Baked Chicken Thighs With Asparagus

Baked chicken thighs in a cast iron skillet surrounded by asparagus, olives, and tomatoes.
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Bathed in a fragrant garlicky white wine-dijon sauce and cooked with salty kalamata olives and the first cherry tomatoes of the season, these crispy-skinned baked chicken thighs with asparagus are all gussied up for spring.

A One-Pan Chicken Thigh Supper—All Grown Up.

When asparagus season hits, we just want to load up on the tender springy stalks and gobble them up at every meal. But, man cannot live on asparagus alone—or at least that’s what our kids tell us. So, we took our bunches of asparagus and added it to our favorite weeknight dinner equation:

            chicken thighs + veggies + one pan = an easy, delicious, healthy dinner.

Ingredients laid out for baked chicken thighs with asparagus recipe.

This Is the Absolute Best Chicken and Asparagus Recipe...

Because it lets simple ingredients shine. When asparagus is just coming into season, the last thing you want to do is cook it to death, or drown it in a heavy sauce. A lot of meals with asparagus and chicken weigh them down with too many other things. Spring is the time to keep things simple and let good ingredients speak for themselves.

This one-pan garlic herb chicken and asparagus supper sings with flavor thanks to:

  • Skin-on, bone-in chicken thighs. Crispy skin, and just enough fat to self-baste as it bakes, they’re worth a few extra calories.
  • Fresh garlic and herbs. Again, we’re using restraint—just fresh garlic cloves, and a few sprigs of fragrant fresh thyme.
  • A classic wine-and-mustard sauce. Mustard sauce for chicken thighs is oh-so-French and oh-so-good. Somehow, magically, it’s at once pungent and delicate, with a sharpness that cuts right through the richness of the baked chicken thighs.

What Goes With Chicken and Asparagus?

Our garlicky chicken thighs with asparagus stand alone—the olives and roasted cherry tomatoes make the finished one-pan dinner feel plenty bountiful. However! When we’re feeling up for using a second pan, we’ll whip up some simple seasoned brown rice to serve with the baked chicken thighs. Or, you could serve it with a nice loaf of crusty country bread to sop up the sharply savory, herb-flecked, garlicky white wine-Dijon sauce.

Baked Chicken Thighs With Asparagus close up in a pan with olives and tomatoes.

Dinner Party-Ready—Weeknights Included.

Holly and I are on a quest to remind others (and often, remind ourselves) that however crazy your life may be, finding time to eat with others should always be a priority. These delectable baked chicken thighs are roasted in a tangy white wine mustard sauce that thickens as it cooks and the whole one-pan meal comes together in under an hour. It's hearty, homey, and simple, with the complex flavors and elegant ingredients that make it feel extra special. It's the perfect meal to make at the end of a busy day—to enjoy and to recharge. I've learned that I'm most fully at rest when in the company of others, and this meal is proof positive that that doesn't mean I have to break my back to break bread with those I love.

Baked Chicken Thighs With Asparagus in a pan with olives, tomatoes and shallots in a white wine garlic sauce.

Other Secretly Simple Chicken Dinners

Presentable enough for company, easy enough to make anytime.

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How’d It Turn Out?

We want to know! Snap a photo of your finished baked chicken thighs with asparagus and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Baked Chicken Thighs With Asparagus

Serves 6

Chicken

3 lbs bone in skin on chicken thighs
1 1/2 tsp salt, divided
1/4 tsp pepper
1 tbsp olive oil
1 lb asparagus, ends trimmed
6 medium sized shallots, quartered
8 cloves garlic, thinly sliced
5 sprigs fresh thyme
2/3 cup dry white wine
1 tbsp dijon mustard
1 tsp salt
1 pint cherry tomatoes
1 mixed olives, pitted

Method

  1. Heat oven to 375°.
  2. Pat chicken thighs dry with a paper towel and season with 1 tsp salt and pepper both sides.
  3. Heat olive oil in a cast iron skillet, dutch oven or other ovenproof skillet. Sear the chicken skin side down until skin is golden brown about 8 minutes. ** Flip chicken thighs and cook for 5 minutes longer. Remove chicken from pan, set aside on a plate.
  4. Reduce heat to medium. Add shallots to the pan and cook for 3-5 minutes until they begin to brown.
  5. Add garlic and sauté for 1 minutes longer.
  6. Add whole sprigs of thyme, wine, and mustard, stirring until ingredients have combined. Let the wine sauce simmer for 2 minutes before adding cherry tomatoes & olives. Season with 1/2 teaspoon salt.
  7. Place the asparagus *** in the bottom of the pan with the olives and tomatoes.
  1. Add chicken to pan skin side up and place in the oven for 35 minutes.

** If the chicken skin is browning to quickly turn the heat to medium.

*** Try to buy asparagus that is evenly sized.