Creamy Lemon Herb Chicken with Roasted Asparagus
Creamy Lemon Herb Chicken with Roasted Asparagus
Ingredients
For the Creamy Lemon Herb Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally to create 4 thinner cutlets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, 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 oven to 400°F (200°C). Prepare the chicken breasts by halving them horizontally to create thinner cutlets. Pat them dry with paper towels and season both sides with salt and pepper.
⏱️ 5 min•🌡️ 400
- 2
In a large oven-safe skillet (preferably cast iron), heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 3
While the chicken is searing, prepare the asparagus. On a baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer.
⏱️ 3 min
- 4
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp. Keep warm.
⏱️ 12 min•🌡️ 400
- 5
Return the skillet to medium heat. Add 2 tablespoons of unsalted butter and the remaining 1 tablespoon of olive oil. Once the butter is melted, 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 fresh lemon juice. Continue to simmer for 2-3 minutes, until the sauce slightly thickens.
⏱️ 5 min
- 7
Stir in the chopped fresh parsley and chives. Taste and adjust seasoning with salt and pepper if needed. Return the seared chicken cutlets to the skillet, basting them with the creamy sauce.
⏱️ 3 min
- 8
Serve the creamy lemon herb chicken immediately with the roasted asparagus on the side. Garnish with extra fresh herbs if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Herb Chicken with Roasted Asparagus
For the Creamy Lemon Herb Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally to create 4 thinner cutlets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, 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 oven to 400°F (200°C). Prepare the chicken breasts by halving them horizontally to create thinner cutlets. Pat them dry with paper towels and season both sides with salt and pepper.
⏱️ 5 min•🌡️ 400 - 2
In a large oven-safe skillet (preferably cast iron), heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
⏱️ 8 min - 3
While the chicken is searing, prepare the asparagus. On a baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer.
⏱️ 3 min - 4
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp. Keep warm.
⏱️ 12 min•🌡️ 400 - 5
Return the skillet to medium heat. Add 2 tablespoons of unsalted butter and the remaining 1 tablespoon of olive oil. Once the butter is melted, 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 fresh lemon juice. Continue to simmer for 2-3 minutes, until the sauce slightly thickens.
⏱️ 5 min - 7
Stir in the chopped fresh parsley and chives. Taste and adjust seasoning with salt and pepper if needed. Return the seared chicken cutlets to the skillet, basting them with the creamy sauce.
⏱️ 3 min - 8
Serve the creamy lemon herb chicken immediately with the roasted asparagus on the side. Garnish with extra fresh herbs if desired.
⏱️ 2 min