Lemon and Herb Pan-Seared Chicken with Roasted Asparagus

Name: Lemon and Herb Pan-Seared Chicken with Roasted Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (about 6 oz each) chicken breasts; 1, zested and juiced lemon; 1 tbsp, chopped fresh thyme; 2 cloves, minced garlic; 3 tbsp olive oil; 1 lb, trimmed asparagus; to taste salt; to taste black pepper

Tender chicken breasts seared with lemon and fresh herbs, served alongside crisp-tender roasted asparagus for a balanced weeknight meal.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

4 (about 6 oz each) chicken breasts
1, zested and juiced lemon
1 tbsp, chopped fresh thyme
2 cloves, minced garlic
3 tbsp olive oil
1 lb, trimmed asparagus
to taste salt
to taste black pepper

Instructions

Step 1: Pat 4 chicken breasts (about 6 oz each) dry with paper towels. Season both sides with salt and black pepper. In a small bowl, mix 1 lemon zest, 2 minced garlic cloves, 1 tbsp chopped thyme, and 1 tbsp lemon juice.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5 minutes per side, or until golden brown and the internal temperature reaches 165°F, basting occasionally with the lemon-herb mixture.
Step 3: While the chicken cooks, toss 1 lb trimmed asparagus with 1 tbsp olive oil, salt, and black pepper on a baking sheet. Roast in a preheated oven at 400°F for 12-15 minutes until tender and slightly caramelized.
Step 4: Remove the chicken from the skillet and let rest for 5 minutes. Slice the chicken and serve with the roasted asparagus, drizzling the pan juices over the top.