Creamy Lemon Herb Chicken with Roasted Asparagus
Creamy Lemon Herb Chicken with Roasted Asparagus
Ingredients
For the Creamy Lemon Herb Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Roasted Asparagus
- 1 pound asparagus spears, ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the asparagus.
⏱️ 5 min•🌡️ 400
- 2
Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
⏱️ 2 min
- 3
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes per side, until golden brown. Remove chicken from the skillet and set aside on a plate.
⏱️ 10 min
- 4
While the chicken is searing, prepare the asparagus. On the lined baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer.
⏱️ 3 min
- 5
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp.
⏱️ 12 min•🌡️ 400
- 6
In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 7
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.
⏱️ 3 min
- 8
Reduce heat to low. Stir in the heavy cream, lemon juice, chopped fresh parsley, and fresh thyme. Season with salt and pepper to taste. Simmer gently for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 9
Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken. Cover the skillet and let the chicken finish cooking in the sauce for 5-7 minutes, or until an internal temperature of 165°F (74°C) is reached.
⏱️ 7 min - 10
Serve the creamy lemon herb chicken immediately with the roasted asparagus on the side. Garnish with additional fresh parsley if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Herb Chicken with Roasted Asparagus
For the Creamy Lemon Herb Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Roasted Asparagus
- 1 pound asparagus spears, ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the asparagus.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
⏱️ 2 min - 3
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes per side, until golden brown. Remove chicken from the skillet and set aside on a plate.
⏱️ 10 min - 4
While the chicken is searing, prepare the asparagus. On the lined baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer.
⏱️ 3 min - 5
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp.
⏱️ 12 min•🌡️ 400 - 6
In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 7
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.
⏱️ 3 min - 8
Reduce heat to low. Stir in the heavy cream, lemon juice, chopped fresh parsley, and fresh thyme. Season with salt and pepper to taste. Simmer gently for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 9
Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken. Cover the skillet and let the chicken finish cooking in the sauce for 5-7 minutes, or until an internal temperature of 165°F (74°C) is reached.
⏱️ 7 min - 10
Serve the creamy lemon herb chicken immediately with the roasted asparagus on the side. Garnish with additional fresh parsley if desired.
⏱️ 3 min