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 1/2-inch thickness
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Creamy Lemon Herb Sauce
- 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
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Roasted Asparagus
- 1 pound asparagus spears, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for the asparagus.
⏱️ 5 min•🌡️ 400
- 2
Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
⏱️ 3 min
- 3
Once the oil is shimmering, add the seasoned chicken breasts to the skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 14 min
- 4
While the chicken cooks, prepare the asparagus. On the prepared baking sheet, toss the trimmed asparagus spears with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.
⏱️ 3 min
- 5
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp. You can roast it while the chicken is cooking or after, depending on oven space.
⏱️ 12 min•🌡️ 400
- 6
To make the sauce, melt 2 tablespoons unsalted butter in the same skillet used for the chicken over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min
- 7
Pour in the chicken broth, heavy cream, and lemon juice. Bring to a gentle simmer, stirring occasionally. Cook for 3-5 minutes, or until the sauce slightly thickens.
⏱️ 5 min
- 8
Stir in the chopped fresh parsley, fresh thyme, red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min
- 9
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
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Creamy Lemon Herb Sauce
- 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
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Roasted Asparagus
- 1 pound asparagus spears, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for the asparagus.
⏱️ 5 min•🌡️ 400 - 2
Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
⏱️ 3 min - 3
Once the oil is shimmering, add the seasoned chicken breasts to the skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 14 min - 4
While the chicken cooks, prepare the asparagus. On the prepared baking sheet, toss the trimmed asparagus spears with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.
⏱️ 3 min - 5
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp. You can roast it while the chicken is cooking or after, depending on oven space.
⏱️ 12 min•🌡️ 400 - 6
To make the sauce, melt 2 tablespoons unsalted butter in the same skillet used for the chicken over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min - 7
Pour in the chicken broth, heavy cream, and lemon juice. Bring to a gentle simmer, stirring occasionally. Cook for 3-5 minutes, or until the sauce slightly thickens.
⏱️ 5 min - 8
Stir in the chopped fresh parsley, fresh thyme, red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 9
Return the cooked chicken breasts to the skillet, spooning the creamy lemon herb sauce over them. Serve immediately with the roasted asparagus.
⏱️ 1 min