Pan-Seared Chicken with Asparagus 4 Ways

Pan-Seared Chicken with Asparagus and Tomatoes

Welcome! I’m Anna, and I absolutely live for sharing simple, flavorful chicken recipes that make everyday cooking easier and, honestly, way more joyful. If you are staring down a busy weeknight and need something that feels gourmet but comes together fast, then this Pan-Seared Chicken with Asparagus and Tomatoes is your new best friend. Seriously, everything cooks right in one skillet!

I’ve made thousands of chicken dinners over the years, and I know what works when you’re short on time. This recipe nails that perfect balance: tender, juicy chicken next to bright, crisp spring vegetables. It’s wholesome, it’s fast—we’re talking 30 minutes tops—and cleanup is practically nothing. Trust me on this one; this one-pan wonder is going straight into your weekly rotation.

Gathering Your Ingredients for Pan-Seared Chicken with Asparagus and Tomatoes

Okay, let’s get prepped! Since this is a one-pan wonder, having everything measured out before you even turn on the stove saves so much stress. You’ll notice we’re using two nice, thick chicken breasts—pounding them down ensures they cook evenly with the veggies. Don’t skimp on the fresh lemon juice at the end; that little bit of acid brightens everything up beautifully.

We need just a few pantry staples mixed with fresh produce for this flavor explosion. Make sure you have your seasonings ready to go before that skillet gets hot. Here is exactly what you need for four servings:

Ingredient List

Quantity	Ingredient	Preparation Notes
1\u00bd pounds	Boneless skinless chicken breasts	Two pieces, pounded to \u00be-inch thickness
1 teaspoon	Garlic powder	For seasoning the chicken
\u00be teaspoon	Salt	Divided use
\u00bd teaspoon	Black pepper	Divided use
2 tablespoons	Olive oil	Divided use for searing and sautéing
1 pound	Asparagus spears	Woody ends trimmed, cut into 2-inch pieces
1\u00bd cups	Cherry tomatoes	Halved
3 cloves	Garlic	Minced finely
\u00bd teaspoon	Dried oregano	If you have fresh, use 1 teaspoon chopped
\u00bc cup	Low-sodium chicken broth	For deglazing and simmering
1 tablespoon	Fresh lemon juice	Don’t use bottled if you can help it!
2 tablespoons	Unsalted butter	For finishing the sauce

Essential Equipment for This Pan-Seared Chicken with Asparagus and Tomatoes Recipe

You don’t need a million gadgets for this quick dinner, thank goodness! The most important items are a good large skillet—one that can hold the chicken and veggies without crowding—and a reliable instant-read meat thermometer. Don’t skip the thermometer; it’s the secret to perfectly cooked, safe chicken every time. You’ll also want some foil handy to keep the chicken warm while the veggies finish up!

Step-by-Step Instructions for Pan-Seared Chicken with Asparagus and Tomatoes

This whole process flies by, which is why having your ingredients ready is key! We are moving quickly here, so keep your skillet hot and your timing ready. Follow these steps closely, and you’ll have a fantastic meal on the table before you know it.

Preparing and Searing the Chicken

First things first, grab those chicken breasts. You need them patted totally dry; moisture is the enemy of a good sear, so use paper towels until they feel dry to the touch. Now, let’s season them up! In a small bowl, mix together the garlic powder, half a teaspoon of salt, and a quarter teaspoon of black pepper. Sprinkle this mixture evenly over both sides of the chicken. Don’t just sprinkle—press it in gently!

Next, get one tablespoon of olive oil heating in your large skillet over medium-high heat. You want it shimmering, almost smoking, before the chicken goes in. Lay the chicken breasts carefully into the hot pan. Here’s the golden rule: once they are in, do not touch them for four minutes! We are building that beautiful, golden-brown crust. Flip them over gently and sear the second side for another four minutes. Transfer the chicken immediately to a clean plate and tent it loosely with foil to keep it warm while we handle the veggies. That beautiful fond left in the pan is pure gold!

Cooking the Asparagus and Tomatoes

Turn the heat down just a touch to medium now. Add the remaining tablespoon of olive oil to that same skillet. Toss in your trimmed and cut asparagus pieces. Sauté those for about three minutes, stirring them around so they start to get a little tender, but we want them to stay crisp—don’t let them get mushy!

Once the asparagus starts looking bright green, toss in your halved cherry tomatoes, the minced garlic, dried oregano, the rest of your salt, and the remaining pepper. Stir everything together well. Cook this mixture for just two quick minutes. You want the tomatoes to just start softening up and releasing some of their juices, but we aren’t making soup here!

Simmering to Perfection

Time to bring the chicken back home! Pour in that quarter cup of low-sodium chicken broth. Scrape up any browned bits stuck to the bottom of the pan with your spatula—that’s flavor! Now, nestle those seared chicken breasts right back into the skillet, tucking them in among the vegetables. Reduce the heat to medium-low, put a lid on the pan, and let everything simmer gently for about six minutes.

This is where the magic and safety meet. You must check the temperature! Stick your meat thermometer into the thickest part of the chicken breast. We are looking for 165 degrees Fahrenheit. If it hasn’t hit that mark, put the lid back on for another minute or two. We never want undercooked chicken. For more tips on getting perfectly cooked chicken, check out our guide on juicy baked chicken breasts.

