Ingredients
4 boneless, skinless chicken breasts (about 6 oz each)
1 lb fresh asparagus, trimmed
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 lemon (zest + 3 tablespoons fresh juice)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
½ teaspoon red pepper flakes (optional)
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup low-sodium chicken broth
Instructions
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Preheat oven to 400°F (200°C).
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Pat chicken breasts dry and season both sides with salt, pepper, oregano, and thyme.
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Heat olive oil in a large oven-safe skillet over medium-high heat.
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Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
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Reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
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Deglaze the pan with chicken broth, scraping up browned bits.
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Stir in lemon zest and lemon juice. Simmer 2–3 minutes.
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Add asparagus to the skillet and toss in the sauce.
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Return chicken to the pan.
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Transfer skillet to oven and bake 10–15 minutes, until chicken reaches 165°F internal temperature.
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Remove from oven, sprinkle with parsley and red pepper flakes.
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Rest 5 minutes before serving
Notes
For juicier results, lightly pound chicken breasts to even thickness before cooking.
Do not overcook asparagus — it should remain bright green and crisp-tender.
Fresh lemon juice is highly recommended for best flavor.
Chicken thighs can be substituted for a richer variation.
Add 2 tablespoons butter at the end for a silkier lemon herb sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop + Oven (One-Pan / Skillet)
- Cuisine: American / Mediterranean-Inspired
- Diet: Gluten Free