Creamy Lemon Chicken with Asparagus is an easy one-skillet spring dinner with juicy chicken, tender asparagus, and a bright lemon cream sauce.
Creamy Lemon Chicken
I don’t know about you, but I’m always excited when spring produce starts showing up. This Creamy Lemon Chicken with Asparagus is an easy, high-protein dinner that feels elegant yet totally weeknight-friendly. Juicy chicken and tender asparagus simmer in a lemon cream sauce, all made in one skillet. Serve it as is, or pair it with orzo or roasted baby potatoes to soak up every bit of the sauce. If you love skillet chicken dinners, also try my Chicken Florentine, Marry Me Chicken, or my collection of healthy chicken breast recipes.
Why This Recipe Works
As the weather slowly warms, I begin craving lighter dishes that are still satisfying. My husband, Tommy, and I loved this creamy lemon chicken when I served it for dinner recently. Like many Skinnytaste recipes, this creamy chicken dish keeps things lighter while still delivering big flavor and plenty of protein.
- Juicy Chicken:Â Chicken breasts cook quickly and stay juicy when simmered in the sauce.
- One-pan convenience: Asparagus cooks right in the skillet for a true one-pan dinner.
- Highlights spring produce with fresh asparagus and lemon
- Quick: High protein and ready in about 30 minutes.
Ingredients You’ll Need
Keep reading for more on what you’ll need to make this easy creamy lemon chicken recipe. See the recipe card below for the exact measurements.
- Asparagus: Rinse the asparagus under running water and snap off the tough ends of the spears.
- Chicken Breasts: Cut the boneless, skinless chicken breasts in half lengthwise to make thin, wide pieces. Using sharp kitchen scissors is the easiest way to do this.
- Dijon Mustard for tanginess
- Seasoning: Garlic and onion powders, Italian seasoning, kosher salt, black pepper
- Flour: Coating the chicken in flour gives it a nice golden-brown crust when you sear it. You can use all-purpose flour or a gluten-free mix, like Cup4Cup.
- Butter: Cook the chicken in butter for added richness and flavor.
- Chicken Bone Broth adds protein and flavor to the sauce. For best results, use a high-quality broth, such as Kettle & Fire, Butcher’s by Roli Roti, or Epic. You could also use homemade chicken broth.
- Half-and-Half is a lighter option than heavy cream, yet it still makes the lemon sauce creamy.
- Lemon: Zest and juice a lemon for maximum citrus flavor.
How to Make Lemon Chicken
Before adding the half-and-half, make sure the stove is set to medium-low. If the heat’s too high, the sauce may curdle. See the recipe card at the bottom for printable directions.
- Prep the chicken: Place the halved chicken breasts between 2 sheets of plastic wrap or parchment paper, then pound them until about ¼ inch thick. Season with Dijon and all the spices on both sides, then coat in flour.
- Steam the asparagus in water in a large, covered skillet. After a couple of minutes, when they’re crisp-tender, remove them from the pan.
- Cook the chicken: Melt the butter in the same skillet, then cook the chicken for 4 to 5 minutes on each side. Transfer to a plate.
- Make the creamy sauce: Add the bone broth, half-and-half, and remaining seasoning to the pan. Cook over medium-low heat, reducing the sauce (i.e., cooking it down until it thickens and only about half remains. To check that it’s done, dip a spoon into it. If the sauce coats the back of the spoon, it’s ready. If it’s too thin, keep simmering; if it’s too thick, add another tablespoon or two of broth.
- Add the lemon: Zest the lemon before cutting it in half. Squeeze the juice into the sauce, then nestle the chicken into the sauce. Simmer for a few minutes, then add the zest. Serve the chicken with asparagus, and drizzle the sauce over it.
Variations
- Asparagus alternatives: Try it with broccoli, broccolini, or green beans.
- Chicken: Replace breasts with boneless, skinless thighs or pork chops.
- No Italian seasoning? Use a mix of any dried herbs you have, such as parsley, thyme, and oregano.
- Broth options: Use regular chicken broth or vegetable broth. Just make sure it’s a good one, since it’s the main ingredient in the sauce.
Storage
I don’t recommend freezing this dish because the cream sauce could separate after thawing.
- Refrigerate leftovers for up to 4 days.
- Reheat: You can microwave the chicken and asparagus or reheat them on the stove over medium heat. If the sauce is too thick, add a splash of broth or water to thin it.
More Chicken Breast Recipes You’ll Love
For more healthy dinner ideas, check out these five delicious chicken breast recipes to inspire your next meal!
Serving Size: 1 piece chicken with ¼ cup sauce + veg
-
Between two pieces of plastic wrap, pound the halved chicken breasts to an even thickness (about ¼ inch). Season all over with Dijon mustard, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and black pepper, to taste. Make sure the chicken is fully coated on both sides.
-
Dredge each piece of chicken in flour and shake off any excess.
-
In a large skillet, add the asparagus with ¼ water, cover and cook over medium heat to steam 2 to 3 minutes, until crisp tender. Remove and set aside.
-
In the same skillet, heat the butter over medium-high heat. Add the chicken and cook for about 4 to 5 minutes per side, or until each piece is cooked through and has a golden-brown crust. Remove and set aside.
-
Add chicken bone broth, half-and-half, remaining Italian seasoning, ¼ teaspoon salt, garlic powder and onion powder to the pan. Reduce by half over medium-low heat, until it thickens, thick enough that it coats the back of a spoon.
-
Add the lemon juice and nestle the cooked chicken into the sauce and simmer for a few minutes, until heated through. Finish with lemon zest.
-
Serve with asparagus, drizzling the sauce over the chicken.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Since the sauce is the main component of the dish, flavorful homemade broth or good quality chicken broth is suggested. Brands that sell chicken bone broth, like Kettle & Fire, Butchers by Roli or Epic are suggested.Â
Serving Suggestion: over pasta or rice, with cauliflower rice or cauliflower gnocchi, or roasted baby potatoes.
Variations: Instead of asparagus, serve with charred broccoli or green beans.
Serving: 1 piece chicken with ¼ cup sauce + veg, Calories: 310 kcal, Carbohydrates: 15 g, Protein: 33 g, Fat: 13 g, Saturated Fat: 6.5 g, Cholesterol: 111 mg, Sodium: 265 mg, Fiber: 3 g, Sugar: 5 g
FAQ
Yes, just let it thaw before cooking.
Yes, boneless skinless thighs work great here and stay very juicy.
Searing the chicken first and finishing it in the sauce without overcooking helps keep it moist.