Creamy Lemon Chicken and Asparagus

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Creamy Lemon Chicken with Asparagus is a one-pan dinner recipe the whole family will love. From start to dinner table in less than an hour, this is a great recipe to have on hand for busy weeknights. Serve with a simple Caesar salad, pasta, rice, or crispy roasted potatoes to round out your meal.

Get ready taste buds, tender juicy chicken breasts and asparagus are covered in a lemon cream sauce bursting with flavor and served on its own for a low carb complete meal or over your choice of rice or pasta.

Why I love this recipe

I’m not always the biggest fan of chicken recipes as chicken is so easy to day out. Not the case with today’s lemon chicken recipe! 

This meal is packed with flavor yet still simple enough for weeknights! I actually debated how to name the recipe because there are so many delicious flavors.

Lemon garlic chicken? Creamy garlic chicken? Whatever you call it you’ll love the zesty lemon flavor of that creamy sauce with moist chicken and tender asparagus!

I also love that it is a one pan meal for easy cleanup and can be on the table in less than an hour so it’s a great easy weeknight dinner.

Ingredients

You’ll only need a few simple ingredients, nothing too fancy here:

• boneless skinless chicken breasts
• salt & black pepper
• butter
• fresh asparagus
• white wine or chicken stock or broth
• garlic
• lemon juice
• Italian seasoning
• heavy whipping cream

Step by step

1. Preheat your oven and grab your favorite cast iron or oven-safe skillet. 
2. Melt butter in the skillet and sear the chicken breasts over medium-high heat until golden brown on both sides. This locks the juices inside so we don’t end up with dry chicken (that’s the worst!)
3. Remove the chicken and add the white wine or chicken broth, lemon juice, and garlic to the pan.
4. Scrape the bottom of the pan to deglaze and release all the flavor from those brown bits!
5. Add the asparagus and sauté until bright green.
6. Add your cream and mix until blended, then add the chicken back to the pan.
7. Bake in the oven until chicken for 20 minutes or until chicken is cooked through.

(Scroll down for full printable recipe.)

I promise this recipe smells so good you’ll barely be able to wait until it’s done!

Variations

If you aren’t a fan of asparagus try this recipe with green beans or small broccoli or cauliflower florets. You could also sauté broccoli while the chicken and sauce are in the oven and serve together.

You can easily substitute boneless skinless chicken thighs for the chicken breasts in this recipe.

I promise, this recipe smells so good you’ll barely be able to wait until it’s done!

Serving suggestions

• serve over white or brown rice
• top drained pasta with the chicken, asparagus, creamy lemon sauce and a bit of parmesan cheese
• cauliflower rice for low-carb or keto
• roasted potatoes
• on its own with crusty bread on the side

Storage

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the microwave.

If you like this recipe, please comment and rate it below. I love hearing from you!

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