Lemon Cream Chicken & Asparagus Skillet
A zesty main dish with succulent chicken breasts in a rich lemon-herb cream sauce served alongside tender-crisp asparagus. Quick and elegant, perfect for weeknight meals or special gatherings.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
- 1 cup heavy cream
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove and set aside.
- In the same skillet, add the trimmed asparagus and cook for 3-4 minutes until bright green and slightly tender. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, lemon juice, and zest. Stir to combine, then add dried thyme and paprika. Simmer gently to thicken the sauce.
- Return the chicken to the skillet, spoon the sauce over it, and cook an additional 2-3 minutes to heat through.
- Remove from heat and garnish with fresh parsley before serving.
Notes
For deeper flavor, marinate chicken in lemon juice and garlic for an hour.
Add a spoonful of Dijon mustard to the sauce for tanginess.
Use half-and-half for a lighter version.
Swap chicken for shrimp, tofu, or vegetables like kale or green beans for variations.
Greek yogurt can replace heavy cream for a healthier option.
Add a spoonful of Dijon mustard to the sauce for tanginess.
Use half-and-half for a lighter version.
Swap chicken for shrimp, tofu, or vegetables like kale or green beans for variations.
Greek yogurt can replace heavy cream for a healthier option.