This chicken and asparagus skillet is a quick spring dinner made with tender chicken breasts, fresh asparagus, lemon, and garlic.
This chicken and asparagus skillet is one of those simple dinners I make again and again during asparagus season. It's light, full of flavor, and ready in about 30 minutes. I usually serve it with bread, potatoes, or rice.
This is the kind of everyday spring cooking I love most: seasonal ingredients, one pan, and no complicated steps.
If you enjoy asparagus dinners, you can also try my Chicken Asparagus Pasta Bake and Asparagus Chicken Soup. Or make another skillet chicken recipe like this Creamy Chardonnay Chicken.
For more ideas, check out these Asparagus Recipes.
Ingredients: 9 + olive oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Chicken: Large chicken breasts work best because they can be sliced horizontally into thinner pieces that cook quickly and evenly.
- You can also use boneless, skinless chicken thighs if you prefer.
Asparagus: Fresh green asparagus is best for this recipe. Thin asparagus cooks faster than thick spears. If the asparagus is very thick, increase the cooking time slightly before adding the chopped garlic.
- Make the most of the asparagus season and try the Cream of Asparagus Soup with Milk or the Roasted Asparagus and Tomatoes.
Lemon: Fresh lemon juice and zest give the dish a fresh taste that works perfectly with asparagus.
Mustard: A little Dijon mustard helps flavor the sauce without making it taste strongly of mustard.
See the recipe card for full information on ingredients and quantities.
How to cook chicken and asparagus?
Step #1: Snap off the woody ends and cut the asparagus spears into pieces. Set aside.
Step #2: Cut the chicken breasts horizontally to have four portions. Coat them with the flour and seasoning mixture.
Step #3: Sear the chicken for 4-5 minutes on each side and remove from the pan.
Step #4: Cook the asparagus pieces for 2 minutes in the same pan, then add the garlic and cook for another 2 minutes.
Step #5: Add lemon zest and 2-3 tablespoons of the lemon juice, mustard broth. Mix and bubble for a few seconds.
Step #6: Return the chicken to the pan and simmer on low heat for a few minutes until the chicken is cooked through.
Tips
- Don't overcook the asparagus; it should still have a slight bite.
- Pat the chicken dry before seasoning so it browns better.
- Use a large skillet so the chicken sears properly instead of steaming.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for 2-3 days.
Reheat gently in a skillet or microwave until hot. The asparagus will soften slightly after reheating, but will still taste great.
This dish is best fresh and is not ideal for freezing.
If you enjoy simple chicken recipes with vegetables, have a look at my Dutch Oven Chicken Breast, Eggplant Chicken, or Chicken Cauliflower Soup.
Chicken and Asparagus Skillet
Equipment
- Skillet or large pan
- Bowl
- Small grater
Ingredients
- 2 large chicken breasts about 21-25 oz / 600-700 g total, Note 1
- 1 tablespoon all-purpose flour
- 1 teaspoon sweet paprika powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 lb green asparagus
- 2 garlic cloves
- 1 tablespoon Dijon mustard
- 1 lemon Note 2
- 1 cup chicken stock or broth
- 1 small bunch parsley
- fine sea salt and ground black pepper to taste
Instructions
- Prepare asparagus: Wash and dry the asparagus. Snap off the woody ends and cut the spears into pieces, about 1½-2 inches / 4-5 cm long. Set aside.1 lb green asparagus
- Prepare chicken breasts: Cut the chicken breasts horizontally in half to make 4 thinner pieces. Pat them dry with paper towels.2 large chicken breasts
- Season chicken: Mix the flour, paprika, salt, and pepper in a bowl or on a large plate. Coat the chicken pieces on both sides.1 tablespoon all-purpose flour + 1 teaspoon sweet paprika powder + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
- Sear chicken: Heat 1 tablespoon of olive oil in the skillet. Cook the chicken for 4-5 minutes per side until golden. Remove from the pan and set aside.1 tablespoon from 2 tablespoons olive oil
- Prepare lemon: While the chicken cooks, zest the lemon, then juice it.1 lemon
- Cook the asparagus: Heat the remaining tablespoon of oil in the same pan. Add the asparagus and cook for 2 minutes. Finely grate or chop the garlic, add it to the pan, and cook for another 1-2 minutes.asparagus + 2 garlic cloves
- Sauce: Add the lemon zest and 2 tablespoons lemon juice, mustard, and chicken stock. Stir well until the mustard dissolves into the sauce. Bring to a boil and let it bubble briefly.1 tablespoon Dijon mustard + 1 cup chicken stock
- Finish the dish: Return the chicken to the pan, reduce the heat to low, and simmer for about 2 minutes or until the chicken is cooked through.
- Adjust the taste with salt and pepper, and a bit of extra lemon juice if you feel it's necessary. Sprinkle with chopped parsley and serve immediately.fine sea salt and ground black pepper+1 small bunch parsley
Notes
- Chicken: If the chicken breasts are slightly smaller or larger, that's perfectly fine. Cooking time may vary slightly.
- Lemon: Use an organic or unwaxed lemon if possible, since you will also use the zest. Start with 2 tablespoons of lemon juice and add more to taste.
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