Creamy Lemon Chicken and Asparagus is a 30 minute one pan meal! Juicy chicken and tender asparagus swim in creamy lemon sauce for a delicious weeknight meal.

We love chicken and lemon together and can’t get enough of lemon garlic chicken and lemon chicken pasta.

Lemon chicken and asparagus in creamy sauce with lemon slices in cast iron skillet.

Lemon chicken and asparagus recipe is savory, tangy, and easy to make. It’s the perfect low-carb dinner on its own, pairs wonderfully with grains and salads, and makes tasty leftovers!

Chicken recipes are my go-to for quick weeknight meals. It’s high in protein and can be cooked in so many ways like this asparagus chicken, chicken asparagus stir fry, and lemon pepper chicken.

Ingredients for Creamy Lemon Chicken and Asparagus

To make lemon chicken and asparagus recipe you will need a handful of everyday simple ingredients.

Chicken breasts, chicken broth, milk, flour, salt, pepper, lemon, heavy cream, asparagus, chives, garlic and oil.
  • Boneless skinless chicken breasts: We cut them into bite-size pieces so your chicken breasts can be different sizes.
  • Asparagus: Snap off the thick, woody ends of fresh asparagus before slicing.
  • Garlic: Grated fresh garlic adds incredible taste.
  • Lemon: Adds tangy zest to chicken and asparagus. You can also add lemon zest to the sauce for a more tart flavor.
  • Creamy sauce: Chicken broth, whole milk, heavy cream, and flour.
  • Seasoning: Salt and pepper to taste.
  • Oil: I like frying with olive oil for a nice sear. You can also use avocado oil.
  • Fresh herbs: Finely chopped chives or fresh parsley for garnish and extra flavor. Parmesan cheese sprinkled on top is also delicious.

How to Make Lemon Chicken and Asparagus

Here is a quick overview with photos on how to make lemon chicken and asparagus.

Step by step process how to make creamy sauce for chicken and asparagus and cook it.
  • Make the creamy sauce: Add chicken broth, milk, heavy cream and flour to a medium bowl, whisk until smooth and set aside.
  • Cook chicken: Preheat a large skillet on medium heat. Once hot, coat with olive oil. Then add diced chicken, sprinkle with salt and pepper to taste and cook until seared and cooked through, roughly 10 minutes. Stir a few times but not too much.
  • Add asparagus: To the pan along with garlic, remaining oil, salt, and pepper. Cook for just a minute.
  • Add liquids: Give the sauce another whisk then pour over chicken and asparagus. Bring to a simmer and cook for a couple minutes until sauce thickens. Make sure to stir a few times. Then turn off heat, add lemon juice while stirring, so the sauce doesn’t curdle.
Person pouring lemon juice over chicken and asparagus recipe.

Rest and garnish: Let it rest 3-4 minutes in the pan. This is a great time to get any sides ready. Then garnish chicken asparagus with chives, serve and enjoy!

Tips for Best Results

Here are my top tips on how to make this lemon chicken and asparagus recipe incredibly delicious, you’ll want it on your weekly rotation.

  • You can use chicken thighs: Boneless skinless chicken thighs also work, they’ll need a bit more cooking time.
  • Pat dry your chicken breasts: Using paper towels. This removes extra moisture and the chicken will fry better with a nice crispy exterior.
  • Omit heavy cream: To make this chicken asparagus recipe lighter, leave out the heavy cream or use more milk instead.
  • Cut chicken and asparagus in uniform size pieces: Important for two reasons. This ensures even cooking and guarantees you enjoy every ingredient and flavor in each bite.
  • Add lemon juice last: Otherwise it will curdle. Adding it to the cream sauce after it’s been heated will keep it from curdling.
  • Do not overcook asparagus: Asparagus needs a very short cooking time to get that perfect tender-crispy texture. When overcooked, it turns out limp and mushy.
  • Too thick or too thin creamy sauce: Add equal parts flour and water to the sauce if it’s too thin. If it’s too thick, stir in more broth or cream.
Side view of chicken and asparagus recipe garnished with chives and black pepper.

What to Serve Creamy Lemon Chicken Asparagus with?

This lemon chicken and asparagus recipe is delicious as is and perfect for any busy night you need to quickly whip something up in 30 minutes.

