Description
This Creamy Lemon Chicken with Asparagus recipe features tender, Dijon mustard-coated chicken breasts cooked to golden perfection and smothered in a luscious lemon-infused cream sauce. Paired with crisp-tender steamed asparagus, it’s a bright, comforting dish perfect for a quick and elegant meal.
Ingredients
Vegetables
- 1 pound asparagus, tough ends trimmed (1 bunch)
Chicken
- 2 8-ounce boneless skinless chicken breasts, halved lengthwise
Seasonings and Coatings
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- ¾ teaspoon kosher salt, divided
- Black pepper, to taste
- ¼ cup all-purpose flour (or gluten-free flour mix)
Dairy and Liquids
- 1 tablespoon butter
- 1 cup chicken bone broth
- ¾ cup half-and-half
- 1 lemon (zest and juice)
Instructions
- Prepare Chicken: Between two pieces of plastic wrap, pound the halved chicken breasts to an even thickness of about ¼ inch. Season both sides thoroughly with Dijon mustard, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and black pepper to taste.
- Coat Chicken: Dredge each piece of the seasoned chicken in flour and shake off any excess to ensure a light coating for a crisp crust during cooking.
- Steam Asparagus: In a large skillet, place the asparagus with ¼ cup water, cover, and cook over medium heat for 2 to 3 minutes until crisp-tender. Remove from skillet and set aside to keep warm.
- Cook Chicken: Using the same skillet, heat the butter over medium-high heat. Add the coated chicken and cook for 4 to 5 minutes on each side until golden brown and fully cooked through. Remove the chicken and set aside.
- Make Sauce: In the same pan, add the chicken bone broth, half-and-half, the remaining ½ teaspoon Italian seasoning, ¼ teaspoon salt, and the remaining garlic powder and onion powder. Simmer over medium-low heat, reducing the sauce by half until it becomes thick enough to coat the back of a spoon.
- Finish Dish: Stir in the lemon juice, nestle the cooked chicken back into the sauce, and simmer for a few minutes until heated through. Finish by adding the fresh lemon zest to brighten the flavors.
- Serve: Plate the chicken with the steamed asparagus and drizzle the creamy lemon sauce over the top for a vibrant and satisfying meal.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour mix.
- Pounding the chicken evenly ensures uniform cooking and tenderness.
- Be careful not to overcook asparagus; it should remain crisp-tender for best texture.
- The lemon zest added at the end enhances the brightness without making the sauce too sour.
