This Chicken and Asparagus recipe is a perfect weeknight meal that feels elegant yet is simple to prepare. Tender chicken and crisp asparagus come together in a light, savory sauce that cooks in one pan. The aroma of garlic and lemon makes this classic combination truly heavenly.
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Why You’ll Love This Chicken and Asparagus
One-pan wonder: Complete meal with minimal cleanup.
Light, flavorful sauce: Silky and savory without being heavy.
Versatile & adaptable: Easy to customize with herbs or extras.
Perfect textures: Juicy chicken, crisp asparagus, and velvety sauce.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 lb (450 g) fresh asparagus spears
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/4 cup (60 ml) dry white wine (like Sauvignon Blanc)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp fresh thyme leaves
- 2 tbsp unsalted butter, cold
- Kosher salt and freshly ground black pepper
Tools: A large skillet (stainless steel or cast iron works best), tongs, a microplane or zester, and a sharp knife.
Notes: Cold butter stirred in at the end gives the sauce a glossy, rich finish.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 8 g |
| Fiber: | 3 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pounding the chicken is non-negotiable. This ensures the chicken cooks evenly and quickly, so you don’t end up with a dry, overcooked exterior and a raw center. It also gives you more surface area for that beautiful golden sear.
- Choose your asparagus wisely. Look for bright green, firm spears with tightly closed tips. The ends should look freshly cut, not dry and woody. Thin to medium spears work best here as they cook at the same rate as the chicken.
- Don’t skip the wine. It adds a wonderful depth of flavor that you just can’t get from broth alone. The alcohol cooks off, leaving behind a subtle acidity that brightens the whole dish. If you must substitute, use an extra 1/4 cup of broth with a teaspoon of white wine vinegar.
- Have all your ingredients prepped and ready. This is a fast-cooking recipe, so you won’t have time to mince garlic or juice a lemon once the chicken is in the pan. A little “mise en place” makes the process smooth and enjoyable.
How to Make Chicken and Asparagus
Step 1: First, let’s prep our main players. Place the chicken breasts on a cutting board and carefully slice each one in half horizontally to create two thinner cutlets. If they are still a bit thick, place them between two pieces of plastic wrap and gently pound them to an even 1/2-inch thickness. This is the secret to juicy chicken! Pat them completely dry with a paper towel, then season both sides generously with salt and pepper. For the asparagus, simply snap off the tough, woody ends—they’ll break naturally at the right spot—and rinse the spears.
Step 2: Now, heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. You’ll know the oil is ready when it shimmers. Carefully place the chicken cutlets in the pan, making sure not to crowd them. You should hear a confident sizzle. Cook for about 4-5 minutes on the first side, without moving them, until you have a gorgeous golden-brown crust. Flip them over and cook for another 3-4 minutes on the other side. The chicken doesn’t need to be fully cooked through yet, as it will finish later. Remove the chicken to a clean plate and set aside.
Step 3: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the prepped asparagus spears. You’ll hear a lively sizzle as they hit the pan. Sauté them for about 3-4 minutes, turning occasionally, until they turn a brighter green and start to get some slight caramelization. They should be tender-crisp, not mushy. Now, add the minced garlic and cook for just 30 seconds until fragrant—be careful not to let it burn, or it will turn bitter.
Step 4: It’s sauce time! Pour in the white wine to deglaze the pan, using your spatula to scrape up all those delicious browned bits from the chicken from the bottom of the pan. Let the wine simmer and reduce by about half, which will take a minute or two. Then, pour in the chicken broth, fresh lemon juice, and lemon zest. Add the fresh thyme and let this mixture simmer for another 2 minutes to allow the flavors to meld together beautifully.
Step 5: Return the chicken breasts and any accumulated juices from the plate back into the skillet, nestling them amongst the asparagus. Let everything simmer together for 3-4 minutes, until the chicken is cooked through (it should register 165°F or 74°C on an instant-read thermometer) and the sauce has thickened slightly. The aroma at this stage is absolutely incredible.
