One-Pot Lemon Herb Chicken and Asparagus

1.Pat the chicken cubes dry and season them evenly with salt and pepper in a medium bowl.

2.Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes, turning occasionally, until lightly browned on all sides. The chicken does not need to be cooked through yet.

3.Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.

4.Pour in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.

5.Stir in the dried oregano, dried thyme, and lemon zest. Allow the sauce to simmer for 1 minute.

6.Add the trimmed asparagus pieces to the skillet. Toss gently to coat them in the sauce.

7.Cover the skillet and let everything simmer for 4-6 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the asparagus is tender-crisp.

8.Remove from heat. Stir in the fresh chopped parsley.

9.Taste and adjust seasoning with additional salt or pepper if necessary. Serve immediately directly from the pot.