Lemon Butter Chicken with Asparagus
A quick and delicious one-pan meal featuring tender chicken breasts and fresh asparagus in a zesty lemon butter sauce.
Equipment
- large skillet
- meat thermometer
- cutting board
- knife
- Measuring spoons
- Tongs
Ingredients
- 4 pieces Boneless, skinless chicken breasts The star of the dish, providing a juicy and tender base.
- to taste Salt Essential for seasoning the chicken.
- to taste Pepper Essential for seasoning the chicken.
- 2 tablespoons Olive oil Helps to sear the chicken.
- 3 tablespoons Unsalted butter Adds richness to the lemon butter sauce.
- 4 cloves Garlic, minced Brings aroma and flavor to the dish.
- 1 piece Lemon, zested and juiced Adds a bright, zesty flavor.
- 1 pound Asparagus, trimmed Adds crunch and vibrant color.
- 1 teaspoon Dried thyme Complements the chicken.
- 1 teaspoon Dried oregano Enhances the overall flavor.
- to taste Fresh parsley, chopped For garnish.
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add the trimmed asparagus and sprinkle with thyme and oregano. Cook for 4-5 minutes, stirring occasionally, until tender but still crisp.
- Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
- Stir in the lemon zest and juice, scraping up any browned bits from the bottom of the skillet.
- Return the chicken to the skillet and spoon the lemon butter sauce over it. Add the asparagus back into the skillet and gently toss everything together.
- Cook for an additional 2-3 minutes to heat through. Garnish with fresh parsley before serving.
Notes
This dish is versatile; feel free to customize with your favorite vegetables or proteins.