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Lemon Pepper Chicken and Asparagus

Lemon Pepper Chicken and Asparagus

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
  • 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