Pan-Seared Chicken with Asparagus and Tomatoes – A Light and Flavorful Meal

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This pan-seared chicken with tender asparagus and juicy cherry tomatoes is a quick and delicious meal packed with fresh flavors. Perfect for a healthy weeknight dinner, this dish is low in carbs, high in protein, and incredibly satisfying!

Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Chicken:

  • 2 large boneless, skinless chicken breasts (halved lengthwise)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon unsalted butter

For the Asparagus and Tomatoes:

  • 1 bunch asparagus, trimmed
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • Juice of 1/2 lemon

How to Make Pan-Seared Chicken with Asparagus and Tomatoes

Step 1: Prepare the Chicken

  1. Slice the chicken breasts in half to create four thinner pieces.
  2. In a bowl, mix garlic powder, paprika, salt, pepper, and oregano.
  3. Rub the seasoning onto both sides of the chicken.

Step 2: Sear the Chicken

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Add the chicken and sear for 5-6 minutes per side, until golden brown and cooked through.
  3. Add 1 tablespoon of butter in the last minute for extra flavor.
  4. Transfer to a plate and cover loosely with foil.

Step 3: Sauté the Asparagus and Tomatoes

  1. In the same pan, add 1 tablespoon of olive oil and minced garlic.
  2. Add the asparagus and sauté for 3-4 minutes until slightly tender.
  3. Toss in the cherry tomatoes and cook for another 2 minutes.
  4. Season with salt, pepper, and red pepper flakes (if using).
  5. Squeeze fresh lemon juice over the vegetables.

Step 4: Serve and Enjoy

  1. Place the pan-seared chicken on a plate and top with the asparagus and tomatoes.
  2. Drizzle with any remaining pan juices for extra flavor.
  3. Serve with rice, quinoa, or a fresh salad for a complete meal.

Tips for the Best Pan-Seared Chicken

✔ Use a Meat Thermometer: Chicken is done when the internal temperature reaches 165°F (75°C).
✔ Don’t Overcrowd the Pan: Cook in batches if necessary for the best sear.
✔ Extra Flavor: Add balsamic glaze or grated Parmesan before serving.

FAQ: Pan-Seared Chicken with Asparagus and Tomatoes

Q: Can I use chicken thighs instead of breasts?
Yes! Boneless thighs work well but may need extra cooking time.

Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.

Q: Can I make this dish dairy-free?
Absolutely! Simply omit the butter or use a dairy-free alternative.

Try our Traditional Börek/Burek Recipe

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