Description
A light and flavorful one-pan meal featuring juicy lemon garlic chicken and crisp-tender asparagus in a zesty, buttery sauce. Ready in just 20 minutes, this dish is perfect for a quick and healthy dinner!
Ingredients
Units
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts (cut into thin cutlets)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp butter
- For the Sauce & Asparagus:
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 2 garlic cloves, minced
- 2 tbsp lemon juice (freshly squeezed)
- 1/2 cup chicken broth (low sodium)
- 1 tsp honey (optional, for balance)
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Season & Sear the Chicken:
- Season the chicken cutlets with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden brown and cooked through.
- Remove from the pan and set aside.
- Cook the Asparagus:
- In the same pan, add butter and melt over medium heat.
- Add asparagus and garlic, sautéing for 2–3 minutes until just tender.
- Make the Lemon Sauce:
- Pour in chicken broth, lemon juice, honey (if using), and red pepper flakes.
- Stir and let the sauce simmer for 1–2 minutes until slightly reduced.
- Combine & Finish:
- Return the chicken to the pan, coating it with the sauce.
- Sprinkle with lemon zest and fresh parsley.
- Serve & Enjoy:
- Pair with rice, quinoa, or a fresh salad for a complete meal.
Notes
- Swap asparagus for green beans or broccoli.
- Use chicken thighs for extra juiciness.
- Add a splash of white wine for extra depth of flavor.
- Store leftovers in the fridge for up to 3 days.
- Details
Nutrition
- Calories: ~280 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
