Chicken and Asparagus Skillet Supper
Elevate your weeknight dinner game with this flavorful Chicken and Asparagus Skillet Supper—a one-pan wonder that combines tender, golden-browned chicken breasts with crisp-tender asparagus in a luscious garlic butter and lemon sauce. Perfectly seasoned with a hint of red pepper flakes and finished with fresh parsley, this quick and easy recipe is ready in just 35 minutes, making it a go-to for busy evenings. Packed with vibrant flavors, a touch of citrusy brightness, and the healthy crunch of asparagus, this dish pairs beautifully with rice, mashed potatoes, or crusty bread for soaking up the irresistible sauce. Whether you're meal prepping or serving up a simple yet elegant dinner, this balanced, protein-rich meal is a true crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 pieces (minced) garlic cloves
- 1 pound asparagus spears (ends trimmed)
- 0.5 cup chicken broth
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons parsley (fresh, chopped)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the chicken breasts to the pan. Cook for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter.
Stir in the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the asparagus spears to the skillet, season with a pinch of salt and black pepper, and sauté for 4-5 minutes, stirring occasionally, until they become tender but still slightly crisp.
Push the asparagus to one side of the pan and add the remaining tablespoon of butter to the other side.
Pour in the chicken broth, lemon juice, and red pepper flakes (if using). Stir to combine and let the liquid simmer for 2-3 minutes to slightly reduce.
Return the chicken breasts to the skillet, nestling them into the sauce and alongside the asparagus. Spoon some of the sauce over the chicken.
Sprinkle the dish with fresh chopped parsley, and allow everything to warm through for 2-3 minutes.
Serve the Chicken and Asparagus Skillet Supper hot, garnished with extra parsley if desired. Pair it with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 9.7 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 244 mg | 19% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2962 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
