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Creamy lemon chicken with asparagus in a large skillet with lemon cream sauce and fresh lemon zest on top

Creamy Lemon Chicken with Asparagus

A quick one-skillet dinner with juicy chicken breasts and tender asparagus in a bright, silky lemon cream sauce. Ready in 35 minutes with simple ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb asparagus tough ends trimmed, about 1 bunch
  • 2 boneless skinless chicken breasts 8 oz each, halved lengthwise
  • 1 tbsp Dijon mustard
  • 1 tsp Italian seasoning divided
  • 1 tsp garlic powder divided
  • 1 tsp onion powder divided
  • 3/4 tsp kosher salt divided
  • black pepper to taste
  • 1/4 cup all-purpose flour or gluten-free flour mix
  • 1 tbsp butter
  • 1 cup chicken bone broth good quality recommended
  • 3/4 cup half-and-half
  • 1 lemon zested and juiced

Equipment

  • large skillet
  • Plastic wrap or parchment paper
  • Meat mallet or rolling pin

Method
 

  1. Place halved chicken breasts between two sheets of plastic wrap and pound to an even 1/4-inch thickness. Season all over with Dijon mustard, 1/2 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and black pepper. Coat both sides in flour and shake off any excess.
  2. Add asparagus to a large skillet with 1/4 cup water. Cover and steam over medium heat for 2 to 3 minutes until crisp-tender. Remove and set aside.
  3. In the same skillet, melt butter over medium-high heat. Cook the chicken 4 to 5 minutes per side until golden brown and cooked through. Remove and set aside.
  4. Add bone broth, half-and-half, remaining Italian seasoning, garlic powder, onion powder, and 1/4 tsp salt to the pan. Cook over medium-low heat, stirring occasionally, until the sauce reduces by half and coats the back of a spoon. Do not raise the heat or the sauce may curdle.
  5. Squeeze lemon juice into the sauce, then nestle the chicken back in the skillet. Simmer for 2 to 3 minutes until heated through. Finish with fresh lemon zest.
  6. Serve the chicken with asparagus and drizzle the lemon cream sauce generously over the top.

Notes

Do not raise heat when adding half-and-half to prevent curdling. Use a good quality bone broth for the richest sauce. Gluten-free flour mix can be substituted 1-to-1. Zest the lemon before juicing. If sauce is too thick, add a splash of broth. If too thin, keep simmering gently.
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