Easy One-Pan Garlic Butter Chicken – 30-Minute Dinner

Welcome to the ultimate weeknight savior: One-Pan Garlic Butter Chicken with Asparagus and Cherry Tomatoes. This dish is a complete, balanced meal that comes together in a single skillet, meaning minimal cleanup and maximum flavor.

The chicken is seared to golden perfection, then nestled among tender-crisp asparagus and sweet, blistered tomatoes, all coated in a luscious garlic butter sauce. It's elegant enough for a date night but simple enough for a busy Tuesday.

With just a handful of ingredients and one pan, you'll have a restaurant-quality dinner on the table in 30 minutes. Let's get cooking!

About the Ingredients

4 (6 oz / 170g) boneless, skinless chicken breasts

Pound to even thickness for uniform cooking. Substitute with chicken thighs (adjust cooking time).

1 teaspoon (2g) smoked paprika

Adds a smoky depth; substitute with regular paprika or chili powder for a kick.

1 teaspoon (2g) garlic powder

Use fresh minced garlic if preferred, but reduce the later minced garlic slightly.

1/2 teaspoon (1g) salt

Kosher salt recommended; adjust to taste.

1/4 teaspoon (0.5g) black pepper

Freshly ground for best flavor.

2 tablespoons (30ml) olive oil, divided

Use extra-virgin or regular; avocado oil works too.

1 lb (450g) asparagus, trimmed

Snap off woody ends; substitute with green beans or broccoli.

1 pint (300g) cherry tomatoes

Use grape tomatoes if preferred; they hold up well.

4 cloves garlic, minced

Fresh garlic is key; substitute with 1 teaspoon garlic paste.

3 tablespoons (42g) unsalted butter

Use salted butter and reduce added salt slightly.

2 tablespoons (8g) fresh parsley, chopped

For garnish; substitute with basil or chives.

1 lemon, cut into wedges

For serving; adds brightness.

Tips & Tricks

• Pound the chicken to an even thickness to ensure it cooks evenly and stays juicy.
• Don't overcrowd the pan; sear chicken in batches if needed to get a golden crust.
• Cook asparagus until just tender-crisp—overcooking makes it mushy.

Step-by-Step Instructions

1. Season the Chicken

Pat chicken dry with paper towels. In a small bowl, mix paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken.

2. Sear the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken and cook until golden brown and internal temperature reaches 165°F (74°C), about 5-6 minutes per side. Transfer to a plate and set aside.

3. Cook the Asparagus

In the same skillet, add remaining 1 tablespoon olive oil. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, about 4-5 minutes. Season with a pinch of salt. Remove and set aside with the chicken.

4. Sauté Tomatoes and Garlic

Reduce heat to medium (325°F / 160°C). Add cherry tomatoes and minced garlic to the skillet. Cook for 2-3 minutes until tomatoes start to blister and garlic is fragrant, stirring frequently.

5. Make the Garlic Butter

Add butter to the skillet and let it melt, stirring to combine with the garlic and tomato juices. Cook for 1 minute until the sauce is slightly thickened and bubbly.

6. Combine and Finish

Return the chicken and asparagus to the skillet. Spoon the garlic butter sauce over everything. Cook for 2-3 minutes until everything is heated through and the chicken is glazed.

7. Garnish and Serve

Remove from heat. Sprinkle with fresh parsley and serve with lemon wedges on the side for squeezing over the top.

Delicious Variations

• Add 1/2 cup sliced mushrooms along with the asparagus for an earthy flavor.
• Swap chicken for shrimp and reduce cooking time to 2-3 minutes per side.
• For a creamy version, stir in 1/4 cup heavy cream after adding the butter.

How to Store One-Pan Garlic Butter Chicken with Asparagus and Cherry Tomatoes

Frequently Asked Questions

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One-Pan Garlic Butter Chicken with Asparagus and Cherry Tomatoes

Juicy chicken, crisp asparagus, and burst cherry tomatoes in a rich garlic butter sauce—all in one pan, ready in 30 minutes.

★★★★½ 4.8 (213 ratings)

10 minPrep time20 minCook time4Servings385 kcalCalories

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🧂 Ingredients

• 4 (6 oz / 170g) boneless, skinless chicken breasts
• 1 teaspoon (2g) smoked paprika
• 1 teaspoon (2g) garlic powder
• 1/2 teaspoon (1g) salt
• 1/4 teaspoon (0.5g) black pepper
• 2 tablespoons (30ml) olive oil, divided
• 1 lb (450g) asparagus, trimmed
• 1 pint (300g) cherry tomatoes
• 4 cloves garlic, minced
• 3 tablespoons (42g) unsalted butter
• 2 tablespoons (8g) fresh parsley, chopped
• 1 lemon, cut into wedges

📋 Instructions

1. 1Season the Chicken — Pat chicken dry with paper towels. In a small bowl, mix paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken.
2. 2Sear the Chicken — Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken and cook until golden brown and internal temperature reaches 165°F (74°C), about 5-6 minutes per side. Transfer to a plate and set aside.
3. 3Cook the Asparagus — In the same skillet, add remaining 1 tablespoon olive oil. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, about 4-5 minutes. Season with a pinch of salt. Remove and set aside with the chicken.
4. 4Sauté Tomatoes and Garlic — Reduce heat to medium (325°F / 160°C). Add cherry tomatoes and minced garlic to the skillet. Cook for 2-3 minutes until tomatoes start to blister and garlic is fragrant, stirring frequently.
5. 5Make the Garlic Butter — Add butter to the skillet and let it melt, stirring to combine with the garlic and tomato juices. Cook for 1 minute until the sauce is slightly thickened and bubbly.
6. 6Combine and Finish — Return the chicken and asparagus to the skillet. Spoon the garlic butter sauce over everything. Cook for 2-3 minutes until everything is heated through and the chicken is glazed.
7. 7Garnish and Serve — Remove from heat. Sprinkle with fresh parsley and serve with lemon wedges on the side for squeezing over the top.

👨‍🍳 Chef's Note: This dish is best enjoyed fresh, but leftovers make a fantastic lunch the next day.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 385 kcal · 35g protein · 10g carbs · 22g fat