Description
A bright, creamy dish of seared chicken breasts coated in a silky lemon sauce with tender asparagus, perfect for weeknight dinners.
Ingredients
Scale
- 2 chicken breasts
- 1 bunch of asparagus
- 1 cup heavy cream
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Parmesan cheese (for garnish, optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper and cook in the skillet until browned and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant.
- Add asparagus to the skillet and cook for 3-4 minutes until tender.
- Lower the heat and stir in heavy cream, lemon juice, and lemon zest. Mix well and let it simmer for a few minutes.
- Return the chicken to the skillet, coating it in the lemon cream sauce.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
For even cooking, pound or butterfly thick chicken breasts to roughly 1/2-inch thickness before seasoning. Pair the dish with a fresh arugula salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg