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1. Cook the Chicken:
– Season the chicken breasts with salt and pepper.
– Heat the olive oil in a large skillet over medium-high heat.
– Add the chicken breasts and cook until golden brown and fully cooked, approximately 5-7 minutes per side.
– Remove the chicken from the skillet and set it aside.
2. Make the Sauce:
– In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
– Pour in the chicken broth and heavy cream, stirring to blend. Bring to a simmer.
– Mix in the lemon juice, lemon zest, Dijon mustard, grated Parmesan cheese, and Italian seasoning. Continue cooking until the sauce thickens and becomes creamy, about 3-4 minutes.
3. Cook the Asparagus:
– Add the asparagus to the skillet and cook for 3-4 minutes, or until tender.
4. Combine and Serve:
– Return the chicken to the skillet, letting it warm through for 2-3 minutes while spooning the creamy lemon sauce over the chicken and asparagus.
– Serve hot, garnished with fresh chopped parsley.
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4
LemonChicken, CreamyChicken, AsparagusRecipe, EasyDinner, OnePanMeal, HealthyDinner, QuickRecipes, ChickenDinner, FamilyMeals, WeeknightDinner
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