Sautéed Lemon-Caper Chicken with Asparagus

Name: Sautéed Lemon-Caper Chicken with Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 (6 oz each) chicken breasts; 2 tbsp olive oil; 2 cloves, minced garlic; 2 tbsp capers; 1, juiced and zested lemon; 12 oz, trimmed asparagus; 1/2 tsp salt; 1/4 tsp black pepper

Tender chicken breasts in a bright lemon-caper sauce, paired with crisp-tender asparagus for a simple weeknight dinner.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

2 (6 oz each) chicken breasts
2 tbsp olive oil
2 cloves, minced garlic
2 tbsp capers
1, juiced and zested lemon
12 oz, trimmed asparagus
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
Step 3: Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant. Stir in 2 tbsp capers and 1 tbsp lemon juice, then add 1/2 cup water and simmer for 1 minute, scraping up browned bits.
Step 4: Return chicken to skillet, add 12 oz trimmed asparagus, and cook for 4-5 minutes until asparagus is crisp-tender and sauce reduces slightly.
Step 5: Stir in juice of 1/2 lemon and 1 tsp lemon zest, then serve immediately.