Ingredients
Method
- Transfer 6 boneless, skinless chicken thighs to a plate and pat dry with a paper towel. Season with 2 tsp salt and 2 tsp Italian seasoning. Trim the woody ends on 450g asparagus (see note) and cut into bite-sized pieces. Slice 2 garlic cloves and grate enough parmesan to fill 1/4 cup, if you haven't already. Finally, juice half a lemon, yielding about 2 tbsp total. The sauce will come together quickly so you'll want to have all the ingredients prepped in advance.
- Heat 2 tbsp olive oil in a large 10" skillet, preferably cast iron, on medium. Just before the pan starts smoking, add seasoned chicken thighs, top-down, and cook on medium-high until a nice sear forms, about 5-8 minutes. Flip and finish cooking on the other side. You want an internal temperature of 155°F-165°F. Remove the chicken and let rest on a clean plate.
- Add asparagus to the pan and deglaze with 1/4 cup water. Cook on medium until bright green and tender, about 5 minutes. Transfer cooked asparagus to the plate with the chicken.
- Back in the pan add 2 tbsp butter and cook on medium until foaming. Add sliced garlic and cook until fragrant, about 1 minute. Turn heat to low and add 1/2 cup heavy whipping cream, 2 tbsp lemon juice, 1/4 cup parmesan and whisk until evenly incorporated and slightly thickened — it should coat the back of a spoon. Season with cracked black pepper and a pinch of salt. Taste and adjust.
- Add asparagus and chicken back in, along with any juices on the plate, and top with 2 tbsp chopped fresh herbs. Serve with crusty bread and enjoy!
Notes
To trim the woody ends of your asparagus, take 1 stalk from the bunch and use two hands to flex the bottom-third. Where it naturally breaks is where the woody part ends and the tender stalk begins. Line this up with the rest of the bunch and slice to evenly trim all of the stalks.