Festive Chicken with Asparagus
Elevate your weeknight dinner with this mouthwatering recipe for Festive Chicken with Asparagus! Juicy, golden-brown chicken breasts are paired with tender-crisp asparagus and brought to life with a zesty, rosemary-infused lemon sauce that’s equal parts bright and comforting. A touch of honey adds a subtle sweetness, perfectly complementing the savory flavors. Ready in just 40 minutes, this one-skillet dish minimizes cleanup while maximizing flavor. Garnish with fresh parsley for a pop of color and serve alongside rice or roasted potatoes for a complete and satisfying meal. Perfect for special occasions or a midweek treat, this recipe is a celebration of simple yet elegant cooking.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 pound Asparagus
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Honey
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
Trim the tough ends off the asparagus and set aside.
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side until golden brown. Remove from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté the garlic for 1 minute until fragrant.
Add the asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until it is bright green and tender-crisp. Remove the asparagus from the skillet and set aside with the chicken.
Reduce the heat to medium and add the chicken broth, lemon zest, lemon juice, honey, and chopped rosemary to the skillet. Stir well to combine.
Bring the sauce to a simmer and return the chicken breasts to the skillet. Spoon the sauce over the chicken.
Cover the skillet with a lid and cook for 7-9 minutes or until the chicken is fully cooked (internal temperature of 165°F/74°C).
In the final minute, return the asparagus to the skillet to warm through.
Transfer the chicken and asparagus to a serving platter. Drizzle the sauce over the top and garnish with chopped parsley if desired.
Serve immediately with your favorite side dish, such as rice or roasted potatoes.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 26.8 g | ||
| Protein | 228.4 g | 457% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 226 mg | 17% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2907 mg | 62% | |
*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.
