Lemon Herb Skillet Chicken with Asparagus
This easy one-pan lemon herb chicken with asparagus is a flavorful and healthy meal perfect for a quick weeknight dinner. Tender chicken and crisp-tender asparagus are cooked in a bright lemon-herb sauce.
Equipment
- large skillet
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts pounded to 1/2-inch thickness
- 1 tbsp olive oil
- 1 lb asparagus woody ends trimmed
- 2 garlic minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 tbsp fresh parsley chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- lemon slices for garnish (optional)
Instructions
Instructions
- Season the chicken breasts with salt, pepper, and dried oregano.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and almost cooked through, then remove and set aside.
- Add asparagus to the same skillet and sauté for 3-4 minutes until tender-crisp. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Bring to a simmer.
- Return chicken to the skillet, nestling it with the asparagus. Simmer for 3-5 minutes, or until the chicken is fully cooked through (165°F / 74°C) and the sauce has slightly reduced.
- Stir in fresh parsley. Taste and adjust seasonings as needed.
- Serve immediately, garnished with fresh lemon slices if desired.
Notes
For best results, ensure chicken breasts are uniformly thin for even cooking. Adjust cooking times based on the thickness of your chicken. You can also add other herbs like thyme or rosemary for variation. Always ensure chicken is cooked to a safe internal temperature of 165°F (74°C).