5 Ingredient Lemon Chicken with Asparagus
I’ve included some videos I found relevant and helpful. 😍
Looking for a quick and tasty dinner? This 5 Ingredient Lemon Chicken with Asparagus is perfect for you! It’s ready in just 20 minutes and uses only a handful of simple ingredients. You’ll love the juicy chicken paired with crisp asparagus and zesty lemon flavors.
This dish is not only fast and easy, but also fresh and healthy. The pan-fried chicken is tender and flavorful, while the asparagus adds a nice crunch. A honey butter sauce ties it all together for a meal that’s sure to become a new favorite in your home.
Exact Ingredients List
Here’s what you’ll need to make this tasty lemon chicken with asparagus:
- 1 pound boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 teaspoon lemon pepper seasoning
- 1-2 cups chopped asparagus
- 2 lemons, sliced
For the optional honey butter sauce:
- 2 tablespoons honey
- 2 tablespoons butter
You can also add some chopped fresh parsley for garnish if you like.
This simple recipe uses just a few common ingredients. You probably have most of them in your kitchen already! The lemon and asparagus give the dish a fresh, springtime flavor.
Remember to adjust the amount of asparagus based on how much you enjoy. Use 1 cup for a more chicken-focused meal or 2 cups if you love your veggies.
Instructions
Get ready to make this tasty lemon chicken with asparagus! Here’s how:
Prep the chicken:
- Pound chicken breasts to 3/4 inch thick
- Coat with flour, salt, and pepper
Cook the chicken:
- Melt butter in a large skillet over medium-high heat
- Sauté chicken for 3-5 minutes per side
- Sprinkle with lemon pepper while cooking
- Remove chicken when golden and cooked through
Cook the veggies:
- Add asparagus to the pan and sauté until bright green
- Remove asparagus and set aside
- Cook lemon slices in the pan until caramelized
Put it all together:
- Layer asparagus, chicken, and lemon slices back in the skillet
Your meal is ready! Enjoy the bright flavors of lemon and the tender chicken with crisp asparagus. This quick and easy dish is perfect for a busy weeknight dinner.
Possible Substitutes List & Recipe Variations
You can easily change up this dish to suit your tastes or use what’s in your kitchen. Here are some ideas:
Protein swaps:
- Pork chops
- Turkey cutlets
- Firm white fish like cod
Veggie alternatives:
- Broccoli
- Green beans
- Zucchini
Try swapping the lemon pepper seasoning for:
- Italian herbs
- Cajun spice blend
- Garlic powder and paprika
No asparagus? Use frozen mixed veggies instead. They’re quick and easy.
For a creamy version, add a splash of heavy cream or coconut milk to the pan after cooking the chicken. Let it simmer for a minute to thicken.
Want it spicy? Sprinkle in some red pepper flakes or add a dash of hot sauce.
To make it gluten-free, use almond flour or cornstarch instead of regular flour.
For extra flavor, throw in some minced garlic or shallots when cooking the asparagus.
These tweaks let you customize the dish to your liking while keeping it simple and quick.
Tips, Tricks & Storing
Pound the chicken to an even thickness for faster, more uniform cooking. If your chicken breasts are thick, slice them in half horizontally instead.
Use a non-stick pan to prevent the chicken and lemon slices from sticking. This makes cleanup easier too.
Don’t overcook the asparagus. It should be bright green and slightly crisp for the best texture and flavor.
For extra flavor, add minced garlic or herbs like thyme or rosemary to the pan when cooking the chicken.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave to avoid drying out the chicken.
Freeze cooked chicken and asparagus separately for up to 3 months. Thaw in the fridge overnight before reheating.
Make extra and use leftovers in salads, wraps, or pasta dishes for quick meals later in the week.
For a zestier dish, add some lemon zest along with the lemon pepper seasoning.
