Creamy Lemon Chicken with Asparagus
A quick one-skillet dinner of golden chicken breast and crisp asparagus in a light Dijon, lemon and cream sauce.
Pounding the chicken thin lets it cook quickly and evenly, while flour helps create a golden crust and lightly thickens the sauce. Lemon juice and zest keep the half-and-half sauce bright rather than heavy.
Instructions
- 1
Place each halved chicken breast between two sheets of food-safe wrap and pound to an even ¼-inch (6 mm) thickness. Coat both sides with Dijon, ½ teaspoon each Italian seasoning, garlic powder and onion powder, ½ teaspoon salt and black pepper.
- 2
Dredge each chicken piece in the flour and shake off the excess.
- 3
Put the asparagus and ¼ cup water in a large skillet. Cover and steam over medium heat for 2–3 minutes, until crisp-tender. Transfer to a plate.
3 min
- 4
Melt the butter in the same skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, until golden and cooked through. Transfer to a plate.
10 min
- 5
Add the chicken bone broth, half-and-half, the remaining Italian seasoning, garlic powder, onion powder and ¼ teaspoon salt. Simmer over medium-low heat until reduced by half and thick enough to coat the back of a spoon.
- 6
Stir in the lemon juice, return the chicken to the sauce and simmer for a few minutes until heated through. Finish with the lemon zest.
3 min
- 7
Serve the chicken with the asparagus and spoon the sauce over both.
Ago's Notes
- Use a gluten-free all-purpose blend in place of regular flour if needed.
- Boneless skinless chicken thighs may be substituted; cook until done and juicy.
- Refrigerate leftovers for up to 4 days. Freezing is not recommended because the cream sauce may separate.
Serve immediately with the asparagus and spoon the lemon cream sauce generously over each piece of chicken.
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