Sometimes it’s nice to add a simple side dish and there are plenty of options that compliment chicken with asparagus. My favorite is a spring mix salad.

The extra creamy sauce is great for pasta, Instant Pot white rice, cauliflower rice, or potatoes. Or load up on green veggies and add broccoli, snap peas, or green beans.

How to Store

Store: Place leftovers in an airtight container and refrigerate for up to 3 days.

Freeze: Make sure chicken is cooled, keep in an airtight container for up to 3 months in the freezer. Thaw in the fridge overnight before reheating.

FAQs

How do I trim and chop asparagus?

Gently bend each stalk so the tough, woody end snaps off. Then cut the remaining asparagus the same length. I cut them into one and a half inch pieces.

Can I make chicken and asparagus ahead of time?

Yes! Divide evenly into single serving, airtight containers and refrigerate for up to 3 days. You can reheat on the stove or in the microwave until warm throughout.

How do you know when chicken and asparagus is done?

Cubed chicken cooked in a pan will be ready in 7-10 minutes. Give your chicken a good sear for a few minutes then stir or flip and continue cooking until the internal temperature reaches 165 degrees F.

Can I use bottled lemon juice to make lemon chicken and asparagus?

Yes but the taste won’t be as vibrant and tangy.

Can I use cornstarch to thicken the sauce?

Yes but you won’t need as much. Use half the amount of cornstarch than what the recipe has listed for flour.

More Asparagus Recipes to Try

More Chicken Recipes to Try

Close up of chicken and asparagus recipe in creamy sauce with lemon slices.
Lemon chicken and asparagus in creamy sauce with lemon slices in cast iron skillet.

Lemon Chicken and Asparagus Recipe

Creamy Lemon Chicken and Asparagus is 30 minute one pan meal! Juicy chicken, tender asparagus in creamy lemon sauce for easy weeknight meal.
5 from 4 votes
Servings 4 servings
Calories 310
Diet Low Calorie
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients  

Instructions 

  • In a medium bowl, add chicken broth, milk, heavy cream and flour. Whisk and set aside.
  • Preheat large skillet on medium heat and swirl 1 tablespoon of olive oil to coat. Add chicken, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 10 minutes or until seared and cooked through, stirring a few times but not too often.
  • Add asparagus, garlic, remaining 1 tablespoon of oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and cook for just 1 minute.
  • Give sauce a whisk, pour over chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, stirring a few times. Turn off heat and add lemon juice while stirring chicken and asparagus.
  • Let stand for 3-4 minutes, garnish with chives and serve with your choice of pasta or grain.

Notes

  • Store: Refrigerate any leftovers in an airtight container for up to 3 days.
  • Freeze: Freeze cooked and cooled chicken in airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
  • You can also add lemon zest to the sauce.
  • Boneless skinless chicken thighs will work too.

Nutrition

Calories: 310kcal | Carbohydrates: 11g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 600mg | Fiber: 3g | Sugar: 4g
Course: Dinner
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    So delicious!!! I served this with a crusty baguette on the side, and it was so worth sopping up every last drop of the sauce!!! This would be delicious with zoodles on the side as well (and of course….a crusty baguette!) 🙂 I’ll be making this again and again.

    Side note: I’ve tried other websites that produce quick meals that are bland, I’ve tried other websites that produce delicious meals that take forever to make. Both of those experiences feel like a bit of a waste of my time in the kitchen as a busy mom. But your recipes are like this magical combination of both: fast and always delicious (and bonus: healthy). I never feel like I’m wasting my time in the kitchen with your recipes – and I always know the flavors are going to sing! You have such a knack for magical flavor combinations and you make every ingredient shine. Thank you for all that you do!!!

    1. Crusty baguette and zoodles are both up my alley! Glad you enjoyed it so much! Aw, that is such a great compliment, Cathi, because that’s what I strive to do. So glad to hear! You made my day. I have lots more delicious salads and dinners coming!

  2. 5 stars
    This recipe was so easy and delicious! It was a big hit with my husband. I had some thighs that needed to be used, so did that instead of breasts, and served it over thin spaghetti with a salad and garlic cheese bread. Perfect!

5 from 4 votes (2 ratings without comment)

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