Lemon Garlic Chicken and Asparagus Skillet

• 4 boneless, skinless chicken breasts
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp lemon zest
• Salt, to taste
• Black pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup chicken broth
• 2 tbsp unsalted butter
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. 2 Season chicken with salt and pepper, then cook for 5-6 minutes per side until golden brown and cooked through.
3. 3 Remove chicken and set aside. In the same skillet, add remaining olive oil and asparagus; sauté for 5 minutes.
4. 4 Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant.
5. 5 Deglaze the skillet with lemon juice and chicken broth, scraping up any browned bits.
6. 6 Return chicken to the skillet, reduce heat to low, and simmer for 3 minutes.
7. 7 Stir in lemon zest and butter until butter is melted and sauce is glossy.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Tongs
• Chef's knife
• Cutting board

Variations

• Add cherry tomatoes for extra color and sweetness.
• Substitute chicken thighs for a juicier option.

Substitutions

• If fresh lemon isn't available, use bottled lemon juice though fresh is preferred.
• Use olive oil in place of butter for a dairy-free option.

Pairings

• Pairs well with a crisp white wine like Sauvignon Blanc.
• A simple green salad complements the dish beautifully.

Nutrition

Tips

• For even cooking, slice chicken breasts horizontally if they are thick.
• Use fresh lemon juice for the best flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: This dish does not freeze well due to texture changes in the chicken and asparagus.

Serving Suggestions

• Serve with a side of fluffy quinoa or crusty bread to soak up the delicious sauce.

FAQ