Lemon Butter Chicken with Asparagus
This quick and delicious Lemon Butter Chicken with Asparagus melds savory and tangy flavors for an irresistible weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Opt for organic for superior flavor.
- 2 tablespoons unsalted butter For a richer taste; substitute with olive oil for a dairy-free option.
- 2 tablespoons lemon juice Freshly squeezed is best; bottled can be used in a pinch.
- 1 teaspoon lemon zest Enhances the citrusy flavor; use a microplane for finer zesting.
- 1 bunch asparagus About 1 pound; look for bright green, firm stalks.
- to taste salt and pepper Use kosher salt for a more balanced flavor profile.
- 2 cloves garlic, minced Fresh garlic brings more depth than jarred.
- as needed fresh parsley for garnish Optional but adds color and a fresh touch.
Instructions
Preparation
- Start by patting the chicken breasts dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
Cooking
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Once the butter is bubbling, add the chicken breasts to the pan. Sear for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove the chicken and set aside.
- In the same skillet, add the trimmed asparagus. Sauté for about 3-4 minutes until bright green and tender-crisp. Season with salt and pepper.
- To the skillet, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the remaining tablespoon of butter, lemon juice, and zest, mixing well.
- Return the chicken to the skillet, spooning the sauce over the top. Cook for another 2-3 minutes until heated through. Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or chicken broth to retain moisture. For best results, reheat gently on the stove.