Creamy Garlic Lemon Chicken with Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts baked in a zesty lemon-herb sauce with crisp-tender asparagus, finished with a silky garlic cream sauce. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3 minutes per side until golden brown, then transfer skillet to oven and bake for 15 minutes until internal temperature reaches 165°F (74°C).
  3. Step 3: While chicken bakes, trim asparagus ends and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet and roast for 12 minutes until crisp-tender.
  4. Step 4: Remove chicken from skillet and set aside. Add minced garlic to the same skillet and sauté for 1 minute until fragrant. Whisk in 1 tbsp flour until no lumps remain, then slowly pour in 1/2 cup heavy cream and 2 tbsp lemon juice. Cook for 3-4 minutes, stirring constantly, until sauce thickens and coats the back of a spoon.
  5. Step 5: Stir in 1 tbsp lemon zest and 2 tbsp chopped dill into the sauce, then add the roasted asparagus and toss gently. Slice chicken and serve immediately over the asparagus with sauce drizzled on top.

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