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Friday, September 1, 2017

One Pan Chicken and Asparagus

There's nothing I like better than a quick and easy meal. 

Well, making reservations maybe! Or having someone cook for me. :-) HA, like that ever happens. 

I really like using a cast iron pan because...

  • You can take it from the stove to the oven. 
  • You can use it on the grill. 
  • It's basically non-stick so you use less oil. 
  • It heats evenly. 

Here is one for you! Click here!


  • 1 package of boneless, skinless chicken thighs (about 8), fat trimmed
  • salt and pepper
  • 1 lb asparagus, ends trimmed and cut into 1 inch pieces
  • 3 tbsp. butter
  • 4 garlic cloves, minced
  • 1 1/2 tsp dried Italian seasoning
  • 1/2 tsp onion powder


  1. Season chicken with salt and pepper or both sides. 
  2. Melt 2 tbsp. of butter in a large skillet over medium heat. 
  3. Stir in the garlic and herbs and cook for a minute. 
  4. Add chicken to the skillet and cook for 7 minutes, flip and cook for another 7 minutes. 
  5. Push the chicken to the edges and add 1 tbsp. of butter, then the asparagus. 
  6. Season with salt and pepper. 
  7. Cook for about 6 minutes until tender. 


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