Creamy Lemon Chicken with Asparagus is an easy spring dinner with juicy chicken, tender asparagus, and a bright lemon cream sauce.
Creamy Lemon Chicken
I don’t know about you, but I’m always excited when spring produce starts to appear. Creamy Lemon Chicken with Asparagus is an elegant yet easy high-protein dinner that’s perfect for a weeknight meal. Juicy chicken and tender asparagus simmered in lemon cream sauce all in one skillet. Serve as is or with orzo or roasted baby potatoes to soak up all the sauce. If you like skillet-roasted chicken dinners, try my Chicken Florentine, Marry Me Chicken, or my collection. Healthy Chicken Breast Recipes.
Why this recipe works
As the weather slowly warms up, we start to crave lighter dishes that are still satisfying. My husband Tommy and I loved this Creamy Lemon Chicken when we had it for dinner recently. Like many Skinnytaste recipes, this creamy chicken dish delivers rich flavor and plenty of protein while maintaining a lighter flavor.
- Juicy Chicken: Chicken breast cooks quickly and remains juicy even when boiled in sauce.
- One-pan convenience: Asparagus is cooked right in the skillet for a true one-pan dinner.
- Emphasis on spring produce. Served with fresh asparagus and lemon
- fast: It’s packed with protein and ready in about 30 minutes.
materials needed
Learn more about what you need to make this easy and creamy lemon chicken recipe. See recipe card below for exact measurements.
- asparagus: Rinse the asparagus under running water and cut off the hard ends of the spears.
- Chicken breast: Cut the boneless, skinless chicken breast in half lengthwise to make it thin and wide. The easiest way is to use sharp kitchen scissors.
- Dijon Mustard For firmness
- seasoning: Garlic and onion powder, Italian seasoning, kosher salt, pepper
- flour: Coat the chicken in flour until the skin turns golden brown. You bake it. You can use all-purpose flour or gluten-free mix. 4 cups.
- butter: Cooking chicken in butter adds flavor and flavor.
- chicken bone broth It adds protein and flavor to the sauce. For best results, use a high-quality broth such as Butcher’s or Epic from Kettle & Fire, Roli Roti. You can also use homemade chicken broth.
- half and half A lighter option than heavy cream, but still Lemon sauce cream.
- lemon: To maximize the citrus flavor, zest and juice the lemon.
How to Make Lemon Chicken
Make sure your stove is set to medium-low before adding the half-and-half. If the heat is too high, the sauce may curdle. See recipe card below for printable instructions.
- Prepare the chicken: Place chicken breast halves between 2 sheets of plastic wrap or parchment paper and pat until about ¼ inch thick. Season both sides with Dijon and all the spices, then coat in flour.
- Steaming Asparagus Place the water in a large, covered skillet. After a few minutes, when they are crispy soft, remove them from the pan.
- To cook chicken: In the same skillet, melt the butter and cook the chicken for 4 to 5 minutes on each side. Transfer to a plate.
- Make the cream sauce: Add bone broth, half-and-half, and remaining seasoning to pan. Cook over medium-low heat, reducing the sauce until it thickens and reduces to about half. To check for doneness, dip a spoon into it. It’s done when the sauce comes out on the back of the spoon. If it is too thin, continue to simmer. If it is too thick, add one or two more tablespoons of broth.
- Add lemon: Zest the lemon before cutting it in half. Squeeze the juices into the sauce, then dip the chicken into the sauce. Simmer for a few minutes and then add the zest. Serve chicken with asparagus and drizzle sauce over top.
strain
- Asparagus Alternatives: Try it with broccoli, broccolini, and green beans.
- chicken: Replace the breast with boneless, skinless thighs or pork ribs.
- No Italian seasoning? Use a mixture of dried herbs you have on hand, such as parsley, thyme, oregano.
- Broth Options: Use regular chicken broth or vegetable broth. Make sure it’s good because it’s the main ingredient in the sauce.
save
It is not recommended to freeze it as the cream sauce may separate after thawing.
- Refrigerated storage Leftovers for up to 4 days.
- Reheat: Reheat chicken and asparagus in the microwave or reheat on the stove over medium heat. If the sauce is too thick, add a little broth or water to thin it.
More Chicken Breast Recipes You’ll Love
For more healthy dinner ideas, check out: Five Delicious Chicken Breast Recipes To inspire your next meal!
Serving Size: 1 Chicken pieces and ¼ cup sauce + vegetables
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Between two pieces of plastic wrap, pound the chicken breast halves to an even thickness (about ¼ inch). Season to taste with Dijon mustard, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and pepper. Make sure both sides of the chicken are completely coated.
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Coat each chicken piece in flour, shaking off any excess.
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Place the asparagus and ¼ of the water in a large skillet, cover, and steam over medium heat for 2 to 3 minutes until crisp. Remove and set aside.
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Heat butter in same skillet over medium heat. Add the chicken and cook for about 4 to 5 minutes per side or until each piece is cooked through and the skin is golden brown. Remove and set aside.
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Add chicken bone broth, half-and-half, remaining Italian seasoning, ¼ teaspoon salt, garlic powder, and onion powder to pan. Reduce by half over medium-low heat until thick enough to coat the back of a spoon.
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Add the lemon juice, add the cooked chicken to the sauce and simmer for a few minutes until cooked through. Finish with lemon zest.
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Serve with asparagus and drizzle sauce over chicken.
Final step:
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Since the sauce is the main ingredient of the dish, we recommend using thick homemade broth or high-quality chicken broth. We recommend brands that sell chicken bone broth, such as Kettle & Fire, Butchers by Roli, or Epic.
Serving suggestions: Top pasta or rice with cauliflower rice, cauliflower gnocchi, or roasted baby potatoes.
strain: Try serving with roasted broccoli or green beans instead of asparagus.
clothing material: 1 Chicken pieces and ¼ cup sauce + vegetables, calorie: 310 calorie, carbohydrate: 15 g, protein: 33 g, province: 13 g, Saturated Fat: 6.5 g, Cholesterol: 111 mg, sodium: 265 mg, fiber: 3 g, sugar: 5 g
FAQ
Yes, just thaw it before cooking.
Yes, boneless, skinless thighs work great here and still stay juicy.
Grilling the chicken first and finishing it by tossing it with the sauce without overcooking it will help keep it moist.
