For an even richer flavor, consider adding a splash of dry white wine along with the chicken broth. If you don't have shallots, a small yellow onion can be substituted. Be sure to dice it finely. Adjust the amount of red pepper flakes to suit your preference for heat. A pinch goes a long way! Serve immediately for the best flavor and texture. To make this recipe dairy-free, substitute the heavy cream with full-fat coconut milk. The sauce will have a slightly different flavor, but it will still be delicious.
One Pan Chicken Breast and Asparagus in Lemon Cream Sauce
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS14
Elevate your weeknight dinner with this effortless one-pan wonder. Tender chicken breasts and vibrant asparagus are bathed in a luscious lemon cream sauce, creating a symphony of flavors in a single skillet. Serve over mashed potatoes or cauliflower for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol175 mg
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Fiber9 g
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Protein59 g
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Saturated Fat9 g
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Sodium344 mg
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Sugar12 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, whisk together the lemon zest and juice, minced garlic, red pepper flakes, and chicken broth. Set aside. (Prep time: 5 minutes)
02
StepSlice each chicken breast horizontally to create 4 cutlets. Pat dry with paper towels and season lightly with salt and pepper. (Prep time: 5 minutes)
03
StepHeat olive oil in a large skillet over medium heat. Once shimmering, carefully add the chicken cutlets and brown for 3 to 5 minutes per side. The chicken will not be fully cooked at this stage. Remove to a plate and keep warm. (Cook time: 6-10 minutes)
04
StepAdd the diced shallots to the same skillet and cook until softened, approximately 2 minutes. Pour in the chicken broth mixture and bring to a boil. (Cook time: 3 minutes)
05
StepReturn the chicken to the skillet, along with any accumulated juices. Arrange the asparagus pieces around the chicken and sprinkle with minced basil. Bring to a boil, then cover and reduce heat to a simmer. Cook until the asparagus is tender and the chicken is cooked through, about 10 to 15 minutes. Check that the chicken is no longer pink at the center and the juices run clear. (Cook time: 10-15 minutes)
06
StepRemove the cover and increase the heat to medium. Melt the butter, one tablespoon at a time, stirring continuously to allow the sauce to thicken slightly. Remove from heat and stir in the heavy cream. (Cook time: 3-5 minutes)
07
StepTo serve, transfer to a serving dish and garnish with fresh basil and lemon slices, if desired.
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RECIPE REVIEWS
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Daija Heller
Jun 27, 2025I thought it was amazing, the sauce has the perfect consistency.
Estella Wardbradtke
Jun 14, 2025I added a little Parmesan cheese to the sauce at the end, and it was incredible! Definitely a keeper.
Elnora Torp
Jun 6, 2025This recipe is a lifesaver on busy weeknights! It's so quick and easy to make, and the lemon cream sauce is absolutely divine.
Lonzo Vandervort
May 31, 2025My family loved this! The chicken was so tender, and the asparagus was perfectly cooked. I'll be making this again soon.