Creamy Lemon Chicken and Asparagus

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Creamy Lemon Chicken and Asparagus‏

Looking for a simple yet elegant meal that bursts with flavor? This Creamy Lemon Chicken and Asparagus is the answer. Juicy, golden-browned chicken breasts are bathed in a rich lemon-Parmesan cream sauce, accompanied by crisp-tender asparagus for the perfect balance of indulgence and freshness. It’s a one-pan dish that comes together in just 30 minutes, making it ideal for weeknights or even impressing guests.

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts (pounded slightly for even cooking)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

For the Sauce:

  • 4 cloves garlic, finely minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • Juice and zest of 1 large lemon
  • 1 teaspoon Dijon mustard
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1 lb fresh asparagus, ends trimmed and cut into 2-inch pieces

Garnish:

  • Fresh chopped parsley
  • Additional lemon zest or wedges (optional)

Instructions:

1. Prep and Sear the Chicken:

  • Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
  • Heat olive oil in a large, deep skillet over medium-high heat.
  • Add chicken breasts and sear for 5–7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.

2. Build the Creamy Lemon Sauce:

  • In the same skillet, lower heat to medium. Add the minced garlic and sauté for 1–2 minutes, stirring frequently to avoid burning.
  • Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
  • Stir in the heavy cream, lemon juice, lemon zest, Dijon mustard, and Italian seasoning. Mix well until fully combined.
  • Bring to a gentle simmer, then stir in the Parmesan cheese. Continue cooking for 3–5 minutes, allowing the sauce to thicken slightly.

3. Cook the Asparagus:

  • Add the asparagus pieces directly into the sauce.
  • Simmer for 3–4 minutes, or until asparagus is tender-crisp. Be careful not to overcook—it should stay bright green with a slight bite.

4. Finish the Dish:

  • Return the cooked chicken breasts to the skillet, nestling them into the sauce.
  • Spoon the creamy lemon sauce over the chicken and allow everything to simmer together for 2–3 minutes so the flavors meld.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

5. Garnish and Serve:

  • Remove from heat and sprinkle freshly chopped parsley over the top.
  • Serve immediately with pasta, mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Tips for Success:

  • Pound your chicken breasts to an even thickness for even cooking and faster searing.
  • Use freshly grated Parmesan for the best texture and flavor—it melts more smoothly than pre-shredded.
  • Don’t skip the zest! Lemon zest intensifies the citrus flavor and adds brightness to the creamy base.
  • Use high-quality asparagus that’s firm and bright green for best results.

Serving Suggestions:

Pair this dish with:

  • Garlic mashed potatoes
  • Herbed rice pilaf
  • Buttered noodles or linguine
  • A simple green salad or roasted vegetables

Storage & Reheating:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop over low heat or in the microwave in short intervals to avoid curdling the cream sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy

 

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