to 350°F (175°C). Heat for about 15-20 minutes. This way, the chicken will stay juicy and the asparagus tender. You can also use the microwave. Heat in short bursts, checking every minute. Stir gently to avoid overcooking. If you want to keep your meal longer, freeze it. First, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for a tasty meal. For the best taste, I recommend enjoying it fresh. But freezing is a great option for meal prep. Yes, you can use frozen chicken. However, thaw it first. This helps the chicken cook evenly. You can thaw it overnight in the fridge or use the microwave. After thawing, follow the same marinade steps. This will keep your dish flavorful and juicy. You can pair this dish with many sides. Here are some options: - Rice: A fluffy white or brown rice works well. - Quinoa: A nutty alternative that adds protein. - Salad: A fresh green salad can brighten your meal. - Bread: A crusty bread is great for soaking up juices. These sides balance the meal and make it more filling. Check the chicken's internal temperature. It should reach 165°F (75°C). You can use a meat thermometer to check this. If you don’t have one, cut into the thickest part. The meat should be white, not pink. Juices should run clear. This ensures your chicken is safe to eat. In this blog post, we covered how to make a delicious One-Pan Garlic Chicken and Asparagus. You learned about fresh ingredients, essential tools, and step-by-step cooking instructions. We also shared tips for flavor and safety, plus variations for other proteins. Proper storage methods help keep leftovers fresh. Remember, it’s easy to adjust this recipe to fit your needs. Enjoy trying new flavors and cooking confidently. You can make this meal your own!

One-Pan Garlic Chicken and Asparagus

Elevate your dinner with this One-Pan Garlic Chicken and Asparagus recipe! Perfectly juicy chicken meets tender asparagus, all infused with zesty garlic and lemon flavors. In just 45 minutes, you'll have a delicious meal with minimal cleanup. Discover simple steps, flavor tips, and variations to mix it up. Click through for the full guide and let dinner be a breeze tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 pound asparagus, trimmed

4 cloves garlic, minced

1 lemon, zested and juiced

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, dried thyme, smoked paprika, salt, and pepper. Mix well to create a marinade.

      Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes (or longer in the fridge if you have time).

        On a large baking sheet, arrange the marinated chicken breasts in the center.

          Place the trimmed asparagus around the chicken on the same baking sheet. Drizzle any remaining marinade over the asparagus.

            Sprinkle grated Parmesan cheese over the chicken and asparagus if using.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the asparagus is tender.

                Remove from the oven and let rest for 5 minutes before serving.

                  Garnish with fresh parsley for an added pop of color and flavor.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4