Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb (about 2 large thighs), patted dry $4.49 (sale) per 1 lb
• Green Asparagus 1/2 lb asparagus, woody ends trimmed $5.99 per 1 lb
• Yukon Gold Potatoes 1 lb, cut into 3/4-inch chunks $1.49 per 1 lb
• Kroger® Beef Bouillon Cubes (or broth) 1 cube + 1 cup water (or 1 cup broth) $2.99 per 3.25 oz
• Organic Green Onions 2 green onions, thinly sliced (white/green separated) $2.19 per 1 each
• Kroger® Fresh Lemons Bag (or any lemon) 1 lemon (zest + 2 Tbsp juice) $4.99 per 2 lb bag
• Spice World® Fresh Diced Garlic 1 tsp (or 2 cloves), plus more to taste $3.49 per 5 oz
• Olive oil 2 Tbsp, divided not provided
• Butter (optional) 1 Tbsp (optional, for finishing sauce) not provided
• Dijon mustard (optional) 1 tsp (optional, for extra body) not provided
• Salt and black pepper to taste not provided
• Red pepper flakes (optional) pinch not provided

Instructions

1. Prep: Cut 1 lb Yukon Gold potatoes into 3/4-inch chunks. Trim 1/2 lb asparagus. Thinly slice 2 green onions (separate whites and greens). Zest 1 lemon and squeeze 2 Tbsp juice. Pat 1 lb chicken thighs very dry; season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Cook potatoes: Put the potatoes in a pot, cover with cold water by 1 inch, add 1/2 tsp salt, and bring to a boil. Simmer until just tender, 10–12 minutes. Drain, return to the pot, and toss with 1 Tbsp olive oil and a pinch of pepper. Cover to keep warm.
3. Sear chicken (stove): Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until deeply browned, 4–5 minutes. Flip and cook 3 minutes more.
4. Build the lemon-pan sauce: Lower heat to medium. Add the sliced green onion whites and 1 tsp diced garlic to the skillet; stir 30 seconds. Add 1 cup water plus 1 bouillon cube (or 1 cup broth). Scrape up browned bits. Simmer until chicken is cooked through (165°F) and sauce reduces slightly, 5–7 minutes.
5. Cook asparagus in the same pan: Push chicken to one side. Add asparagus plus 2 Tbsp water to the skillet, season with a pinch of salt, and cover 2–3 minutes. Uncover and cook 1–2 minutes more until bright green and crisp-tender.
6. Finish: Turn off heat. Stir in lemon zest and 2 Tbsp lemon juice. Whisk in 1 Tbsp butter and 1 tsp Dijon (optional) for a glossy, bistro-style sauce. Taste and adjust salt/pepper; add a pinch of red pepper flakes if you like.
7. Serve: Plate warm potatoes, top with chicken and spoon over the lemon-pan sauce. Add asparagus on the side and finish with the sliced green onion greens.