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One pot skillet chicken and asparagus is truly a perfect dish- just toss ingredients in, and out comes a complete meal with a side dish! Perfect for busy weeknights, dinner parties, or Sunday supper.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Simple Lemon Chicken with Asparagus
I always have a lot of chicken and vegetables on hand. When you peek in my fridge, I am almost guaranteed to have a ton of asparagus or green beans and chicken- no matter all the other ingredients I have on hand for our week’s meals.
Asparagus and chicken are so versatile and easy to prepare I love having them as great base ingredients for bigger meals- but I recently came up with this simple skillet dish for the two of them that is phenomenal!
If you’ve been reading Sweet C’s for a while, you’ll know I have a major thing for whole roast chicken, and one of my favorite whole roast chicken recipes is my one pot Grecian Chicken.
I took the ingredients of that dish and changed it up a bit to add in a side dish right into the skillet- and swapped out chicken breasts instead of a whole bird to make this a truly easy weeknight meal.
You can’t get any easier than this- the main dish cooks right with the vegetable side, so there is only one pan to clean up afterwards!
This meal is perfect for two adults and two kids, or three adults- and is very easily scalable. You can cook up to five chicken breasts with the amount of lemons and spices listed- simply brown them in batches, and then add everything to the pan.
Don’t overcrowd your pan when browning the chicken, or your chicken won’t get a good sear and will become tough and gummy.
If you prefer chicken thighs or drumsticks, this recipe is perfect!
You’ll just need to modify the cooking time to make sure you don’t over or undercook, as the times listed here are for thick chicken breasts.
Investing in a good meat thermometer will take all your timing guesswork out!
Tips and Tricks to One Pot Lemon Chicken with Asparagus
Choose the Right Pan. Use a large, heavy-bottomed skillet or Dutch oven to ensure even cooking and enough space for all ingredients. A non-stick or cast-iron skillet works well.
Prep Ingredients Ahead of Time. Have all your ingredients prepped and ready to go before you start cooking. This includes slicing the lemon, trimming the asparagus, and seasoning the chicken.
Season the Chicken Generously. Don’t skimp on seasoning. Rub the chicken with salt, pepper, garlic powder, and even a touch of paprika or Italian seasoning for added depth of flavor.
Sear the Chicken for Extra Flavor. Sear the chicken in the pan until golden brown before adding other ingredients. This creates a nice crust and enhances the overall flavor of the dish. Make sure to sear both sides, about 4-5 minutes per side.
Deglaze the Pan. After searing the chicken, deglaze the pan with chicken broth, white wine, or even a splash of lemon juice. This will lift any flavorful bits stuck to the bottom of the pan and incorporate them into the sauce.
Control the Citrus. Start with the juice of one lemon, and taste as you go. If you prefer a more pronounced lemon flavor, you can always add more, but it’s harder to dial back once it’s too strong.
Don’t Overcook the Asparagus. Add the asparagus towards the end of cooking to keep it crisp-tender. Overcooking asparagus can make it mushy and less vibrant.
Monitor Liquid Levels. Keep an eye on the amount of liquid in the pan. If it reduces too much, add a splash of chicken broth or water to maintain a good amount of sauce.
Customize the Veggies. Feel free to add other vegetables like cherry tomatoes, zucchini, or mushrooms. They’ll add extra flavor and variety to the dish.
Serve with a Zest. Add a final touch by grating a bit of lemon zest over the dish before serving. It brightens the flavors and makes the dish pop.
Use Bone-In Chicken for More Flavor. If time allows, consider using bone-in, skin-on chicken thighs or breasts. They have more flavor and stay juicier, though they might require a slightly longer cooking time.
What to Enjoy with Lemon Chicken
Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic will complement the bright flavors of lemon chicken.
Couscous or Quinoa: A light and fluffy grain side dish, perfect for soaking up the delicious lemon sauce.
Wild Rice Pilaf: The nutty flavor of wild rice adds depth to the meal and pairs well with the lemony chicken.
Crusty Bread: A slice of fresh, warm bread is great for mopping up any extra sauce.
Roasted Vegetables: Try a medley of roasted carrots, sweet potatoes, and Brussels sprouts for added texture and flavor contrast.
Greek Salad: The tanginess of feta and olives adds a nice contrast to the lemon chicken.
Caesar Salad: The creamy dressing and crunchy croutons offer a textural balance.
Try these other One Pot Wonders:
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One Pot Lemon Chicken and Asparagus
Equipment
Ingredients
- 2 tbsp olive oil
- 4 chicken breasts
- 1 lemon, sliced into thin rounds
- 4 cloves garlic
- 1 tsp oregano
- 1 bunch of asparagus, woody parts trimmed and then cut into 1″ strips
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees.
- Heat cast iron pan on stove on medium high.
- Add olive oil to hot pan and heat until shimmery.
- Add chicken to pan and brown.
- Remove from stove and add lemon, garlic and oregano into pan.
- Cook in oven until chicken reaches 155 degrees internally, about 25 minutes.
- Add asparagus to pan.
- Continue to heat until asparagus is soft and chicken has reached internal temperature of 175 degrees, about another 20 minutes.
- Serve immediately with salad, rice, or vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does this recipe call for boneless, skinless chicken breast?