Spring is finally here and the garden is waking up. This Creamy Lemon Garlic Chicken is the ultimate fresh start for your dinner table.
It’s 6pm and you need something delicious fast. This recipe delivers a bright, zesty meal in just one pan. You will love how the fresh lemon cuts through the rich cream.
Why This Recipe Is a Winner
This dish feels like a fancy restaurant meal. However, it is simple enough for any busy weeknight dinner. You only need 35 minutes from start to finish.
The asparagus cooks right in the sauce for easy cleanup. It is a one-pan wonder that the whole family will enjoy. Even picky eaters love the mild, cheesy garlic flavor.
Simple Cooking Steps
Everything happens in one large skillet. You start by searing the chicken until it is perfectly golden and tender. Then, you build the sauce in the same pan.
Scraping the pan releases all those tasty browned bits. Even if you are a beginner, you can master this sauce. It thickens beautifully in just a few minutes.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use fresh seasonal asparagus for the best crunch.
- 4 boneless skinless chicken breasts
- 1 lb asparagus trimmed
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.25 cup lemon juice
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 2 tablespoons fresh parsley chopped
Step-by-Step Directions
- Season chicken breasts with salt, pepper, and oregano.
- Heat olive oil in a large skillet over medium-high heat and sear chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Add chicken broth and lemon juice to the skillet, scraping the bottom to deglaze.
- Pour in heavy cream and stir in Parmesan cheese, simmering for 3-5 minutes until the sauce thickens slightly.
- Place the trimmed asparagus into the skillet and cook for 4-5 minutes until tender-crisp.
- Return chicken to the skillet, spooning sauce over the meat, and heat for an additional 2 minutes.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this Creamy Lemon Garlic Chicken over a bed of warm pasta. It also pairs perfectly with fluffy white rice or mashed potatoes. The sauce is too good to leave behind.
Add a slice of crusty bread to soak up the extra cream. Set the table, pour a glass of water, and enjoy. This is comfort food at its very best.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This makes a fantastic lunch the next day.
Reheat it gently on the stove over low heat. Add a splash of broth if the sauce is too thick. Avoid the freezer as the cream sauce might separate.
Tips for Best Results
- Don’t skip the step of scraping the pan for flavor.
- Avoid crowding the pan so the chicken sears properly.
- Use fresh lemon juice instead of the bottled kind.
- Trim the woody, tough ends off your asparagus first.
- Grate your own Parmesan cheese for a smoother sauce.
- Double the sauce if you plan to serve it over noodles.
- Add a pinch of red pepper flakes for a tiny kick.
Ways to Switch It Up
- Swap the chicken breasts for juicy chicken thighs.
- Use broccoli florets if you don’t have asparagus.
- Try coconut milk for a dairy-free version of the sauce.
- Add sun-dried tomatoes for an extra pop of flavor.
Common Questions
Can I use frozen asparagus?
Fresh is best for that signature crunch. Frozen asparagus can get a bit soft in the sauce. If using frozen, add it at the very end.
How do I know the chicken is cooked?
The safest way is using a meat thermometer. It should reach 165°F in the thickest part. The juices should also run clear when poked.
Is this recipe low carb?
Yes, this is naturally keto-friendly and low in carbs. Just serve it with extra veggies instead of pasta. It is very satisfying on its own.
I hope this bright and creamy dish brings joy to your table tonight. It is the perfect way to celebrate the fresh flavors of spring. Happy cooking!
— Lidia
Creamy Lemon Garlic Chicken with Asparagus
Ingredients
- 4 boneless skinless chicken breasts
- 1 lb asparagus trimmed
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.25 cup lemon juice
- 0.5 cup grated Parmesan cheese
- 1 teaspoon sal t
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 2 tablespoons fresh parsley chopped
Instructions
- Season chicken breasts with salt, pepper, and oregano.
- Heat olive oil in a large skillet over medium-high heat and sear chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Add chicken broth and lemon juice to the skillet, scraping the bottom to deglaze.
- Pour in heavy cream and stir in Parmesan cheese, simmering for 3-5 minutes until the sauce thickens slightly.
- Place the trimmed asparagus into the skillet and cook for 4-5 minutes until tender-crisp.
- Return chicken to the skillet, spooning sauce over the meat, and heat for an additional 2 minutes.
- Garnish with fresh parsley and serve immediately.
