Fresh Lemon Asparagus Chicken Skillet
A quick and wholesome dinner featuring juicy chicken breasts, crisp asparagus, and bright lemon flavors cooked together in a skillet for a delicious and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 bunch fresh asparagus (about 1 lb / 450 g), trimmed and cut into 2-inch pieces
- 1 large lemon, zest and juice
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter, softened
- 1/2 cup low sodium chicken broth (120 ml)
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning. Trim the woody ends off asparagus and cut into 2-inch pieces. Zest the lemon, then juice it and set both aside.
- Heat 1 tablespoon olive oil over medium-high heat in a large skillet. When shimmering, add chicken breasts. Cook undisturbed for 5-6 minutes until golden brown on one side.
- Flip chicken over and add minced garlic to the pan. Cook for 1 minute until fragrant but not burnt. Add butter and let it melt, spooning it over the chicken for extra richness.
- Pour in chicken broth and lemon juice carefully. Reduce heat to medium-low, cover, and let simmer for 8-10 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Remove chicken from skillet and set aside on a plate tented with foil to rest. Add remaining tablespoon olive oil to skillet and toss in asparagus. Sauté for 3-4 minutes until bright green and crisp-tender. Season with salt, pepper, and red pepper flakes if using.
- Return chicken to skillet nestling it among asparagus. Sprinkle lemon zest over the top, stirring gently to coat everything in the pan juices. Let it all warm through for a minute or two.
- Transfer to plates with plenty of pan sauce spooned over. Garnish with extra lemon slices or fresh parsley if desired.
Notes
Do not overcrowd the pan to ensure proper searing. Pat chicken dry before cooking for a better crust. Rest chicken after cooking to keep it juicy. Add a splash of water or broth if pan sauce gets too thick. Use chicken thighs as a substitute for darker meat. For dairy-free, skip butter or use plant-based alternatives. Frozen asparagus can be used if thawed and drained well.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 375
- Sugar: 3
- Sodium: 350
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 3
- Protein: 38
Keywords: lemon chicken, asparagus chicken skillet, quick dinner, healthy chicken recipe, one pan meal, easy chicken dinner, lemon asparagus chicken