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Pan-Seared Lemon Garlic Chicken & Asparagus

This Lemon Chicken and Asparagus with a creamy sauce is melt-in-your-mouth delicious and easy enough to whip up in half an hour!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 333 kcal
Course: Dinner
Cuisine: American

Ingredients

For the chicken
  • 2 large boneless skinless chicken breasts butterflied into 4 pcs
  • ½ teaspoon salt plus more for seasoning
  • ¼ teaspoon freshly ground black pepper plus more for seasoning
  • 1 ½ tablespoons olive oil
  • 3 tablespoons butter
  • 1 small shallot finely chopped
  • 4 cloves garlic minced
  • ½ teaspoon dried thyme or Italian seasoning
  • ½ cup low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1 medium lemon juiced
For the Asparagus
  • 1 lb fresh asparagus ends trimmed
  • 2 tablespoons butter
  • 4 cloves of garlic minced
  • 2 teaspoons Italian seasoning
  • Pinch red pepper flakes optional
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup water
  • 1 lemon divided

Instructions

    Cup of Yum
  1. On a flat surface, butterfly the two chicken breasts into 4 thinner pieces. Pat dry with a paper towel and season with salt and pepper on both sides.
  2. Heat a large pan over medium-high heat. Once hot, add the oil and heat it up. Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts’ internal temperature reaches 165F. Remove from pan onto a plate.
  3. To the same pan, add the butter and melt it, using the back of a spatula to grease the entire surface. Add the chopped shallot and sauté, for 2 minutes, until it’s translucent and golden. Add the garlic, and stir to cook the garlic for about 30 seconds.
  4. Add the chicken broth and milk or half and half to the pan, bringing it to a simmer while stirring the tidbits from the bottom of the pan. Add the thyme, stir to combine, reduce the heat to medium-low and simmer the sauce for 10 minutes.
  5. Meanwhile, prepare the asparagus by heating up a large skillet over medium-high heat. Once hot, melt the butter. Add the garlic and sauté for 30 seconds, until fragrant.
  6. Add the asparagus to the pan, Italian seasoning, red pepper flakes, salt, and pepper. Stir to distribute. Add the water to the pan and cover it immediately. Reduce the heat to low and simmer for 10 to 12 minutes, opening up the cover to stir occasionally.
  7. Once the asparagus are ready, remove the lid, squeeze half a lemon over the top, stir and turn off the heat.
  8. Once the lemon garlic sauce is ready, add the chicken breasts back to the pan, squeeze the lemon juice into the pan, mix to combine into the sauce. Spoon some sauce over the top of the chicken and simmer for 2 minutes to heat everything through.
  9. Serve the chicken with the cooked asparagus and lemon wedges from the remaining ½ lemon sliced into wedges.

Nutrition Information

Serving 1 serving Calories 333kcal (17%) Carbohydrates 17g (6%) Protein 18g (36%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 81mg (27%) Sodium 542mg (23%) Potassium 696mg (20%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 1446IU (29%) Vitamin C 38mg (42%) Calcium 158mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 333

% Daily Value*

Serving 1 serving
Calories 333kcal 17%
Carbohydrates 17g 6%
Protein 18g 36%
Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 81mg 27%
Sodium 542mg 23%
Potassium 696mg 15%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 1446IU 29%
Vitamin C 38mg 42%
Calcium 158mg 16%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.