Lemon Herb Chicken & Asparagus Skillet

Marinate Chicken: In a bowl, whisk together 1/4 cup olive oil, lemon juice, 1 tbsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika. Add chicken thighs, ensuring they're well-coated. Let marinate for at least 30 minutes (or up to 4 hours in the fridge).

Cook Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs to the hot skillet (discard excess marinade). Cook for 7-10 minutes per side, or until cooked through and golden brown. Remove chicken from the skillet and set aside.

Deglaze & Cook Asparagus: Reduce the heat to medium. Pour the white cooking wine into the hot skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 1 minute until it slightly reduces. Add the trimmed asparagus, butter, and 1 tsp garlic powder to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the asparagus is tender-crisp and bright green.

Combine & Serve: Return the cooked chicken thighs to the skillet with the asparagus. Toss gently to combine flavors. Season the entire dish with salt and freshly ground black pepper to taste. Serve immediately.