Lemon-Butter Chicken with Roasted Asparagus
Juicy chicken breasts bathed in a bright lemon-butter sauce, paired with tender roasted asparagus for a balanced meal. This mediterranean-inspired chicken ready in about 35 minutes pairs zested and juiced Lemon, Butter, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.
Ingredients
- 4 (about 1.5 lbs total), boneless and skinless Chicken breasts
- 1, zested and juiced Lemon
- 3 tbsp Butter
- 1 tbsp Olive oil
- 1 lb, trimmed Asparagus
- 2 cloves, minced Garlic
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp, chopped Fresh parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 lb trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Roast for 12-15 minutes until crisp-tender and slightly charred at the ends.
- Step 3: Season 4 boneless, skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 4: Heat a skillet over medium-high heat, then add 3 tbsp butter and 1 tbsp olive oil until melted and foaming.
- Step 5: Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Step 6: Remove chicken and set aside. Add 2 minced garlic cloves to the skillet, stirring for 30 seconds until fragrant.
- Step 7: Stir in 1 tbsp lemon zest and 2 tbsp lemon juice, then return chicken to the skillet, coating evenly.
- Step 8: Simmer for 2 minutes until sauce thickens slightly, then remove from heat.
- Step 9: Serve chicken topped with 2 tbsp chopped parsley and roasted asparagus.
Frequently asked questions
How long does Lemon-Butter Chicken with Roasted Asparagus take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Butter Chicken with Roasted Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zested and juiced lemon from drying out.
Can I substitute ingredients in Lemon-Butter Chicken with Roasted Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Butter Chicken with Roasted Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Butter Chicken with Roasted Asparagus?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Easy weeknight dinner that felt special. Roasted asparagus was crispy perfection.
- ★★★★★
Loved the lemon flavor—my family asked for seconds!
- ★★★★★
Perfect for a date night! The lemon-butter sauce was bright and rich.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
