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Easy One-Pan Lemon Butter Chicken with Asparagus

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A quick and easy one-pan meal featuring tender chicken breasts cooked in a zesty lemon butter sauce with fresh asparagus. Perfect for busy weeknights, this recipe delivers bright flavors and minimal cleanup.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 g), pounded to even thickness
  • 1 bunch asparagus (about 1 pound / 450 g), trimmed and cut into 2-inch pieces
  • 3 tablespoons unsalted butter, softened
  • 1 large lemon, juiced and zested
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ cup chicken broth (120 ml), preferably low sodium
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • Salt and pepper to taste

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Pound them gently to about ½ inch (1.3 cm) thickness for even cooking.
  2. Place a large skillet over medium heat and add olive oil. Once shimmering, add the chicken breasts. Cook undisturbed for 5-6 minutes until the underside is golden brown and releases easily from the pan. Flip and cook the other side for another 4-5 minutes.
  3. Transfer chicken to a plate and tent loosely with foil to keep warm. Leave the pan on medium heat.
  4. Add butter and minced garlic to the pan. Stir constantly until fragrant, about 30 seconds. Pour in chicken broth, lemon juice, and zest. Scrape up any browned bits from the bottom with a wooden spoon. Let the sauce simmer gently for 2 minutes to reduce slightly.
  5. Add asparagus pieces to the pan, stirring to coat with the lemon butter sauce. Season with a pinch of salt and pepper. Cover the pan and cook for 4-5 minutes until asparagus is tender-crisp.
  6. Nestle the chicken breasts back into the pan with the asparagus and sauce. Spoon sauce over the top, cover, and cook for another 2 minutes to meld flavors and ensure chicken is fully cooked (internal temperature should reach 165°F or 74°C).
  7. Sprinkle chopped fresh parsley over the top for garnish. Serve hot straight from the pan.

Notes

Do not overcrowd the pan to ensure proper browning. Use room temperature chicken for even cooking. Watch asparagus closely to keep it crisp-tender. Rest chicken under foil before serving to redistribute juices. If chicken seems dry, add a splash more broth or a pat of butter at the end. Lemon zest is essential for brightness—don’t skip it.

Nutrition

Keywords: lemon butter chicken, one-pan chicken, asparagus recipe, quick dinner, easy chicken recipe, weeknight dinner, healthy chicken

Find it online: https://clunkcook.com/easy-one-pan-lemon-butter-chicken-with-asparagus-recipe-for-perfect-weeknight-dinner/