Pan-Seared Chicken with Asparagus and Lemon Butter
Ingredients
- 4 pieceschicken breasts (about 6 ounces each)
- 1 poundasparagus
- 3 tablespoonbutter
- 1lemon
- 3 clovesgarlic
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Trim the woody ends from the asparagus (about 1 to 2 inches).
- 02
Mince 3 cloves garlic.
Method
- 01
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 6 to 7 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, add the asparagus in a single layer. Cook for 3 to 4 minutes, stirring occasionally, until tender-crisp and lightly browned.
- 04
Reduce heat to medium-low. Add the butter and minced garlic to the pan and cook for 1 minute until fragrant.
- 05
Squeeze the juice of 1 lemon into the pan, scraping up any browned bits. Return the chicken to the skillet and toss everything gently to coat.
- 06
Serve immediately, spooning the lemon-butter sauce over the chicken and asparagus.
Spice Tips
For a hint of heat, add 1/4 teaspoon red pepper flakes when cooking the garlic. A pinch of fresh thyme or dill stirred in at the end brightens the dish. If you like more acidity, add an extra squeeze of lemon juice or a splash of white wine to the pan before returning the chicken.