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Creamy lemon chicken bake with asparagus and herbs on a serving dish

Creamy Lemon Chicken and Asparagus

A delightful and comforting dish that combines tender chicken with fresh asparagus in a creamy lemon sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 500 kcal

Ingredients
  

Main Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1.5 inch pieces tender protein
  • 1 pound asparagus, trimmed and cut into 1.5 inch pieces fresh vegetable
  • 3 large garlic cloves, grated aromatic flavor
  • 1 large lemon, juice of bright acidity
  • 3/4 cup low sodium chicken broth moisture
  • 1/2 cup whole milk creamy texture
  • 1/4 cup heavy cream richness
  • 2 tablespoons flour thickening agent
  • 3/4 teaspoon salt, divided flavor enhancement
  • 1/2 teaspoon ground black pepper, divided spice
  • 2 tablespoons olive oil, for frying cooking fat
  • 3 tablespoons chives or fresh parsley, finely chopped fresh garnish

Instructions
 

Preparation

  • Prepare your ingredients: cut the chicken into 1.5-inch pieces and trim the asparagus into 1.5-inch pieces.
  • Grate the garlic and set it aside. Juice the lemon, being careful to catch any seeds.

Cooking the Chicken

  • Heat olive oil in a large skillet over medium heat. Add the chicken pieces without overcrowding the pan.
  • Cook the chicken until golden brown and cooked through, about 5 to 7 minutes.

Making the Sauce

  • Remove the chicken from the skillet and set aside. In the same skillet, add grated garlic and cook for about 30 seconds.
  • Sprinkle the flour over the garlic, stirring to create a roux and cook for a minute.
  • Gradually add the chicken broth while stirring to prevent lumps.
  • Stir in the whole milk and heavy cream, heating until creamy but not boiling.
  • Squeeze in the lemon juice and season with salt and black pepper.

Finishing Touches

  • Return the cooked chicken and asparagus to the skillet, stirring to coat in the sauce.
  • Cook until the asparagus is tender yet still crunchy, about 3 to 4 minutes.
  • Sprinkle with chopped chives or parsley before serving.

Notes

Serve with rice, quinoa, or pasta to soak up the creamy sauce. Great for meal prep and leftovers, and can be adapted for breakfast or brunch.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 25gProtein: 40gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 4gSugar: 3g
Keyword Chicken and Asparagus, comfort food, Cream Sauce, Creamy Lemon Chicken, weeknight dinner
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