Skillet Chicken and Asparagus with Lemon Caper Sauce Recipe

Name: Skillet Chicken and Asparagus with Lemon Caper Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup sour cream; 1/4 cup mayonnaise; 1/2 teaspoon Dijon mustard; 2 teaspoons capers; 1 teaspoon caper brine; 1/2 teaspoon dried dill; 1/4 teaspoon freshly ground black pepper; 1 lemon, zested and juiced, divided; 2 tablespoons all-purpose flour; I teaspoon lemon zest; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 3/4 pounds chicken tenders; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 pound asparagus, cut into 2-inch pieces; 2 cloves garlic, minced; 1/2 cup chicken broth

Cook Time: 15 minutes

Ingredients

This recipe yields 4 servings. Quantities are based on the original recipe; cooking times and steps remain the same even if amounts are adjusted.

Lemon-Caper Cream

1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 teaspoons capers
1 teaspoon caper brine
1/2 teaspoon dried dill
1/4 teaspoon freshly ground black pepper
1 lemon, zested and juiced (divided)

Chicken and Asparagus

2 tablespoons all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds chicken tenders
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pound asparagus, cut into 2-inch pieces
2 cloves garlic, minced
1/2 cup chicken broth

Directions

In a small bowl, combine sour cream, mayonnaise, Dijon mustard, capers, caper brine, dill, and 1/4 teaspoon black pepper. Mix in 1 teaspoon lemon juice and adjust to taste, reserving the remaining lemon zest and juice for the chicken. Chill until ready to serve.
Place flour, 1 teaspoon lemon zest, garlic powder, salt, and 1/2 teaspoon black pepper into a resealable plastic bag. Shake to combine.
Pat chicken dry and add to the bag. Seal and shake gently until each piece is lightly coated in the flour mixture.
Heat butter and olive oil in a 12-inch skillet over medium heat. Swirl to coat the pan.
Add chicken in a single layer. Cook 3-4 minutes until browned, then flip and cook another 3-4 minutes until no longer pink and juices run clear. The internal temperature should reach 165F (74C). Remove chicken and keep warm.
Add asparagus to the same skillet. Cook for about 2 minutes until bright green, then remove and keep warm.
Saut minced garlic in the skillet for 30 seconds until fragrant. Pour in chicken broth and 2 tablespoons lemon juice, scraping up browned bits from the bottom of the pan.
Return chicken to the skillet, turning to coat in the liquid. Bring to a boil, then add asparagus and cook 1-2 minutes until most liquid evaporates.
Plate the chicken and asparagus and top with a dollop of Lemon-Caper Cream.

Cook's Notes

Adjust the lemon zest and juice to taste. You can garnish with extra zest, lemon slices, or parsley. Lightly cooked asparagus retains a fresh crunch; for softer asparagus, cover the skillet and cook a little longer.

Nutrition Facts (per serving)

Calories: 895
Fat: 53g (68%)
Saturated Fat: 11g (57%)
Cholesterol: 114mg (38%)
Sodium: 2148mg (93%)
Carbohydrates: 70g (25%)
Dietary Fiber: 10g (36%)
Sugars: 11g
Protein: 44g (88%)
Vitamin C: 117mg (130%)
Calcium: 138mg (11%)
Iron: 4mg (23%)
Potassium: 1271mg (27%)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient data may not be available for all ingredients. Consult a medical professional for restrictive diets.

The Story Behind Skillet Chicken and Asparagus with Lemon Caper Sauce

Skillet Chicken and Asparagus with Lemon Caper Sauce is a modern American dish that draws inspiration from classic Mediterranean flavors. Its roots trace back to the adaptation of Italian and Greek cooking techniques, where simple proteins are elevated with bright citrus, briny capers, and fresh herbs. The use of asparagus as a springtime vegetable reflects the seasonal approach typical of Mediterranean cuisine, while the quick skillet cooking method makes this dish accessible for home cooks seeking both elegance and simplicity.

Regional Characteristics

Although widely popular across the United States, this dish particularly resonates in regions with access to fresh produce and a culture of skillet cooking, such as California and the Pacific Northwest. In these areas, asparagus is often locally sourced, ensuring vibrant flavor and crisp texture. The lemon-caper sauce adds a tangy, slightly salty component that pairs beautifully with the mild chicken, highlighting the emphasis on fresh, balanced flavors found in American coastal culinary traditions.

Distinctive Features Compared to Similar Dishes

While this recipe shares similarities with chicken piccata, it stands apart due to its inclusion of asparagus and the creamy Lemon-Caper sauce. Unlike the traditional piccata, which relies on a simple lemon-butter sauce, this version incorporates sour cream and mayonnaise for a richer, tangy topping. The combination of sauted vegetables and tender skillet-cooked chicken creates a harmonious balance of textures and flavors, making it more substantial and visually appealing than comparable recipes.

