Servings
Font
Back
One Pan Creamy Lemon Chicken and Asparagus
4.9 from 114 votes

One Pan Creamy Lemon Chicken and Asparagus

This one-pan dish features small boneless chicken breasts browned in butter and honey, then baked with tender asparagus in a creamy lemon sauce made from chicken broth, heavy cream, and fresh lemon juice. A homemade Italian herb blend adds subtle herbal notes while garlic enhances the sauce's depth. The final dish delivers moist chicken with a bright, creamy sauce balanced by the roasted asparagus and fresh lemon slices.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 people
Calories: 469 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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
  1. 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.
  2. 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. 
  3. 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).
  4. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 469

% 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.