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Easy One-Pan Lemon Butter Chicken and Asparagus

one-pan lemon butter chicken and asparagus - featured image
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A quick and easy one-pan recipe featuring juicy lemon butter chicken and tender-crisp asparagus, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound or 450g), pounded to even thickness
  • 1 bunch fresh asparagus (about 1 pound or 450g), trimmed and cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Juice of 1 large lemon (about 2 tablespoons), plus optional zest
  • ½ cup (120ml) low sodium chicken broth
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • Handful fresh parsley, chopped, for garnish
  • Optional: grated Parmesan cheese for serving

Instructions

  1. Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound with a meat mallet or rolling pin until about ½ inch thick. Season both sides generously with salt and pepper. (About 10 minutes)
  2. Snap off woody ends of asparagus and cut stalks into 2-inch pieces. Set aside. (About 5 minutes)
  3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add chicken breasts. Cook without moving for 5-6 minutes until golden brown on the bottom. Flip and cook another 4-5 minutes until chicken reaches 165°F (74°C). Remove chicken and tent with foil to keep warm.
  4. Lower heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for about 30 seconds until fragrant but not browned.
  5. Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Let simmer for 2-3 minutes to reduce slightly.
  6. Add asparagus to the skillet. Cook, stirring occasionally, for 4-5 minutes until tender-crisp. Season with salt, pepper, and red pepper flakes if desired.
  7. Nestle chicken breasts back into the skillet with asparagus. Spoon lemon butter sauce over the top. Cook together for 1 minute to combine flavors.
  8. Sprinkle chopped parsley and optional grated Parmesan over the dish. Serve immediately with your favorite side.

Notes

Do not overcrowd the pan to ensure proper searing. Pound chicken evenly for consistent cooking. Use fresh lemon juice for best flavor. Watch garlic carefully to avoid burning. Let chicken rest tented with foil before slicing to keep it juicy. For dairy-free version, substitute butter with coconut oil or plant-based butter. Optional Parmesan adds extra flavor. Adjust seasoning with red pepper flakes for heat.

Nutrition

Keywords: lemon butter chicken, asparagus recipe, one-pan dinner, quick chicken recipe, easy weeknight meal, healthy chicken dinner, gluten-free chicken recipe

Find it online: https://vexifood.com/easy-one-pan-lemon-butter-chicken-and-asparagus-recipe-for-quick-dinners/