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One Pan Lemon Garlic Chicken and Asparagus Recipe

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4.4 from 53 reviews

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

This One Pan Lemon Garlic Chicken and Asparagus recipe is a quick and flavorful meal featuring tender seared chicken thighs or breasts paired with fresh asparagus, all finished with a zesty lemon garlic sauce. Cooked entirely in one skillet, it’s perfect for a healthy weeknight dinner that’s both satisfying and simple to prepare.

Ingredients

Chicken & Asparagus

  • 1 1/2 lbs boneless skinless chicken thighs or breasts, if preferred
  • 1 lb asparagus, trimmed
  • 1 tablespoon olive oil (for asparagus)

Seasoning

  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika (optional but recommended)

Lemon Garlic Sauce

  • 2 tablespoons olive oil
  • 3 tablespoons ghee or butter (use butter if not following Whole30)
  • 5 cloves garlic, minced
  • 1/3 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon honey (omit for Whole30)
  • 1/2 teaspoon salt (adjust to taste)

Garnish

  • Fresh parsley, chopped
  • Lemon slices or wedges

Instructions

  1. Season the Chicken: Pat the chicken dry thoroughly to ensure proper browning. Season evenly with sea salt, black pepper, garlic powder, and paprika.
  2. Cook the Chicken: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Sear the chicken for 4-5 minutes per side until it develops a golden brown crust. Remove the chicken from the skillet and set aside; it will finish cooking later.
  3. Cook the Asparagus: In the same skillet, add the asparagus, 1 tablespoon olive oil, and a pinch of salt. Sauté for 3–5 minutes until the asparagus is bright green and just tender. Remove from skillet and set aside.
  4. Prepare the Lemon Garlic Sauce: Reduce heat to medium. Into the same skillet, add 2 tablespoons olive oil and 3 tablespoons ghee (or butter). Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
  5. Add Liquids to Sauce: Pour in the chicken broth, fresh lemon juice, lemon zest, honey (if using), and salt. Allow the sauce to simmer for 2–3 minutes until it slightly reduces and becomes glossy, perfect for drizzling.
  6. Finish Cooking the Chicken: Return the chicken pieces to the skillet and spoon the sauce generously over them. Simmer for 3–5 minutes more until the chicken is cooked through.
  7. Toss in Asparagus and Garnish: Add the cooked asparagus back to the skillet and gently toss to combine everything. Garnish with chopped fresh parsley and lemon slices or wedges as desired. Serve immediately and enjoy!

Notes

  • Patting the chicken dry before searing is essential for a good golden crust.
  • Use chicken thighs for juicier meat or breasts for a leaner option.
  • Omit honey to make the dish Whole30 compliant, or substitute with a compliant sweetener if desired.
  • If you prefer crispier asparagus, cook it a little less and consider finishing under the broiler briefly.
  • The recipe uses a single skillet for easy cleanup and efficient cooking.
  • Adjust seasoning to taste, especially salt, based on your broth and personal preferences.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sophiasrecipe.com/one-pan-lemon-garlic-chicken-and-asparagus-recipe/