Finishing the Pan-Seared Chicken with Asparagus and Tomatoes

Once that internal temperature is perfect, pull the skillet off the heat entirely. This is my favorite part! Stir in the two tablespoons of cold, unsalted butter and the tablespoon of fresh lemon juice. Whisk it gently until the butter melts completely. It emulsifies right there in the pan and creates this light, tangy sauce that coats the vegetables. Just let the whole thing rest, uncovered, for two minutes before you slice the chicken. Resting is non-negotiable; it keeps all those hard-earned juices locked inside!

Tips for Perfect Pan-Seared Chicken with Asparagus and Tomatoes

I know sometimes when you’re rushing, you want to skip steps, but for this quick dinner, a couple of small actions make a huge difference between good chicken and *amazing* chicken. My number one tip, which I stressed in the ingredients list, is pounding those chicken breasts evenly. If you skip this, the thin end will be dry by the time the thick end hits 165 degrees Fahrenheit. Aim for about three-quarters of an inch thick all the way across.

Also, don’t be shy with the heat during the initial sear! Medium-high heat is necessary to get that beautiful golden crust we talked about. If your pan isn’t hot enough, the oil just soaks into the meat instead of creating that lovely crust. Remember, you are searing, not steaming—so don’t crowd the pan, and don’t move the chicken until it’s ready to flip.

And please, please, please use that meat thermometer. It takes the guesswork out of everything, especially when you have vegetables cooking alongside the meat. Checking for that 165°F internal temperature is the only way to guarantee safety and tenderness every single time you make this one-pan chicken dish. For more quick dinner ideas, you can check out our inspiration on Pinterest.

Variations on Your Pan-Seared Chicken with Asparagus and Tomatoes

This recipe is fantastic as written, but I always encourage people to make it their own! Since we are using dried oregano, you can easily swap that out if you prefer something else. Try dried thyme for a slightly earthier flavor, or maybe even a pinch of crushed red pepper flakes if you want a little kick in your quick dinner. Remember, dried herbs are strong, so start small!

When it comes to vegetables, asparagus and tomatoes are the stars here, but they play well with others. If you have some mushrooms lying around, toss them in with the asparagus; they soak up all that lovely chicken flavor. Bell peppers, sliced thinly, are another great addition. Just make sure whatever you add cooks in roughly the same amount of time as the asparagus, or add the slower-cooking veggies in first!

Storing and Reheating Leftover Pan-Seared Chicken with Asparagus and Tomatoes

Even though this one-pan chicken disappears fast, sometimes you get lucky and have leftovers! The key to enjoying them later is proper storage. You want to get everything cooled down quickly and put away in an airtight container. Don’t leave it sitting on the counter for more than two hours, okay? That’s just basic food safety, and we want to keep enjoying this delicious meal later in the week.

Reheating needs a gentle touch, especially the chicken. If you blast it in the microwave, it will turn rubbery, and we worked too hard for that! The best way to revive the chicken and veggies is low and slow on the stovetop, or just a quick splash of broth in the microwave to introduce some steam back into the food. Here’s the quick guide for making leftovers taste almost as good as fresh:

Storage and Reheating Table

Action	Guideline	Timeframe
Storage	Airtight container in the refrigerator	3 to 4 days maximum
Stovetop Reheat	Medium-low heat in a skillet with a splash of broth	5–7 minutes
Microwave Reheat	Covered dish, medium power, add a teaspoon of water	1–2 minutes, stirring halfway

Frequently Asked Questions About This Recipe

I get so many questions about this recipe because it becomes a staple once people try it! Here are a few things I hear most often from folks trying to master this easy chicken dish.

Q1. Why do I have to pound the chicken breasts?
Pounding the chicken ensures that the thickness is uniform across the entire breast, usually about three-quarters of an inch. If you skip this, the thin end will dry out long before the thick end is safely cooked through. It’s crucial for a successful sear and a juicy result in this one-pan chicken meal.

Q2. Can I use chicken thighs instead of breasts?
You absolutely can! Thighs are more forgiving, but they take longer to cook. If you substitute bone-in, skin-on thighs, you’ll need to increase the simmering time significantly, probably to about 15–20 minutes, until they reach that safe 165°F internal temperature. Keep the heat lower so the veggies don’t burn while waiting on the meat! If you prefer thighs, check out our guide on easy creamy oven baked chicken thighs.

Q3. What if I don’t have chicken broth? Can I use water for this quick dinner?
Water works in a pinch, but chicken broth adds depth and saltiness that water just can’t provide. If you must use water, add just a tiny pinch more salt to the vegetables when you season them, or consider using a bouillon cube dissolved in the water.

Q4. My asparagus seems soggy. What went wrong?
This usually happens if the heat is too low during the sautéing step, or if you added the tomatoes too early. The asparagus should only cook for about three minutes before the tomatoes go in. We want that crisp-tender texture, so keep the heat up and don’t let them sit alone for too long!

Tell Me About Your One-Pan Chicken!

I truly hope this Pan-Seared Chicken with Asparagus and Tomatoes made your weeknight just a little bit easier and a lot tastier! I love hearing how these simple recipes work in your kitchen. Did you try adding mushrooms, or did you stick to the classic lemon finish? Drop a comment below, rate the recipe, and let me know how your 30-minute dinner turned out!

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