One Pan Lemon Chicken And Asparagus Recipe

If you’re looking for a delicious and easy dinner idea, this One Pan Lemon Chicken and Asparagus is perfect for you! It’s tasty, comforting, and a breeze to make—all in one pan!

Why Make This Recipe

This recipe is a real winner for busy weeknights. It combines juicy chicken and fresh asparagus in a creamy lemon sauce, making it a family favorite. Plus, it’s a lovely way to enjoy healthy ingredients without spending hours in the kitchen. You’ll love how quick and simple it is to prepare and clean up!

How to Make One Pan Lemon Chicken and Asparagus

Ingredients:

4 (5- to 6-ounce) boneless, skinless chicken breasts
3/4 teaspoon salt, divided
3/4 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 pound asparagus, ends trimmed and cut into 2-inch segments
1 medium lemon
3/4 cup whipping cream
1/4 cup grated Parmesan cheese
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons Italian seasoning

Directions:

Gather all ingredients to get started.
Place one chicken breast on a cutting board. Cover it with plastic wrap and pound it with a meat mallet until it is about 3/4-inch thick. Repeat this with the other chicken breasts.
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until it is golden brown, about 8 to 10 minutes. An instant-read thermometer should read at least 165°F (74°C). Turn the chicken halfway through cooking. Once done, remove the chicken from the skillet and set it aside.
Next, add asparagus to the same skillet. Cook the asparagus over medium-high heat until it’s bright green and crisp-tender, about 2 to 3 minutes. Stir occasionally. Remove the asparagus from the skillet and set aside.
Juice half of the lemon, which should give you about 1 1/2 tablespoons of juice. Slice the remaining half into wedges.
In the skillet, add the lemon juice, whipping cream, Parmesan cheese, minced garlic, and Italian seasoning.
Simmer over medium-high heat, using a wooden spoon to scrape the bottom of the skillet and release any browned bits, for about 2 minutes. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Finally, add the chicken and asparagus back into the skillet. Simmer for about 1 minute until everything is heated through and the sauce is the right consistency. Serve with lemon wedges on the side.

How to Serve One Pan Lemon Chicken and Asparagus

Serve this dish hot, right from the pan! It pairs wonderfully with rice, pasta, or crusty bread to soak up the creamy sauce. A simple salad on the side can also add a nice touch.

How to Store One Pan Lemon Chicken and Asparagus

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. Just reheat it in the microwave or on the stove until it’s hot again.

Tips to Make One Pan Lemon Chicken and Asparagus

Make sure not to overcook the asparagus; it should remain crunchy.
Use fresh lemon for the best flavor; it makes a big difference!
Feel free to adjust the seasonings based on your taste preferences.

Variation

You can swap the asparagus for other veggies like green beans or broccoli if you prefer. You can also add some cherry tomatoes for extra flavor and color!

FAQs

Can I use frozen chicken breasts?
- Yes, but make sure to fully thaw them before cooking for even cooking.
Is there a dairy-free option for this recipe?
- Yes, you can use coconut cream instead of whipping cream and nutritional yeast instead of Parmesan.
Can I make this recipe ahead of time?
- It’s best served fresh, but you can prep the chicken and trim the asparagus ahead of time to make cooking easier!