Lemon-Garlic Chicken with Crispy Asparagus
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 1 poundasparagus
- 3 tablespoonolive oil
- 4 clovegarlic
- 1lemon
- ½ cupchicken broth
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Trim the woody ends off 1 pound asparagus (snap off the bottom 1–2 inches).
- 03
Zest and juice 1 lemon.
Method
- 01
Pat the chicken dry with paper towels. Season generously with salt and pepper on both sides.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 6–7 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, add the remaining 1 tablespoon olive oil and the minced garlic. Cook for 30 seconds until fragrant, then add the asparagus. Season with salt and pepper and cook, stirring occasionally, for 4–5 minutes until bright green and tender-crisp.
- 04
Pour the chicken broth into the pan and squeeze in the lemon juice, stirring to deglaze. Simmer for 1–2 minutes to reduce slightly.
- 05
Return the chicken to the skillet, nestling it among the asparagus. Spoon the pan sauce over the chicken and asparagus. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if desired. Serve warm with lemon wedges.
Spice Tips
For extra brightness, add 1/2 teaspoon Dijon mustard to the pan sauce in step 4. For warmth, increase the red pepper flakes to 1/2 teaspoon or finish with a pinch of smoked paprika. Fresh herbs like parsley or dill scattered over the finished dish add herbaceous depth.
Serve alongside rice, pasta, or crusty bread to soak up the pan sauce. Leftovers keep refrigerated for up to 3 days.