Creamy Lemon Chicken with Asparagus
Creamy Lemon Chicken with Asparagus is a quick one-pan meal.
Ingredients
- 4 medium chicken breasts boneless, skinless
- 1 tablespoon Italian seasoning
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 pound asparagus trimmed and cut into thirds
- 1/2 cup onion minced
- 3 –4 cloves garlic minced
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 1/4 cup Parmesan cheese optional
Instructions
- Season the chicken breasts with Italian seasoning, crushed red pepper, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add 1 tablespoon butter, onion, and asparagus. Cook for 2–3 minutes until slightly tender.
- Add garlic and cook for about 1 minute until fragrant.
- Pour in heavy cream and lemon juice, then stir in Parmesan cheese. Mix well to create a smooth sauce.
- Return chicken to the skillet and simmer for 3–4 minutes until the sauce thickens.
- Taste and adjust seasoning if needed. For a thinner sauce, add a splash of water or chicken broth.
- This Creamy Lemon Chicken with Asparagus is now ready to serve.
Notes
- Serve with rice, mashed potatoes, or pasta.
- For extra tang, add lemon zest.
- Parmesan can be omitted for a dairy-light version.