Lemon Chicken With Asparagus
Lemon chicken and asparagus — It’s bright, fresh, healthy, and ready on your table in 20 minutes. The easiest meal of all time, right here, right now.
HOW TO MAKE OUR LEMON CHICKEN (1 MIN):
This is so beautiful and easy. Coat the chicken, saute everything to golden brown perfection, and serve. THAT’S ALL. Serve with a little piece of whole wheat bread, brown rice, or quinoa and dig into that fresh, bright, healthy dinner.
- 1 lb. boneless skinless chicken breasts
- 1/4 cup flour
- 1/2 tsp salt, pepper to taste
- 2 tbsp butter
- 1 tsp lemon pepper seasoning
- 1-2 cups chopped asparagus
- 2 lemons, sliced
- 2 tbsp honey + 2 tbsp butter (optional)
- parsley for topping (optional)
Cover the chicken breasts with plastic wrap and pound until each piece is about a 3/4 of an inch thick.
NOTE: If your chicken breasts are really thick, you can just cut them in half horizontally to make thinner pieces rather than pounding.
Place the flour, salt, and pepper in a shallow dish and gently toss each chicken breast in the dish to coat.
Melt the butter in a large skillet over medium-high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
Asparagus and Lemons
After the chicken is done, add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside.
Next, lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter.
NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning. Remove the lemons from the pan and set aside.
Honey Butter Sauce (optional)
For the honey butter sauce, melt 2 Tbsp butter and 2 Tbsp honey in the hot pan after caramelizing the lemons and pour it over the chicken. This mixture definitely picked up some of the residual lemon flavors from the pan, so if that isn’t your thing, be sure to melt the butter and honey in a separate pan.
Layer all the ingredients onto four separate plates – asparagus, chicken, and lemon slices on top. Drizzle with honey butter sauce if using.
- The lemons are going to be bitter, especially if you really let them caramelize like in the first picture in this post. With that in mind, you can use them just as a garnish (pretty!), or you can eat them if you like bitter things, or you can try to make them less bitter by boiling them for a few minutes before adding to the pan.
Please note, some of the links in this post may be affiliate links. If you click through and make a purchase, I may receive a small commission (at no additional cost to you). I only recommend products that I use and have found helpful!