Lemon Chicken with Asparagus
This vibrant American dinner combines juicy, pan-seared chicken with crisp asparagus and caramelised lemon slices. Coated in a simple flour seasoning and cooked with lemon pepper, the chicken develops a golden crust. A quick honey butter sauce adds a sweet finish. It's a bright, flavourful dish that requires minimal ingredients and comes together in about 20 minutes, perfect for a speedy weeknight meal.
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1/4 cup flour
- 1/2 teaspoon salt and pepper, to taste
- 2 tablespoons butter
- 1 teaspoon lemon pepper seasoning
- 1-2 cups chopped asparagus
- 2 lemons, sliced
- 2 tablespoons honey + 2 tablespoons butter (optional, see FAQ notes)
- parsley for topping (optional)
Method
- Prepare the chicken by placing it under plastic wrap and pounding to a 3/4 of an inch thickness. (Alternatively, slice very thick breasts in half horizontally.) Combine the flour with salt and pepper in a shallow dish, then coat each chicken piece. Melt 2 tablespoons butter in a large skillet, add the chicken, and cook for 3-5 minutes per side until golden. Sprinkle the lemon pepper seasoning over each side in the pan. Once cooked through, move the chicken to a plate.
- Place the chopped asparagus into the same pan. Cook for a few minutes until it turns bright green and is tender crisp, then remove and set aside. Arrange the lemon slices flat in the pan and cook for a few minutes on each side without moving them, allowing them to caramelise and collect the browned bits from the chicken. (A small pat of butter can be added here to prevent sticking.) Take the lemons out and set them aside.
- Assemble the dish by returning all components to the skillet, layering the asparagus first, then the chicken, and finally topping with the cooked lemon slices.
Nutrition (per serving)
Sodium344 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorPinch of Yum
