Creamy Lemon Herb Chicken with Roasted Asparagus
Creamy Lemon Herb Chicken with Roasted Asparagus
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Creamy Lemon Herb Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 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
Prepare the asparagus: On the lined baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min
- 3
Roast the asparagus for 10-15 minutes, or until tender-crisp. While the asparagus roasts, prepare the chicken.
⏱️ 15 min•🌡️ 400
- 4
Prepare the chicken: Pat the chicken breasts dry with paper towels. In a shallow dish, combine the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
⏱️ 5 min
- 5
Heat 2 tablespoons of olive oil in a large skillet or oven-safe pan over medium-high heat. Once hot, add the floured chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 15 min
- 6
Make the sauce: In the same skillet (do not clean it), melt 2 tablespoons of 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, then stir in the heavy cream, lemon juice, chopped fresh parsley, and chopped fresh thyme. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 3 min
- 8
Reduce the heat to low and simmer the sauce for 3-5 minutes, or until it has slightly thickened. Taste and adjust seasonings as needed.
⏱️ 5 min
- 9
Return the cooked chicken breasts to the skillet, spooning the creamy lemon herb sauce over them. Serve immediately with the roasted asparagus on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Herb Chicken with Roasted Asparagus
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Creamy Lemon Herb Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 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
Prepare the asparagus: On the lined baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min - 3
Roast the asparagus for 10-15 minutes, or until tender-crisp. While the asparagus roasts, prepare the chicken.
⏱️ 15 min•🌡️ 400 - 4
Prepare the chicken: Pat the chicken breasts dry with paper towels. In a shallow dish, combine the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
⏱️ 5 min - 5
Heat 2 tablespoons of olive oil in a large skillet or oven-safe pan over medium-high heat. Once hot, add the floured chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 15 min - 6
Make the sauce: In the same skillet (do not clean it), melt 2 tablespoons of 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, then stir in the heavy cream, lemon juice, chopped fresh parsley, and chopped fresh thyme. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 3 min - 8
Reduce the heat to low and simmer the sauce for 3-5 minutes, or until it has slightly thickened. Taste and adjust seasonings as needed.
⏱️ 5 min - 9
Return the cooked chicken breasts to the skillet, spooning the creamy lemon herb sauce over them. Serve immediately with the roasted asparagus on the side.
⏱️ 3 min