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–+ servings

Creamy Lemon Chicken with Asparagus

If you’re craving something cozy but fresh, this Creamy Lemon Chicken with Asparagus delivers. It’s an easy one-skillet dinner perfect for spring.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound asparagus (tough ends trimmed (1 bunch) )
  • 2 8-ounce boneless skinless chicken breasts (halved lengthwise)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning (divided)
  • 1 teaspoon garlic powder (divided)
  • 1 teaspoon onion powder (divided)
  • ¾ teaspoon kosher salt (divided)
  • black pepper (to taste)
  • ¼ cup all-purpose flour ( or gluten-free flour mix*)
  • 1 tablespoon butter
  • 1 cup chicken bone broth
  • ¾ cup half-and-half
  • 1 lemon (zest and juice)

Method
 

  1. Between two pieces of plastic wrap, pound the halved chicken breasts to an even thickness (about ¼ inch). Season all over with Dijon mustard, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and black pepper, to taste. Make sure the chicken is fully coated on both sides.
  2. Dredge each piece of chicken in flour and shake off any excess.
  3. In a large skillet, add the asparagus with ¼ water, cover and cook over medium heat to steam 2 to 3 minutes, until crisp tender. Remove and set aside.
  4. In the same skillet, heat the  butter over medium-high heat. Add the chicken and cook for about 4 to 5 minutes per side, or until each piece is cooked through and has a golden-brown crust. Remove and set aside.
  5. Add chicken bone broth, half-and-half, remaining Italian seasoning, ¼ teaspoon salt, garlic powder and onion powder to the pan. Reduce by half over medium-low heat, until it thickens, thick enough that it coats the back of a spoon.
  6. Add the lemon juice and nestle the cooked chicken into the sauce and simmer for a few minutes, until heated through. Finish with lemon zest.
  7. Serve with asparagus, drizzling the sauce over the chicken.

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 15gProtein: 33gFat: 13gSaturated Fat: 6.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 111mgSodium: 265mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure your chicken is perfectly cooked, use a meat thermometer to check for an internal temperature of 165°F; the chicken should be golden brown and juices should run clear.
  • To prevent the sauce from breaking, avoid boiling it after adding the half-and-half; instead, simmer gently to thicken while stirring occasionally.
  • If you don't have asparagus on hand, try substituting with green beans or snap peas, but remember to adjust cooking times so they remain crisp-tender.
  • For a quick flavor boost, marinate the chicken in the Dijon mustard and spices for just 15-30 minutes instead of an hour; this will still impart great flavor without the wait.
  • Store leftovers in an airtight container in the fridge for up to 3 days; when reheating, do so gently in a skillet over low heat to keep the chicken moist and the sauce creamy.

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