Tired of the same old chicken routine but strapped for time? This zesty lemon skillet chicken is here to save your weeknights!
As one-pan wizards, we’ve conjured up a crazy easy method that gives you lusciously tender chicken and crisp-tender asparagus ready in 30 minutes. But the real star is the lick-the-skillet lemon butter sauce they simmer in!
Loaded with bright, zippy lemon and fragrant garlic, this sauce is pure liquid gold. You’ll want to soak up every last drop with some crusty bread!
Why you’ll love Lemon Chicken Skillet?
This Skillet Lemon Chicken with Asparagus will become your favorite way to amp up basic chicken recipes! It gets dinner on the table in under 30 minutes with no fuss – making it a go-to weeknight meal with minimal cleanup – can we get an AMEN?
Quick, easy, and a chicken dish that isn’t boring? Hi, you have our attention. This main dish involves making juicy chicken (Yes, you can make *juicy* chicken a skillet – we promise) in melted butter sauce alongside lemon slices and asparagus for a bright, fresh meal. Perfect for summer and busy weeknights when you don’t feel like cooking. Plus it’s easy to mix and match the veggies with whatever is in season. Baby broccoli, sprouts, or even spuds make great alternatives.
Skillet meals are the ultimate solution for an easy weeknight dinner, whether you’re making skillet chicken parmesan or a sausage skillet with veggies. Just like our other skillet dinners, this skillet chicken dinner is made in a large cast-iron skillet. We love using a cast iron skillet as it retains heat well and is oven-proof. No matter what skillet you’re using, make sure it’s oven safe.
Lemon Chicken Skillet Ingredients
- Chicken breast – We used boneless skinless chicken breasts for this recipe, but boneless skinless chicken thighs would work, too.
- All-purpose flour – Creates a light coating on the chicken to help it brown nicely.
- Lemon zest – Adds a burst of bright, citrusy flavor.
- Salt and pepper
- Butter – Cooks the chicken and asparagus, adding a rich buttery taste.
- Garlic – for added umph.
- Fresh lemon juice – Sliced lemons add tangy flavor and brighten the dish visually.
- Asparagus – A fresh and healthy green vegetable that cooks quickly alongside the chicken.
- Fresh parsley – A pop of color and freshness for garnish at the end.
How to Make This Lemon Butter Chicken Recipe
Prep the chicken
- Add the flour, lemon zest, salt, and pepper to a shallow dish and whisk to combine.
- Coat the chicken breasts in the flour mixture.
Cook the chicken and Veggies
- Place a large skillet over medium heat and melt the butter in the bottom of the pan. Add the garlic and cook 30 seconds longer.
- Add the chicken breasts to the hot skillet and cook for 4-5 minutes per side or until cooked through and golden brown (if your chicken breasts are very thick, increase the cooking time or cut them in half before coating them in flour). Remove from skillet and set aside.
- Add the asparagus to the skillet and cook until tender but still crisp. Remove and set aside. Add the lemon slices to the same skillet and cook on high heat for 2-3 minutes on each side.
Serve
- Remove the skillet from the heat and add the chicken and asparagus back to the skillet.
- Garnish with fresh parsley.
girl carnivore expert recipe tips
- Add a pinch of red pepper flakes to the flour mixture for a touch of heat.
- Swap the asparagus for chopped fennel and cheery tomatoes. Add a sprinkle of crumbled feta cheese before serving. Simple, quick Mediterranean meal!
- Pat your chicken dry with paper towels before cooking to dry up excess moisture. This will help the skin become super crispy.
- Add a little lemon juice on top for an extra zesty flair. See our notes in the recipe card about deglazing the pan for added flavor.
- Use a meat thermometer to check the internal temperature of the chicken. It should read 165ºF when done.
- Play around with other fresh herbs like thyme and rosemary for a different flavor profile.
What to Serve With This Lemon Chicken Recipe
Since this recipe is pretty low-carb, feel free to jazz it up with some air fryer sweet potato fries, air fryer garlic parmesan fries, or air fryer corn on the cob. You can also keep things simple with some brown rice or a side salad.
Leftovers & Reheating
Leftover skillet lemon chicken can be stored in an airtight container in the fridge for 3-4 days. It can be frozen for up to 3 months.
Heat a cast iron pan on medium heat and add your chicken and asparagus with a little butter. Reheat for a few minutes until warm.
In a pinch? Microwave for 1-2 minutes. Just know the chicken won’t have the same texture.
More Quick Chicken Recipes
Add this skillet lemon chicken to your regular rotation of easy dinners! It’s zingy, juicy, and super easy to make.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Our one-skillet lemon chicken recipe yields tender chicken and asparagus in a zesty, buttery lemon garlic sauce for a healthy, vibrant dinner ready fast.
Prevent your screen from going to sleep
Prep the chicken
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Add the flour, lemon zest, salt and pepper to a shallow bowl and whisk to combine.
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Coat the chicken breasts in the flour mixture.
Cook the chicken
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Place a large skillet over medium heat and melt the butter.
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Add the minced garlic and cook it for 30 seconds, until arematic.
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Add the chicken breasts to the skillet and cook for 4-5 minutes per side or until cooked through and golden (if your chicken breasts are very thick, increase cooking time or cut them in half before coating in flour).
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Using tongs, remove the chicken from skillet and set aside.
Cook the Asparagus and Lemons
Combine and Serve
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Remove the skillet from the heat and add the chicken and asparagus back to the skillet. Toss everything together to combine.
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Garnish with fresh parsley and serve.
For extra lusciousness, after you have seared the lemons, remove them from the pan. Add a splash of white wine and a bit more butter, and deglaze the pan. When you return everything to the pan, toss it to coat it in the sauce.
For easier serving, consider slicing the chicken before adding it all back to the pan.
Serving: 1serving | Calories: 274kcal | Carbohydrates: 10g | Protein: 26g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 223mg | Potassium: 554mg | Fiber: 2g | Sugar: 2g | Vitamin A: 711IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 2mg
Absolutely! You can skip the flour altogether or dredge the chicken in breadcrumbs for a crispier texture. For a lighter option, a quick spray of non-stick cooking spray can work as well.
Sure! Olive oil is a great substitute for butter. Use the same amount (4 tablespoons) and adjust the heat slightly, as olive oil has a higher smoke point.
This recipe is easily customizable! Feel free to add other vegetables like green beans, sliced red onion, or chopped broccoli alongside the asparagus. They will cook alongside the chicken in the skillet.