Healthy Creamy Lemon Chicken with Asparagus
A delightful dish combining tender chicken and fresh asparagus in a creamy, zesty lemon sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 bunch of asparagus, trimmed
- 1 piece lemon (juice and zest)
- 1 cup heavy cream or a lighter alternative For a lighter version, consider Greek yogurt or coconut milk.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cooking
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook until golden and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add garlic and asparagus. Sauté for 3-4 minutes until asparagus is tender.
- Pour in the heavy cream, lemon juice, and zest. Stir to combine and bring to a simmer.
- Return the chicken to the skillet, allowing it to heat through and coat in the sauce.
- Serve warm, garnished with fresh parsley.
Notes
This dish pairs beautifully with a side of rice, quinoa, or a fresh green salad. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or cream if needed to bring back the creaminess.