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Creamy Lemon Chicken

Lemon Chicken with Cream of Asparagus Pan – Delicious, bright and simple, this lemon chicken recipe is a perfect, easy night meal made in just one pan and in less than 30 minutes. A mouth-watering combination of fried chicken and asparagus in a creamy sauce everyone loved!

Ingredients

  • 1 1/2 tablespoon extra virgin olive oil
  • 4 (1 pound) boneless skinless chicken breasts
  • salt and fresh ground pepper to taste
  • 2 teaspoons Italian Seasoning
  • 1 tablespoon butter
  • 1 pound asparagus stalks trimmed and cut into thirds
  • 1 yellow onion sliced
  • 1 cup fat free half & half (you can also use low fat evaporated milk)
  • 1/2 tablespoon all purpose flour
  • 1/3 cup grated Parmesan
  • 1 whole lemon, juiced
  • 3 cloves garlic minced
  • salt and fresh ground pepper to taste
  • lemon slices for garnish
  • chopped parsley for garnish
  • freshly grated parmesan for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken with salt, pepper, and Italian seasoning and add to skillet.
  3. Cook chicken for about 6 minutes per side, or until no longer pink.
  4. Remove from skillet and set aside.
  5. Add butter to the skillet and melt over medium heat.
  6. Add asparagus and onions to skillet; cook for 4 minutes, or until just tender.
  7. In the meantime, combine half & half, flour, cheese, lemon juice, garlic, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
  8. Add the prepared sauce to the skillet and bring to a boil.
  9. Place prepared chicken back in the skillet and lower heat to a simmer.
  10. Cook for 3 to 4 minutes, or until asparagus is tender and chicken is heated through.
  11. Remove skillet from heat.
  12. Spoon sauce over chicken breasts and top with lemon slices.
  13. Garnish with parsley and cheese.
  14. Serve.

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