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lemon pepper chicken and asparagus

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🍋 Bright lemon‑pepper chicken paired with crisp asparagus creates a light, flavorful dinner in under half an hour.
🥗 This quick weeknight recipe delivers protein and veggies, perfect for busy families looking for a healthy, tasty meal.

  • Total Time: 25 minutes
  • Yield: 3‑4 servings (approximately 12 mini sliders) 1x

Ingredients

Scale

1 lb Boneless, skinless chicken breasts, thinly sliced for lean protein

To taste Fine sea salt for seasoning

To taste Freshly-ground black pepper for spiciness

1 Tbsp All-purpose flour (optional, for light coating)

4 Tbsp Unsalted butter, divided for sautéing

1 lb Fresh asparagus, cut diagonally into ¾-inch pieces for crisp texture

3 large cloves Garlic, minced (~9 g) for aromatic depth

1/3 cup Low-sodium chicken stock for deglazing

1 tsp Lemon zest (from 1 medium lemon, ≈½ Tbsp) for citrus flavor

2 Tbsp Lemon juice (from 1 medium lemon) for acidity

2 Tbsp Fresh dill or basil, chopped (optional) for garnish

Instructions

First Step: Season and Coat the Chicken Begin by sprinkling the 1 lb of thinly sliced chicken breasts with fine sea salt and freshly-ground black pepper to taste. If you’re using the optional 1 Tbsp of all-purpose flour, lightly dust the chicken and shake off any excess for a subtle coating. Set it aside while you prep the rest, allowing the flavors to start melding for better results in your lemon pepper chicken recipe.

Second Step: Sauté the Asparagus Heat a large pan over medium-high heat and melt 2 Tbsp of unsalted butter. Add the 1 lb of asparagus cut into ¾-inch pieces, season with a bit of salt and pepper, and cook for about 2 minutes until it starts to brighten. Stir in the 3 minced garlic cloves and sauté for another minute until fragrant, then transfer everything to a plate to keep it crisp for your asparagus side dish.

Third Step: Cook the Chicken Add the remaining 2 Tbsp of unsalted butter to the same pan and lay out the chicken in a single layer. Let it sear undisturbed for 2-3 minutes to form a golden crust, then flip and cook until it’s fully done, reaching an internal temperature of about 74°C (165°F). This step ensures juicy, flavorful chicken that’s central to your quick lemon pepper chicken and asparagus dinner.

Fourth Step: Make the Lemon-Butter Sauce Pour in the 1/3 cup of low-sodium chicken stock to deglaze the pan, scraping up those tasty browned bits from the bottom. Stir in the 1 tsp of lemon zest and 2 Tbsp of lemon juice, letting it reduce for about 1 minute to build a bright sauce. Return the asparagus and garlic to the pan, add a sprinkle of pepper, and toss everything together, simmering for another minute to coat evenly in this healthy dinner idea.

Final Step: Finish and Serve Taste the dish and adjust seasoning with more salt and pepper if needed, then plate it while hot. Garnish with the optional 2 Tbsp of chopped fresh dill or basil for a pop of color and flavor. This lemon pepper chicken with asparagus recipe serves 3-4 people and is best enjoyed right away, paired with a side like rice for a complete meal.

Last Step:

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Notes

🥄 Lightly coat the chicken with flour for a subtle crust that helps the sauce cling.
🌿 Finish with fresh dill or basil for an extra burst of herb freshness.
⏱️ Cook asparagus first since it finishes faster; returning it to the pan ensures it stays crisp and absorbs the lemon‑butter sauce.

  • Author: Brandi Oshea
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Sautéing
  • Cuisine: American
  • Diet: Omnivore

Nutrition

  • Serving Size: 1 chicken breast portion with asparagus