Pan-Seared Chicken with Charred Asparagus and Lemon Butter
Ingredients
- 4chicken breast (boneless, skinless)
- 1 poundasparagus
- 3 tablespoonbutter
- 1lemon
- 3 clovesgarlic
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonolive oil
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut asparagus into 2-inch pieces, discarding woody ends.
Method
- 01
Pat chicken dry with paper towels and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 6–7 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and tent loosely with foil.
- 03
In the same skillet, add asparagus in a single layer and cook for 4–5 minutes, stirring occasionally, until tender and lightly charred. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 04
Reduce heat to medium. Add 3 tablespoons butter and minced garlic to the skillet and cook for 1 minute until fragrant. Squeeze in juice from 1 lemon.
- 05
Return chicken to the skillet, tilting to coat both chicken and asparagus with the lemon-butter sauce. Serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes when you cook the garlic. Fresh herbs brighten the finish—try a handful of fresh parsley or dill stirred in at the end, or a small pinch of dried oregano.
You can prep the garlic and asparagus up to 4 hours ahead; store separately in the fridge. For a grain, serve over rice or with crusty bread to catch the pan sauce.