Description
A bright and creamy Lemon Spring Chicken and Asparagus Skillet Meal that features tender chicken cutlets cooked in a luscious garlic and lemon-infused creamy sauce with fresh asparagus and peas. This quick and flavorful one-pan dish is perfect for a comforting weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 to 1.5 pounds chicken breasts, sliced into thin cutlets
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Vegetables and Sauce
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/3 of an onion, diced
- 1 bunch of asparagus, diced and woody ends removed
- 1 cup frozen peas
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 3/4 cup whole milk
- Juice of 1 lemon
- Parmesan, for serving
Instructions
- Season the Chicken: In a small bowl, mix together the olive oil, sea salt, black pepper, garlic powder, and Italian seasoning. Cut the chicken breasts into thin cutlets and brush each cutlet with the seasoning mixture thoroughly, ensuring even coating.
- Cook the Chicken: Heat a large skillet over medium heat and add a splash of olive oil. Place the seasoned chicken cutlets in the skillet and cook for 4-6 minutes on each side until they are nicely browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Vegetables and Deglaze: In the same skillet, add butter, minced garlic, diced onion, diced asparagus, and frozen peas. Season well with salt and pepper and cook for about 2 minutes until the vegetables begin to soften. Pour in the dry white wine, deglazing the pan by scraping up any browned bits from the bottom, and let it cook for another 2 minutes to reduce slightly.
- Add Cream and Simmer: Stir in the heavy cream, whole milk, and half of the lemon juice. Bring the mixture to a gentle simmer, then add the chicken cutlets back into the skillet. Let everything simmer together for 5-10 minutes, stirring occasionally to prevent sticking, allowing the sauce to thicken and the flavors to meld.
- Finish and Serve: Remove the skillet from heat and squeeze in the remaining half of the lemon juice for a bright finish. Serve the chicken and asparagus skillet with extra lemon wedges and Parmesan cheese on the side for garnish and added flavor. Enjoy your creamy, lemony spring meal!
Notes
- Use thin chicken cutlets for faster cooking and even flavor absorption.
- Fresh asparagus is preferred, but frozen can be substituted if fresh is not available.
- If you prefer a non-alcoholic version, substitute dry white wine with chicken broth or white grape juice.
- Adjust the lemon juice to taste depending on how tangy you want the dish.
- Serve with crusty bread or over pasta or rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
