1.season chicken with salt and pepper on both sides. melt 1 tablespoon butter in a large pan over medium-high heat.
2.stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
3.reduce heat to medium, add the chicken to the pan, and cook for 5-7 minutes, then flip and cook for another 5-7 minutes (chicken should be nearly, but not completely cooked through by this point)
4.move the chicken over to the sides of the pan and add the remaining 1/2 tablespoon of butter to the empty portion of the pan.
5.once the butter is melted, add the asparagus. season asparagus with salt and pepper, to taste.
6.cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through
7.serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
2 british chicken thighs
pinch of salt and pepper to taste
225g of asparagus, ends trimmed
1/2 tablespoon minced garlic
1 1/2 tablespoons butter, divided
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon onion powder