Lemon Pepper Chicken and Asparagus

Savor the Bright Delights of Lemon Pepper Chicken and Asparagus

Embark on a flavor voyage with this Lemon Pepper Chicken and Asparagus recipe, merging tender seared chicken, crisp asparagus, and a zesty lemon-butter glaze into a quick, one-skillet dinner with a delectable homemade touch.

Whether it’s a laid-back family meal or a lively weeknight gathering, this dish transports the fresh, sunny taste of Mediterranean-style cooking right to your dining table.

Ideal for an enjoyable evening or a joyous event, this recipe encapsulates the essence of that beloved skillet-supper experience. Ready to elevate your mealtime with a splash of citrus and peppery sparkle? Let’s dive into this straightforward and utterly rewarding recipe.

Flavorful and Zesty: Your New Go-To Lemon Pepper Chicken and Asparagus

This Lemon Pepper Chicken and Asparagus not only recreates restaurant-level brightness but also amps up the flavor with real lemon zest, cracked black pepper, and a silky pan sauce. Not just a meal, this is a foray into fast, fresh sautéing, made simple enough for any home cook to master.

Here’s how you can achieve that signature sear, vibrant greens, and mouth-watering sauce, complete with professional tips to ensure every bite turns out wonderfully.

Serving Suggestions:

Pro Tips for the Perfect Lemon Pepper Chicken and Asparagus:

1. Dry, Then Sear: Pat chicken dry and dust lightly with flour for a golden crust and a sauce that clings beautifully.
2. Zest Before Juicing: Remove zest first for maximum aroma, then squeeze the lemon; this keeps flavors bright and clean.
3. Stage the Sauté: Cook asparagus briefly for crisp-tender spears, then finish in the sauce so it stays vibrant.
4. Pepper at the End: Add a final twist of freshly ground pepper right before serving for lively heat and aroma.
5. Sauce Shine: Swirl in a knob of butter off the heat to emulsify the lemon-stock reduction and add gloss.

Lemon Pepper Chicken and Asparagus Recipe:

• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Servings: 4
• Equipment: Large sauté pan or skillet, zester, wooden spoon, mixing bowl

With this Lemon Pepper Chicken and Asparagus, your kitchen will transform into a haven of sizzling aromas and bright citrus notes, echoing the tastes of a cozy bistro.

Ingredients:

• 1 pound boneless, skinless chicken breasts, thinly sliced into bite-sized pieces
• ½–¾ teaspoon fine sea salt, plus more to taste
• ¾ teaspoon freshly ground black pepper, divided
• 1 tablespoon all-purpose flour
• 4 tablespoons unsalted butter, divided
• 1 pound asparagus, trimmed and sliced on the bias into ¾-inch pieces
• 3 large garlic cloves, minced or pressed
• ⅓ cup chicken stock (or broth)
• 1 medium lemon, zested and juiced (about 2 tablespoons juice)
• 2 tablespoons chopped fresh dill or basil (optional)

Directions:

1. Coat the Chicken: In a bowl, season chicken with ½ teaspoon salt and ½ teaspoon pepper. Sprinkle flour over and toss until evenly coated.
2. Sauté the Veggies: Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Add asparagus with a pinch of salt. Cook, stirring occasionally, for 2 minutes. Add garlic and cook 1 minute more. Transfer asparagus and garlic to a plate.
3. Sear the Chicken: Add remaining butter to the pan. Swirl to coat. Spread chicken in a single layer and cook, undisturbed, until the underside is golden. Toss and continue cooking until just cooked through and lightly browned.
4. Deglaze and Brighten: Pour in chicken stock to deglaze, scraping up browned bits. Add lemon zest and juice, then simmer 30–60 seconds until slightly thickened.
5. Finish the Skillet: Return asparagus and garlic to the pan. Add remaining pepper and herbs if using. Toss to coat everything in the glossy lemon-pepper sauce.
6. Taste and Serve: Adjust salt, pepper, or lemon to taste. Serve immediately while hot and shimmering.

Ready to Relish!

This dish offers a fabulous taste experience and brings the joy of a classic skillet supper into the comfort of your home. The chicken stays tender, the asparagus tastes bright, and the lemon-pepper sauce ties everything together with cheerful zing.

Lemon Pepper Chicken and Asparagus

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With this Lemon Pepper Chicken and Asparagus, your kitchen will transform into a haven of sizzling aromas and bright citrus notes, echoing the tastes of a cozy bistro.

• Total Time: 25 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts, thinly sliced into bite-sized pieces
• ½–¾ teaspoon fine sea salt, plus more to taste
• ¾ teaspoon freshly ground black pepper, divided
• 1 tablespoon all-purpose flour
• 4 tablespoons unsalted butter, divided
• 1 pound asparagus, trimmed and sliced on the bias into ¾-inch pieces
• 3 large garlic cloves, minced or pressed
• ⅓ cup chicken stock (or broth)
• 1 medium lemon, zested and juiced (about 2 tablespoons juice)
• 2 tablespoons chopped fresh dill or basil (optional)

Instructions

• Coat the Chicken: In a bowl, season chicken with ½ teaspoon salt and ½ teaspoon pepper. Sprinkle flour over and toss until evenly coated.

• Sauté the Veggies: Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Add asparagus with a pinch of salt. Cook, stirring occasionally, for 2 minutes. Add garlic and cook 1 minute more. Transfer asparagus and garlic to a plate.

• Sear the Chicken: Add remaining butter to the pan. Swirl to coat. Spread chicken in a single layer and cook, undisturbed, until the underside is golden. Toss and continue cooking until just cooked through and lightly browned.

• Deglaze and Brighten: Pour in chicken stock to deglaze, scraping up browned bits. Add lemon zest and juice, then simmer 30–60 seconds until slightly thickened.

• Finish the Skillet: Return asparagus and garlic to the pan. Add remaining pepper and herbs if using. Toss to coat everything in the glossy lemon-pepper sauce.

 

• Taste and Serve: Adjust salt, pepper, or lemon to taste. Serve immediately while hot and shimmering.

• Author: Sanji
• Prep Time: 10 minutes
• Cook Time: 15 minutes