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Easy One Pan Lemon Butter Chicken with Asparagus

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This quick and flavorful one-pan chicken dinner features juicy chicken breasts, crisp-tender asparagus, and a bright, silky lemon butter sauce. Perfect for busy weeknights or family gatherings, it’s comforting, vibrant, and easy to customize.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons all-purpose flour (or almond flour for gluten-free)
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Juice and zest of 1 large lemon (about 3 tablespoons juice, 1 tablespoon zest)
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon honey or maple syrup (optional)
  • 1 bunch asparagus (about 1 lb), trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • Extra lemon slices (optional, for garnish)

Instructions

  1. Pat chicken breasts dry with paper towels. Season both sides with kosher salt, black pepper, and garlic powder. Dust lightly with flour.
  2. Trim woody ends from asparagus. Rinse and pat dry. Toss with salt and pepper.
  3. Heat olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown.
  4. Reduce heat to medium. Add minced garlic and sauté for 30 seconds. Add lemon juice and zest, chicken broth, and honey or maple syrup (if using). Swirl in remaining 2 tablespoons butter.
  5. Nestle asparagus around chicken in the pan. Spoon sauce over everything. Cover loosely and simmer for 6-8 minutes until chicken is cooked through (165°F) and asparagus is bright green and tender.
  6. Garnish with chopped parsley and extra lemon slices. Spoon sauce over chicken and asparagus. Serve hot, straight from the pan.

Notes

For gluten-free, use almond flour. Chicken thighs can be substituted for breasts. Let chicken rest for 5 minutes before slicing for juiciness. If sauce reduces too much, add a splash more broth. Taste and adjust seasoning before serving. Asparagus can be swapped for other seasonal veggies. For dairy-free, use all olive oil or plant-based butter.

Nutrition

Keywords: lemon butter chicken, one pan chicken, asparagus, easy chicken dinner, weeknight meal, gluten-free option, healthy chicken recipe, skillet chicken, spring recipe, comfort food

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