Step 6: To finish, turn off the heat. Add the cold butter to the skillet and swirl the pan until the butter melts and emulsifies into the sauce. This final step, called “monter au beurre,” gives the sauce a lovely sheen and a velvety texture. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Serve immediately, spooning plenty of that glorious sauce over everything.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; asparagus becomes mushy upon thawing.
- Reviving: Reheat gently in a skillet with a splash of broth to restore sauce consistency.
Serving Suggestions
Complementary Dishes
- Fluffy Parmesan Orzo — The creamy, cheesy orzo is a perfect vessel for sopping up every last drop of that lemony sauce. It’s a cozy and elegant alternative to plain rice.
- Buttery Mashed Potatoes — For the ultimate comfort food experience, a cloud-like pile of mashed potatoes underneath this chicken and asparagus is pure heaven. The textures are a perfect match.
- Crusty Garlic Bread — Sometimes you just need something to mop your plate with, and a slice of warm, crispy garlic bread does the job deliciously and satisfyingly.
Drinks
- A Crisp Sauvignon Blanc — The bright, citrusy notes in the wine will mirror the lemon in the dish perfectly, cleansing your palate between each flavorful bite.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the richness of the sauce beautifully.
- A Light Pale Ale — The slight bitterness and carbonation of a pale ale can cut through the dish’s richness and complement the savory notes of the chicken and herbs.
Something Sweet
- Lemon Sorbet — A scoop of tangy, refreshing lemon sorbet is the perfect palate-cleanser after this meal. It continues the citrus theme in a light and delightful way.
- Vanilla Bean Panna Cotta — The simple, creamy, and cool texture of panna cotta provides a lovely, smooth contrast to the savory main course without being too heavy.
- Fresh Berry Galette — A rustic, warm berry dessert with a flaky crust feels special but is easy to make, offering a sweet and slightly tart finish to your dinner.
Top Mistakes to Avoid
- Mistake: Crowding the pan with chicken. If you put too many cutlets in at once, the pan temperature will drop drastically. This steams the chicken instead of searing it, resulting in a pale, rubbery exterior. Cook in batches if your skillet is small.
- Mistake: Overcooking the asparagus. Asparagus continues to cook from residual heat even after you take it off the stove. If you cook it until it’s perfectly tender in the pan, it will be mushy by the time you eat. Aim for tender-crisp.
- Mistake: Adding the garlic too early. Garlic burns in a flash and becomes bitter, which can ruin your entire sauce. Always add it towards the end of the veggie cooking time and stir constantly for just 30 seconds.
- Mistake: Skipping the deglazing step. Those browned bits at the bottom of the pan are pure flavor gold! Deglazing with wine or broth lifts them up and incorporates them into your sauce, giving it a deep, complex taste.
Expert Tips
- Tip: Use an instant-read thermometer. This is the single best way to guarantee perfectly cooked, juicy chicken every single time. Pull the chicken off the heat when it hits 160-162°F (71-72°C), as it will continue to climb to 165°F (74°C) while resting.
- Tip: Finish with fresh herbs. While the thyme cooks in the sauce, sprinkling a little extra fresh thyme or even some chopped parsley or chives over the finished dish just before serving adds a burst of fresh color and flavor.
- Tip: Let the chicken rest. I know it’s tempting to dig right in, but if you let the chicken rest for 5 minutes after cooking, the juices will redistribute throughout the meat, making it incredibly moist and tender when you slice into it.
- Tip: Zest your lemon before juicing it. It is infinitely easier to zest a whole, firm lemon than a floppy, juiced one. A little pro-active prep makes the whole process smoother.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a fantastic option here. They are more forgiving and stay incredibly juicy. Just note that they may require a slightly longer cooking time due to their higher fat content. Use the same method—sear them well on both sides until the skin is crispy and the internal temperature reaches 165°F (74°C). The richer flavor of the thighs pairs wonderfully with the bright asparagus and lemon sauce.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using a skillet over low heat with a tiny splash of water or broth to loosen the sauce. The microwave can make the asparagus soggy and the chicken rubbery. Gently warming it on the stove will help preserve the textures much better, giving you a result that’s nearly as good as fresh.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced to your liking, the easiest fix is to let it simmer for another minute or two with the chicken removed. If you’re in a real hurry, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and then stirring it into the simmering sauce. It will thicken up almost instantly. Just be careful not to over-thicken it, as the sauce is meant to be light and silky, not gloopy.
