Description
A quick and simple one-pan meal featuring tender chicken and crisp asparagus in a bright lemon sauce.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb (450g) asparagus, woody ends trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/3 cup chicken broth
- Juice and zest of 1 large lemon
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Pat the chicken pieces dry with a paper towel. Season them evenly with the salt, pepper, and dried thyme.
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown and mostly cooked through. Transfer the chicken to a plate.
- In the same pan, add the asparagus. Cook for 3-4 minutes, stirring occasionally, until bright green and crisp-tender.
- Add the minced garlic to the pan and cook for 1 minute until fragrant.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Return the cooked chicken to the pan. Stir everything together and cook for another 2-3 minutes until the sauce thickens slightly and the chicken is fully cooked.
- Remove from heat. Stir in the lemon zest. Garnish with fresh parsley if using. Serve immediately.
Notes
- Cut your chicken pieces to a uniform size for even cooking.
- Do not overcrowd the pan when browning the chicken. Cook in batches if needed.
- You can substitute broccoli or green beans for the asparagus.
- For a creamier sauce, stir in 2 tablespoons of heavy cream or a dairy-free alternative at the end.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Frying / Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 105mg