Chicken with edamame and asparagus

Skillet Chicken Thighs With Asparagus and Edamame

As the weather starts to break in some parts of the country, we find our imaginations turning to the lighter, brighter flavors of spring … with a little bit of comforting seasonal satisfaction stirred in for good measure. The best asparagus of the year is starting to appear on store shelves now, a vegetable we love not just for its bright, grassy flavor, but for its health benefits, as well. Asparagus is high in vitamin K, which is important for strong bones and blood clotting, and rich in antioxidants, which may help repair damage done by free radicals and even help reduce the risk of some types of cancer, according to the National Institutes of Health.

This dish gets an extra pop of protein thanks to a last-minute stir-in of shelled edamame, which boosts the calorie count of this dish, and is packed with Vitamin K, folate and fiber, and may even help prevent some forms of cancer.

What’s the secret to perfectly pan-seared, golden brown, crispy chicken thighs? We start ours skin side-down in a cold pan, letting it slowly warm up over medium high heat. The trick is to leave the thighs undisturbed; wiggle them around or fuss over them too much, and you won’t end up with that beautiful seared finish. Remember, if the thighs seem stuck to the pan, they’re not ready to be flipped; let them cook a few minutes longer until they release easily.

Skillet Chicken Thighs With Asparagus and Edamame
Serves 4


  • 4 large chicken thighs, deboned but with skin on
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, peeled and thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup low-sodium chicken broth
  • 1 lb asparagus, trimmed
  • 1 cup frozen, hulled edamame
  • 4 tablespoons chopped fresh dill
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons sour cream
  • Juice and zest from one lemon


Season chicken thighs with salt and pepper. In a large, dry skillet over medium high heat, place chicken thighs skin side down. Cook undisturbed until skins easily release from pan and turn crispy and deep golden brown, about 8 minutes. Flip, and sear other side of chicken for about 5 minutes more. Remove from pan and set aside.

Add olive oil to pan, along with sliced red onion. Cook until onions begin to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add the wine to the skillet, scraping up any brown bits from the bottom of the pan, and cook until reduced by half. Add chicken broth and reserved chicken thighs, and gently simmer until chicken is cooked through. Add trimmed asparagus and edamame and cook until tender but still bright green, about 2-3 minutes more. Remove from heat, and stir in dill, parsley, sour cream, lemon juice and zest. Serve with potatoes, rice or baguette.