Pan-Seared Lemon-Garlic Chicken with Asparagus

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Coated in a zesty lemon-garlic glaze, served alongside tender asparagus spears for a simple yet elegant weeknight dinner. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, salt, black pepper 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 boneless, skinless (6 oz each) chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 cloves, minced garlic
• 1, juiced and zested lemon
• 1/4 cup chicken broth
• 1 lb, trimmed and cut into 2-inch pieces asparagus
• 1 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Season 4 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F.
2. Step 2: Remove chicken and set aside. Add 4 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, stirring constantly.
3. Step 3: Stir in 1 lemon juice, 1 lemon zest, and 1/4 cup chicken broth. Simmer for 2 minutes until slightly thickened. Return chicken to the skillet and spoon sauce over it.
4. Step 4: Add 1 lb asparagus to the skillet and cook for 5 minutes until tender-crisp, stirring occasionally. Sprinkle with 1 tbsp chopped parsley before serving.