Lemon Pepper Chicken Skillet with Asparagus

• 4 boneless, skinless chicken breasts
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• 2 tbsp lemon pepper seasoning
• 1/4 cup chicken broth
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Pat chicken dry and season both sides with lemon pepper seasoning.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden brown and cooked through.
3. 3 Remove chicken to a plate and set aside.
4. 4 In the same skillet, add remaining olive oil and asparagus. Season with salt and pepper.
5. 5 Cook asparagus for 4-5 minutes until tender but still crisp.
6. 6 Push asparagus to the side of the skillet and add garlic, sautéing for 30 seconds.
7. 7 Deglaze the skillet with chicken broth and lemon juice, scraping up any browned bits.
8. 8 Return chicken to skillet, reduce heat to medium-low, and simmer for 2-3 minutes to let flavors meld.
9. 9 Add butter and Parmesan cheese (if using), stirring until melted and combined.
10. 10 Serve chicken topped with asparagus and garnish with fresh parsley.

Equipment

• Large skillet

Variations

• Add cherry tomatoes for extra color and sweetness.
• For a heartier meal, serve over cooked quinoa or brown rice.

Substitutions

• Substitute chicken thighs for breasts for a richer flavor.
• Use lemon zest if you have it for extra lemony goodness.

Pairings

• A crisp white wine like Sauvignon Blanc complements this dish beautifully.
• A side of crusty bread to soak up the lemony sauce.

Nutrition

Tips

• For extra flavor, marinate the chicken in lemon juice and lemon pepper for 30 minutes before cooking.
• If you prefer crispy chicken, you can pound the breasts to an even thickness before seasoning.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of broth.

Serving Suggestions

• Pairs wonderfully with a side of garlic mashed potatoes or a fresh green salad.

FAQ