This Lemon Chicken with Asparagus is super fresh and tasty! The chicken is juicy, and the asparagus adds a nice crunch. Plus, you get a zesty lemon twist that makes everything pop!
I love how quick this dish is to make. Just toss it all in the pan, and in no time, dinner is served! It’s perfect for a cozy weeknight meal with a burst of sunshine! 🍋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skin-on chicken breasts are great for keeping moisture and flavor. If you’re looking for a lighter option, skinless chicken breasts work too, but you might want to add more oil for flavor.
Asparagus: Fresh asparagus adds a nice crunch and color. If it’s not in season, green beans or broccoli could be a tasty substitute.
Heavy Cream: For a lighter sauce, you can swap heavy cream for half-and-half or coconut cream for a dairy-free option. This will change the flavor slightly but still keep it creamy.
Thyme: Fresh thyme is wonderful here, but dried thyme is a fine alternative if fresh isn’t available. Just remember, dried herbs are more concentrated, so use a bit less.
Lemon: The lemon adds brightness. If you have lime on hand, it can work too for a different zing. Feel free to adjust the amount of lemon juice to match your taste!
How Do You Achieve Crispy Chicken Skin?
The secret to getting perfectly crispy chicken skin lies in the initial searing process. Take your time and don’t rush it! The skillet should be hot enough to sizzle when the chicken hits it. Here’s how to do it:
- Start with a dry chicken breast; pat it down with paper towels to remove moisture.
- Season generously with salt and pepper on both sides.
- Heat the olive oil in your skillet until it’s shimmering, then add the chicken skin-side down.
- Cook undisturbed for about 5-6 minutes. This allows the skin to crisp up without steaming.
- Check the skin after 5 minutes; if it’s golden and releases easily, flip it over.
- Cook the other side for 3-4 minutes before moving on in the recipe.
How to Make Lemon Chicken with Asparagus
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skin-on chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Veggies and Sauce:
- 1 bunch asparagus, trimmed
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 lemon, thinly sliced (plus more lemon juice if desired)
- 1 tablespoon fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This tasty Lemon Chicken with Asparagus will take about 10 minutes of prep and 20-25 minutes of cooking time. All in all, you can have it ready in about 35-40 minutes. Perfect for a delightful weeknight dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 400°F (200°C). This will ensure it’s nice and hot when your chicken goes in, helping to cook everything evenly.
2. Season the Chicken:
Take your chicken breasts and pat them dry with paper towels. This helps the skin get crispy! Then, sprinkle salt and black pepper generously on both sides of each breast.
3. Sear the Chicken:
Grab a large oven-safe skillet and heat the olive oil over medium-high heat. Place the chicken breasts in the skillet, skin-side down. Let them cook for about 5-6 minutes or until the skin is golden brown and crispy. Now, flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set them aside.
4. Make the Garlic Sauce:
In the same skillet, add your minced garlic and sauté it for about 30 seconds until it smells amazing. Then, pour in the chicken broth and heavy cream. Make sure to scrape the bottom of the skillet with a spatula to get all those delicious browned bits mixed in!
5. Add the Butter and Thyme:
Now stir in the butter and thyme leaves, letting them melt and blend well with the sauce.
6. Include the Asparagus:
Next, arrange the trimmed asparagus on one side of the skillet. This will cook at the same time and soak up the yummy flavors!
7. Return the Chicken to the Skillet:
Place the chicken breasts back in the skillet, skin-side up, nestling them in the sauce along with the asparagus. Top each chicken breast with thin lemon slices for that zesty kick.
8. Bake to Perfection:
Now, it’s time to transfer the entire skillet to your preheated oven. Bake for 15-20 minutes or until the chicken is fully cooked with an internal temperature of 165°F (75°C).
9. Finish and Serve:
Once done, take the skillet out of the oven. If you love lemon, go ahead and squeeze a little extra juice over your dish for that bright flavor! Finally, sprinkle with fresh parsley before serving for a pop of color.
Enjoy your flavorful and vibrant Lemon Chicken with Asparagus!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely first. The safest way is to let it defrost in the refrigerator overnight. If you’re short on time, you can use the cold water method: place the chicken in a sealed plastic bag and submerge it in cold water until thawed.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or milk mixed with a bit of cornstarch. For a dairy-free alternative, coconut cream works well, giving a slightly different but delicious flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and asparagus on the stove or in the microwave, adding a splash of chicken broth or cream if the sauce thickens during storage.
Can I Use Other Vegetables Besides Asparagus?
Absolutely! If asparagus isn’t available or to your liking, consider using green beans, broccoli, or even bell peppers. Just keep in mind that cooking times may vary slightly depending on the vegetable you choose.
