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Enjoy a restaurant-quality, wholesome dinner in under half an hour with this Chicken With Lemon Asparagus recipe! Featuring juicy chicken breasts baked with fresh asparagus and zesty lemon sauce, it’s a perfect meal for busy weeknights, meal prepping, or impressing family and guests. This dish is gluten-free, rich in protein, and quick to prepare making it a must-try for anyone seeking healthy comfort food.
Table of Contents
Ingredient List
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts | 4 medium | Boneless, skinless |
| Italian seasoning | 1 tbsp | Adds herby flavor |
| Crushed red pepper | 1/2 tsp | Optional: spicy kick |
| Salt | 1/2 tsp | To taste |
| Pepper | 1/2 tsp | To taste |
| Olive oil | 1 tbsp | For sautéing |
| Butter | 2 tbsp | Divided |
| Asparagus | 1 lb | Trimmed, cut in thirds |
| Onion | 1/2 cup | Minced |
| Garlic | 3-4 cloves | Minced |
| Heavy cream | 1 cup | For creamy sauce |
| Lemon juice | 2 tbsp | Fresh recommended |
| Parmesan cheese | 1/4 cup | Optional, for richness |
Equipment You’ll Need:
Instructions
- Season chicken: Sprinkle Italian seasoning, crushed red pepper, salt, and pepper evenly over each chicken breast.
- Heat olive oil in a large frying pan over medium. Add chicken and cook for 5-6 minutes per side, until golden and cooked through. Remove and set aside.
- Melt half the butter in the same pan. Sauté onion and asparagus for 2-3 minutes until just tender. Add garlic and cook for 1 minute.
- Pour in heavy cream, lemon juice, and Parmesan cheese. Stir to combine, scraping up flavorful bits.
- Return chicken to pan and simmer 3-4 minutes until sauce thickens. Adjust salt and pepper to preference. If sauce is thick, add water or chicken stock.
- Serve hot, garnished with extra Parmesan or lemon zest.
Helpful Tips
- Choose fresh asparagus: Thin, fresh stalks work best for tender results.
- Customize spice: For mild flavor, omit the crushed red pepper.
- Prep ahead: Marinate chicken early and chop veggies for a quicker cook.
- Make it lighter: Substitute half-and-half for heavy cream.
- Pairings: Serve with rice, quinoa, or mashed potatoes for a filling meal.
Kitchen Equipment Section
Make cooking a breeze with these handy tools (affiliate links):
- Air fryer
- Frying pans
- Kitchen utensils
- Cutting board
- Chef’s knives
- Measuring cups and spoons set
- Mixing bowls
Frequently Asked Questions
Can I bake this dish instead of pan-frying?
Absolutely! Arrange the seasoned chicken and asparagus in a baking sheet, drizzle with olive oil and butter, and bake at 375°F for 25-30 minutes.
Can I use chicken thighs or ground chicken?
Yes, chicken thighs offer a juicier texture. Ground chicken works, but cook thoroughly and adjust timing.
How do you store leftovers?
Cool completely and store in an airtight container for up to 3 days. Reheat gently for best texture.
What sides pair well?
Try garlic mashed potatoes, cauliflower rice, or a crisp side salad.
Can this be made dairy-free?
Use coconut cream instead of heavy cream, and skip Parmesan.
Chicken With Lemon Asparagus : Easy Baked Dinner
Juicy Chicken With Lemon Asparagus baked to perfection with fresh asparagus and a creamy lemon sauce. The ultimate weeknight dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan Sauté and Simmer
- Cuisine: American
Ingredients
4 medium chicken breasts (boneless, skinless)
1 tablespoon Italian seasoning
1/2 tsp crushed red pepper
1/2 tsp salt
1/2 tsp pepper
1 tablespoon olive oil
2 tablespoons butter (divided)
1 pound asparagus (trimmed, cut in thirds)
1/2 cup onion (minced)
3–4 cloves garlic (minced)
1 cup heavy cream
2 tablespoons lemon juice
1/4 cup Parmesan cheese (optional)
Instructions
1. Season chicken with Italian seasoning, crushed chili pepper, salt & pepper.
2. Add olive oil to frying pan and cook chicken 5-6 minutes per side; set aside.
3. Sauté onion and asparagus with butter for 2-3 minutes then add garlic for 1 minute.
4. Stir in heavy cream, lemon juice, and Parmesan; combine.
5. Return chicken to pan and simmer 3-4 minutes until sauce thickens.
6. Adjust salt & pepper; add water or stock if necessary.
7. Serve hot.
Notes
Use fresh asparagus for best results.
Omit crushed chili for mild flavor.
Bake dish in oven at 375°F for 25 minutes for an easy alternative.
Store leftovers for up to 3 days in an airtight container.
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