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.
Servings: 4 servings
Calories: 310kcal
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1.5 inch pieces
- 1 pound asparagus trimmed and cut into 1.5 inch pieces
- 3 large garlic cloves grated
- 1 large lemon juice of, 3 tablespoons
- 3/4 cup chicken broth low sodium
- 1/2 cup whole milk
- 1/4 cup heavy cream or more milk
- 2 tablespoons flour
- 3/4 teaspoon salt divided
- 1/2 teaspoon ground black pepper divided
- 2 tablespoons olive oil for frying
- 3 tablespoons chives or fresh parsley finely chopped
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