Lemon Chicken and Asparagus Skillet

Lemon Chicken and Asparagus Skillet

Lemon Chicken and Asparagus Skillet


  • 1 ½ pound boneless skinless chicken breasts pounded thin
  • 1 pound asparagus spears
  • 1 tablespoon olive oil
  • 2 tablespoons butter, unsalted
  • 1 cup heavy whipping cream
  • ½ cup chicken broth
  • ½ teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • Juice from half a lemon
  • 2 teaspoon minced garlic
  • Salt and pepper to taste


  1. Heat the olive oil in a skillet over medium high heat.
  2. Add the chicken seasoning with salt and pepper to the skillet and sear on both sides until the internal temperature reaches 165. Remove and set aside.
  3. Reduce the heat to medium and add the butter.
  4. Saute the asparagus seasoned with Italian seasoning and salt and pepper. Remove and set aside.
  5. Add the minced garlic to the skillet, and saute for 30 seconds.
  6. Whisk in the basil, chicken broth and heavy whipping cream, lemon juice as well as more salt and pepper to taste. Cook until the sauce has thickened.
  7. Add the chicken and asparagus back to the skillet, spooning the sauce over the chicken before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 628Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 228mgSodium: 385mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 3gProtein: 58g

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