Description
This Creamy One-Pan Lemon Garlic Chicken and Asparagus recipe combines tender chicken breast with fresh asparagus in a velvety lemon garlic cream sauce, offering a delicious and convenient dinner solution that comes together in just 30 minutes using one pan.
Ingredients
Scale
- 2 tablespoons all-purpose flour (or almond flour for a gluten-free option)
- 2 teaspoons Italian herb seasoning
- 1/2 teaspoon red pepper flakes, or to taste (adjust for preferred spice level)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds skinless, boneless chicken breast
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1/2 cup minced shallots (or red onion as a substitute)
- 1 tablespoon minced garlic (about 3–4 cloves)
- 1 pound fresh asparagus, trimmed and cut into thirds
- 1 cup heavy cream (or coconut cream for a dairy-free variation)
- 1 lemon, juiced
- 1/4 cup grated pecorino Romano cheese (or nutritional yeast for dairy-free option)
- Fresh flat-leaf parsley sprigs for garnish (optional)
Instructions
- In a shallow bowl, mix the flour, Italian herb seasoning, red pepper flakes, salt, and black pepper. Cut the chicken breasts into evenly sized pieces, about 1-inch thick. Dredge each piece of chicken in the flour mixture, shaking off any excess.
- Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until the butter is melted and starts to bubble. Add the coated chicken pieces to the pan, making sure not to overcrowd (cook in batches if necessary). Cook for 3-4 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate. Cover loosely with foil to keep warm.
- In the same pan, add the remaining tablespoon of butter. Add the minced shallots and sauté for 2-3 minutes until they begin to soften. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add the asparagus to the pan and cook for about 3-4 minutes until it begins to soften but still retains some crispness. Pour in the heavy cream and lemon juice, stirring to combine. Bring the sauce to a gentle simmer and cook for 2-3 minutes until it begins to thicken slightly. Stir in the grated pecorino Romano cheese until melted and the sauce is smooth.
- Return the chicken to the pan, nestling the pieces into the creamy sauce. Simmer for an additional 2-3 minutes to warm the chicken through and allow the flavors to meld. Taste and adjust seasoning if necessary with additional salt, pepper, or lemon juice. Garnish with fresh parsley before serving.
Notes
- For the most tender chicken, ensure uniform thickness by pounding lightly if needed.
- Choose medium thickness asparagus to avoid overcooking.
- If the sauce is too thick, add a splash of chicken broth; too thin, simmer to reduce.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1
- Calories: 520
- Sugar: 4
- Sodium: 450
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12
- Fiber: 3
- Protein: 42
- Cholesterol: N/A