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Creamy Lemon Chicken with Asparagus

A luxurious yet simple dish featuring succulent chicken breasts smothered in a creamy lemon sauce, perfectly complemented by tender asparagus.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream can substitute with half-and-half for a lighter version
  • 1 lemon juiced and zested
  • to taste salt and pepper
  • for garnish Fresh parsley, chopped

Method
 

Cooking
  1. In a large pan, heat the olive oil over medium-high heat until shimmering.
  2. Season the chicken breasts liberally with salt and pepper. Add the chicken to the hot pan and cook for about 6-7 minutes on each side, until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from pan and set aside.
  3. In the same pan, add the trimmed asparagus and sauté for 2-3 minutes until they become vibrant green and slightly tender.
  4. Stir in the minced garlic, cooking for an additional minute until fragrant, stirring frequently to avoid burning.
  5. Pour in the heavy cream, followed by the lemon juice and zest, stirring thoroughly to combine. Allow the mixture to simmer gently until slightly thickened.
  6. Return the chicken to the pan, coating it with the creamy sauce and allowing it to warm through for about 2 minutes.
  7. Before serving, garnish with freshly chopped parsley.

Notes

For an exciting twist, try incorporating fresh herbs like thyme or dill. Ensure chicken is at room temperature for even cooking. Refrigerate leftovers for up to 3 days or freeze for about 2 months.