Pan-Seared Lemon-Garlic Chicken with Asparagus
Juicy chicken breasts coated in a zesty lemon-garlic glaze, served alongside tender asparagus spears for a simple yet elegant weeknight dinner. This american-inspired chicken ready in about 35 minutes pairs salt, black pepper, 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 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
Instructions
- 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.
- Step 2: Remove chicken and set aside. Add 4 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, stirring constantly.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Lemon-Garlic Chicken with 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 Pan-Seared Lemon-Garlic 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 salt from drying out.
Can I substitute ingredients in Pan-Seared Lemon-Garlic 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 Pan-Seared Lemon-Garlic 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.
What goes well with Pan-Seared Lemon-Garlic Chicken with Asparagus?
American 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
