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4.9 from 201 votes

One Pan Creamy Lemon Chicken and Asparagus

One Pan Creamy Lemon Chicken and Asparagus is a soul warming meal you’ll want make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and the asparagus so delicious, you’ll be hard-pressed to have any leftovers.

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

Ingredients

  • 4 small-medium boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and 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 minced garlic 
  • 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

  • DIY Italian blend herbs: 1/4 teaspoon dried thyme + 1/4 teaspoon dried parsley + 1/4 teaspoon dried basil + 1/4 teaspoon dried oregano
  • **For extra creamy sauce: Reducing the sauce down further (simmering longer until thickened) before adding asparagus and returning chicken to the pan will result in a thicker, creamier sauce. You can also whisk 2 teaspoons of corn starch into 1 tablespoon of chicken broth and stir this into the simmering sauce for an even thicker, ultra-creamy lemon pan sauce. 

Nutrition Information

Calories 469kcal (23%) Carbohydrates 18g (6%) Protein 52g (104%) Fat 21g (32%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 187mg (62%) Sodium 508mg (21%) Potassium 1207mg (34%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 1394IU (28%) Vitamin C 28mg (31%) Calcium 90mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

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.