Lemon Asparagus Chicken
Bright, zesty, and bursting with fresh flavors, this Lemon Asparagus Chicken recipe is the perfect one-pan dinner to elevate your weeknight meals. Tender, golden-seared chicken breasts are paired with crisp-tender asparagus and rich, garlicky lemon butter sauce for a deliciously satisfying dish that’s ready in under 45 minutes. Fresh lemon juice and slices infuse the dish with vibrant citrus notes, while a hint of parsley adds a pop of color and freshness. Perfectly balanced between elegance and ease, this recipe is gluten-free adaptable and packed with wholesome ingredients like high-protein chicken and nutrient-rich asparagus. Serve it with rice, quinoa, or crusty bread to soak up the irresistible sauce for a complete, restaurant-quality meal that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 pound fresh asparagus
- 2 pieces lemon
- 3 pieces garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cup chicken broth
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
Trim the woody ends off the asparagus. Slice one lemon into thin rounds and juice the other lemon. Set aside.
Season the chicken breasts with salt and pepper on both sides.
Dredge each chicken breast in all-purpose flour, shaking off excess flour.
Heat a large skillet over medium heat, and add the olive oil and 1 tablespoon of butter.
Sear the chicken breasts for about 4-5 minutes on each side, until golden brown and almost cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant.
Add the chicken broth and lemon juice to the skillet, scraping up any browned bits at the bottom of the pan.
Return the chicken breasts to the skillet and spoon the sauce over them. Cover and let cook on low heat for an additional 5 minutes.
Add the asparagus and lemon slices to the skillet. Cover again and cook for 5-7 minutes, or until the asparagus is tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).
Sprinkle chopped parsley over the dish before serving.
Serve warm with the sauce drizzled on top of the chicken and asparagus.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 9.8 g | ||
| Protein | 233.2 g | 466% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 276 mg | 21% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3123 mg | 66% | |
*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.
