This Lemon Chicken with Asparagus is a bright and tasty dish! The juicy chicken is cooked to perfection and paired with crisp asparagus, all tossed in a zesty lemon sauce.
I love how the fresh flavors dance on my tongue, making dinner feel special. Plus, it’s quick to prepare, so I can make it even on busy nights! 🍋🐔
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are best for this recipe. If you need a substitution, try boneless thighs for juicier meat or even tofu for a plant-based option.
Asparagus: Fresh asparagus is key here, but green beans or broccoli would work as alternatives if asparagus isn’t available. Just adjust the cooking time to keep the veggies crisp.
Heavy Cream: For a lighter option, use half-and-half or coconut milk. If you’re dairy-free, almond or oat cream can be good substitutes too.
Garlic: Fresh garlic gives the best flavor. If you’re in a pinch, garlic powder can be used—just use about 1/4 teaspoon instead of the three cloves.
Lemon: Fresh lemon adds brightness. If you don’t have a fresh lemon, use a tablespoon of bottled lemon juice, but fresh is always best for flavor.
How Can I Ensure My Chicken is Cooked Perfectly?
Cooking chicken perfectly can be tricky. Follow these steps to make sure you get it just right:
- Season your chicken well with salt and pepper—this really brings out the flavor.
- Preheat the skillet nicely so the chicken gets a good sear. The olive oil should shimmer but not smoke.
- Cook on medium-high heat for about 5-7 minutes per side. Don’t move the chicken too much; let it brown.
- Use a meat thermometer—chicken should reach an internal temperature of 165°F (75°C) for safety!
How to Make Lemon Chicken with Asparagus
Ingredients You’ll Need:
For the Chicken and Asparagus:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 bunch of fresh asparagus, trimmed
- 3 cloves garlic, minced
For the Sauce:
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 lemon, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon butter
How Much Time Will You Need?
This delightful dish will take about 10 minutes to prepare and about 15 minutes to cook. So, you can have a delicious meal ready in just about 25 minutes! Perfect for those busy weeknights!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken breasts generously with salt and black pepper on both sides. This will ensure they’re flavorful and delicious!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side, or until they are golden brown and fully cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Prepare the Asparagus:
In the same skillet, add the trimmed asparagus. Cook for about 3-4 minutes until they are tender-crisp, which means they should still have a little crunch. Then, add the minced garlic and sauté for another minute until it’s fragrant.
4. Make the Sauce:
Pour in the chicken broth and bring it to a gentle simmer. Make sure to scrape up any of those tasty browned bits from the bottom of the skillet while it heats up. These add lots of flavor!
5. Add Cream and Flavorings:
Stir in the heavy cream, butter, and, if you like a little heat, the crushed red pepper flakes. Mix in half of the chopped parsley too. Let this simmer for about 2-3 minutes so it can thicken slightly.
6. Combine Chicken and Asparagus:
Return the cooked chicken breasts to the skillet, nestling them into the sauce alongside the asparagus. Place the thin lemon slices on top of the chicken for extra flavor.
7. Final Cook:
Let everything cook together for another 2-3 minutes. This allows the flavors to meld beautifully and warms up the lemon slices.
8. Garnish and Serve:
Before serving, sprinkle the remaining parsley on top for a fresh touch. Serve hot, spooning that creamy lemon sauce over the chicken and asparagus. Enjoy your delicious and vibrant meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best methods for quick thawing are leaving it in the fridge overnight or submerging it in a sealed plastic bag in cold water for a couple of hours.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or even coconut milk. For a dairy-free choice, almond milk with a little cornstarch or a store-bought non-dairy cream works well, but the texture may be a bit different.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat gently in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Ahead of Time?
While this dish is best enjoyed fresh, you can prepare the chicken and sauce ahead of time and then combine them with the asparagus just before serving. This way, everything will be warm and flavorful when you’re ready to eat!
