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Creamy lemon chicken served with fresh asparagus on a plate.

Creamy Lemon Chicken with Asparagus

A delightful dish combining juicy chicken breasts with bright flavors of lemon and tender asparagus, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil for cooking
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 piece lemon, juice and zest
  • to taste salt and pepper
  • for garnish fresh parsley optional

Method
 

Preparation
  1. Heat olive oil in a large pan over medium heat.
  2. Season chicken breasts with salt and pepper, and add them to the pan. Cook for 5-7 minutes on each side until golden brown and cooked through.
  3. Remove the chicken from the pan and set aside.
  4. In the same pan, add the asparagus and garlic. Sauté for 3-4 minutes until the asparagus is tender.
  5. Reduce the heat and add heavy cream, lemon juice, and lemon zest. Stir until well combined and heated through.
  6. Return the chicken to the pan and coat it in the creamy sauce.
  7. Serve hot, garnished with fresh parsley, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding water or broth as needed to thin the sauce.