One Pot Lemon Chicken and Asparagus

This One Pot Lemon Chicken and Asparagus is a bright, easy spring dinner made with juicy chicken breasts, fresh asparagus, and a lemony garlic pan sauce. Ready in under 45 minutes and made in one skillet, it’s perfect for busy weeknights with minimal cleanup.

Course Dinner, Main Course

Cuisine American

Keyword lemon chicken and asparagus, lemon garlic chicken, one pan lemon chicken dinner, one pot lamon chicken

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 401kcal

Equipment

1 dutch oven or large skillet with lid

Ingredients

4 boneless skinless chicken breasts (6–8 oz each)
Salt to taste
Freshly ground black pepper to taste
1/2 teaspoon paprika
2 tablespoons olive oil
3 tablespoons unsalted butter divided
4 garlic cloves minced
1 small shallot finely diced (or 1/4 small onion)
1 bunch fresh asparagus about 1/2 lb, trimmed and cut into 2-inch pieces
1/2 cup chicken broth
Zest of 1 lemon
2 tablespoons fresh lemon juice about 1/2 lemon
1 teaspoon Dijon mustard
1 tablespoon fresh thyme chopped

Instructions

Pat the chicken dry and season both sides generously with salt, pepper, and paprika.
Heat olive oil and 1 tablespoon of butter in a large skillet or braiser over medium-high heat. Add the chicken and sear for 4–5 minutes per side, until golden brown. Transfer to a plate and loosely tent with foil.
Reduce heat to medium and add 1 tablespoon butter to the pan. Sauté the shallot for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in lemon zest, lemon juice, and Dijon mustard. Bring to a simmer.
Return the chicken to the pan and scatter asparagus around it. Cover and simmer on medium-low for 6–10 minutes, until chicken reaches 165°F and asparagus is tender-crisp.
Stir in the remaining 1 tablespoon butter. Sprinkle with fresh thyme and serve.

Notes

Don’t overcrowd the pan when searing the chicken to get the best golden crust.
Add extra lemon juice at the end if you prefer a brighter sauce.
Boneless, skinless chicken thighs can be substituted for extra juiciness.

Nutrition