Skillet Lemon Herb Chicken with Asparagus

This Lemon Herb Chicken is a simple, one-pan meal that takes the chaos out of family dinners. With fresh flavors of zesty lemon and fragrant herbs, it’s easy to see why asparagus works so well with this dish! Summery, bright, and delicious.

Easy One-Pan Lemon Herb Chicken Recipe

If you’re anything like me, you probably don’t plan that far ahead for dinner. But with this lemon herb chicken recipe, you don’t need to! It packs in all that good flavor without needing an overnight marinade.

Sear it in a pan, then let it bask in a rich, flavorful lemon herb sauce while it cooks. Quick, easy, and downright delicious.

​Ingredients

• Boneless, skinless chicken breasts: I prefer chicken breast for this lemon chicken recipe, but chicken thighs would work too.
• Spice rub: You’ll need Garlic powder, dried oregano, salt, and ground black pepper.
• Olive oil: To sear the chicken and sauté the veggies.
• Unsalted butter: For basting that chicken to get it ultra moist and tender.
• Garlic: Fresh garlic is a must-have!
• Shallots: These are more elevated than onions and add depth of flavor to the sauce.
• Asparagus: This green veggie goes so well with the chicken and lemon sauce.
• Lemon: A little lemon zest, a splash of tangy lemon juice, and a few fresh lemon slices for garnish.
• Low-sodium chicken broth: To deglaze the pan and make a flavorful sauce.
• Fresh herbs: Garnish the chicken with fresh herbs like parsley and oregano for extra flavor.

Want a creamy lemon herb chicken? 

Create a creamy pan sauce by adding a splash of heavy cream or half and half to the sauce. You can also use full-fat coconut milk for a dairy-free option.

To make the creamy pan sauce, simply add the cream or coconut milk to the pan after deglazing with chicken broth. Let it simmer for a few minutes until it thickens and coats the back of a spoon. Then add in your herbs and lemon zest before pouring over the chicken.

Preparation

Start by patting the chicken breasts dry with kitchen towels. Season both sides with ½ teaspoon salt, ½ teaspoon pepper, garlic powder, and dried oregano.

Cooking

Next, heat 1 tablespoon olive oil and the butter in a large cast-iron skillet over medium-high heat. Add the chicken and give it a quick sear, about 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate and cover loosely with foil.

In the same skillet, add the remaining 1 tablespoon olive oil and sauté the garlic and shallots for 1 minute. Then add the asparagus, season with salt and pepper, and cook for 3-4 minutes until tender-crisp.

Pour in the chicken broth, lemon juice, and lemon zest, scraping up any brown bits at the bottom of the pan. Let it simmer for 1-2 minutes.

Serving

Return the chicken to the pan and spoon the lemony sauce over. Garnish with fresh parsley, fresh oregano, and lemon slices. 

Serve lemon herb chicken and asparagus warm with mashed potatoes to enjoy.

Starches to Pair with Lemon Herb Chicken

You’ve got your protein and your veggies, now all that’s missing is the perfect starch to soak up that rich, buttery lemon sauce. My Best Damn Mashed Potatoes and Instant Pot Brown Rice would be fantastic. I also recommend Jean’s Scalloped Potatoes or my Creamy Instant Pot Garlic Parmesan Orzo!

Storage and Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days. When ready to reheat, you can do so in a variety of ways:

• To reheat on the stove, place the chicken in a pan over medium heat and cook until heated through. You may want to add a splash of chicken broth or water to prevent it from drying out.
• To reheat in the oven, place the chicken in an oven-safe dish and cover with foil. Bake at 350°F for about 15 minutes or until warmed through.

To reheat in the microwave, place the chicken on a microwave-safe plate and cover with damp paper towels. Microwave for 1-2 minutes, checking and stirring every 30 seconds until heated through.

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