For those who want a healthy and delicious meal that’s easy to prepare, pan fried lemon chicken and asparagus is an ideal choice. This one-pan dish is full of vibrant flavors, combining tender chicken with crisp asparagus, all coated in a creamy lemon sauce. Whether you’re looking for a low-carb option or just a fresh, wholesome dinner, this recipe is perfect for any occasion.
Why One-Pan Meals Are a Game Changer
One-pan meals like this pan fried lemon chicken and asparagus make cooking more efficient and convenient. Not only do they reduce the amount of time spent on preparation, but they also cut down on cleaning afterward. With everything cooked in the same skillet, the flavors blend together beautifully, creating a more cohesive dish without the hassle of juggling multiple pots and pans.
For busy weeknights, one-pan meals allow you to enjoy a wholesome, homemade dinner without spending hours in the kitchen. Plus, they’re incredibly versatile, giving you the option to swap in different proteins or vegetables depending on your preferences or what you have on hand.
Cooking Tips for Perfect Lemon Chicken and Asparagus
To get the best results when cooking this delicious chicken dinner, follow these simple tips:
1. Pound the Chicken Thin
Pounding the chicken breasts to an even thickness ensures that they cook quickly and evenly. This helps prevent overcooking, so your chicken stays juicy and tender. Use a meat mallet or rolling pin to gently flatten the chicken to about 1/2-inch thickness before cooking.
2. Sear the Chicken First
Searing the chicken on medium-high heat creates a delicious, golden-brown crust. Make sure the skillet is hot before adding the chicken, and don’t overcrowd the pan. This will give the chicken a nice texture while locking in the flavors from the seasoning.
3. Don’t Overcook the Asparagus
Asparagus cooks quickly, so be careful not to overcook it. You want it to remain bright green and slightly crisp. Sautéing it for just a few minutes will give it the perfect texture to complement the creamy sauce.
4. Thicken the Sauce
Allow the sauce to simmer and reduce after adding the lemon juice, chicken broth, and cream. This thickening process is essential for getting a rich and creamy sauce that coats the chicken and asparagus beautifully.
How to Personalize the Recipe
One of the great things about pan fried lemon chicken and asparagus is its adaptability. You can easily make adjustments to suit your preferences or dietary needs. Here are a few ways to personalize the dish:
Add More Vegetables
If you’d like to make the meal more vegetable-rich, consider adding other vegetables like broccoli, bell peppers, or zucchini. Simply sauté them with the asparagus or cook them separately to ensure even doneness. These vegetables will complement the lemony flavor while adding texture and color to the dish.
Switch Up the Herbs
The recipe calls for dried basil and Italian seasoning, but feel free to use your favorite herbs. Fresh herbs like parsley, thyme, or oregano can add a fresh twist, or you can try experimenting with rosemary for an earthier flavor.
Spice It Up
If you enjoy a bit of heat, consider adding a dash of crushed red pepper flakes or a pinch of cayenne pepper to the sauce. The kick of spice pairs well with the tangy lemon and rich cream, creating a well-rounded flavor profile.
Serving Suggestions for Pan Fried Lemon Chicken and Asparagus
This dish is versatile and can be served in a variety of ways. Here are some serving suggestions to complement the lemony flavors:
- Over Cauliflower Rice: For a low-carb option, serve the chicken and asparagus over cauliflower rice, which soaks up the creamy lemon sauce without adding extra carbs.
- With Gluten Free Bread: Serve with slices of warm gluten free bread or rolls to help soak up the delicious lemony cream sauce. This adds a satisfying texture and ensures no drop of sauce goes to waste.
- With a Side Salad: Pair this dish with a simple green salad dressed with olive oil and lemon juice to keep the meal light and refreshing.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm the chicken and asparagus in a skillet over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. This dish can also be frozen, though the texture of the asparagus may change slightly after thawing.
When freezing, place the cooked chicken and asparagus in a freezer-safe container or bag and freeze for up to three months. To serve, thaw in the refrigerator overnight and reheat on the stovetop, adding more liquid to refresh the sauce if needed.
Final Thoughts
Pan fried lemon chicken and asparagus is an easy, flavorful meal that’s sure to become a favorite in your household. The bright, citrusy flavors of the lemon, combined with the richness of the cream sauce and the freshness of the asparagus, make this dish perfect for both casual dinners and special occasions. With minimal prep and just one pan, you’ll have a delicious and healthy meal on the table in no time.
Pan Fried Lemon Chicken and Asparagus
Ingredients
- 1 ½ pounds boneless skinless chicken breasts pounded thin
- 1 pound Asparagus spears
- 1 tablespoon olive oil
- 2 tablespoon butter unsalted
- 1 cup heavy whipping cream
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon dried basil
- Juice from half a lemon
- 2 teaspoons minced garlic
- Salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium high heat.
- Add the chicken seasoning with salt and pepper to the skillet and sear on both sides until the internal temperature reaches 165. Remove and set aside.
- Reduce the heat to medium and add the butter to the skillet.
- Saute the asparagus seasoned with Italian seasoning and salt and pepper until done to your liking. Remove and set aside.
- Add the minced garlic to the skillet, and saute for 30 seconds.
- Whisk in the basil, chicken broth and heavy whipping cream, lemon juice as well as more salt and pepper to taste. Cook until the sauce has thickened.
- Add the chicken and asparagus back to the skillet, spooning the sauce over the chicken before serving.
