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Easy One-Pan Lemon Garlic Butter Chicken and Asparagus

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Juicy golden chicken and tender-crisp asparagus come together in a luscious lemon garlic butter sauce, all made in one pan in under 30 minutes. It’s a quick, elegant weeknight dinner that tastes like you tried, but with minimal cleanup.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1.5 pounds total)
  • Salt and black pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika (smoked or sweet)
  • 2 tablespoons olive oil
  • 1 bunch asparagus (about 1 pound), woody ends trimmed
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ¼ cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and paprika. Mix spices together first if desired.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in the pan in a single layer (cook in batches if needed). Cook for 4-5 minutes on the first side until deep golden brown, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent loosely with foil.
  3. Add 1 tablespoon olive oil to the same skillet. Add the asparagus in a single layer, season with salt and pepper, and cook for 4-5 minutes, turning occasionally, until bright green and tender-crisp. Transfer to the plate with the chicken.
  4. Reduce heat to medium. Add 3 tablespoons butter to the skillet. Once melted, add minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  5. Pour in chicken broth and lemon juice, and add lemon zest. Scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes until slightly thickened. Taste and adjust seasoning.
  6. Return the chicken and asparagus to the skillet, spooning the sauce over the top. Warm through for about 1 minute. Garnish with fresh parsley if desired. Serve immediately.

Notes

For even cooking, pound chicken breasts to ¾-inch thickness if uneven. Use fresh garlic for best flavor. Deglaze the pan thoroughly to incorporate all browned bits. Asparagus can be swapped with green beans, broccoli, or broccolini. For dairy-free, substitute butter with vegan butter or olive oil. Leftovers keep in the refrigerator for up to 3 days; reheat on the stovetop with a splash of broth.

Nutrition

Keywords: one-pan chicken, lemon garlic butter chicken, asparagus recipe, quick weeknight dinner, easy chicken dinner, one skillet meal

Find it online: https://lucastable.com/easy-one-pan-lemon-garlic-butter-chicken-and-asparagus/