Description
This Creamy Lemon Garlic Chicken with Asparagus recipe features tender boneless chicken breasts cooked in a luscious lemon garlic cream sauce, complemented by fresh, crisp asparagus. Ready in just 30 minutes, it’s a perfect weeknight meal that balances rich flavors with bright citrus and fresh vegetables.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (1.5 lbs)
- Salt and pepper to taste
- 1 tsp dried oregano
Vegetables
- 4 cloves fresh garlic, minced
- 1 lb fresh asparagus, trimmed
Sauce
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup low-sodium chicken broth
- 2 tbsp olive oil
Instructions
- Prepare Ingredients: Gather all the ingredients required for the recipe. Wash the asparagus thoroughly and snap off the tough woody ends to ensure tenderness after cooking.
- Season Chicken: Pat the chicken breasts dry and season both sides evenly with salt, pepper, and dried oregano for flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Sauté the chicken breasts for about 5 minutes on each side until they are nicely browned but not fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Deglaze: In the same skillet, add the minced garlic and sauté for about one minute until fragrant to release its aroma. Then pour in the freshly squeezed lemon juice and low-sodium chicken broth, stirring to combine and deglaze the pan.
- Add Cream and Simmer: Pour in the heavy cream while stirring constantly to create a cohesive sauce. Bring the mixture to a gentle simmer to thicken slightly and meld the flavors.
- Finish Cooking: Return the seared chicken breasts into the skillet. Add the trimmed asparagus on top or around the chicken. Cover the skillet with a lid and cook for an additional 5 minutes, or until the chicken is cooked through and the asparagus is tender but still crisp.
Notes
- To ensure the chicken stays juicy, avoid overcooking during searing; it will finish cooking in the sauce.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- For an extra tangy flavor, add lemon zest along with the juice.
- Fresh asparagus is preferred, but frozen asparagus can be used; just adjust cooking time accordingly.
- Serve this dish over rice, pasta, or mashed potatoes to soak up the delicious creamy lemon sauce.