Typical Serving Occasions

Skillet Chicken and Asparagus with Lemon Caper Sauce is often served as a dinner entre, particularly for family meals or small gatherings. Its elegant presentation makes it suitable for casual entertaining or weeknight dinners when a refined dish is desired without complex preparation. Many cooks pair it with lemon rice, roasted potatoes, or crusty bread to soak up the flavorful sauce, further enhancing its versatility at the table.

Interesting Facts

The lemon-caper combination has long been a hallmark of Mediterranean cuisine, symbolizing the balance of acidity and brininess.
Using a skillet allows for rapid cooking, helping retain the asparaguss natural crunch and the chickens juiciness.
Capers, often preserved in brine, add a punch of umami that complements the richness of the sauce.
This recipe has inspired variations using salmon or other white fish, showcasing its adaptability beyond poultry.
The dishs vibrant color palettegreen asparagus, golden-browned chicken, and pale yellow sauceenhances its visual appeal, making it a favorite for food photography and home presentations alike.

FAQ about Skillet Chicken and Asparagus with Lemon Caper Sauce Recipe

The Lemon-Caper Sauce can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to give it a stir before serving, as the ingredients may separate.

Yes, you can substitute asparagus with other vegetables like green beans, zucchini, or broccoli. Adjust cooking time based on the vegetable you choose.

This dish pairs wonderfully with sides like mashed potatoes, rice (especially lemon rice), or a simple green salad. You can also serve it with a crusty bread to soak up the delicious sauce.

Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Ensure that all other ingredients are gluten-free as well.

To ensure the chicken is fully cooked, check its internal temperature with an instant-read thermometer. It should reach at least 165°F (74°C). The chicken should also be golden brown on the outside and the juices should run clear.

While it’s best to cook the chicken and asparagus fresh for optimal flavor, you can prepare the Lemon-Caper Sauce ahead of time and store it in the refrigerator. You can also cook the chicken and asparagus earlier and reheat them in a skillet with a little extra chicken broth before serving.

Yes, you can add a pinch of cayenne pepper or a few dashes of hot sauce to the Lemon-Caper Sauce to make it spicier. Taste as you go to adjust the spice level to your preference.

Yes, this recipe is great for meal prep. You can store the chicken, asparagus, and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stove when ready to eat.

Comments

William White

04/28/2024 04:02:47 PM

I would give this recipe 10 stars if possible! It tastes like a dish from a top-notch restaurant. The chicken was incredibly tender and flavorful, just like the asparagus (I cooked it a bit longer to suit my taste). The Lemon-Caper Cream topping was a real highlight for me! Everything tasted so fresh and delicious.

Benjamin Nguyen

11/08/2024 08:09:08 PM

This dish was a hit with my family! I decided to use fresh dill and whole grain mustard instead of Dijon, and added a touch of turmeric to the flour coating. The chicken turned out incredibly moist, and everyone loved the sauce. This recipe is definitely a keeper!

Adam Gomez

04/03/2025 02:20:36 AM

I prepared this dish and found it quite delicious. Cooking for a group of four, including three men, I had to increase the portion size, which worked out fine. However, I felt that something was lacking in the overall flavor profile. The chicken, in particular, lacked taste without the sauce, which resembled the flavors of Tzatziki sauce from Greek cuisine. The asparagus turned out well, and I also made lemon rice to complement the meal, which helped with satiety. Despite the recipe indicating it serves four, unless you have small appetites, I recommend making more. While the dish was enjoyable, it didn't rank at the top of my list for a remake.

Michelle Miller

04/01/2025 10:06:40 AM

The chicken and asparagus dishes are simple yet delicious. What truly stands out is the lemon caper sauce - it is absolutely fantastic, especially for those who enjoy dill and capers. I find myself wanting to drizzle it over everything now. Update: I recently tried it on salmon instead of tartar sauce, and it was fabulous!

Ashley Young

05/22/2023 05:46:56 AM

This recipe is bursting with flavor and is incredibly easy to whip up. Perfect for budding young chefs to try out at home.

Dorothy Martinez

08/21/2023 08:37:14 PM

I wholeheartedly agree with the other reviewers - this meal was not only incredibly easy to make, but it also tasted amazing. This recipe has definitely earned a spot in my regular rotation. I decided to use tenderloins instead of tenders, as recommended by the market. Because of this switch, I couldn't fit the 1.5 lbs of meat in a single layer in my 12" pan, and they required a bit longer cooking time on medium-high heat. However, I found that the thicker pieces of meat were even more delicious in my opinion.

Cook Time: 15 minutes