One-Pot Lemon-Pepper Chicken with Asparagus
Simple skillet meal with juicy chicken and tender asparagus in a bright lemon-pepper sauce. This american-inspired one pot (low carb) ready in about 40 minutes pairs (bone-in, skin-on) chicken thighs, (trimmed) asparagus, (zested and juiced) lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 lb (bone-in, skin-on) chicken thighs
- 12 oz (trimmed) asparagus
- 1 (zested and juiced) lemon
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 cup chicken broth
- 2 tbsp olive oil
Instructions
- Step 1: Pat 1 lb bone-in chicken thighs dry with paper towels. Season both sides with 1 tsp freshly ground black pepper and 1 tsp garlic powder.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken skin-side down and cook for 10 minutes until golden brown and crispy.
- Step 3: Flip chicken and add 12 oz trimmed asparagus to the skillet. Pour 1/2 cup chicken broth around the chicken and add zest and juice of 1 lemon.
- Step 4: Reduce heat to medium, cover, and cook for 15-18 minutes until chicken reaches 165°F and asparagus is tender-crisp. Remove chicken and asparagus to a plate, then simmer sauce for 2 minutes until slightly thickened.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Pepper Chicken with Asparagus take to make?
Total time is about 40 minutes (15 min prep + 25 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 One-Pot Lemon-Pepper Chicken with 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 (trimmed) asparagus from drying out.
Can I substitute ingredients in One-Pot Lemon-Pepper Chicken with 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 One-Pot Lemon-Pepper Chicken with 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.
Is One-Pot Lemon-Pepper Chicken with Asparagus low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Simple and delicious.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
