This lemon pepper chicken with asparagus is a vibrant one-pan meal that combines tender, protein-rich chicken with crisp, fiber-packed asparagus.
The zesty lemon-butter sauce not only enhances flavor but also adds a dose of vitamin C while keeping the dish light and refreshing.
Naturally low in carbs and made with wholesome ingredients, this recipe is quick, satisfying, and perfect for everyday cooking—whether you need a weeknight dinner or a meal-prep favorite.
Lemon Pepper Chicken and Asparagus
Equipment
- 1 Medium mixing bowl
- 1 Large Sauté Pan or Nonstick Skillet
- 1 wooden spoon or spatula
- 1 citrus juicer or reamer
- 1 Zester or Grater
Ingredients
- 1 pound boneless skinless chicken breasts, thinly sliced into bite-sized strips
- ½ teaspoon fine sea salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 tablespoon all-purpose flour
- 4 tablespoons unsalted butter divided
- 1 pound asparagus trimmed and cut diagonally into ¾-inch pieces
- 3 large garlic cloves minced or pressed
- ⅓ cup chicken stock or broth
- 1 medium lemon zested and juiced (about 2 tablespoons juice)
- 2 tablespoons fresh dill or basil chopped (optional for garnish)
Instructions
- Season and Coat the Chicken: Place the sliced chicken pieces into a medium-sized mixing bowl. Generously season with fine sea salt and freshly ground black pepper, making sure each piece is well-flavored before cooking. Sprinkle the all-purpose flour over the chicken, then use a spoon or clean hands to gently toss and coat every piece evenly. The flour gives the chicken a light crust when cooked and helps thicken the sauce later. Once coated, set the bowl aside while you prepare the vegetables.
- Sauté the Asparagus to Perfection: In a large sauté pan or nonstick skillet, melt 2 tablespoons of butter over medium-high heat. When the butter starts to foam, add the asparagus pieces in an even layer. Lightly season with a pinch of salt and pepper. Sauté for about 2 minutes, stirring occasionally, until the asparagus turns bright green and begins to soften but still has a slight crunch. Add the minced garlic to the pan and cook for 1 additional minute, stirring constantly to prevent burning. The garlic should become fragrant and golden without turning bitter. Transfer the asparagus and garlic mixture to a clean plate and set aside.
- Brown the Chicken Evenly: Return the pan to the heat and add the remaining 2 tablespoons of butter, swirling to coat the bottom of the skillet. Once the butter is melted and hot, carefully add the floured chicken pieces in a single layer. Let them cook undisturbed for 2 to 3 minutes so the bottoms develop a golden-brown crust. After the first side is seared, toss or stir the chicken and continue cooking for another 3 to 5 minutes, until the pieces are cooked through and lightly browned on all sides. The chicken should no longer be pink in the center.
- Deglaze and Build the Sauce: Pour the chicken stock into the pan with the cooked chicken. Use a wooden spoon to gently scrape the bottom of the pan, lifting up any browned bits that have stuck. These caramelized bits add incredible flavor to the sauce. Stir in the freshly grated lemon zest and lemon juice, then add a few extra twists of black pepper to bring out the bright, peppery flavor.
- Combine and Finish the Dish: Return the cooked asparagus and garlic mixture to the pan. Toss everything together gently, making sure the chicken and vegetables are evenly coated with the lemon-butter sauce. Allow the mixture to simmer for about 1 minute, just until the sauce slightly thickens and clings to the chicken and asparagus. Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.
- Garnish and Serve Warm: Transfer the lemon pepper chicken and asparagus to a serving platter or individual plates. For a fresh finishing touch, sprinkle generously with chopped dill or basil if using. Serve immediately while warm, and enjoy this flavorful, protein-rich, and veggie-packed dish with your favorite sides or on its own for a lighter meal.
Notes
- Use fresh, high-quality chicken breasts for the best flavor and texture.
- Slice chicken evenly to ensure consistent cooking.
- Trim woody ends off asparagus to keep it tender and pleasant to eat.
- Fresh lemon juice and zest create a brighter, fresher flavor compared to bottled lemon juice.
- Use unsalted butter to control seasoning and enhance the sauce’s flavor.
- Don’t overcrowd the pan when cooking chicken to allow proper searing instead of steaming.
- Lightly dusting chicken with flour improves browning and helps thicken the sauce.
- Serve immediately for the best taste and texture, as asparagus loses crunch when reheated.
Chef’s Secrets: Tips For Perfect Flavor
To elevate this dish, consider a few chef tricks.
Lightly dusting the chicken with flour before cooking not only enhances browning but also creates a subtle sauce-thickening effect when deglazed.
Sauté asparagus briefly so it retains a slight crunch — overcooking will dull its fresh taste.
Deglazing the pan with chicken stock captures all the flavorful browned bits, giving the sauce depth.
Fresh lemon zest offers more vibrant aroma than juice alone, so always zest before juicing.
For an aromatic lift, finish with fresh herbs like dill or basil just before serving.
Serving Suggestions: Best Ways To Enjoy
This lemon pepper chicken with asparagus pairs beautifully with a variety of sides.
Serve it over steamed jasmine rice or cauliflower rice for a low-carb option.
Quinoa, couscous, or a light pasta are also great complements, soaking up the lemon-butter sauce.
For extra freshness, add a side salad with cherry tomatoes, cucumber, and arugula dressed lightly with olive oil and lemon.
This dish works equally well for casual dinners or a slightly elevated weeknight meal, making it perfect for both everyday cooking and entertaining.
Storage Tips: Keep It Fresh Longer
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat to preserve the chicken’s tenderness and the asparagus’s texture — avoid microwaving at high heat, as this can make the chicken dry and the asparagus mushy.
If desired, freeze cooked chicken and asparagus in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
For best flavor, squeeze fresh lemon juice over leftovers before serving.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes — boneless, skinless chicken thighs will work beautifully in this recipe. They offer richer flavor and remain moist when cooked, though cooking time may need an extra 1–2 minutes depending on thickness.
2. Can this dish be made gluten-free?
Absolutely. Simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. This will keep the coating light while maintaining the sauce’s thickness.
3. Can I substitute asparagus with another vegetable?
Yes — broccoli florets, green beans, or zucchini make excellent alternatives. Adjust cooking time so vegetables remain crisp-tender without overcooking.
4. How can I make this dish more citrus-forward?
Add additional lemon zest and juice according to taste. You could also finish with a light drizzle of lemon-infused olive oil for extra brightness and aroma.
5. Can this recipe be prepped ahead of time?
Yes — slice the chicken and asparagus ahead of time and store separately in airtight containers in the refrigerator. Assemble and cook the dish when ready for a quick, fresh meal in under 20 minutes.
