Creamy Lemon Chicken and Asparagus is a 30 minute one pan meal! Juicy chicken and tender asparagus swim in creamy lemon sauce for a delicious weeknight meal.
Table of Contents
Lemon chicken and asparagus recipe is savory, tangy, and easy to make. It’s the perfect low-carb dinner on its own, pairs wonderfully with grains and salads, and makes tasty leftovers!
Ingredients for Creamy Lemon Chicken and Asparagus
To make lemon chicken and asparagus recipe you will need a handful of everyday simple ingredients.
- Boneless skinless chicken breasts: We cut them into bite-size pieces so your chicken breasts can be different sizes.
- Asparagus: Snap off the thick, woody ends of fresh asparagus before slicing.
- Garlic: Grated fresh garlic adds incredible taste.
- Lemon: Adds tangy zest to chicken and asparagus. You can also add lemon zest to the sauce for a more tart flavor.
- Creamy sauce: Chicken broth, whole milk, heavy cream, and flour.
- Seasoning: Salt and pepper to taste.
- Oil: I like frying with olive oil for a nice sear. You can also use avocado oil.
- Fresh herbs: Finely chopped chives or fresh parsley for garnish and extra flavor. Parmesan cheese sprinkled on top is also delicious.
How to Make Lemon Chicken and Asparagus
Here is a quick overview with photos on how to make lemon chicken and asparagus.
- Make the creamy sauce: Add chicken broth, milk, heavy cream and flour to a medium bowl, whisk until smooth and set aside.
- Cook chicken: Preheat a large skillet on medium heat. Once hot, coat with olive oil. Then add diced chicken, sprinkle with salt and pepper to taste and cook until seared and cooked through, roughly 10 minutes. Stir a few times but not too much.
- Add asparagus: To the pan along with garlic, remaining oil, salt, and pepper. Cook for just a minute.
- Add liquids: Give the sauce another whisk then pour over chicken and asparagus. Bring to a simmer and cook for a couple minutes until sauce thickens. Make sure to stir a few times. Then turn off heat, add lemon juice while stirring, so the sauce doesn’t curdle.
Rest and garnish: Let it rest 3-4 minutes in the pan. This is a great time to get any sides ready. Then garnish chicken asparagus with chives, serve and enjoy!
Tips for Best Results
Here are my top tips on how to make this lemon chicken and asparagus recipe incredibly delicious, you’ll want it on your weekly rotation.
- You can use chicken thighs: Boneless skinless chicken thighs also work, they’ll need a bit more cooking time.
- Pat dry your chicken breasts: Using paper towels. This removes extra moisture and the chicken will fry better with a nice crispy exterior.
- Omit heavy cream: To make this chicken asparagus recipe lighter, leave out the heavy cream or use more milk instead.
- Cut chicken and asparagus in uniform size pieces: Important for two reasons. This ensures even cooking and guarantees you enjoy every ingredient and flavor in each bite.
- Add lemon juice last: Otherwise it will curdle. Adding it to the cream sauce after it’s been heated will keep it from curdling.
- Do not overcook asparagus: Asparagus needs a very short cooking time to get that perfect tender-crispy texture. When overcooked, it turns out limp and mushy.
- Too thick or too thin creamy sauce: Add equal parts flour and water to the sauce if it’s too thin. If it’s too thick, stir in more broth or cream.
What to Serve Creamy Lemon Chicken Asparagus with?
This lemon chicken and asparagus recipe is delicious as is and perfect for any busy night you need to quickly whip something up in 30 minutes.
How to Store
Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
Freeze: Make sure chicken is cooled, keep in an airtight container for up to 3 months in the freezer. Thaw in the fridge overnight before reheating.
Gently bend each stalk so the tough, woody end snaps off. Then cut the remaining asparagus the same length. I cut them into one and a half inch pieces.
Yes! Divide evenly into single serving, airtight containers and refrigerate for up to 3 days. You can reheat on the stove or in the microwave until warm throughout.
Cubed chicken cooked in a pan will be ready in 7-10 minutes. Give your chicken a good sear for a few minutes then stir or flip and continue cooking until the internal temperature reaches 165 degrees F.
Yes but the taste won’t be as vibrant and tangy.
Yes but you won’t need as much. Use half the amount of cornstarch than what the recipe has listed for flour.
More Asparagus Recipes to Try
More Chicken Recipes to Try
Lemon Chicken and Asparagus Recipe
- 1 pound boneless skinless chicken breasts cut into 1.5 inch pieces
- 1 pound asparagus trimmed and cut into 1.5 inch pieces
- 3 large garlic cloves grated
- 1 large lemon juice of, 3 tablespoons
- 3/4 cup chicken broth low sodium
- 1/2 cup whole milk
- 1/4 cup heavy cream or more milk
- 2 tablespoons flour
- 3/4 teaspoon salt divided
- 1/2 teaspoon ground black pepper divided
- 2 tablespoons olive oil for frying
- 3 tablespoons chives or fresh parsley finely chopped
- In a medium bowl, add chicken broth, milk, heavy cream and flour. Whisk and set aside.
- Preheat large skillet on medium heat and swirl 1 tablespoon of olive oil to coat. Add chicken, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 10 minutes or until seared and cooked through, stirring a few times but not too often.
- Add asparagus, garlic, remaining 1 tablespoon of oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and cook for just 1 minute.
- Give sauce a whisk, pour over chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, stirring a few times. Turn off heat and add lemon juice while stirring chicken and asparagus.
- Let stand for 3-4 minutes, garnish with chives and serve with your choice of pasta or grain.
- Store: Refrigerate any leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooked and cooled chicken in airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
- You can also add lemon zest to the sauce.
- Boneless skinless chicken thighs will work too.