One-Pan Chicken Tenders and Asparagus with Lemon-Caper Cream

Name: One-Pan Chicken Tenders and Asparagus with Lemon-Caper Cream
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp All-Purpose Flour; 1 lb Asparagus; 0.25 tsp Black Pepper; 1 tsp Capers; 2 tsp Capers; 0.5 cup Chicken Broth; 1.75 lb Chicken Tenderloin; 0.5 tsp Dijon Mustard; 0.5 tsp Dried Dill; 1 tsp Dried Lemon Peel; 0.5 tsp Garlic Powder; 1 whole Lemon; 0.25 cup Mayonnaise; 2 whole Minced Garlic; 1 tbsp Olive Oil; 0.5 tsp Salt; 0.25 cup Sour Cream; 1 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Halal 🕌Kosher ✡️Comfort-Food

Bright citrus and briny capers lift tender, lightly crusted chicken while crisp asparagus adds fresh snap in every bite. A silky lemon-caper cream cools and contrasts the pan sauce for a balanced, tangy finish. Serve One-Pan Chicken Tenders and Asparagus with Lemon-Caper Cream for a weeknight dinner that feels special without fuss.

Prep25 mins
Cook15 mins
Serves4
DifficultyMedium

One-Pan Chicken Tenders and Asparagus with Lemon-Caper Cream

1

In a small bowl, mix together sour cream, mayonnaise, Dijon mustard, capers, caper brine, dill weed, and 1/4 teaspoon black pepper. Stir in 1 teaspoon lemon juice. Taste and add more lemon juice as desired, up to 2 teaspoons more, reserving the remaining lemon zest and juice for the chicken. Refrigerate the sauce until ready to use.
2

In a resealable plastic bag, combine flour, 1 teaspoon lemon zest, garlic powder, salt, and 1/2 teaspoon black pepper. Shake to mix.
3

Pat the chicken dry with paper towels; add it to the bag. Press out most of the air, reseal the bag, and move the chicken around until it is lightly coated with the flour mixture.
4

Heat butter and oil in a 12-inch skillet over medium heat; swirl the skillet a few times to combine. Add the chicken to the hot skillet in a single layer; cook until browned, 3 to 4 minutes. Turn and cook until the chicken is browned, no longer pink in the center, and the juices run clear, 3 to 4 minutes. The internal temperature measured with an instant-read thermometer should be at least 165 degrees F (74 degrees C). Remove the chicken to a plate and keep warm.
5

In the same skillet, add the asparagus; cook and stir until bright green, about 2 minutes. Remove to a plate and keep warm. Stir the minced garlic into the skillet; cook until fragrant, about 30 seconds. Pour in the chicken broth and 2 tablespoons lemon juice; bring to a boil, scraping up the browned bits from the bottom of the pan.
6

Return the chicken to the skillet and turn it to coat both sides in the liquid; return to a boil. Add the asparagus back to the skillet and continue cooking until most of the liquid has evaporated, 1 to 2 minutes.
7

Transfer the chicken and asparagus to a serving plate and top with a dollop of Lemon-Caper Cream.