Creamy Lemon Chicken And Asparagus

This Creamy Lemon Chicken and Asparagus recipe is a brighter, fresher take on a classic comfort dish, perfect for spring.

Tender chicken and asparagus are smothered in a rich, citrusy sauce infused with Parmesan cheese and a hint of thyme, making for a delightful, satisfying meal that’s sure to become a new favorite.

Ready Time

40 mins

Yields

5 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 pound fresh asparagus, trimmed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 teaspoons Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 lemons, juiced (about 2 tablespoons)
Fresh parsley, chopped (optional)

Instructions

Season the chicken with salt, pepper, and thyme. In a large skillet, heat the olive oil over medium-high heat.

Add the chicken and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside. In the same skillet, add the butter and let it melt.

Add the garlic and cook for 1 minute, until fragrant.

Add the asparagus and cook until tender, about 5 minutes. Remove the asparagus from the skillet and set aside with the chicken.

In the same skillet, add the flour and whisk together with the butter and garlic to make a roux, cooking for 1 minute.

Gradually add the chicken broth and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat and let simmer for 2-3 minutes, until the sauce has thickened.

Stir in the Parmesan cheese, Dijon mustard, and lemon juice until the cheese is melted and the sauce is smooth.

Return the chicken and asparagus to the skillet, and toss to coat with the creamy sauce. Serve hot, garnished with chopped parsley if desired.

Notes

Use high-quality Parmesan cheese for the best flavor, and don’t be shy about adding more to taste. Fresh asparagus is key, so try to avoid frozen or canned.

Don’t overcrowd the skillet when cooking the chicken and asparagus, cook in batches if necessary.

If you want a lighter sauce, use less heavy cream or substitute with half-and-half. Lemon juice adds a nice brightness, but feel free to adjust to your taste.

This dish freezes well, so make a double batch and save for later!