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four pieces of golden chicken breasts with asparagus and lemon slices in a skillet.
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Chicken and Asparagus Skillet

This chicken and asparagus skillet is a quick spring dinner made with tender chicken breasts, fresh asparagus, lemon, and garlic.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American, German
Diet: Low Calorie
Servings: 4 servings
Calories: 263kcal
Author: Adina

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
US - EU

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.

Nutrition

Serving: 1/4 of the dish | Calories: 263kcal | Carbohydrates: 13g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 861mg | Potassium: 856mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2353IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 4mg