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18) One-Skillet Lemon Herb Chicken with Asparagus

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 lb asparagus trimmed and cut into 2-inch pieces
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 lemon zest + 2 tbsp juice
  • 1 tsp dried oregano or 1 tbsp chopped fresh
  • ½ tsp dried thyme or 1 tsp fresh
  • Salt and pepper to taste
  • 2 tbsp butter
  • 2 tbsp chopped parsley optional
  • ¼ cup low-sodium chicken broth

Method
 

  1. Season chicken with salt, pepper, lemon zest, and oregano.
  2. Heat olive oil in a large skillet over medium-high heat; brown chicken 4–5 minutes until golden.
  3. Push chicken to one side; add butter and garlic, cook 30 seconds until fragrant.
  4. Add asparagus and broth, squeeze in lemon juice, and stir to combine.
  5. Reduce heat to medium, cover, and cook 4–6 minutes until chicken reaches 165°F and asparagus is tender-crisp.
  6. Stir in parsley, adjust seasoning, and serve straight from the skillet.