Creamy Lemon Herb Chicken with Roasted Asparagus
Creamy Lemon Herb Chicken with Roasted Asparagus
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, pounded to 3/4 inch thickness
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
For the Creamy Lemon Herb Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Prepare the chicken breasts by patting them dry with paper towels and seasoning both sides with salt, black pepper, garlic powder, and dried Italian seasoning.
⏱️ 5 min•🌡️ 400
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 10 min
- 3
While the chicken is searing, prepare the asparagus. On the lined baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min
- 4
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp. Keep an eye on them to prevent overcooking.
⏱️ 12 min•🌡️ 400
- 5
While the asparagus roasts, prepare the sauce. In the same skillet used for the chicken (do not clean it, the browned bits add flavor), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 6
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and grated Parmesan cheese. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 3 min
- 7
Remove the skillet from the heat and stir in the fresh lemon juice, chopped parsley, and chopped dill. Taste and adjust seasoning with additional salt and pepper if needed. Return the seared chicken breasts to the skillet, spooning the creamy sauce over them to coat.
⏱️ 3 min
- 8
Serve the creamy lemon herb chicken immediately, alongside the roasted asparagus. Garnish with extra fresh herbs if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Herb Chicken with Roasted Asparagus
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, pounded to 3/4 inch thickness
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
For the Creamy Lemon Herb Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Prepare the chicken breasts by patting them dry with paper towels and seasoning both sides with salt, black pepper, garlic powder, and dried Italian seasoning.
⏱️ 5 min•🌡️ 400 - 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 10 min - 3
While the chicken is searing, prepare the asparagus. On the lined baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min - 4
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp. Keep an eye on them to prevent overcooking.
⏱️ 12 min•🌡️ 400 - 5
While the asparagus roasts, prepare the sauce. In the same skillet used for the chicken (do not clean it, the browned bits add flavor), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 6
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and grated Parmesan cheese. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 3 min - 7
Remove the skillet from the heat and stir in the fresh lemon juice, chopped parsley, and chopped dill. Taste and adjust seasoning with additional salt and pepper if needed. Return the seared chicken breasts to the skillet, spooning the creamy sauce over them to coat.
⏱️ 3 min - 8
Serve the creamy lemon herb chicken immediately, alongside the roasted asparagus. Garnish with extra fresh herbs if desired.
⏱️ 1 min