Start by seasoning your chicken thighs or breasts well with salt and pepper. Don’t skimp; this is where the flavor journey begins. Optionally, you can let the seasoned chicken sit for about 10 minutes. This brief marination allows the spices to penetrate and infuse flavor.

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and bubbling, add your chicken to the pan. Let it sear for about 5-7 minutes without moving it. You want that beautiful golden-brown crust to develop. Flip the chicken and let it cook on the other side for an additional 5-7 minutes. You’re aiming for the chicken to be cooked through but not dry; it should be just shy of fully done at this point.

Once the chicken is nearly cooked, scoot it over to one side of the pan. Add the remaining 1 tablespoon of butter to the other side. When it melts, toss in the minced garlic, dried basil, oregano, thyme, and onion powder. Stir this mixture for about one minute until the garlic is fragrant—this is where the magic begins!

Now it’s time to invite the asparagus into the pan. Season it lightly with salt and pepper. Toss it around gently in the melted butter and garlic mixture. Cook for about 4-6 minutes, stirring occasionally. The asparagus should be tender yet still have a little crunch. Make sure the chicken is cooked through during this time.

Once everything is beautifully cooked and mixed together, serve the dish immediately! You can plate it up with a sprinkle of fresh herbs and a twist of black pepper for that much-needed finishing touch.