introduction

This Chicken and Asparagus is a quick, fresh meal. It uses simple ingredients and cooks fast. You can use leftover or store-bought chicken too — see ideas for ways to use rotisserie chicken if you want a shortcut. The dish gives you a good mix of protein and green veg in one pan.

why make this recipe

Make this recipe when you want a healthy, fast dinner. It takes little time and few ingredients. You get a bright lemon flavor and a light, crisp asparagus side. If you like quick chicken meals, you may also enjoy a perfect fried chicken sandwich for other nights.

how to make Chicken and Asparagus

This method keeps the chicken juicy and the asparagus tender. Work with room-temperature chicken and trim the asparagus first. Use a hot skillet to get a golden crust on the chicken, then add asparagus near the end so it stays crisp.

Ingredients :

3-4 boneless, skinless chicken breasts
1 bunch fresh asparagus
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
1 teaspoon dried oregano
Grated Parmesan cheese (optional)

Directions :

Rinse asparagus under cold water and trim tough ends. In a bowl, coat chicken breasts with olive oil, salt, pepper, and oregano. Heat a skillet over medium-high heat and cook chicken for 6-7 minutes on each side until golden brown. Add asparagus in the last 5 minutes of cooking; stir gently to combine. Stir in minced garlic during the last minute and squeeze lemon juice over the dish before serving.

how to serve Chicken and Asparagus

Slice the chicken and place it next to the asparagus on the plate. Add a little grated Parmesan if you like. Serve with rice, pasta, or a green salad for a full meal. A lemon wedge on the side brightens the flavors.

how to store Chicken and Asparagus

Cool the dish to room temperature before storing. Put in an airtight container and keep in the fridge for up to 3 days. Reheat gently in a skillet or microwave. Do not freeze asparagus; it gets soft when thawed.

tips to make Chicken and Asparagus

Pound thicker chicken pieces to even thickness so they cook evenly.
Dry the chicken before seasoning to get a better brown crust.
Use a hot skillet and do not crowd the pan.
Trim asparagus at the woody ends for better texture.
For a fast weeknight swap, try ideas inspired by a Chik-fil-A chicken sandwich to change toppings or sides.

variation (if any)

Add cherry tomatoes in the last 3 minutes for color.
Swap lemon for a splash of white wine or chicken broth for a light sauce.
Use thyme or rosemary instead of oregano for a different aroma.
Add red pepper flakes for heat.

FAQs

Q: Can I use frozen asparagus?
A: You can, but fresh is best. If frozen, thaw and drain well before adding.

Q: How do I know chicken is cooked?
A: Cut the thickest part; juices should run clear. Best is to use a meat thermometer — 165°F (74°C).

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs need more time; boneless thighs work well and stay juicy.

Q: Can I make this in the oven?
A: Yes. Sear the chicken first, then roast at 400°F (200°C) for 10-15 minutes with asparagus added near the end.

Conclusion

For another one-pan take on chicken and asparagus with a garlic butter twist, see this Garlic Butter Chicken and Asparagus Recipe (One-Pan) | The Kitchn.

Chicken and Asparagus

Author: kaoucheegmail-com
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Paleo

Print Recipe

Description

A quick and healthy chicken and asparagus dish that combines lemon flavor and tender vegetables in one pan.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
1 bunch fresh asparagus
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
1 teaspoon dried oregano
Grated Parmesan cheese (optional)

Instructions

Rinse asparagus under cold water and trim tough ends.
In a bowl, coat chicken breasts with olive oil, salt, pepper, and oregano.
Heat a skillet over medium-high heat and cook chicken for 6-7 minutes on each side until golden brown.
Add asparagus in the last 5 minutes of cooking; stir gently to combine.
Stir in minced garlic during the last minute and squeeze lemon juice over the dish before serving.

Notes

For best results, pound thicker chicken pieces for even cooking. Dry the chicken before seasoning for a better crust.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 1g
Sodium: 450mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 4g
Protein: 40g
Cholesterol: 95mg

Keywords: chicken, asparagus, healthy dinner, quick meal, one pan