Garlic Butter Chicken Thigh & Asparagus Bowl
Golden chicken thighs basted in garlic herb butter, served over quinoa with roasted asparagus.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Basting chicken thighs with foaming garlic butter in the last few minutes adds flavor and color without much effort. The pan butter then becomes the sauce for the quinoa and asparagus.
Why this recipe works
Basting keeps the top of the chicken moist while the bottom crisps, and the butter picks up flavor from the garlic, thyme and browned chicken. Lemon cuts the richness.
Ingredient notes
Crushing the garlic cloves instead of mincing lets them flavor the butter without burning. Thin asparagus cooks in 8 minutes; thick spears need closer to 12.
Common mistakes
- Adding butter at the start, where it burns before the chicken is cooked.
- Over-roasting the asparagus until limp.
What to serve with it
Shaved Parmesan or a few cherry tomatoes on the side.
Meal prep
The garlic butter solidifies when cold and melts again when reheated.
More bowls like this
Cooking tips
Bend an asparagus spear: it snaps where the woody end starts. Keep the heat at medium once the butter goes in, or it will burn.
Swaps and variations
Use olive oil instead of butter for a dairy-free version; the basting effect is lighter. Swap quinoa for farro or rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).
Recipe
Garlic Butter Chicken Thigh & Asparagus Bowl
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
- For the chicken
- For the bowls
You’ll need: large oven-safe skillet; rimmed sheet pan; medium saucepan with lid; spoon for basting; instant-read thermometer
Method
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes, then rest covered 5 minutes and fluff.
-
Heat the oven to 425°F (220°C). Toss the asparagus with 1 tablespoon olive oil and a pinch of salt on a sheet pan and roast 8 to 12 minutes, depending on thickness, until tender-crisp.
-
Season the chicken with the salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the chicken 5 minutes, until deep golden underneath. Turn.
-
Reduce the heat to medium and add the butter, garlic and thyme. When the butter foams, tilt the pan and spoon it over the chicken repeatedly for 3 to 4 minutes, until the chicken reaches 165°F (74°C).
-
Transfer the chicken to a board to rest. Stir the lemon juice into the pan butter.
-
Slice the chicken. Divide the quinoa among 4 bowls, add asparagus and chicken and spoon the garlic butter over everything.
Questions
Can I use bone-in thighs?
Yes. Sear skin-side down, then finish in a 425°F (220°C) oven for 20 to 25 minutes to 175°F (80°C) for tender dark meat.
Can I use dried thyme?
Yes, 1/2 teaspoon, added with the butter.
Comments