Pan-Seared Lemon Herb Chicken with Roasted Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Perfectly crisp-skinned chicken breasts paired with tender asparagus in a lemon-herb pan sauce. This american-inspired chicken ready in about 40 minutes pairs chicken breasts, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (13 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken skin-side down in the skillet and cook for 6-7 minutes until golden brown and skin is crispy.
  4. Step 4: Flip chicken and transfer the skillet to a preheated 400°F (200°C) oven. Roast for 12-14 minutes until chicken reaches 165°F (74°C) internally.
  5. Step 5: While chicken roasts, toss 16 oz trimmed asparagus with 1 tsp olive oil, salt, and pepper. Arrange on a baking sheet and roast for 12-15 minutes until tender-crisp.
  6. Step 6: Remove chicken from skillet, tent with foil, and let rest 5 minutes. Add 2 minced garlic cloves to the skillet, cooking for 30 seconds until fragrant.
  7. Step 7: Stir in 1 tbsp chopped thyme, 1 tsp chopped rosemary, 1 tsp lemon zest, 2 tbsp lemon juice, and 1 tbsp butter. Cook for 1 minute until butter melts and sauce thickens slightly.
  8. Step 8: Slice rested chicken and serve with roasted asparagus and the lemon-herb sauce drizzled over top.

Frequently asked questions

How long does Pan-Seared Lemon Herb Chicken with Roasted 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 Pan-Seared Lemon Herb 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 chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Lemon Herb 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 Pan-Seared Lemon Herb 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 Pan-Seared Lemon Herb Chicken with Roasted 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.

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