one pan lemon chicken and asparagus
Recipes
Chicken
One Pan Lemon Chicken and Asparagus
Try this one pan lemon chicken and asparagus this spring. Tender, juicy chicken breast and crisp asparagus are paired with a delicious Alfredo-like lemon-cream sauce and it is ready in under 30 minutes.
Ingredients
- 4 (5-to 6-ounce) boneless, skinless chicken breasts
- 3/4 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil
- 1 pound asparagus, ends trimmed and cut into 2-inch segments
- 1 lemon
- 3/4 cup whipping cream
- 1/4 cup freshly grated parmesan cheese
- 2 cloves garlic, minced
- 2 teaspoons italian seasoning
Directions
- Gather all ingredients.
- Place one chicken breast on a cutting board. Cover chicken breast with plastic wrap and pound with a meat mallet until 3/4-inch thick. Repeat with remaining chicken breasts.
- Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat 1 tablespoon olive oil in a very-large skillet over medium-high heat. Add chicken and cook until golden brown and an instant-read thermometer inserted into the center of a breast reads at least 165 degrees F (74 degrees C), 8 to 10 minutes, turning halfway. Remove chicken from the skillet; set aside.
- Add asparagus to the skillet. Cook over medium-high, until bright green and crisp tender, stirring occasionally, 2 to 3 minutes. Remove asparagus from the skillet; set aside.
- Juice half of the lemon (about 1 1/2 tablespoon juice) and slice the remaining half in wedges.
- Add lemon juice, whipping cream, Parmesan cheese, garlic, and Italian seasoning to the skillet
- Simmer over medium-high, scraping the bottom of the skillet with a wooden spoon to release any browned bits, 2 minutes. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add chicken and asparagus back into the skillet. Simmer until heated through and sauce reaches desired consistency, about 1 minute. Serve with lemon wedges.
