Description
Made all in one skillet, this lemon herb chicken with asparagus brings together crispy golden chicken and tender asparagus tossed in a zesty, garlicky lemon herb sauce.
Ingredients
- 2 boneless, skinless chicken breasts, sliced horizontally to make 4
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 medium shallot, diced
- 1 bunch (10 ounces) asparagus, ends trimmed
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup low-sodium chicken broth
- Lemon slices, to garnish
- Chopped fresh parsley, to garnish
- Chopped fresh oregano, to garnish
Instructions
- Pat chicken breasts dry with kitchen towels. Season both sides with ½ teaspoon salt, ½ teaspoon pepper, garlic powder, and dried oregano.
- Heat 1 tablespoon olive oil and the butter in a large cast-iron skillet over medium-high heat. Add the chicken and sear for 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 a minute. 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. Let it simmer for 1–2 minutes.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American