Chicken Breast with Asparagus
Tender, golden-seared chicken breasts are paired with crisp asparagus in a smooth lemon cream sauce enriched with garlic, onion, butter, and Parmesan. Italian herbs and crushed red pepper provide a savory, gently spicy finish.
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Ingredients
For the Chicken
- 4 skinless boneless chicken breasts, approximately 6–8 ounces each
- 1 tablespoon Italian herb seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
For the Vegetables
- 1/2 cup finely minced onion
- 1 pound asparagus trimmed at the natural breaking point
- 3 fresh garlic cloves finely minced
For the Sauce
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup finely grated Parmesan cheese optional
Instructions
- Coat the chicken breasts evenly with the Italian herbs, crushed red pepper, salt, and black pepper.
- Warm the olive oil in a large skillet over medium heat.
- Place the seasoned chicken in the hot skillet and cook for 5–6 minutes on each side, or until completely cooked through and evenly golden on the exterior.
- Transfer the cooked chicken from the skillet to a plate and set aside.
- Using the same skillet, add the butter along with the minced onion and trimmed asparagus.
- Sauté for 2–3 minutes, stirring from time to time, until the vegetables become slightly tender while retaining some firmness.
- Stir in the minced garlic and cook for slightly less than 1 minute, taking care to prevent the garlic from browning or burning.
- Pour the heavy cream and lemon juice into the skillet with the vegetables.
- Stir in the grated Parmesan cheese until evenly incorporated.
- Continue stirring as the sauce heats, allowing the ingredients to blend thoroughly and the mixture to begin thickening.
- Return the cooked chicken breasts to the skillet and position them within the creamy sauce.
- Allow everything to simmer gently for 3–4 minutes, until the sauce reaches a thicker consistency and the chicken is thoroughly reheated.
- Taste the sauce and add additional salt or black pepper as necessary.
- If the sauce becomes thicker than desired, stir in 1/4 cup water, chicken stock, or chicken broth until the preferred consistency is reached.
- Once the chicken is hot and the sauce has thickened to the desired texture, remove the skillet from the heat.
- Serve the chicken breasts alongside the asparagus, spooning the warm lemon cream sauce generously over the top.
Notes
- Parmesan cheese is optional but contributes additional richness and savory depth to the cream sauce.
- For a thinner sauce, incorporate up to 1/4 cup water, chicken stock, or broth during the final simmer.