This creamy lemon chicken with asparagus is a bright and yummy dish! The tender chicken and fresh asparagus are coated in a tangy lemon sauce that makes every bite refreshing.
Honestly, who could resist that creamy goodness? I love serving it over rice or pasta for a satisfying meal. It’s the perfect way to make dinner feel special without standing in the kitchen for hours!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are great for this dish since they cook evenly. If you want a flavorful twist, consider using thighs, as they tend to be juicier.
Asparagus: Fresh asparagus adds a nice crunch, but you could substitute it with green beans or broccoli if that’s what you have on hand.
Heavy Cream: To keep it lighter, you could use half-and-half or a plant-based cream, like coconut cream, which adds a fruity flavor. Just remember that this will change the dish slightly.
Dijon Mustard: This adds a subtle tang; if you don’t have any, yellow mustard will work too! You can also try a bit of honey mustard for extra sweetness.
Parmesan Cheese: Grated Parmesan gives a nice nutty flavor. If you’re out, Pecorino or nutritional yeast for a vegan option works well.
How Do I Achieve Perfectly Cooked Chicken and Crisp Asparagus?
Cooking chicken properly ensures it stays juicy and flavorful. For the asparagus, you want to strike that balance between tender and crisp. Here’s how to do both:
- Start by heating your skillet on medium-high for even cooking.
- Season your chicken well and sear it until it’s golden brown. Depending on thickness, 6-7 minutes per side usually works.
- When the chicken is done, let it rest for a couple of minutes before slicing to keep the juices in.
- For the asparagus, cook it just long enough to turn bright green and tender. Avoid overcooking to maintain that nice crunch you want.
Using the same skillet for both the chicken and asparagus allows those delicious flavors to mingle, enhancing the dish! Enjoy cooking!
How to Make Creamy Lemon Chicken with Asparagus
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Asparagus:
- 1 bunch asparagus, trimmed
For the Creamy Sauce:
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
For Garnish:
- Fresh parsley, chopped
- Lemon slices
How Much Time Will You Need?
This delicious dish requires about 10 minutes of prep time and about 20-25 minutes of cooking time, totaling around 35-40 minutes. You’ll have creamy, flavorful chicken served with tender asparagus on the table in no time!
Step-by-Step Instructions:
1. Searing the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. While it heats up, season the chicken breasts with salt, pepper, garlic powder, and paprika. Once the oil is hot, add the chicken to the skillet and sear it for about 6-7 minutes on each side, or until it’s golden brown and cooked through. After that, remove the chicken from the skillet and set it aside on a plate.
2. Cooking the Asparagus:
In the same skillet, add the trimmed asparagus. Cook them for about 3-4 minutes, just until they are tender but still a bit crisp. Once done, remove the asparagus from the skillet and set it aside with the chicken.
3. Making the Creamy Sauce:
Lower the heat to medium and pour in the heavy cream and chicken broth into the skillet. Stir in the Dijon mustard, lemon zest, lemon juice, and grated Parmesan cheese. Let this mixture cook for about 2-3 minutes until it thickens slightly, stirring occasionally to combine all the flavors.
4. Bringing Everything Together:
Now it’s time to return the chicken and asparagus to the skillet. Spoon the creamy sauce over the top of the chicken and asparagus. Allow it to simmer together for another 2-3 minutes to heat everything through and let the flavors meld.
5. Garnishing and Serving:
Before serving, sprinkle with chopped parsley and add some lemon slices on top for a fresh touch. Enjoy your creamy lemon chicken with asparagus—it’s a delightful meal that’s sure to impress!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great substitute and will provide more flavor and tenderness. Just adjust the cooking time slightly, as thighs may take an extra minute or two to fully cook through.
What If I Don’t Have Heavy Cream?
No problem! You can use half-and-half or a mixture of milk and butter as a lighter alternative. For every cup of heavy cream, use 3/4 cup of milk plus 1/4 cup of melted butter. This will help mimic the creamy texture you want!
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare the dish up to step 5, then let it cool and store it in an airtight container in the fridge for up to 2 days. When you’re ready to eat, reheat gently on the stove over low heat, stirring occasionally.
How Should I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. To reheat, use the microwave or warm it up on the stove, adding a splash of broth or cream if the sauce has thickened too much.
