Vibrant Spring Lemon Chicken Skillet
This vibrant lemon chicken skillet, featuring tender chicken and crisp asparagus, comes together quickly for a delicious and healthy meal perfect for any weeknight.
Equipment
- Large skillet or Dutch oven
- Plate
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2-3 medium lemons (organic if possible, for zest), for both juice and zest
- 3-4 cloves garlic, minced
- 1 cup low sodium chicken broth
- 2 tablespoons olive oil
- 1/4 cup fresh herbs, chopped (e.g., parsley, dill, chives, or a mix)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- to taste Salt
- to taste Freshly ground black pepper
- Pinch (optional) red pepper flakes
Instructions
Preparation
- Pat the chicken dry and season generously with salt, pepper, and optional red pepper flakes.
Cooking
- Sear the seasoned chicken in 1 tablespoon of olive oil in a large skillet over medium-high heat until golden brown, then remove and set aside.
- Add the remaining 1 tablespoon of olive oil to the pan, then cook the minced garlic until fragrant.
- Pour in the chicken broth and lemon juice, bringing it to a simmer while scraping up any browned bits.
- Stir in the asparagus and return the seared chicken to the skillet, simmering for 5-7 minutes until the chicken is cooked through and the asparagus is tender-crisp.
Finishing Touches
- Remove from heat, stir in lemon zest and fresh herbs, then adjust seasonings to taste.
- Ladle into bowls and serve immediately.
Notes
For extra flavor, marinate the chicken in a little olive oil and lemon juice for 30 minutes before cooking.