Spring Chicken and Asparagus
Celebrate the vibrant flavors of the season with this easy and elegant Spring Chicken and Asparagus recipe. This one-skillet wonder combines tender, golden-seared chicken breasts with the crisp bite of fresh asparagus, all brought together in a luscious lemon-garlic butter sauce. Elevated with hints of zesty lemon zest and a sprinkle of fresh parsley, this dish strikes the perfect balance between bright, refreshing flavors and comforting richness. Ready in just 40 minutes, it's ideal for weeknight dinners or entertaining guests. Pair it with a side of fluffy rice or crusty bread to soak up every drop of the delectable sauce. Perfect for springtime, this recipe shines with simple ingredients and minimal prep, delivering maximum flavor in every bite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 bunch asparagus
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Trim the ends of the asparagus and cut them into 2-inch pieces. Mince the garlic and chop the parsley.
Season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and cook for 1 minute until fragrant.
Add the asparagus to the skillet and sauté for 3-4 minutes until tender-crisp. Remove the asparagus and set aside with the chicken.
Pour the chicken broth, lemon juice, and lemon zest into the skillet. Cook for 3 minutes, scraping the bottom of the skillet to deglaze and bring out the flavors.
Lower the heat to medium-low, return the chicken breasts back to the skillet, and cook for an additional 8-10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Return the asparagus to the skillet and stir gently to coat with the sauce. Add the remaining 1 tablespoon of butter to the skillet for a richer flavor, stirring until melted.
Sprinkle the dish with chopped parsley and serve immediately. Pair with rice, quinoa, or crusty bread for a complete meal.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.9 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 143 mg | 3% | |
*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.
