Easy One-Skillet Lemon Asparagus Chicken
A quick and fresh one-skillet meal featuring boneless skinless chicken breasts, crisp-tender asparagus, and caramelized lemon slices, ready in just 25 minutes with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 bunch fresh asparagus (about 1 pound), trimmed and cut into 2-inch pieces
- 3 garlic cloves, minced
- 1 large lemon, thinly sliced
- 2 tablespoons olive oil (extra virgin preferred)
- ½ cup chicken broth
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter (optional)
Instructions
- Rinse and pat dry the chicken breasts. Trim the asparagus and cut into 2-inch pieces. Thinly slice the lemon and mince the garlic.
- Sprinkle both sides of the chicken breasts generously with salt, pepper, and dried oregano. Let sit for a few minutes.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add the chicken breasts.
- Cook chicken for 4-5 minutes per side until golden brown and easily releases from the pan.
- Push chicken to one side of the skillet and add remaining tablespoon of olive oil. Add minced garlic and lemon slices. Cook 1-2 minutes until fragrant and lemon slices start to caramelize, avoiding burning the garlic.
- Scatter asparagus pieces around the chicken and pour in chicken broth. Cover skillet with lid or foil.
- Reduce heat to medium-low and cook for 5-7 minutes until chicken reaches an internal temperature of 165°F and asparagus is tender but crisp.
- Remove lid, spoon pan juices over chicken, and stir in butter if using. Let melt and coat the skillet contents.
- Transfer chicken and asparagus to plates, spoon remaining sauce over top, and garnish with fresh cracked pepper or herbs if desired.
Notes
For gluten-free, verify chicken broth label. For dairy-free, omit butter or use plant-based alternative. Pound chicken breasts for even cooking. Avoid overcrowding pan to ensure proper searing. Watch lemon slices closely to prevent bitterness. Rest chicken before serving for juicier texture.
Nutrition
- Serving Size: About half the recip
- Calories: 320
- Fat: 12
- Carbohydrates: 7
- Fiber: 3
- Protein: 38
Keywords: one skillet, lemon chicken, asparagus, quick dinner, easy recipe, healthy, weeknight meal, gluten-free, low-carb