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
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
For the Roasted Asparagus
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for the asparagus.
⏱️ 5 min•🌡️ 400
- 2
Pat chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min
- 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside on a plate, tented with foil.
⏱️ 14 min
- 4
While chicken is cooking, prepare the asparagus. On the prepared baking sheet, toss asparagus spears with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer.
⏱️ 3 min
- 5
Roast asparagus in the preheated oven for 10-15 minutes, or until tender-crisp. Keep an eye on it to prevent overcooking.
⏱️ 15 min•🌡️ 400
- 6
In the same skillet used for the chicken, add minced garlic and sauté for 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.
⏱️ 2 min
- 7
Stir in heavy cream and lemon juice. Bring to a gentle simmer and cook for 2-3 minutes, or until the sauce slightly thickens. Stir in chopped fresh parsley and dill.
⏱️ 3 min
- 8
Return the cooked chicken breasts to the skillet, spooning the creamy lemon herb sauce over them. Serve immediately with the roasted asparagus.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Herb Chicken with Roasted Asparagus
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
For the Roasted Asparagus
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for the asparagus.
⏱️ 5 min•🌡️ 400 - 2
Pat chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min - 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside on a plate, tented with foil.
⏱️ 14 min - 4
While chicken is cooking, prepare the asparagus. On the prepared baking sheet, toss asparagus spears with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer.
⏱️ 3 min - 5
Roast asparagus in the preheated oven for 10-15 minutes, or until tender-crisp. Keep an eye on it to prevent overcooking.
⏱️ 15 min•🌡️ 400 - 6
In the same skillet used for the chicken, add minced garlic and sauté for 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.
⏱️ 2 min - 7
Stir in heavy cream and lemon juice. Bring to a gentle simmer and cook for 2-3 minutes, or until the sauce slightly thickens. Stir in chopped fresh parsley and dill.
⏱️ 3 min - 8
Return the cooked chicken breasts to the skillet, spooning the creamy lemon herb sauce over them. Serve immediately with the roasted asparagus.
⏱️ 1 min