Can I make this dish ahead of time?
You can do some of the prep ahead to save time! You can pound the chicken, trim the asparagus, and mince the garlic a few hours in advance. Store them separately in the fridge. However, I don’t recommend cooking the entire dish ahead of time, as the asparagus will lose its vibrant color and crisp-tender texture upon reheating. This one is truly best enjoyed fresh from the pan.
What can I use if I don’t have white wine?
No problem at all! You can simply replace the white wine with an additional 1/4 cup of chicken broth. To mimic the acidity that the wine provides, add a teaspoon of fresh lemon juice or white wine vinegar to the broth. It won’t be exactly the same, but it will still give you a delicious, well-balanced sauce that complements the chicken and asparagus beautifully.
Chicken And Asparagus
Make this easy one-pan Chicken and Asparagus with a light lemon garlic sauce. A quick, healthy weeknight dinner ready in 30 minutes. Get the recipe now!
Ingredients
For the Ingredients
-
2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
-
1 lb fresh asparagus spears (450 g)
-
3 tbsp olive oil (divided)
-
4 cloves garlic (minced)
-
1/2 cup low-sodium chicken broth (120 ml)
-
1/4 cup dry white wine (like Sauvignon Blanc, 60 ml)
-
2 tbsp fresh lemon juice
-
1 tsp lemon zest
-
1 tsp fresh thyme leaves
-
2 tbsp unsalted butter (cold)
-
Kosher salt and freshly ground black pepper
Instructions
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First, let's prep our main players. Place the chicken breasts on a cutting board and carefully slice each one in half horizontally to create two thinner cutlets. If they are still a bit thick, place them between two pieces of plastic wrap and gently pound them to an even 1/2-inch thickness. This is the secret to juicy chicken! Pat them completely dry with a paper towel, then season both sides generously with salt and pepper. For the asparagus, simply snap off the tough, woody ends—they’ll break naturally at the right spot—and rinse the spears.01
-
Now, heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. You’ll know the oil is ready when it shimmers. Carefully place the chicken cutlets in the pan, making sure not to crowd them. You should hear a confident sizzle. Cook for about 4–5 minutes on the first side, without moving them, until you have a gorgeous golden-brown crust. Flip them over and cook for another 3–4 minutes on the other side. The chicken doesn't need to be fully cooked through yet, as it will finish later. Remove the chicken to a clean plate and set aside.02
-
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the prepped asparagus spears. You’ll hear a lively sizzle as they hit the pan. Sauté them for about 3–4 minutes, turning occasionally, until they turn a brighter green and start to get some slight caramelization. They should be tender-crisp, not mushy. Now, add the minced garlic and cook for just 30 seconds until fragrant—be careful not to let it burn, or it will turn bitter.03
-
It's sauce time! Pour in the white wine to deglaze the pan, using your spatula to scrape up all those delicious browned bits from the chicken from the bottom of the pan. Let the wine simmer and reduce by about half, which will take a minute or two. Then, pour in the chicken broth, fresh lemon juice, and lemon zest. Add the fresh thyme and let this mixture simmer for another 2 minutes to allow the flavors to meld together beautifully.04
-
Return the chicken breasts and any accumulated juices from the plate back into the skillet, nestling them amongst the asparagus. Let everything simmer together for 3–4 minutes, until the chicken is cooked through (it should register 165°F or 74°C on an instant-read thermometer) and the sauce has thickened slightly. The aroma at this stage is absolutely incredible.05
-
To finish, turn off the heat. Add the cold butter to the skillet and swirl the pan until the butter melts and emulsifies into the sauce. This final step, called "monter au beurre," gives the sauce a lovely sheen and a velvety texture. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Serve immediately, spooning plenty of that glorious sauce over everything.06
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