Description
A quick and easy weeknight dinner featuring tender chicken breasts and crisp-tender asparagus in a rich lemon butter sauce, all cooked in a single skillet for minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (or almond flour/cornstarch for gluten-free)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt (for dredge)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or avocado oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream (optional)
- 3–4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes (optional)
- 1 bunch asparagus spears (about 1 lb)
- Fresh parsley for garnish (optional)
- Lemon wedges for garnish (optional)
Instructions
- Pat chicken breasts dry with paper towels. If thick, pound to 1/2 inch thickness.
- In a shallow dish, mix flour, garlic powder, paprika, salt, and pepper. Dredge chicken in mixture, shaking off excess.
- Heat oil in a large 12-inch skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove to a plate.
- Reduce heat to medium. Add asparagus to the same skillet and toss in residual oil/drippings for 2-3 minutes until slightly charred. Remove to the plate with chicken.
- Reduce heat to medium-low. Add butter to the skillet. Once melted, add minced garlic and red pepper flakes; stir for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up brown bits (fond) from the bottom of the pan. Simmer for 2 minutes.
- Stir in heavy cream (if using) and lemon zest. Simmer for 1 minute until sauce thickens slightly.
- Return chicken and asparagus to the skillet, nestling into the sauce. Spoon sauce over chicken.
- Cover and simmer on low for 3-4 minutes until chicken reaches an internal temperature of 165°F.
- Taste sauce and adjust seasoning. Serve immediately with garnish.
Notes
Patting the chicken dry is crucial for browning. Do not burn the garlic by keeping heat at medium-low. Scrape the fond from the bottom of the pan for maximum flavor. Chicken thighs can be used as a substitute for breasts. This recipe does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast, as
- Calories: 420
- Sugar: 2
- Sodium: 450
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: one pan dinner, lemon butter chicken, weeknight dinner, easy chicken recipe, asparagus, gluten-free option, keto friendly