One Pan Chicken Breast and Asparagus in Lemon Cream Sauce Recipe 

This skillet main dish of chicken breast and asparagus in lemon cream sauce is great with mashed potatoes or cauliflower. Use as much or little red pepper flakes as you like to spice the sauce. 


– 1 lemon, zested and juiced – 3 cloves garlic, minced – 1/2 teaspoon red pepper flakes, or to taste – 1/2 cup chicken broth – 1 1/2 pounds skinless, boneless chicken breasts (about 2) – salt and freshly ground black pepper to taste – 2 tablespoons olive oil – 1/2 cup diced shallot – 1 pound asparagus, cut into 3-inch pieces, discarding any tough end – 1 tablespoon minced fresh basil – 2 tablespoons unsalted butter – 1/3 cup heavy cream – fresh basil sprigs for garnish (optional) – lemon slices for garnish (optional)

Put lemon zest and juice, minced garlic, red pepper flakes, and chicken stock in a small bowl and put aside.  


Cut each chicken breast in half horizontally to make 4 cutlets. Lightly salt and pepper and dry with paper towels.

Heat olive oil in a large skillet on medium. When oil shimmers, carefully add chicken pieces and brown for 3–5 minutes per side. Not entirely cooked chicken. Keep heated on a platter.  

Add shallots to the skillet and simmer for 2 minutes to soften. Add chicken broth and boil.  

Chicken and liquids should be returned to skillet. Put asparagus around chicken and sprinkle minced basil.   

Bring to a boil, cover, and simmer 10–15 minutes until asparagus is tender and chicken is no longer pink at the center and fluids run clear.  

Take lid off and heat to medium. Allow sauce to thicken by melting butter one tablespoon at a time and stirring.   

Remove from heat and add cream. Place in a serving dish and add fresh basil and lemon slices.  

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