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, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Lemon Herb Sauce
- 2 tablespoons 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 red pepper flakes, optional
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 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
Toss the trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer on the prepared baking sheet.
⏱️ 3 min
- 3
Roast the asparagus in the preheated oven for 10-15 minutes, or until tender-crisp. Set aside.
⏱️ 15 min•🌡️ 400
- 4
While the asparagus roasts, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 5
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 6
Reduce heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min
- 7
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes.
⏱️ 3 min
- 8
Stir in the heavy cream, lemon juice, chopped fresh parsley, chopped fresh thyme, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until slightly thickened.
⏱️ 5 min
- 9
Return the cooked chicken to the skillet with the sauce. Toss to coat the chicken evenly. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 10
Serve the creamy lemon herb chicken immediately, alongside 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, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Lemon Herb Sauce
- 2 tablespoons 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 red pepper flakes, optional
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 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
Toss the trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer on the prepared baking sheet.
⏱️ 3 min - 3
Roast the asparagus in the preheated oven for 10-15 minutes, or until tender-crisp. Set aside.
⏱️ 15 min•🌡️ 400 - 4
While the asparagus roasts, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 5
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 6
Reduce heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min - 7
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes.
⏱️ 3 min - 8
Stir in the heavy cream, lemon juice, chopped fresh parsley, chopped fresh thyme, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until slightly thickened.
⏱️ 5 min - 9
Return the cooked chicken to the skillet with the sauce. Toss to coat the chicken evenly. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 10
Serve the creamy lemon herb chicken immediately, alongside the roasted asparagus.
⏱️ 1 min