Garlic Herb Chicken and Asparagus
  • Cooking Time: 20 minutes
  • Preparation Time: 5 minutes
  • 3-6 chicken thighs
  • salt and pepper (to taste)
  • 1 lb asparagus (ends trimmed)
  • 3 TBSP Kerrygold butter (divided)
  • 1 TBSP garlic (minced)
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp onion powder
  • salt and pepper (to taste)
  1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons of butter in a large pan/skillet over medium high heat. Stir in garlic and herbs and cook another minute or so, until the garlic is fragrant.
  2. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes (Chicken should be nearly, but not completely cooked through by this point).
  3. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
  4. Serve immediately.
Recipe from Creme de la Crumb