one pan chicken breast and asparagus in lemon cream sauce

Are you ready to whip up a delicious meal that’s easy, quick, and packed with flavor? I absolutely love this one-pan chicken with asparagus in lemon cream sauce! With tender chicken, fresh asparagus, and a creamy lemony sauce, you’ll find yourself wanting seconds—and maybe even thirds! Trust me, your taste buds are in for a treat!

Simple Ingredients for Delicious One-Pan Chicken with Asparagus in Lemon Cream Sauce

Making this delightful one-pan chicken with asparagus in lemon cream sauce is a breeze! Let’s gather everything we need to create that creamy goodness you’ll love.Here’s what you’ll need:

• 1 lemon (zested and juiced) – This is the star of our sauce,adding a bright,tangy flavor.
• 3 cloves garlic, minced – Fresh garlic will bring a lovely aroma and depth to the dish.
• ½ teaspoon red pepper flakes (or to taste) – For a bit of heat, but you can leave it out if you prefer a milder flavor.
• ½ cup chicken broth – This helps create a rich base for our sauce and keeps everything moist.
• 1 ½ pounds skinless, boneless chicken breasts (about 2 pieces) – Thes will be the main protein of the dish, juicy and tender.
• salt and freshly ground black pepper to taste – Seasoning is key for boosting flavors.
• 2 tablespoons olive oil – Perfect for browning the chicken and adding richness.
• ½ cup diced shallots – These will caramelize nicely and enhance the flavor profile.
• 1 pound asparagus, trimmed and cut into 3-inch pieces – Fresh asparagus adds color, crunch, and nutrition.
• 1 tablespoon minced fresh basil – For that burst of freshness and a touch of herbaceousness.
• 2 tablespoons unsalted butter – This will enrich our sauce, making it luxurious.
• ⅓ cup heavy cream – This is what makes the sauce creamy and indulgent.
• fresh basil sprigs and lemon slices for garnish (optional) – A lovely way to present and add extra flavor!

Once you have all your ingredients ready, we can dive into the cooking process.

Easy Step-by-Step Instructions for One-Pan Chicken with Asparagus in Lemon Cream Sauce

Now that we’ve gathered our ingredients, let’s get cooking. Follow these simple steps to whip up this one-pan chicken dish!

1. Prepare the Sauce: In a small bowl,combine the lemon zest,lemon juice,minced garlic,red pepper flakes,and the chicken broth. Set this flavorful mixture aside for later.

1. Slice the Chicken: Take your chicken breasts and slice each one in half horizontally to create four thinner cutlets. This helps them cook faster and ensures they’re juicy.

1. Season the Chicken: Pat the chicken pieces dry with paper towels and sprinkle both sides with salt and black pepper to enhance the flavors.

1. Brown the Chicken: Heat the olive oil in a large skillet over medium heat. Once shimmering, add the chicken pieces and brown them for 3 to 5 minutes on each side. They won’t be fully cooked just yet, so transfer them to a plate and keep them warm.

1. Sauté the Shallots: In the same skillet, toss in the diced shallots and cook for about 2 minutes until they soften and start to become translucent.

1. Combine: Pour the chicken broth mixture into the skillet, bringing it to a gentle boil. Then, return the chicken to the pan along with any juices that accumulated on the plate. Scatter the asparagus around the chicken.

1. Simmer: Cover the skillet and reduce the heat to a simmer. Cook until the asparagus is tender and the chicken is no longer pink in the center, about 10 to 15 minutes.

1. Thicken the Sauce: Remove the cover and raise the heat to medium. Add the butter, one tablespoon at a time, stirring continuously. This will help the sauce thicken beautifully.

1. Finish with Cream: remove the skillet from the heat and stir in the heavy cream for that delightful creaminess.

1. Serve: Transfer everything to a serving dish and garnish with fresh basil sprigs and lemon slices, if you like!

Enjoy this easy one-pan meal that’s bursting with flavor!

Serving and Storage information for One-Pan Chicken with Asparagus in Lemon Cream Sauce

Once you’ve created this one-pan chicken with asparagus in lemon cream sauce, it’ll be a delightful centerpiece at your table. This recipe yields about four servings, making it perfect for family dinners or small gatherings.Serving Suggestions: I love serving this dish over a bed of fluffy mashed potatoes or cauliflower mash. The creamy lemon sauce complements these sides beautifully, and they act as delightful sponges that soak up all the flavors. For a fresh touch,consider pairing it with a simple mixed greens salad dressed lightly with olive oil and balsamic vinegar.

Storage Tips: If you find yourself with leftovers (and trust me, they won’t last long), let the chicken cool fully before storing it. Place any remaining chicken and asparagus in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to save it for later, you can freeze the dish for up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating.

Reheating: To enjoy your leftovers, gently reheat them in a skillet over medium heat. Add a splash of chicken broth or a little cream to keep the sauce silky and smooth. you can also microwave it in short intervals, stirring in between, until heated through. Just be careful not to overcook, as you want to maintain that tender, juicy chicken!

Helpful recipe Notes and Troubleshooting for One-Pan Chicken with Asparagus in Lemon Cream Sauce

Cooking should be a joyful experience, but sometimes things don’t go as planned.here are some notes and tips to help you troubleshoot any issues that may arise with this chicken and asparagus dish.

1. Chicken Cooking: It’s essential to cook the chicken until the internal temperature reaches 165°F.Using a meat thermometer can take the guesswork out of it. If the chicken is browning too quickly, you can lower the heat to avoid burning.

1. Asparagus Texture: If your asparagus ends up overcooked, they can become mushy. Aim for a bright green color and a slight crunch. To prevent this, add the asparagus halfway through the simmering time. This way, they’ll cook perfectly but retain their texture.

1. Sauce Consistency: If the cream sauce seems too thin, you can thicken it by simmering it without the lid for a few minutes. Stirring in a slurry made from cornstarch and water can also help achieve a creamier consistency. On the other hand, if it’s too thick, a little extra chicken broth or cream can help loosen it.

1. Flavor Adjustments: Feel free to adjust the seasoning to your taste. If you enjoy a more robust flavor,try adding a bit more garlic or red pepper flakes. Fresh herbs like parsley or thyme can also enhance the dish further.

1. Ingredient Substitutions: If you don’t have shallots on hand,you can replace them with onions or even skip them altogether. Likewise, any seasonal vegetables can stand in for asparagus if you want to mix things up.

With these tips, your one-pan chicken with asparagus in lemon cream sauce should turn out delicious every time! Enjoy the cooking adventure!