Description
A comforting and zesty Lemon Pepper Chicken with tender asparagus, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1 teaspoon lemon pepper seasoning
- 1 to 2 cups chopped asparagus
- 2 lemons, sliced
- 2 tablespoons honey
- 2 tablespoons butter (for sauce)
- Parsley for topping
Instructions
- Cover the chicken breasts with plastic wrap and pound until each piece is about 3/4 of an inch thick.
- Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat.
- Melt 2 tablespoons of butter in a large skillet over medium high heat.
- Add the chicken and sauté for 3 to 5 minutes on each side, until golden brown.
- Transfer to a plate when golden brown.
- Add chopped asparagus to the pan and sauté until bright green and tender crisp.
- Remove from the pan.
- Lay lemon slices flat in the pan and cook until caramelized, then remove.
- Layer asparagus, chicken, and lemon slices back into skillet.
- For the honey butter sauce, melt honey and remaining butter in the pan and pour over chicken and vegetables.
- Top with parsley if desired.
Notes
Use room temperature chicken for even cooking. Finish with fresh lemon juice before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg