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A serving of braised chicken with tender green asparagus spears on a plate.

One-Pan Savory Braised Chicken with Asparagus

This one-pan dish features savory braised chicken thighs perfectly cooked with tender-crisp asparagus, all in a flavorful herbed broth. It's a delicious and easy meal perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Paper towels
  • Large, oven-safe skillet or Dutch oven
  • Wooden spoon
  • Lid or aluminum foil

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper to taste
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 1 cup chicken broth low sodium preferred
  • 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio – optional but recommended for flavor
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • 1 tablespoon fresh parsley chopped (for garnish)
  • Lemon wedges for serving (optional)

Instructions
 

Instructions

  • Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  • Heat olive oil in an oven-safe skillet over medium-high heat, then sear chicken skin-side down for 5-7 minutes until golden and crispy; flip and sear for 2-3 minutes before removing and setting aside.
  • Reduce heat to medium, add chopped onion to the skillet, and cook for 3-5 minutes until softened; stir in minced garlic and cook for another minute until fragrant.
  • Pour in white wine (if using), scraping up any browned bits from the pan, and simmer for 1-2 minutes until slightly reduced.
  • Stir in chicken broth, dried thyme, and bay leaf, then bring the liquid to a gentle simmer.
  • Return seared chicken thighs to the skillet, skin-side up, nestling them into the liquid, and cover tightly with a lid or foil.
  • Reduce heat to low and simmer for 20 minutes, or until the chicken is nearly cooked through and very tender.
  • Uncover the skillet, scatter trimmed asparagus pieces around the chicken, re-cover, and cook for another 5-7 minutes until asparagus is tender-crisp and chicken is cooked through (165°F / 74°C).
  • Remove the bay leaf, garnish with fresh parsley, and serve hot, optionally with lemon wedges.

Notes

For extra flavor, consider marinating the chicken thighs for at least 30 minutes before searing. Ensure the skillet is large enough to comfortably fit all chicken thighs in a single layer for even searing.