Description
A fast and simple weeknight meal featuring pan-seared chicken breasts with fresh lemon and herbs alongside tender asparagus.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Season chicken breasts with salt, pepper, thyme, and rosemary.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and cook for 5-7 minutes per side, until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet.
- Add trimmed asparagus and minced garlic. Sauté for 4-5 minutes until asparagus is bright green and tender-crisp.
- Return chicken to the skillet. Squeeze fresh lemon juice over the chicken and vegetables. Sprinkle with lemon zest.
- Cook for 1 minute, turning to coat everything in the pan juices.
- Serve immediately.
Notes
- You can substitute dried herbs with 1 tablespoon of fresh, chopped herbs.
- For quicker cooking, slice the chicken breasts in half horizontally to create thinner cutlets.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast and half the asparagus
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 38
- Cholesterol: 105
Keywords: quick dinner, 20 minute meal, lemon chicken, asparagus, easy chicken recipe, weeknight dinner