One-Pan Chicken and Asparagus Skillet Dinner
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 to 6
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Calories
2126 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
One-Pan Chicken and Asparagus Skillet Dinner
Description
One-Pan Chicken and Asparagus Skillet Dinner features chicken breasts sliced into thin cutlets and seasoned with Italian seasoning, sweet paprika, salt, and pepper. The chicken is then lightly coated with flour before pan-frying. Asparagus is sautéed separately in olive oil until tender but still crisp. Garlic is added to the pan along with white wine, lemon juice, and chicken broth to create a flavorful pan sauce that gently cooks with the chicken and asparagus. This method infuses the chicken and vegetables with herbaceous and bright citrus notes. The flour coating helps the chicken develop a light crust and slightly thickens the sauce.
The dish offers a balance of tender, juicy chicken with the fresh snap of asparagus. The sauce brings subtle acidity and depth from the wine and lemon, blending with savory and herbal seasonings. Cooking everything in one pan combines the flavors and keeps preparation manageable.
This skillet dinner works well as a complete meal served on its own or alongside grains such as rice or potatoes. The recipe accommodates ingredient substitutions and timing adjustments based on your poultry cut and preferred vegetables.
Ingredients
- 1 1/2 pounds chicken breast (2 to 3 large chicken breasts)
- kosher salt
- black pepper
- 1 tablespoon Italian seasoning or quality store bought, homemade
- 1 teaspoon paprika sweet
- 1/2 cup all-purpose flour or more as needed
- extra virgin olive oil
- 1 pound asparagus hard end trimmed, cut on the diagonal into 2-inch pieces, fresh
- 4 garlic minced, cloves
- 1/2 cup white wine
- 1 lemon juiced
- 1/2 cup chicken broth or low sodium store bought, homemade
Instructions
- Turn the chicken breasts into thinner cutlets. Place each chicken breast half on a cutting board. Place your non-dominant hand on top of the chicken to keep it from moving. Using a good chef’s knife, carefully slice the chicken horizontally down the middle so that you end up with two thinner chicken cutlets. (If the chicken is still uneven, you can pound it briefly until you have cutlets that are about 1/4-inch thick).
- Season the chicken. Season the chicken on both sides with the Italian seasoning, sweet paprika, and a big pinch of salt and pepper.
- Coat the chicken in flour. Place the flour in a shallow dish. Turn the chicken in the flour to lightly coat on both sides. Give it a gentle shake to remove excess and set aside for now.
- Sauté the asparagus. In a large pan with a lid, heat about 2 tablespoons olive oil over medium-high until shimmering. Add the asparagus and season with a big pinch of salt and pepper. Sauté, tossing occasionally, until just tender, 3 to 5 minutes. Use a pair of tongs to transfer the asparagus to a plate for now.
- Pan-sear the chicken. To the same pan over medium-high, add a drizzle more olive oil. When it’s fully shimmering, add the chicken and sear until golden. Flip and sear until the other side is golden, about 3 minutes per side.
- Make the sauce. Add the garlic and push it around until fragrant, about 30 seconds. Add the white wine and allow it to reduce by about half, then add the lemon juice and chicken broth.
- Simmer. Turn the heat down to low and cover the pan. Cook for about 7 to 8 minutes, or until the chicken is cooked through with its internal temperature registering at 165°F. A couple of minutes before you turn the heat off, tuck the asparagus in between the chicken pieces to allow it to warm through. Serve immediately.
Notes
- You can swap out the asparagus or chicken cut to suit what you have on hand; cooking times may need adjustment to reach 165°F internal chicken temperature.
- To make the recipe gluten-free, you can omit the flour coating on the chicken.
- Using quality olive oil and fresh lemon juice will enhance the overall flavor of the dish.
- The flour coating helps create a light crust and slightly thickens the pan sauce as it cooks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 2126 kcal
% Daily Value*
| Calories | 212.6kcal | 11% |
| Carbohydrates | 14.5g | 5% |
| Protein | 27.6g | 55% |
| Fat | 3.4g | 5% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 0.9g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72.6mg | 24% |
| Sodium | 210.9mg | 9% |
| Potassium | 655mg | 14% |
| Fiber | 2.5g | 10% |
| Sugar | 2.2g | 4% |
| Vitamin A | 773.9IU | 15% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 37mg | 4% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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