This Creamy Lemon Chicken with Asparagus is a bright and tasty dish. Tender chicken swims in a rich, zesty sauce, while fresh asparagus adds a nice crunch. Yum!
Honestly, the lemony flavor is so refreshing, it’s like sunshine on a plate! I like to serve it with rice for a complete meal that feels fancy but is super easy to whip up!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish due to their quick cooking time. If you prefer, you can use thighs for more flavor or even tofu for a vegetarian option.
Heavy Cream: This is key for creaminess. If you’re looking for a lighter option, half-and-half or coconut cream can work too, but be aware they may alter the flavor slightly.
Garlic: Fresh garlic gives the best flavor. If you don’t have fresh, you can use garlic powder at about 1/8 teaspoon per clove, but fresh is always my go-to!
Lemon: Fresh lemon juice and zest enhance the dish. Bottled lemon juice can substitute in a pinch, but I suggest using fresh for the best flavor and aroma.
Asparagus: Seasonally fresh asparagus is ideal, but green beans or broccoli can be nice substitutes if asparagus isn’t available.
How Can You Make the Chicken Nice and Tender?
Cooking chicken perfectly can be tricky. To keep it tender, follow these steps:
- Season the chicken with salt and pepper before cooking. This enhances flavor and helps with moisture.
- Cook on medium-high heat for golden color without drying it out. About 5-7 minutes per side usually does the trick.
- Using a meat thermometer, ensure the internal temperature reaches 165°F (74°C) to make sure it’s cooked through but still juicy.
What’s the Best Way to Make a Creamy Sauce?
A creamy sauce can really elevate your dish. Here’s how to do it right:
- After sautéing garlic in butter, add chicken broth to deglaze the pan. This picks up all those tasty bits from cooking the chicken.
- Reduce the heat to medium-low after adding heavy cream. A gentle simmer is best for thickening.
- Stir in lemon juice and Dijon mustard, as they add not only flavor but also help bring the sauce together. Let it simmer for about 5 minutes until slightly thickened.
How to Make Creamy Lemon Chicken with Asparagus
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
For the Sauce:
- 1 cup chicken broth
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1 teaspoon Dijon mustard
For the Vegetables:
- 1 bunch asparagus, trimmed
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and cook. You’ll have everything ready to enjoy in no time, with crispy chicken and bright, flavorful asparagus all coated in a creamy lemon sauce!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. This will add flavor to your dish right from the start!
2. Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook them for about 5-7 minutes on each side until they are golden brown and fully cooked through. After cooking, carefully remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Garlic:
Return to the skillet and add the butter. Once the butter is melted, add the minced garlic. Sauté it for about 1 minute until it becomes fragrant, but be careful not to burn it!
4. Prepare the Sauce:
Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the skillet—that’s where a lot of flavor is! Reduce the heat to medium-low and stir in the heavy cream, lemon zest, lemon juice, and Dijon mustard. Let the sauce simmer for about 5 minutes, stirring occasionally until it thickens slightly.
5. Cook the Asparagus:
Add the trimmed asparagus to the skillet, nestling it among the chicken breasts. Cook everything together for an additional 5-7 minutes, or until the asparagus is tender and bright green.
6. Combine and Heat Through:
Finally, return the chicken to the skillet and spoon the creamy lemon sauce over the top. Cook for another minute just to heat everything through. Your kitchen should smell amazing by now!
7. Garnish and Serve:
Before serving, garnish your dish with fresh chopped parsley and lemon slices for a pop of color and flavor. Now you’re ready to enjoy your creamy lemon chicken with asparagus! Delight in every bite!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative and will add more flavor and tenderness to the dish. Just make sure to adjust the cooking time slightly, as thighs may take a couple of minutes longer to cook through than breasts.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of 3/4 cup of milk and 1/4 cup of melted butter. This will give you a creamy texture without the full richness of heavy cream. Just be mindful that it may not thicken as much, so simmer a little longer if needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of broth or cream to keep the sauce from separating and to maintain creaminess.
Can I Add Other Vegetables?
Definitely! Feel free to add vegetables like bell peppers, spinach, or even broccoli. Just make sure to adjust the cooking time appropriately so that they’re tender but still vibrant. Add them in with the asparagus, or sauté separately if they require different cooking times.
