Description

A quick, 30-minute weeknight dinner featuring juicy chicken breasts and crisp asparagus in a bright, garlicky lemon-herb butter sauce, all cooked in a single skillet for easy cleanup.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts
1 tablespoon Italian seasoning
4 cloves garlic, minced
1 teaspoon kosher salt (for chicken)
0.5 teaspoon black pepper (for chicken)
3 tablespoons unsalted butter (divided)
2 lemons (1 for zest, 1 for juice)
0.5 cup low-sodium chicken broth
1 pound asparagus, woody ends trimmed
0.5 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon olive oil (for searing)

Instructions

Prep ingredients: Trim asparagus, mince garlic, zest one lemon, and juice both lemons. Season chicken with salt, pepper, and Italian seasoning, then pat dry.
Sear chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove to a plate and tent with foil.
Sauté asparagus: Reduce heat to medium. Add 1 tablespoon butter to the skillet. Cook asparagus for 3-4 minutes until tender-crisp. Remove to the plate with the chicken.
Make sauce: Reduce heat to medium-low. Add remaining garlic and red pepper flakes, stirring for 30 seconds. Add chicken broth and lemon juice, scraping up browned bits. Simmer for 2 minutes.
Finish sauce: Remove skillet from heat. Whisk in the remaining 1 tablespoon of cold butter until the sauce is glossy and smooth.
Combine and serve: Return chicken and asparagus to the skillet. Spoon sauce over everything, let sit for 1 minute, then garnish with parsley and serve.

Notes

Pat chicken dry before searing for better browning. Use cold butter at the end to create a silky emulsion. Do not overcrowd the pan. Chicken thighs can be substituted for breasts. This recipe is naturally gluten-free but check broth labels.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken breast and
Calories: 320
Sugar: 3
Sodium: 450
Fat: 16
Saturated Fat: 7
Carbohydrates: 8
Fiber: 3
Protein: 35

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