One Pan Chicken Breast and Asparagus in Lemon Cream Sauce Recipe

Cook Time: 30 minutes

Ingredients

This recipe serves 4 and is perfectly balanced for flavor and texture. Adjust quantities as needed, but cooking times remain consistent.

• 1 lemon, zested and juiced
• 3 garlic cloves, finely minced
• 1/2 teaspoon red pepper flakes, or to taste
• 1/2 cup chicken broth
• 1 1/2 pounds skinless, boneless chicken breasts (about 2 pieces)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup diced shallots
• 1 pound asparagus, trimmed and cut into 3-inch pieces
• 1 tablespoon fresh basil, minced
• 2 tablespoons unsalted butter
• 1/3 cup heavy cream
• Fresh basil sprigs, for garnish (optional)
• Lemon slices, for garnish (optional)

Directions

1. In a small bowl, mix lemon zest, lemon juice, minced garlic, red pepper flakes, and chicken broth. Set aside to let flavors meld.
2. Carefully slice each chicken breast in half horizontally to create 4 thin cutlets. Pat dry with paper towels and season lightly with salt and pepper.
3. Heat olive oil in a large skillet over medium heat. Once shimmering, place chicken in the pan and sear for 3-5 minutes per side until lightly browned. Remove from skillet and keep warm.
4. In the same skillet, saut shallots for about 2 minutes until softened and fragrant.
5. Add the lemon-garlic-chicken broth mixture to the skillet and bring it to a gentle boil.
6. Return the chicken to the pan along with any juices. Arrange asparagus pieces around the chicken and sprinkle with minced basil. Cover, reduce heat to a simmer, and cook until chicken is cooked through and asparagus is tender, about 10-15 minutes.
7. Remove the lid, turn heat to medium, and gradually melt butter into the sauce one tablespoon at a time, stirring constantly to thicken slightly.
8. Remove from heat and stir in the heavy cream until smooth.
9. Transfer to a serving platter and garnish with fresh basil sprigs and lemon slices, if desired. Serve warm and enjoy!

Nutrition Facts (per serving)

• Calories: 551
• Fat: 24g (31% DV)
• Saturated Fat: 9g (46% DV)
• Cholesterol: 175mg (58% DV)
• Sodium: 344mg (15% DV)
• Carbohydrates: 31g (11% DV)
• Dietary Fiber: 9g (31% DV)
• Sugars: 12g
• Protein: 59g (118% DV)
• Vitamin C: 119mg (132% DV)
• Calcium: 130mg (10% DV)
• Iron: 4mg (24% DV)
• Potassium: 1120mg (24% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Individual needs may vary. Nutrient information may not be available for all ingredients. Consult a healthcare professional for dietary restrictions.

History and Origins of One Pan Chicken Breast and Asparagus in Lemon Cream Sauce

The concept of combining chicken with a light, creamy, citrus-infused sauce has roots in European culinary traditions, particularly in French and Italian cuisine. One Pan Chicken Breast and Asparagus in Lemon Cream Sauce is a modern American adaptation of these classic techniques, emphasizing simplicity and convenience while maintaining rich flavors. The use of asparagus, which became popular in North American kitchens in the mid-20th century, reflects seasonal cooking practices that prioritize fresh, tender vegetables. Lemon cream sauces have historically been used to complement delicate proteins like chicken or fish, offering a balance of acidity and richness that enhances the natural flavors of the dish.

Regional Characteristics

While this recipe is broadly categorized as American, it incorporates Mediterranean influences through the use of olive oil, fresh basil, and lemon. In the United States, regional variations may include the addition of local herbs or the substitution of asparagus with other seasonal vegetables. Coastal regions often emphasize lighter sauces and fresh produce, whereas inland areas might enrich the dish with additional cream or butter for heartier flavor. The one-pan approach reflects modern American home cooking trends focused on minimizing cleanup and simplifying meal preparation without sacrificing taste.

Differences from Similar Dishes

This dish is distinct from traditional chicken alfredo or chicken piccata in several ways. Unlike alfredo, which relies heavily on rich cream and cheese, the lemon cream sauce is lighter, tangy, and emphasizes freshness. Compared to chicken piccata, which uses a lemon and caper sauce, this recipe integrates cream and butter, giving it a smoother, more indulgent texture while maintaining acidity from the lemon. The inclusion of asparagus adds a seasonal, green vegetable element that differentiates it from other one-pan chicken dishes, providing both color and nutritional balance.

Typical Serving Occasions

One Pan Chicken Breast and Asparagus in Lemon Cream Sauce is commonly served as a weeknight dinner or a casual weekend meal due to its simplicity and quick cooking time. It pairs well with mashed potatoes, rice, or pasta, making it versatile for home dining. In some upscale casual restaurants, variations of this dish might appear on lunch or dinner menus, often garnished with fresh herbs and lemon slices for an elegant presentation. Its appeal lies in its ability to feel indulgent without requiring complex preparation, making it a favorite for family meals and small dinner parties alike.

Interesting Facts

• Asparagus is a natural diuretic and is rich in vitamins A, C, and K, which makes this dish not only delicious but also nutritious.
• Lemon cream sauces originated in French cuisine, where acidity was often paired with butter and cream to elevate simple proteins.
• The one-pan cooking method reduces cleanup by combining sauting, simmering, and finishing in a single skillet, reflecting contemporary trends in home cooking efficiency.
• Substituting chicken thighs for breast, or zucchini for asparagus, is a common adaptation that maintains texture while accommodating personal taste preferences.
• Red pepper flakes are optional but provide a subtle kick that enhances the overall flavor profile without overpowering the lemon and cream.

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