Creamy Lemon Chicken Asparagus Recipes

ONE PAN CREAMY LEMON CHICKEN AND ASPARAGUS

One Pan Creamy Lemon Chicken and Asparagus image

One Pan Creamy Lemon Chicken and Asparagus is a soul warming meal you'll want make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and the asparagus so delicious, you'll be hard-pressed to have any leftovers.

Provided by Tiffany

Time 35m

Number Of Ingredients 11

Ingredients

4 small-medium boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons Italian herb blend (see note)
4 tablespoons butter (divided)
2 tablespoons honey
1 pound asparagus (ends trimmed)
1 lemon (divided)
3 teaspoons minced garlic
1 cup chicken broth
½ cup heavy cream

Steps:

Preheat oven to 400 degrees. Rub chicken all over with oil, season with salt and pepper to taste and dried herbs. Add 2 tablespoons butter to a large skillet over medium heat, once melted stir in honey. Place chicken in the pan and brown 2-3 minutes on each side. Transfer to a plate and set aside.
Add butter and garlic to the pan and stir over medium heat 1-2 minutes until browned and fragrant. Stir in broth and cream. Bring liquid to a boil and simmer for 5 minutes. Stir in salt and pepper to taste (I used about 1/4 teaspoon salt and a pinch of cracked black pepper) and juice of 1/2 lemon (about 1 tablespoon). Thinly slice remaining half of the lemon and set aside.
Add chicken back to the pan, making sure to scoot it all to one side, and add asparagus to the other portion of the pan. Season asparagus with salt and pepper to taste and place lemon slices between the spears.
Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Spoon cream sauce over the chicken and asparagus and serve.

Nutrition Facts : Calories 469 kcal, Carbohydrate 18 g, Protein 52 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 187 mg, Sodium 508 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

CREAMY ASPARAGUS CHICKEN

Creamy Asparagus Chicken image

Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

Ingredients

4 bone-in, skin-on chicken-breast halves, split and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 pound very small red potatoes (each 1 inch diameter), halved
1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup heavy cream
Dill sprigs, for serving

Steps:

Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

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