5 Ingredient Lemon Chicken with Asparagus
Juicy, pan-fried chicken with peppery lemon flavors and tender bites of asparagus with a honey butter sauce. A bright and fresh 5 ingredient dinner on the table in 20 minutes!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 lb . boneless skinless chicken breasts
- 1/4 cup flour
- 1/2 teaspoon salt and pepper, to taste
- 2 tablespoons butter
- 1 teaspoon lemon pepper seasoning
- 1 -2 cups chopped asparagus
- 2 lemons, sliced
- 2 tablespoons honey + 2 tablespoons butter (optional, see FAQ notes)
- parsley for topping (optional)
Steps
Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and sauté for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
Add the chopped asparagus to the pan. Sauté for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promotes browning.) Remove the lemons from the pan and set aside.
Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top.
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