Schedules are getting complicated as we slowly return to busier lives. Having been isolated, working from home for over a year, I’m not managing the on-the-go lifestyle I once coped with well. I’m forgetting details, missing appointments and deadlines, and barely planning dinner until it’s too late and I order pizza. Instead of planning my usual dinners with a main and a few side dishes, I’m sticking to just one meal cooked in one pan. This recipe is easily adaptable. Instead of chicken thighs, you can use skinless chicken breast or pork (just adjust cooking times). If you’re not a fan of asparagus, you can replace it with squash, green beans, snap peas, or sungold tomatoes. The key to this recipe is to toss the herb-butter over the proteins and vegetables a few times per minute to keep the sauce from burning. Serve right out of the pan with hot buttered rolls. 

One-Pan Chicken and Asparagus 
Serves 4-6

Ingredients
6 chicken thighs
Salt and black pepper, to taste
1 pound asparagus, ends trimmed
½ stick unsalted butter, divided
1 shallot, chopped
3 cloves garlic, minced
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme

Directions 

1. Season chicken with salt and pepper on both sides.
2. In a large sauté pan over medium-high heat, melt 2 tablespoons butter. Add shallot and cook until translucent and soft, about 1 minute. Add garlic, basil, oregano, and thyme and cook until garlic is fragrant, about 1 minute.
3. Reduce heat to medium. Add chicken to the pan and cook for 5 minutes per side, or until chicken is almost cooked through, spooning sauce over chicken a few times per minute. Slide chicken over to the sides of the pan and melt remaining butter in the center. Add asparagus and season with salt and pepper. Cook until asparagus is tender and chicken is completely cooked, about 5 to 6 minutes. Serve immediately. 

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