5 Ingredient Lemon Chicken with Asparagus
Make 5 Ingredient Lemon Chicken with Asparagus fast: bright skillet dinner ready in 30 minutes.
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1/4 cup flour
- 1/2 teaspoon salt and pepper, to taste
- 2 tablespoons butter
- 1 teaspoon lemon pepper seasoning
- 1-2 cups chopped asparagus
- 2 lemons, sliced
- 2 tablespoons honey + 2 tablespoons butter (optional, see FAQ notes)
- parsley for topping (optional)
Instructions
Step 1: Tenderize and Dredge the Chicken
Place each boneless, skinless chicken breast between plastic wrap and gently pound or slice horizontally until about 3/4" thick so they cook evenly. In a shallow dish combine the flour with a pinch of salt and freshly ground black pepper, then lightly toss each breast to coat in an even, thin layer. Warm a knob of butter in a skillet until glossy and melted, then sauté the chicken over medium-high heat 3–5 minutes per side until the exterior is golden brown and flecked with lemon pepper (sprinkle the lemon pepper into the pan as each side cooks). When the breasts have a caramelized, slightly crisp exterior and are cooked through, transfer them to a plate to rest.
Step 2: Sauté the Asparagus and Caramelize the Lemons
Add the chopped asparagus to the hot pan and sauté just long enough for the spears to turn bright green and become tender-crisp, preserving a little snap in the tips. Remove the asparagus and set aside so it stays vibrant. Lay thin lemon slices flat in the pan and cook them a few minutes on each side without stirring so they caramelize and pick up the browned, buttered fond left from the chicken; a tiny pat of butter in with the lemons helps them brown without sticking. When the lemon edges are blistered and amber, remove them and set aside—these golden rounds will provide concentrated citrus sweetness and a touch of bitterness.
Step 3: Reassemble and Finish
Bring everything back together: layer the bright green asparagus on the base of the skillet, nestle the golden, rested chicken breasts on top, and crown each piece with a couple of the caramelized lemon slices so the glossy juices mingle. If you like a sweet-bright balance, whisk together the optional honey and butter and spoon a thin glaze over the chicken so it catches the light; finish with a scattering of finely chopped parsley for a fresh, verdant contrast. Let the citrus-butter sauce pool gently around the edges, then serve directly from the vessel for a warm, rustic presentation.
Notes
- Pound chicken to an even thickness for quick, even cooking.
- Use Meyer lemons if you prefer a milder citrus flavor.
- Reheat gently in a skillet and add a splash of water or butter to refresh the sauce.