One Pan Creamy Lemon Chicken and Asparagus
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Calories
469 kcal
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Course
Main Course
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Cuisine
American
One Pan Creamy Lemon Chicken and Asparagus
Description
One Pan Creamy Lemon Chicken and Asparagus offers a straightforward yet flavorful combination of chicken breasts cooked in a skillet with butter and honey, providing a lightly sweetened sear. Garlic and herbs sautéed in butter build the base for a sauce created by simmering chicken broth and heavy cream infused with lemon juice for brightness.
The chicken is returned to the pan and baked alongside trimmed asparagus spears and thin lemon slices, allowing the flavors to meld while the chicken finishes cooking and asparagus becomes tender. The creamy sauce thickens slightly as it bakes, coating the chicken and vegetables.
This recipe presents a balanced meal with protein and vegetable in one pan, with pleasant lemon herb flavors and a silky texture from the cream. It suits serving as a main course for a straightforward dinner.
For a richer sauce, simmering longer to reduce or thickening with cornstarch slurry will increase creaminess. The suggested Italian herb blend can be made from common dried herbs like thyme, parsley, basil, and oregano.
Ingredients
- 4 chicken breast small-medium, boneless, skinless
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 2 teaspoons italian herb blend see note
- 4 tablespoons butter divided
- 2 tablespoons honey
- 1 pound asparagus ends trimmed
- 1 lemon divided
- 3 teaspoons garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
Instructions
- Preheat oven to 400 degrees. Rub chicken all over with oil, season with salt and pepper to taste and dried herbs. Add 2 tablespoons butter to a large skillet over medium heat, once melted stir in honey. Place chicken in the pan and brown 2-3 minutes on each side. Transfer to a plate and set aside.
- Add butter and garlic to the pan and stir over medium heat 1-2 minutes until browned and fragrant. Stir in broth and cream. Bring liquid to a boil and simmer for 5 minutes. Stir in salt and pepper to taste (I used about 1/4 teaspoon salt and a pinch of cracked black pepper) and juice of 1/2 lemon (about 1 tablespoon). Thinly slice remaining half of the lemon and set aside.
- Add chicken back to the pan, making sure to scoot it all to one side, and add asparagus to the other portion of the pan. Season asparagus with salt and pepper to taste and place lemon slices between the spears.
- Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Spoon cream sauce over the chicken and asparagus and serve.
Stovetop Only Method
- Rub chicken all over with oil, season with salt and pepper to taste and dried herbs. Add 2 tablespoons butter to a large skillet over medium heat, once melted stir in honey. Place chicken in the pan and cook 5-7 minutes on each side until cooked through. Transfer to a plate and cover to keep warm.
- Add asparagus to the pan, cook for 5-7 minutes, turning the asparagus every couple of minutes, until tender. Transfer to the plate with the chicken, cover to keep warm.
- Add butter and garlic to the pan and stir over medium heat 1-2 minutes until browned and fragrant. Stir in broth and cream. Bring liquid to a boil and simmer for 5-10 minutes until reduced by half and thickened enough to coat the back of a spoon. Stir in salt and pepper to taste (I used about 1/4 teaspoon salt and a pinch of cracked black pepper) and juice of 1/2 lemon (about 1 tablespoon).
- Add chicken and asparagus back to the pan, cook 1-2 minutes til hot throughout. Spoon pan sauce over the chicken and asparagus and serve.
Notes
- Create your own Italian herb blend using equal parts dried thyme, parsley, basil, and oregano.
- For an extra thick creamy sauce, reduce the sauce further by extended simmering before adding asparagus and chicken.
- Alternatively, whisk cornstarch into chicken broth and stir into the simmering sauce for a very creamy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 52g | 104% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 508mg | 21% |
| Potassium | 1207mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 1394IU | 28% |
| Vitamin C | 28mg | 31% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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