Creamy Lemon Chicken with Asparagus
A quick one-pan dinner with golden chicken thighs, tender asparagus, and a silky lemon cream sauce. Ready in 30 minutes and full of bright, satisfying flavor.
Equipment
- Large skillet
- Tongs
- Zester
Ingredients
- 4 boneless skinless chicken thighs about 600g
- 1 bunch fresh asparagus woody ends trimmed, about 250g
- 3 cloves garlic minced
- 1 cup heavy cream 240ml
- 1/2 cup chicken broth 120ml
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- salt and black pepper to taste
- 2 tbsp grated Parmesan optional
- fresh parsley chopped, for garnish
Instructions
- Season the chicken thighs on both sides with salt, pepper, and Italian seasoning. Pat them dry first so they sear properly.
- Sear the chicken in olive oil over medium-high heat for 5 to 6 minutes per side until golden brown. Remove and set aside.
- Cook the minced garlic in the same pan over medium heat for about 45 seconds, stirring constantly.
- Deglaze with chicken broth, scraping up the browned bits. Let reduce for 1 minute.
- Stir in the heavy cream, lemon juice, and lemon zest. Simmer gently for 2 to 3 minutes until slightly thickened.
- Return the chicken to the pan and nestle the asparagus spears around it.
- Cover and cook on medium-low for 8 to 10 minutes until chicken is cooked through and asparagus is just tender.
- Finish with Parmesan if using, adjust seasoning, and top with fresh parsley before serving.
Notes
- Keep heat low once cream is added to prevent sauce from breaking.
- Lemon zest gives more flavor than juice alone - do not skip it.
- For a lighter version, replace half the cream with extra chicken broth.
- Leftovers keep in the fridge for up to 3 days. Reheat gently with a splash of broth.