One Pan Lemon Chicken with Asparagus

  • Serving Size4


    • 1 lb - 4 chicken breasts
    • 1 lb asparagus stalks ends trimmed and then cut in half
    • 1 T dijon mustard
    • 1 c chicken stock
    • 2 T approved oil
    • 3/4 tsp sea salt plus more for seasoning
    • 1/2 tsp ground black pepper plus more for seasoning
    • 2 garlic cloves, crushed
    • 3 T fresh lemon juice
    • 1/2 zest of lemon
    • 1 T fresh parsley roughly chopped + more for garnishing



    Season the chicken breast with salt & pepper.


    In a large skillet add 1 T of approved oil and bring to a medium high heat. When the oil is hot add the chicken to the skillet and cook each side for about 5 minutes or until golden and cooked through. Once cooked remove and set aside while you cook the asparagus.


    Add the remaining 1 T approved oil in the skillet. Add the asparagus stalks and sauté for a minute. Add the garlic and sauté another minute longer until fragrant.


    In a small bowl or cup whisk together the lemon juice and mustard until fully mixed. Pour into the skillet with the asparagus along with the chicken stock and the zest. Bring the liquid to a boil and then reduce down to a simmer. Cover and let cook another 3-4 minutes or until the asparagus is tender.


    Stir in the parsley and then add the chicken back to the pan and rotate the breasts to coat in the liquids. Taste the sauce and season with more salt & pepper as needed.

    Recipe adapted from:

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