Skillet Chicken And Asparagus With Lemon Caper Sauce Creamy Kick

The perfect springtime skillet supper! This creamy, dreamy chicken and asparagus dish is bursting with bright, citrusy flavor, courtesy of a zesty lemon-caper sauce.

It’s a match made in heaven – tender chicken, crispy asparagus, and a rich, indulgent sauce that will leave you scraping the bottom of the skillet!

Ingredients

• boneless, skinless chicken breasts cut into 1-inch pieces, 2 pounds
• asparagus, trimmed, 2 pounds
• unsalted butter, 4 tablespoons
• garlic, minced, 6 cloves
• fresh lemon juice, 2/3 cup
• Dijon mustard, 2 tablespoons
• chopped fresh dill, 1 tablespoon
• kosher salt, 1 teaspoon
• black pepper, 1/2 teaspoon
• capers, drained and rinsed, 2 tablespoons
• heavy cream, 1 cup
• grated Parmesan cheese, 1/2 cup
• fresh parsley, chopped, 1/4 cup

Instructions

Season the chicken with salt, pepper, and dill.

Heat 2 tablespoons of butter in a large skillet over medium-high heat.

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

Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of butter.

Once melted, add the garlic and cook for 1 minute until fragrant.

Add the asparagus to the skillet and cook for 3-5 minutes until tender.

In a small bowl, whisk together the lemon juice, Dijon mustard, and a pinch of salt and pepper.

Pour the mixture over the asparagus in the skillet and stir to combine.

Add the capers to the skillet and stir to combine.

Cook for an additional 2 minutes.

In a separate bowl, whisk together the heavy cream and Parmesan cheese until smooth.

Stir the cream mixture into the skillet with the asparagus mixture.

Return the chicken to the skillet and stir to combine with the sauce.

Cook for an additional 2-3 minutes until the chicken is coated and the sauce has thickened slightly.

Remove from heat and stir in the chopped parsley.

Serve hot and enjoy!

Notes

For even cooking, make sure to pat the chicken dry with paper towels before seasoning.

Don’t overcrowd the skillet when cooking the chicken, cook in batches if needed.

If using thick asparagus, peel the stalks before cooking for tender results.

Fresh dill can be substituted with dried dill weed if needed, just use half the amount.

When whisking the lemon juice mixture, make sure to smooth out any lumps before pouring over the asparagus.

If you like a stronger lemon flavor, add an extra tablespoon or two to taste.

For a lighter sauce, use half the amount of heavy cream and Parmesan cheese.

Serve with extra parsley on top for added freshness.

Nutrional Value

• Calories: 544
• Total Fat: 37g
• Saturated Fat: 22g
• Cholesterol: 120mg
• Sodium: 550mg
• Total Carbohydrates: 21g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 43g