One Pan Creamy Lemon Chicken and Asparagus
One Pan Creamy Lemon Chicken and Asparagus is a soul warming meal you’ll want make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and the asparagus so delicious, you’ll be hard-pressed to have any leftovers.
Servings:4 people
Ingredients
- 4 small-medium boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 teaspoons Italian herb blend, see note
- 4 tablespoons butter, divided
- 2 tablespoons honey
- 1 pound asparagus, ends trimmed
- 1 lemon , divided
- 3 teaspoons minced garlic
- 1 cup chicken broth
- ½ cup heavy cream
Instructions
- Preheat oven to 400 degrees. Rub chicken all over with oil, season with salt and pepper to taste and dried herbs. Add 2 tablespoons butter to a large skillet over medium heat, once melted stir in honey. Place chicken in the pan and brown 2-3 minutes on each side. Transfer to a plate and set aside.
- Add butter and garlic to the pan and stir over medium heat 1-2 minutes until browned and fragrant. Stir in broth and cream. Bring liquid to a boil and simmer for 5 minutes. Stir in salt and pepper to taste (I used about 1/4 teaspoon salt and a pinch of cracked black pepper) and juice of 1/2 lemon (about 1 tablespoon). Thinly slice remaining half of the lemon and set aside.
- Add chicken back to the pan, making sure to scoot it all to one side, and add asparagus to the other portion of the pan. Season asparagus with salt and pepper to taste and place lemon slices between the spears.
- Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Spoon cream sauce over the chicken and asparagus and serve.
Stovetop Only Method
- Rub chicken all over with oil, season with salt and pepper to taste and dried herbs. Add 2 tablespoons butter to a large skillet over medium heat, once melted stir in honey. Place chicken in the pan and cook 5-7 minutes on each side until cooked through. Transfer to a plate and cover to keep warm.
- Add asparagus to the pan, cook for 5-7 minutes, turning the asparagus every couple of minutes, until tender. Transfer to the plate with the chicken, cover to keep warm.
- Add butter and garlic to the pan and stir over medium heat 1-2 minutes until browned and fragrant. Stir in broth and cream. Bring liquid to a boil and simmer for 5-10 minutes until reduced by half and thickened enough to coat the back of a spoon. Stir in salt and pepper to taste (I used about 1/4 teaspoon salt and a pinch of cracked black pepper) and juice of 1/2 lemon (about 1 tablespoon).
- Add chicken and asparagus back to the pan, cook 1-2 minutes til hot throughout. Spoon pan sauce over the chicken and asparagus and serve.
Notes
DIY Italian blend herbs: 1/4 teaspoon dried thyme + 1/4 teaspoon dried parsley + 1/4 teaspoon dried basil + 1/4 teaspoon dried oregano
**For extra creamy sauce: Reducing the sauce down further (simmering longer until thickened) before adding asparagus and returning chicken to the pan will result in a thicker, creamier sauce. You can also whisk 2 teaspoons of corn starch into 1 tablespoon of chicken broth and stir this into the simmering sauce for an even thicker, ultra-creamy lemon pan sauce.
Nutrition
Calories: 469 kcal, Carbohydrates: 18 g, Protein: 52 g, Fat: 21 g, Saturated Fat: 9 g, Trans Fat: 1 g, Cholesterol: 187 mg, Sodium: 508 mg, Potassium: 1207 mg, Fiber: 3 g, Sugar: 12 g, Vitamin A: 1394 IU, Vitamin C: 28 mg, Calcium: 90 mg, Iron: 4 mg