Get ready to transform your weeknight dinner from ordinary to extraordinary with this irresistible One Pan Creamy Lemon Chicken and Asparagus recipe! Imagine a dish that combines the zesty brightness of lemon, the tender juiciness of perfectly cooked chicken, and the crisp elegance of fresh asparagus - all prepared in a single skillet with minimal cleanup. This recipe is about to become your new go-to meal that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed
- 1 cup heavy cream
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
Instructions
- Begin by gathering all the ingredients: 4 boneless, skinless chicken breasts, 1 bunch of trimmed asparagus, 1 cup of heavy cream, 1 lemon (juiced and zested), 2 cloves of minced garlic, salt and pepper to taste, 2 tablespoons of olive oil, and 1 teaspoon of dried thyme.
- Preheat your oven to 400°F (200°C) to prepare for baking the chicken and asparagus.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, season the chicken breasts with salt, pepper, and dried thyme on both sides.
- Carefully place the seasoned chicken breasts in the skillet and sear them for about 5-6 minutes on each side, until they are golden brown. Do not overcrowd the pan; if necessary, sear the chicken in batches.
- Once the chicken is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the trimmed asparagus to the skillet and toss it with the garlic for about 2-3 minutes, allowing it to become slightly tender but still crisp.
- While the asparagus is cooking, prepare the creamy lemon sauce. In a bowl, whisk together the heavy cream, lemon juice, and lemon zest until well combined.
- Pour the creamy lemon mixture over the asparagus in the skillet, stirring to coat the asparagus evenly. Bring the mixture to a gentle simmer.
- Return the seared chicken breasts to the skillet, nestling them into the creamy sauce and asparagus. Ensure the chicken is partially submerged in the sauce.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the asparagus is tender.
- Once done, remove the skillet from the oven and let it rest for a few minutes. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Serve the creamy lemon chicken and asparagus hot, spooning the sauce over the chicken and vegetables. Enjoy your delicious one pan meal!
Tips
- Temperature is Key: Ensure your chicken reaches an internal temperature of 165°F for perfect doneness and food safety.
- Searing Secrets: Pat your chicken breasts dry before seasoning to achieve that beautiful golden-brown crust.
- Asparagus Perfection: Choose fresh, firm asparagus and trim the woody ends for the best texture and flavor.
- Cream Sauce Hack: Whisk the cream sauce thoroughly to prevent separation and ensure a smooth, luxurious consistency.
- One-Pan Magic: Use an oven-safe skillet to minimize dishes and maximize flavor infusion.
- Zest and Juice Tip: Use fresh lemon for the most vibrant citrus flavor - bottled juice just can't compare!
- Resting Period: Let the dish rest for a few minutes after cooking to allow the flavors to meld and the chicken to retain its juiciness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 6g
Protein: 35g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 140mg
