This Turmeric Black Pepper Chicken with Asparagus is fresh, fragrant and cooked up in one pan. Featuring fresh garlic, lemon and smoked paprika for a flavor-packed dish that's ready in under 30 minutes. Gluten-free, dairy-free, egg-free.
Simple Ingredients, Maximum Flavor
I love a one-pan meal that's ready in under 30 minutes (just like my Turkey Taco Skillet) and this Turmeric Black Pepper Chicken fits the bill! The chicken thighs are flavorful and juicy while asparagus cooks up quickly for added freshness and fiber. A simple seasoning mix of turmeric, black pepper, smoked paprika and cumin is married with garlic and zingy lemon for a satisfying, protein-packed dinner.
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Ingredients and Substitutions
Ground turmeric - An anti-inflammatory spice with an earthy flavor and bright yellow color. You can also use finely grated, fresh turmeric instead.
Black pepper - A compound called piperine in the black pepper helps with the absorption of the anti-inflammatory compounds in turmeric. Use freshly ground for the best flavor.
Ground cumin and smoked paprika - Enhance the savory flavors in the dish. Cumin brings an earthy, nutty note while paprika adds a sweet, smoky flavor.
Olive oil - Used for sautéing the chicken and asparagus, this flavorful oil can be swapped out for avocado oil, if preferred.
Chicken thighs - Juicy and flavorful, boneless skinless chicken thighs cook up quickly on the stovetop. Chicken breast also works for a lighter option.
Garlic - Use fresh garlic for the best flavor. Pre-chopped can be used to speed up prep.
Asparagus - Snap off the woody ends by gently bending the bottom section of each asparagus spear. Broccolini or green beans can also be used.
Lemon juice - Balances the flavors and brings a fresh note. Use fresh-squeezed for the best flavor.
Salt
How to Make Turmeric Black Pepper Chicken with Asparagus
Step 1: In a bowl, toss chicken with turmeric, black pepper, cumin, smoked paprika, and salt. Coat evenly.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 5-7 minutes, stirring occasionally, until browned and nearly cooked through. Transfer to a plate.
Step 3: Lower heat to medium. Add remaining tablespoon olive oil. Stir in garlic and cook for 30 seconds. Add asparagus and sauté 3-4 minutes until bright green and crisp-tender.
Step 4: Return chicken to pan. Cook 2-3 minutes, stirring, until chicken is warmed through. Add lemon juice, stir to combine and season with additional salt and pepper as desired.
Recipe tips
- Pat the chicken dry with paper towels before seasoning to help it brown properly when cooked.
- Cut the chicken into evenly sized pieces so they all cook at the same rate.
- Crowding the pan when searing the chicken will cause it to steam, not caramelize. You can cook it in a couple of batches, if needed.
- Asparagus cooks quickly and is best served when still vibrant and slightly crisp.
- For a vegan version, try using chunks of firm tofu in place of the chicken.
Serving suggestions
- Spoon over a bowl of steamed millet or quinoa.
- For a cozy option, try my Mashed Potato Squash or Mexican Roast Potatoes.
- Want more vegetables? Roast up some Carrots and Zucchini or toss together a Chickpea Avocado Salad.
More Gluten-Free Chicken Recipes
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📖 Recipe
Turmeric Black Pepper Chicken with Asparagus
Ingredients
- 1 ½ teaspoons ground turmeric
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 tablespoons olive oil divided
- 1 ½ pounds boneless skinless chicken thighs (or chicken breast), cut into 1-inch pieces
- 4 cloves garlic minced
- 1 pound asparagus trimmed and cut into 2-inch pieces
- 2 tablespoons fresh lemon juice half of one large lemon
Instructions
- In a bowl, toss chicken with turmeric, black pepper, cumin, smoked paprika, and salt. Coat evenly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 5-7 minutes, stirring occasionally, until browned and nearly cooked through. Transfer to a plate.
- Lower heat to medium. Add remaining tablespoon olive oil. Stir in garlic and cook for 30 seconds. Add asparagus and sauté 3-4 minutes until bright green and crisp-tender.
- Return chicken to pan. Cook 2-3 minutes, stirring, until chicken is warmed through. Add lemon juice, stir to combine and season with additional salt and pepper as desired.
- Serve with rice, cauliflower rice, quinoa, roasted sweet potatoes, or enjoy as-is.
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