One Pan Lemon Chicken and Asparagus

Name: One Pan Lemon Chicken and Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Asparagus; 0.75 tsp Black Pepper; 4 whole Chicken Breast; 0.25 cup Grated Parmesan Cheese; 2 tsp Italian Seasoning; 1 whole Lemon; 2 cloves Minced Garlic; 1 tbsp Olive Oil; 0.75 tsp Salt; 0.75 cup Whipped Cream

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Halal 🕌Kosher ✡️

One Pan Lemon Chicken and Asparagus brings juicy skillet-seared chicken together with crisp-tender asparagus in a rich, alfredo-style sauce brightened with fresh lemon. Parmesan and garlic add savory depth while Italian seasoning ties everything together. It’s a vibrant weeknight dish that tastes fresh and satisfying, perfect for spring dinners or casual entertaining.

Prep10 mins
Cook15 mins
Serves4
DifficultyEasy

1

Assemble all the ingredients.
2

Set one chicken breast on a cutting board. Cover it with plastic wrap and pound with a meat mallet until it is 3/4-inch thick. Repeat with the remaining chicken breasts.
3

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
4

Heat 1 tablespoon olive oil in a very large skillet over medium-high heat. Add the chicken and cook until golden brown and an instant-read thermometer inserted into the center of a breast registers at least 165 degrees F (74 degrees C), 8 to 10 minutes, turning halfway. Remove the chicken from the skillet and set aside.
5

Add the asparagus to the skillet. Cook over medium-high heat until bright green and crisp-tender, stirring occasionally, 2 to 3 minutes. Remove the asparagus from the skillet and set aside.
6

Juice half of the lemon (about 1 1/2 tablespoons juice) and cut the remaining half into wedges.
7

Add the lemon juice, whipping cream, Parmesan cheese, garlic, and Italian seasoning to the skillet.
8

Simmer over medium-high heat, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits, for 2 minutes. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
9

Return the chicken and asparagus to the skillet. Simmer until heated through and the sauce reaches the desired consistency, about 1 minute. Serve with the lemon wedges.