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One Skillet Creamy Lemon Chicken with Asparagus - Delicious, bright, and simple, this lemon chicken recipe is the perfect easy weeknight meal made entirely in just one skillet and in under 30 minutes. The creamy sauce with the seared chicken and asparagus is a mouthwatering combination that everyone loves!

Creamy Lemon Chicken

Katerina | Diethood
Delicious and flavorful, this Creamy Lemon Chicken recipe is the perfect easy weeknight meal made entirely in just one skillet and in under 30 minutes. 
Servings : 4 Serves
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 2 tablespoons olive oil
  • 4 (1 to 1.5 pounds) boneless, skinless chicken breasts, pounded to about 1/2-inch thickness
  • salt and fresh ground black pepper, to taste
  • 2 teaspoons Italian Seasoning
  • 1 tablespoon butter
  • 1 pound asparagus, stalks trimmed and cut into thirds
  • 1 small yellow onion, sliced
  • 1 cup Half & Half, you can also use light half & half, heavy cream, or evaporated milk
  • ½ tablespoon all purpose flour
  • cup grated Parmesan cheese
  • 1 whole lemon, juiced
  • 3 cloves garlic, minced
  • salt and fresh ground black pepper, to taste
  • lemon slices, for garnish
  • chopped parsley, for garnish
  • freshly grated parmesan, for garnish

Instructions
 

  • Heat olive oil in a large skillet set over medium heat.
  • Season the chicken with salt, pepper, and Italian seasoning and add it to the heated oil.
  • Cook the chicken for about 6 minutes per side or until no longer pink. Remove from skillet and set aside.
  • Add the butter to the skillet and melt it over medium heat. Add the asparagus and onions and cook for 4 minutes or until the asparagus is crisp-tender.
  • In the meantime, combine the half & half, flour, cheese, lemon juice, garlic, salt, and pepper in a mixing bowl; whisk until thoroughly incorporated.
  • Whisk the prepared sauce into the skillet and bring to a slow boil while still whisking to prevent curdling.
  • Transfer the chicken back to the skillet and lower the heat to a simmer.
  • Cook for 3 to 4 minutes or until the asparagus is tender and the chicken is cooked through.
  • Remove the skillet from the heat. Spoon the sauce over the chicken breasts and top with lemon slices.
  • Garnish with parsley and cheese, and serve.

Notes

  • To prevent curdling, continuously whisk the sauce and maintain medium heat when adding the sauce to the skillet, as high heat can cause dairy separation.
  • Choose chicken breasts of similar size for uniform cooking, and if they are thick, pound them to even thickness or slice them horizontally for thinner cutlets.
  • Enhance flavor with generous seasoning, adjusting salt, pepper, and lemon juice to taste, and add lemon zest for extra zing. For vegetables, try asparagus, green beans, bell peppers, or spinach, adjusting the cooking time as needed.
  • For a richer sauce, consider using heavy cream instead of Half & Half for added creaminess and texture. If you're looking for a lighter option, low-fat Half & Half or evaporated milk are great substitutes that still provide a smooth, creamy consistency without the extra fat.

Nutrition

Calories: 370 kcal | Carbohydrates: 12 g | Protein: 31 g | Fat: 22 g | Saturated Fat: 9 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Cholesterol: 109 mg | Sodium: 341 mg | Potassium: 793 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1283 IU | Vitamin C: 10 mg | Calcium: 196 mg | Iron: 3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Mediterranean
Keyword: easy chicken breast recipe, lemon chicken recipe, one skillet chicken dinner